Bell Pepper Chutney

Bell Pepper Chutney

Ingredients
Bell Peppers – 2
Red Chilli Powder – 1 tsp
Tamarind – 1/8 of a tsp
salt

Seasoning
Curry Leaves
Mustard Seeds

Procedure
1. Cut peppers into medium pieces.
2. Saute them till soft in little oil & cool.
3. Grind with the other ingredients.
4. Add seasoning with mustard seeds and curry leaves.
5. Serve hot with any dosa or idli.

Green Peas Dosa

Green Peas Dosa

Ingredients
Moong Dal – 1 cup
Fresh Green Peas – 1 cup
Green chillies – 3/4
Salt

Procedure
1. Soak the moong dal for an hour.
2. If using frozen peas, thaw and blend with dal , chillies and salt.
3. Make dosa like utappam and serve hot with any chutney.
4. Bell Pepper Chutney will go well with this.

I am sending this to ‘My legume love affair – eight helping’ event hosted in ‘The Well Seasoned Cook’.

Oats Dosa

oats dosa

Ingredients
Oats – 2 cups
Rice Flour – 1 cup
Rava – 1 cup
Buttermilk – 1 cup
Water – 1 cup
Green Chilli Paste – 1 teaspoon

Seasoning
Mustard seeds
Curry Leaves

Procedure
1.Dry roast the sooji.
2. Add oats, rice flour , chilli paste and salt.
3. Make a batter with buttermilk and water.
4. Make seasoning with mustard seeds and curry leaves and pour it on the batter.
5. If the batter is too thick, add water and make it to the required consistency. (It should be very thin)
6.Make small dosas and serve with Milagai Podi/Gun Powder.

Notes:
When I use the old fashioned oats, I soak it in hot water for an hour before making the batter.

Ragi Idli

Ingredients
Urad Dal – 3/4 cups
Ragi Flour – 2 cups.

Procedure
Soak Dal for 11/2 – 2 hours and grind to a smooth frothy paste. Mix ragi flour that is readily available in the stores and required salt. Allow the batter to ferment for 8-10 hours. Pour in greased idli moulds and make delicious idli.

This idli goes well with onion chutney/pickle, green chilly chutney/pickle or bell pepper chutney.