Ada and Chutney

Name: Ada and Chutney
Total time: 7200 s
Yield: 3-serving
Cuisine: Indian
Ingredients: 1 Daal Tuar; 1 Moong Daal; 1 Channa Daal; 1 Urad Daal; 3 Rice; 3 Chillies Dried Red; To Taste Salt; 2 Pinchs Hing; 4 Tablespoons Coconut Grated; 3 Chillies Dried Red; 6 Shallots (optional); 1/2 Tablespoon Channa Daal Roasted Split / Daria; 1 Teaspoon Urad Daal; Pinch Hing; To Taste Salt

Madhavi Prabhakar @cook_7802555

A variation to Dosa from soak to serve, along with traditional red chutney within 2 hours.

Madhavi Prabhakar @cook_7802555

A variation to Dosa from soak to serve, along with traditional red chutney within 2 hours.

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Ingredients

120 mins

3-serving

1Daal Tuar
1Moong Daal
1Channa Daal
1Urad Daal
3Rice
3Chillies Dried Red
To TasteSalt
2 PinchsHing
4 TablespoonsCoconut Grated
3Chillies Dried Red
6Shallots (optional)
1/2 TablespoonChanna Daal Roasted Split / Daria
1 TeaspoonUrad Daal
PinchHing
To TasteSalt

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Steps

120 mins

1

Note: 1. Whatever measure you use it should be the same for the daals and rice. A cup each is too much for my family so I used a ladle full each and also added 4 rice instead of 3
2

Soak the rice, daals and chillies for 45 mins to an hour. Add salt and hing and grind to form a rough / lumpy batter. Please remember the batter does not need to be a smooth paste (only if you personally prefer it).
3

In a flat hot pan scoop one ladle of batter and spread from the center to the outside in a circular motion. Add oil and flip after a minute.
4

For the Chutney In a pan, heat a spoon of oil and roast the Channa and Urad daal till light brown (or aromatic). Take off the gas and add Hing. Add this to the Grated Coconut, Shallots Red chilies, salt and grind with water to till smooth.
5

To garnish - add mustard, curry leaves and red chillies (optional) in hot oil and add to the ground chutney.