Carrot Chutney, Carrot Chutney For Idli And Dosa

Recipe for Carrot Chutney. Easy Carrot Chutney that goes perfectly well with idli and dosa. Spicy and tangy carrot chutney.

Heat oil in a pan and add in the mustard seeds and dried red chillies. Let the mustard seeds splutter. Add in the urad dal. Let the urad dal slightly brown.

Add in the chopped onions, carrots and the salt. Saute for five minutes. Add in the tamarind and the jaggery. Saute briefly for a minute more and remove from heat.

Allow the mixture to slightly cool. Grind to a smooth paste in a mixie / food processor adding about half a cup of water while grinding.

Serve with idli or dosa. Recipe for soft idli Recipe for set dosa Recipe for instant ragi dosa

• 2 teaspoon sesame or peanut oil
• 1/4 teaspoon mustard seeds
• 1 tablespoon urad dal
• 1 onion, sliced
• 2 carrots, diced
• 1/2 teaspoon salt
• a small piece tamarind ( half an inch ball)
• 1 teaspoon jaggery

1. Heat oil in a pan and add in the mustard seeds and dried red chillies. Let the mustard seeds splutter. Add in the urad dal. Let the urad dal slightly brown.
2. Add in the chopped onions, carrots and the salt. Saute for five minutes. Add in the tamarind and the jaggery. Saute briefly for a minute more and remove from heat.
3. Allow the mixture to slightly cool. Grind to a smooth paste in a mixie / food processor adding about half a cup of water while grinding.
4. Serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu

• 2 teaspoon sesame or peanut oil
• 1/4 teaspoon mustard seeds
• 1 tablespoon urad dal
• 1 onion, sliced
• 2 carrots, diced
• 1/2 teaspoon salt
• a small piece tamarind ( half an inch ball)
• 1 teaspoon jaggery

1. Heat oil in a pan and add in the mustard seeds and dried red chillies. Let the mustard seeds splutter. Add in the urad dal. Let the urad dal slightly brown.
2. Add in the chopped onions, carrots and the salt. Saute for five minutes. Add in the tamarind and the jaggery. Saute briefly for a minute more and remove from heat.
3. Allow the mixture to slightly cool. Grind to a smooth paste in a mixie / food processor adding about half a cup of water while grinding.
4. Serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/carrot-chutney-carrot-chutney-idli-dosa/

Recipe for Tamilnadu style vendhaya dosai. Very easy recipe preparation with video. Methi seeds dosa. Fenugreek seeds dosa batter.

Vendhaya Dosai is a very easy recipe that can be put together in minutes with a little bit of planning. It goes very well with a lot of side dishes like kurma , salna , non-veg curries and tamarind gravies. Here is how to do South Indian Tamilnadu style Vendhaya Dosai.

Here is the video of how to make Vendhaya Dosai

Step by step recipe

Soak the rice, aval (thick poha), vendhayam (fenugreek seeds), urad dal in water. Let it soak for 2 hours.

Grind the soaked ingredients along with water used for soaking to a very fine paste.

Transfer the ground paste to a bowl, mix the salt and allow the batter to ferment for 6-8 hours.

Heat a dosa griddle/pan until medium hot. Apply few drops of oil on the griddle. Ladle the batter and pour it onto the griddle. Do not spread the batter like you do normal dosa. Spread it ever so lightly if necessary. Lots of holes will start forming on the top of the dosa. Cover the griddle with a lid and let it cook for 40 seconds on medium flame. Remove lid, flip the dosa and cook for 30 seconds more.

Serve hot with a favorite side dish.

• 1/2 cup raw rice (Idli rice or the regular Ponni rice will also work)
• 1/2 cup thick aval / poha
• 1 teaspoon fenugreek seeds
• 1 tablespoom urad dal
• 1/2 teaspoon salt
• 1 – 1 1/2 cups water

1. Soak the rice, aval, vendhayam (fenugreek seeds), urad dal in water. Let it soak for 2 hours.
2. Grind the soaked ingredients along with water used for soaking to a very fine paste.
3. Transfer the ground paste to a bowl, mix the salt and allow the batter to ferment for 6-8 hours.
4. Heat a dosa griddle/pan until medium hot. Apply few drops of oil on the griddle. Ladle the batter and pour it onto the griddle. Do not spread the batter like you do normal dosa. Spread it ever so lightly if necessary. Lots of holes will start forming on the top of the dosa. Cover the griddle with a lid and let it cook for 40 seconds on medium flame. Remove lid, flip the dosa and cook for 30 seconds more.
5. Remove from heat and serve hot!

Notes

Note Use 1/2 teaspoon additional vendhayam if you like the flavour of vendhayam / fenugreek. But do not add a lot of vendhayam / fenugreek seeds as the dosa will become bitter if too much is added.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 8 hours
• Cook Time: 20 mins
• Category: Dosa
• Cuisine: Tamilnadu