Tomato Dosai (thakkali dosai)

Tomato Dosai (thakkali dosai)
Ingredients:
Idly rice-1cup
Rawrice-1cup
Red ripe tomatoes-4big riped one    
Red chilli-3-4 nos.
Garlic 5 flakes
Salt
To temper:
Oil-2 tsp
Asafoetida -2 generous pinches
Curry leaves-1 sprig
Onion-1 big chopped finely
coriander leaves-finely chopped
my daughter like broccholi taste in additional i added broccholi also


Method:

1.Soak rice for minimum 3 hours.
2.Grind it in mixer or grinder along with tomato,redchilli.

3.Add required salt and water.
4.usally dosa batter consistency shoulb watery only than dosa batter thakkali dosa batter
   consistency should be little watery .
5.Then add onion,asafoeatida,curry leaves,corianderleaves and broccholi to tha batter.
6.Heat tawa and add 2 tsp oil.
7.Pour in the heated tawa with drizzle of oil,make dosa flip to the other side.cook on both sides.

8.Serve with coconut chutney.

9.Now hot hot thakkali dosai is ready.

Note:dont allow the batter to ferment because already tomato dosa taste is sour.If u allow to ferment u will get more sour taste.Better avoid fermentation.

kovakkai chutney

Kovakkai chutney

Ingredients
Kovakkai - 10-12
channa dhal-little
Onion -1 (medium size)
Garlic cloves -5
Red chilli -3
Tamarind - a small piece or 1/4 tsp paste
Grated coconut - 2 tbsp
Coriander leaves - fistful (optional)
Oil - 2 tbsp
urad dhal-2tbsp
For the seasoning
Oil - 1 tsp
Mustard - 1 tsp

Preparation

Wash and cut kovakkai into thin strips or rounds.

Heat oil and fry the red chillies first. Remove it and keep it aside.

Now in the same pan fry chopped onions followed by garlic and kovakkai.

Cook till kovakkai becomes soft.

Add needed salt.

Once the kovakkai becomes tender, switch off the flame.

Add grated coconut, coriander leaves and saute in the heat of the pan itself.

Allow it to cool.

Grind it   along with red chillies and tamarind.

Heat a tsp of oil in a pan fry the urad dhal and grind it coarsely.urad dhal should not grind fully like paste.

Heat a tsp of oil, add mustard seeds, when it splutters, pour it over the chutney.

Serve it with hot rice