Red Chutney for Mysore Masala Dosa
Red Chutney is a simple Channa dal and garlic based chutney used as a spread inside a Mysore masala dosa.
Ingredients
- 2 tbsp Channa Dal
- 5-6 Red Chillies
- 6-7 cloves Garlic small ones
- 1 Onion medium sized
- 1 peice Tamarind coin sized (optional)
- Salt to taste
Instructions
- Soak the tamarind in some warm water, peel and dice the onions, and remove the skin from the cloves of garlic. After five minutes, squeeze the pulp from the tamarind and keep aside.
- Place a pan on a low flame and add the Channa dal. Roast the Channa dal until golden brown. Transfer to a plate once done.
- In the same pan, take 4-5 red chillies or more (if you wish) and roast until the chillies turn crispy. It makes it easier to grind when the red chillies are crispy. Transfer to the plate.
- Next come the cloves of garlic. You can roast them for under a minute just to take away the hit of rawness from the garlic. Transfer to the plate.
- Add the diced onions and roast them for about 30 seconds. You do not need to cook them all the way.
- Once done, transfer to the plate and allow all ingredients to cool down. Then add the cooled ingredients to a mixer jar.
- Grind them all together with 1/2 teaspoon of salt and the tamarind. Add very little water as you want to retain the thickness of the chutney. It becomes easy to spread the chutney in the dosa when it is thick. If the chutney is watery, the dosa will be damp and soft, thereby taking away the crispness.
- Transfer to a clean container.Use this delicious red chutney as a spread inside your masala dosas or even plain dosas.