Red Chutney for Mysore Masala Dosa
- 15 grams Chana Dal
- 7 grams Urad Dal
- 3 Whole Red Chillies (soaked in warm water for 30 minutes)
- 1 small Onion (finely chopped)
- 5 Garlic Cloves
- 1 inch Ginger Piece
- ¼ teaspoon Turmeric Powder
- 1 pinch Hing
- 1 piece Tamarind (as per taste)
- 2 tablespoons Oil
- Salt to taste
Heat a non-stick pan on low flame.
Add the oil and let it warm up.
Add chana dal and urad dal. Let them cook till they turn crisp.
Add garlic cloves, chopped onion, and red chillies.
Saute till the onions turn soft.
Shut off the flame and let everything cool down.
Take this mixture into a mixer jar after cooling.
Add salt, tamarind, ginger, turmeric powder and the hing.
Grind to a smooth paste.
No need to add water to the paste as the oil and moisture present in the onions will help in grinding.
Store till further use.
Smear a teaspoon of chutney on dosa while cooking Mysore masala dosa.