Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, masala dosa with peanut chutney. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Masala Dosa with Peanut Chutney is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Masala Dosa with Peanut Chutney is something that I’ve loved my whole life.
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To get started with this recipe, we must first prepare a few components. You can have masala dosa with peanut chutney using 26 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Masala Dosa with Peanut Chutney:
- Prepare For Dosa Batter
- Prepare 2 cups Idli Rice
- Get 1 cup White Urad Dal
- Take 7-8 grains of Methi Seeds
- Take To taste Salt as per Taste
- Get As needed Water
- Take For Aloo Sabji
- Take 3/4 Boiled Potatoes
- Prepare 1 large onion finely sliced
- Prepare 2 green chillies
- Prepare 6/7 curry leaves
- Make ready 1 teaspoon Mustard seeds
- Get Handful coriander leaves
- Get To taste Salt as per taste
- Get 1/4 tsp Haldi / turmeric powder
- Take Pinch Hing
- Take For Peanut Chutney
- Make ready 100-200 grams peanuts
- Make ready 2-3 green chillies
- Make ready 1/2 " ginger
- Take To taste Salt
- Make ready As needed Water
- Make ready For tempering
- Take 2 tablespoons oil
- Get 1 teaspoon Mustard seeds
- Prepare 7-8 curry leaves
Peanut chutney or groundnut chutney is a delicious side dish chutney served along with idli, dosa, uttapams, upma or with any south indian breakfast recipe. Coconut chutney and peanut chutney can be made with many variations and hopefully I add up different variations as I keep updating. Put ghee on top of dosa. Serve with potato masala and coconut chutney.
Steps to make Masala Dosa with Peanut Chutney:
- Wash and Soak rice and dal separately for about 7 8 hours or overnight. Add methi seeds to it.
- Now grind them in mixer separately. Add salt as per taste. Then put both of them in one Steel Dabba.
- Mix the batter well for 10 mins.
- Close the lid and keep it for fermenting in warm place. U can cover it with bedsheet.
- After fermenting it will be as in pic.
- For Aloo Masala. Take one kadai. Put little oil. Oil when heated at mustard seeds. When it splutters add onion and green chillies.
- Saute till translucent. Now add boiled potatoes and mix well.
- To it add curry leaves, salt and Haldi. And mix it.
- For garnishing add coriander leaves.
- For Chutney.. take peanuts, green chillies, ginger salt and water as required and grinde well in mixer.
- Take it out in a bowl and keep one small kadai or vagara for tempering. Add oil and mustard seeds and curry leaves and pour over chutney.
- Now for Dosa..take the required amount of batter in pot. Add few drops of water. Don't make it watery.
- Keep tawa for on gas.
- Spread dosa batter on tawa.
- Add one teaspoon oil. Over it. And wait till it is golden brown. Add masala to it.
- Masala Dosa with Chutney is ready to be served.
Peanut Chutney Recipe with step by step photos. This quick groundnut chutney is a good substitute for coconut chutney. Whenever I make light snacks I serve this chutney or with the family favorite - idli and dosa. To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet. Peanut Chutney, a versatile and easy to make spicy chutney, is a must have accompaniment in south Indian cuisine.
So that is going to wrap it up for this exceptional food masala dosa with peanut chutney recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
