Tomato Dosa

Ingredients:
Note : Overnight soaking and fermentation process needed for this.

List 1

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1. Raw Rice (Ponni Raw Rice Or Sona Masoori Rice)  - 250 Grams  

Soak Raw Rice in a container 4 Hours (make sure you pour enough water to cover the whole rice and little above the rice)

List 2

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1. Tomato (Roma)  - 3 Numbers

2. Red Chillies - 6 Numbers

3.Tamarind - 1 Pinch

List 3 - To Season

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1. Oil - 4 tbsp
2. Mustard Seeds - 2 tsp
3. Asafoetida - a pinch
4. Turmeric powder - a pinch
5. Curry Leaves - Some

Procedure:

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1. Add List 1 & List 2  in a wet grinding mixie jar.
2. Grind until the batter is paste consistency
3. Add water little bit while grinding to make the grinding process smoother.
4. Once done, take the batter into a empty vessel and ferment overnight (for 12 Hours)
5. Next day before making dosa, do the seasoning procedure and add it to the batter.

Seasoning
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1. Add oil in a pan, Heat for 2 mins until it is hot.
2. Add Mustard seeds and wait until it crackles.
3. Add Asofotida / Turmeric power / Curry leaves to the oil and fry for some time.

Additional Notes
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If you need more sour tasting dosa's add more tomatoes or Little more Tamarind as needed. You got to try ones or twice to get the best for you.

Okra-Tomato curry

Ingredients

1. Oil - 7 tbsp
2. Mustard seeds - 1/4 tsp
3. Cumin seeds - 1/2 tsp
4. Channa dhal - 1/4 tsp
5. Urad dhal - 1/4 tsp
6. Red Chilly - 1
7. Green chillies chopped - 3
8. Curry leaves - 1 sprig
9. Asafoetida - a pinch
10. Length-wise sliced (First cut okra into half, then into half and slice each half to two or three pieces) okra - 1 lb
11. Sliced onion that matches to sliced okra - 1
12. Salt - to taste
13. Turmeric powder - a pinch
14. Red chilly powder - 1 tsp
15. Tomatoes chopped - 2
16. Cilantro chopped - 3 tbsp

Method

1. Heat pan.
2. Add oil.
3. Temper with oil, mustard seeds, cumin seeds, channa dhal, urad dhal, red chilly, green chillies, curry leaves and asafoetida.
4. Add sliced okra, fry it on medium heat until it is half way done.
5. Then add sliced onion and fry till done.
6. Now add salt, turmeric powder and red chilly powder, stir it.
7. Last but not least, add chopped tomatoes, cook it.
8. Garnish with cilantro.
9. Goes well with chapathi and rice.

Tomato Chutney

Ingredients

Tomatoes - 3

Onion - 1

Garlic pods - 5

Fresh cilantro chopped - 1/4 cup

Channa dhal - 1/4 tsp

Cumin seeds - 1/4 tsp

Urad dhal - 1/2 tsp

Fenugreek seeds - 8

Whole dry red chillies - 5

Whole black peppers - 5

Fresh or dry coconut - 3 tbsp

Oil - 2 tbsp

Mustard seeds - 1/4 tsp

Asafoetida - a pinch

Curry leaves chopped - 3 tbsp

Tamarind paste - 1/4 tsp

Salt - to taste

Method

1. Chop onions, garlic, tomatoes.

2. In 1 tbsp of oil, fry garlic, onions.

3. To that add tomatoes and fry until all the water from tomatoes dried up.

4. Cool it, add cilantro to that.

5. In another pan, fry masala items each separately, channa dhal, urad dhal, cumin seeds, red chillies, black peppers, fenugreek seeds. Cool it.

6. First dry grind fried masala items to a powder in mixie then add the fried vegetables along with tamarind, coconut and salt and grind once again.

7. Temper with mustard seeds, asafoetida and curry leaves in hot oil. Mix it.

8. This goes well with idly, dosa.