Recipe Ulunthu Dosai with Molagai Chutney

[Shokeen Mund@]

Ulunthu Dosai with Molagai Chutney













Time Taken : 15-30 mins

Ingredients:
Rice-3 cups; you can use parboiled or raw rice, or half and half
Whole urad with skin-Black gram-1 cup
Methi seeds- !/2 tsp, soak with rice
Salt-2 tsp or to taste
Oil-Gingely [Til] oil, or any cooking oil Molagai [Chilli] Chutney
Ingredients
Tomato- 1 large
Onion-1 medium
Dried Red Chillies - 3 to 6 as per your taste
Karipatha - 5 sprigs
Garlic-4 cloves
Tamarind-size of marble
Oil & salt
For Tempering:
Urad dal-1/2 tsp
Mustard-1/2 tsp
Hing-a pinch
Oil


Method

1. Soak black gram for 10 hours and rice for 4-6 hours.
2. Grind black gram to fine paste till slightly frothy.
3. Grind rice to fine rava consistency. Add salt & mix both pastes together by hand. It should be dosa consistency. Close & ferment overnight
4. Mix well & pour out dosais -slightly thicker than normal dosais-on hot tawa or skillet.
5. Drizzle gingely oil [or other oil] around edge. Turn over when lightly browned & cook on other side.
6. Serve hot with Molagai chutney.

Method For chutney:

1. Chop tomatoes & onion into large pieces.
2. Peel garlic.
3. Heat a tsp of oil in kadai, fry red chillies, karipatha & Garlic. Remove & keep aside.
4. Add some more oil & fry the tomatoes an onion till all the moisture is absorbed. Cool.
5. In mixie, grind chillies, karipatha, garlic, tamarind with little water to smooth paste.
6. Then add tomato & onion and grind. Remove & temper with mustard, urad dal, & hing in hot oil. This hot & spicy chutney is served with a tsp of gingely oil or hot melted ghee poured over it on the plate. Bon Appetite!! Enjoy!!

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