Topic started by Savita (@ awork067102.netvigator.com) on Mon Jul 26 08:31:37 EDT 2004.
All times in EST +10:30 for IST.

We eat Mysore dosa in the restaurant, it has a layer of dark red chutney and folded in a triangle. Till now I could not find a recipie for it, any one...?

Responses:

• From: Rema Sriram (@ cs78176210.pp.htv.fi) on: Tue Jul 27 10:08:24 EDT 2004
  
  2 cups raw rice 1 cup urad dal, palm full of yellow moong dal, soak all 3 together overnight. 30mins before grinding soak a palm full of Avalakki (Poha of any kind) and then grind.
  
  1 hr before making dosa add little salt and sugar to give the brown colour.
  
  This recipe was suggested by my friend from Gulbarga and it really works.
  
  For tomato chutney, fry 1 tsp channa dal, till seeds (Ellu) heeng and reqd red chillies then grind with onions and tomatoes a little watery with salt.
  
  In a kadai add lil oil tamper mustard and urad dal and channa dal and the ground mixture. Add a piece of jaggery and close the kadai with a lid. After 5 mins remove lid and c if it has turned to the chutney texture (no water) and then serve as you prefer with the dosa.
  
  Happy cooking!
  
  

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