Chutney for Mysore Masala Dosa

Ingredients:
1/2 cup Fried grams
8-10 Dry Badagi chilli
5-6 Garlic Cloves
1 inch Ginger
1/2 sp Asafetida
1 tsp oil
8-10 Curry leaves
Salt to taste

Method:

Heat oil in a Kadai, add chilli and curry leaves and fry until become crisp.

Add  garlic,ginger and rest of ingredients and saute for a min.

Allow the mixture to cool down and blend into fine paste by adding little by little water.

How to use:

Pour a laddle full of dosa batter on hot griddle and fry on both sides.

Apply a spoon full of chutney on back side of dosa and stuff with potato curry.
Serve hot.

Menthe pachadi

Ingredients:

1 large bunch fresh Methi soppu
1/2 cup yellow moong daal (soaked)
1/4 cup roasted Peanut (crushed)
1 small onion (optional)
1-2 tsp Lemon juice
2tsp fresh grated Cocnut
Salt to taste

For tempering:
1tsp oil
1/2 tsp Mustered seeds
1/4 tsp Turmeric powder
1/4 tsp Asafetida
4-5 chopped Green chillies

Method:

Wash methi leaves and drain the water thoroughly.

Spread on towel to drain water and  chop them.

Finely, chop the onion and green chillies.

Take a large mixing bowl, add methi leaves, moong daal, chopped onion, crushed peanut, coconut, lemon juice and salt.

Heat oil in a small pan add mustered seeds, when splutter, add green chillies, turmeric, asafetida mix with pachadi.

Serve fresh with Jower rotti or Chapati.
Menthe pachadi is served with Rotti Oota in north karnataka.

Note: Yellow moong daal can be replaced with sprouted whole moong.

Pundi Palya

Ingredients:
1/2 cup Toor daal
1/2 bunch Pundi soppu (Gongura)
1 large Onion (chopped)
1 tsp Garlic paste
1tsp Ginger paste
5-6 Chopped green chilli or according to taste
Salt to taste

For tempering:
1tbsp oil
1tsp Mustered Seeds
1/2 tsp Turmeric
1/4 tsp Asafetida
4-5 Dry chillies

Method:
Cook  daal in pressure cooker or until mashy.

Wash the pundi soppu and chop them.

Heat oil in a pan add red chillies, mustered seed, when splutter add turmeric, asafetida.

Add ginger - garlic paste, green chilli and onion saute for a min then add soppu and cooked daal.

Add salt to daal then boil for 5-6 min.

Serve with Jower roti or chapati.

Oats Idli

Ingredients:
1 Cup Semolina (rava)

1 cup Quick cook Oats

2 tbsp Oil

1/4 tsp soda

2 tbsp Oil

1/4 tsp soda

1tsp Mustard Seeds

1/4 Asafetida

1 tsp Channa daal

1 tsp Urad daal

1 tsp Chopped green chill

1 tsp Chopped curry leaves

2 tsp Chopped Coriander

1Grated carrot 

Salt to taste

Method:

Slightly dry roast oats and blend into powder when cool down.

Heat oil in a pan or kadai and put mustered seeds, when splutter add asafetida, channa daal, urad daal.

When daal turns into golden brown add green chilli and cashews.

Then add sooji and oats powder, fry for 2-3 min.

Allow it cool down completely.

Add yogurt, soda, coriander leaves and salt, keep aside for 2min.

Boil water in Idli cooker.

Apply oil to idli plate, pour batter into idli bowl, garnish with coriander leaves, carrot, cashew and steam for 10min.

Note: Serve idlis when hot for better taste.