Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, masala dosa with peanut chutney. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Masala Dosa with Peanut Chutney is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Masala Dosa with Peanut Chutney is something which I’ve loved my whole life. They are fine and they look fantastic.
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To get started with this recipe, we have to first prepare a few ingredients. You can have masala dosa with peanut chutney using 26 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Masala Dosa with Peanut Chutney:
- Get For Dosa Batter
- Prepare 2 cups Idli Rice
- Take 1 cup White Urad Dal
- Get 7-8 grains of Methi Seeds
- Take To taste Salt as per Taste
- Make ready As needed Water
- Prepare For Aloo Sabji
- Make ready 3/4 Boiled Potatoes
- Prepare 1 large onion finely sliced
- Get 2 green chillies
- Take 6/7 curry leaves
- Prepare 1 teaspoon Mustard seeds
- Make ready Handful coriander leaves
- Prepare To taste Salt as per taste
- Get 1/4 tsp Haldi / turmeric powder
- Make ready Pinch Hing
- Take For Peanut Chutney
- Prepare 100-200 grams peanuts
- Get 2-3 green chillies
- Prepare 1/2 " ginger
- Prepare To taste Salt
- Get As needed Water
- Prepare For tempering
- Take 2 tablespoons oil
- Make ready 1 teaspoon Mustard seeds
- Get 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 with this exceptional food masala dosa with peanut chutney recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
