Bun Dosa and Tomato chutney

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Ingredients:

For Bun Dosa :

Raw rice / Idli rice – 1 1/2 cup ( 300 g )

Fenugreek seeds – 1/2 tsp

Flattened rice – 3/4 cup ( soak for 30 mnts )

Grated coconut – 3/4 cup

Salt

Water

Oil – 1 or 1 1/2 tbsp

Mustard – 1/2 tsp

Urad dal – 1 tsp

Chopped ginger – 1 tsp

Green chilli – 2

Onion – 1/2 ( big size )

Curry leaves

For Onion Tomato Chutney :

Oil – 1 1/2 tbsp

Gram dal – 1 tsp

Urad dal – 1 tsp

Garlic – 5 ( medium )

Ginger – 3/4″ size

Shallots – 15 ( medium )

Onion – 1 ( medium )

Tomato – 1 ( big size )

Dried red chilli – 5

Asafoetida powder – 2 pinch

Grated coconut – 1 tbsp

Tamarind – a very small piece(1/2″ size )

Salt

Water

*For tempering :

Oil – 1/2 tbsp or 1 tbsp

Mustard – 1/2 tsp

Dried red chilli – 2

Curry leaves

Chilli powder – 1/4 tsp

Preparation

Soak rice and fenugreek, then grind it into fine paste, then add soaked poha and coconut into it, add some water and grind it into fine batter, then transfer it to a bowl, add salt, mix well with your hand keep aside for 12-14 hrs for fermentation. After 12 hrs season the batter with mustard, urad dal, ginger, green chilly,onion and curry leaves after sauting it.Heat appam pot, pour the batter, cook it in low flame, cook both sides.

For chutney, heat oil in a pan, add dal and urad dal, roast it well, next add garlic and ginger, just mix it, then add onion and shallots, saute it for 1 minute, next add tomato, mix all well, next add dry red chilly, after 1 minute add hing powder, mix it and turn off flame, next add tamarind and coconut, mix it well, then after cooling it well transfer it to a mixie jar and grind it to fine paste.Finally season it with mustard, dry red chilly, curry leaves and kashmiri chilly powder.

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