I like homemade idli & restaurant dosas :). What about you? I’m not sure why… but my dosas never become crispy like the restaurant ones. May be because I just cant bring myself to drench dosa with oil or ghee and I feel less guilty when somebody else does it for me ;)
Both of us like red color chutney. I dont know whether it’s because of the color or the taste, but if we have a choice we go for the red one. Now coming to this recipe, it’s a pretty simple one & tastes great with idly/dosa. I got this recipe from my mother in law. Usually I need both sambar & chutney for idli/dosa but with this chutney, sambar can be optional.
Hope you will also enjoy this.
Here is the recipe:
- Onion – 2 small – medium
Tomato – 1 big
Kashmiri chilly powder – 1 – 1 1/2 tsp
Coconut – 1/2 cup, packed - Dried red chilly – 2
Salt
Oil
Heat oil in a pan & add dried red chilly. Fry it for half a minute. Remove it from the pan & keep aside. Add finely sliced onions & salt. Cook till the onions become soft. It doesn’t have to become brown. Add Kashmiri chilly powder. Fry it for a minute. Add sliced tomato & cook till it becomes soft. Add coconut & mix well. Remove from fire & let it cool completely.
Grind the fried dried red chillies first. Add the onion, tomato & coconut mixture to that & grind to a smooth paste. Do not add water. Serve with idly or dosa.
