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Masala Dosa with Peanut Chutney is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Masala Dosa with Peanut Chutney is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook masala dosa with peanut chutney using 26 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Masala Dosa with Peanut Chutney:
- Get For Dosa Batter
- Take 2 cups Idli Rice
- Take 1 cup White Urad Dal
- Make ready 7-8 grains of Methi Seeds
- Prepare To taste Salt as per Taste
- Prepare As needed Water
- Prepare For Aloo Sabji
- Make ready 3/4 Boiled Potatoes
- Get 1 large onion finely sliced
- Get 2 green chillies
- Get 6/7 curry leaves
- Make ready 1 teaspoon Mustard seeds
- Get Handful coriander leaves
- Get To taste Salt as per taste
- Make ready 1/4 tsp Haldi / turmeric powder
- Make ready Pinch Hing
- Get For Peanut Chutney
- Prepare 100-200 grams peanuts
- Take 2-3 green chillies
- Get 1/2 " ginger
- Make ready To taste Salt
- Make ready As needed Water
- Make ready For tempering
- Get 2 tablespoons oil
- Get 1 teaspoon Mustard seeds
- Make ready 7-8 curry leaves
Peanut chutney or groundnut chutney is a delicious side dish chutney served along with idli, dosa, uttapams, upma or with any south indian breakfast recipe. Coconut chutney and peanut chutney can be made with many variations and hopefully I add up different variations as I keep updating. Put ghee on top of dosa. Serve with potato masala and coconut chutney.
Steps to make Masala Dosa with Peanut Chutney:
- Wash and Soak rice and dal separately for about 7 8 hours or overnight. Add methi seeds to it.
- Now grind them in mixer separately. Add salt as per taste. Then put both of them in one Steel Dabba.
- Mix the batter well for 10 mins.
- Close the lid and keep it for fermenting in warm place. U can cover it with bedsheet.
- After fermenting it will be as in pic.
- For Aloo Masala. Take one kadai. Put little oil. Oil when heated at mustard seeds. When it splutters add onion and green chillies.
- Saute till translucent. Now add boiled potatoes and mix well.
- To it add curry leaves, salt and Haldi. And mix it.
- For garnishing add coriander leaves.
- For Chutney.. take peanuts, green chillies, ginger salt and water as required and grinde well in mixer.
- Take it out in a bowl and keep one small kadai or vagara for tempering. Add oil and mustard seeds and curry leaves and pour over chutney.
- Now for Dosa..take the required amount of batter in pot. Add few drops of water. Don't make it watery.
- Keep tawa for on gas.
- Spread dosa batter on tawa.
- Add one teaspoon oil. Over it. And wait till it is golden brown. Add masala to it.
- Masala Dosa with Chutney is ready to be served.
Peanut Chutney Recipe with step by step photos. This quick groundnut chutney is a good substitute for coconut chutney. Whenever I make light snacks I serve this chutney or with the family favorite - idli and dosa. To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet. Peanut Chutney, a versatile and easy to make spicy chutney, is a must have accompaniment in south Indian cuisine.
Above is easy methods to cook masala dosa with peanut chutney, very straightforward to make. Do the cooking phases appropriately, calm down and use your heart then your cooking can be scrumptious. There are many recipes that you could strive from this web site, please find what you need. When you like this recipe please share it with your friends. Completely satisfied cooking.
