Onion chutney

Here is my first post on different chutneys. This one is simple and family loves it.

Ingredients:
3 big onions
1 medium sized tomato
chilli powder/2 small dry red chilli
Coriander leaves
Oil and salt

Method: Chop the onions and tomato into long strips. Heat 2 teaspoon oil in a kadai/pan. Once heated, add dry chilli. If you are using chilli powder, this is not required. Add chopped onions. fry them till they start turning brown. Now add chopped tomato and then chopped coriander leaves. Stir fry for another 5 mins. Now add chilli powder if you have not added dry red chillies. Let it cool. Add salt and grind this in a mixer. Chutney is ready! This chutney goes along with Idli, any kind of dosa and even chapati.

So don't worry if you are out of coconut for chutney. Onions are always at home so you can prepare this chutney anytime.

Sorekai / bottle gourd dosa

What do you do with sorekai/bottle gourds?? Turn it into wonderful dosas!
Here is how you go about it.

Ingredients :
2 cups idli rice
3 cups of cut sorekai
2 green chilli
coriander
pepper
salt

Soak rice in water for about 3 hours. Grind it using grinder/mixer. Grind the pieces of sorekai with 2 green chilli, coriander, pepper in mixer and add it to the rice batter. Add salt. The batter should be of normal dosa batter consistency. Leave the batter for an hour. Pour dosas like you normally do, but make sure you bake it on the other side too. Serve with coconut chutney.

Dosa or Idli

You can prepare Dosas or Idlis with the same batter.

 Ingredients: 

1. 1 cup full urad dhal (Kannada: udin bele, Tamil - Ulundu)
2.  4 cups of rice 
3. 1.5 tea spoons of methay seeds/Fenugreek(optional for idli) 
4. Handful of thick avalakki (optional)

 Soak the Urad dhal & Rice in water for around 3 hrs or overnight. Soak the Fenugreek seeds (& Avalakki) with the rice. Grind it all together in a grinder. Leave the batter closed for around 4-6 hrs for fermentation. This really depends on the temperature. You see the batter rise to nearly double its qauntity.You do not require any baking soda for the fermentation. Now you can add salt and add little water if the batter is thick. You can either make idlis or make crispy dosas from this batter.