VERMICELLI DOSA WITH ONION ALMOND CHUTNEY

Vermicelli Dosa img_1614with Onion Almond Chutney

Onion chutney is a great accompaniment to idli , vada and Dosa. Today I’m sharing a little Sweet and Sour Onion chutney with Almonds. roasting nuts makes them to digest easily . Dry roast Cumin and Coriander seeds and you will know they are done when they start smelling toasty and are fragrant . Cook Onions over medium heat  with ( lid covered)  little Salt and turmeric for few minutes , you’ll notice the pungent flavor of Onions is gone and Cook uncovered until they are brown and at this point switch off the stove and add tamarind and Jaggery . You will notice the Caramel flavor of Onions starting to emerge . Cool the spices and Onions before blending. Grinding Onions Coarsely  is very important so they will have texture .

Lentils have high nutritional value any one can benefit . Due its fiber and Complex carbohydrates lentils increase steady slow burning energy . Soaking and fermenting dosa is very Healthy because of Probiotics. But you have to eat in moderation. Fermented foods are predigested by bacteria and easier to digest. Grains , Beans and Legumes contain Phytic  acid a nutrient which binds up minerals preventing your body from fully absorbing them. Phytic acid can be effectively mitigated through 3 different traditional processes . Sprouting, Soaking and fermenting. Source : Health Magazines.

Recipe for 3 to 4 Dosa’s . Recipe for 4 People ( Onion Chutney)

Preparation and Cooking time : 30 Minutes .

Recipe for ONION ALMOND CHUTNEY: Combination of different tastes . Great accompaniment for any Breakfast recipes or with Steamed rice or with Plain or stuffed Your favorite foods will come alive with the Combination of this Chutney . img_1609

1. Onion – 1 Big( Chopped)

2. Almonds – 15

3. Coriander and Cumin seeds – 1 tbsp. each

4. Red chillies – 2 4. Jaggery ( Brown sugar) – 2 tbsp.

5. Tamarind – Marble size

6. Salt and Turmeric – 1/4 th tbsp.

7. Curry Leaves – 5

8. Finely chopped coriander leaves

9. Oil – 3 tbsp.

10 . Seasoning ( Tadka) – Mustard seeds and Cumin seeds – 1 tbsp. each , Red chillies and Hing – Pinch

METHOD :

1. Dry roast almonds and transfer to a bowl

2. Dry roast Coriander and cumin seeds , Red chillies and transfer to a Almonds bowl . Cool the spices before you grind .

3. Heat 1 tbsp. Oil and sauté Onions with little salt and Turmeric for 2 to 3 Minutes. Mix in between . After 3 minutes uncover and fry Onions till light Brown . Switch off  the stove and add deseeded TAMARIND and JAGGERY to Onions. Cool the ONION mixture before grinding.

4. In a blender grind Almonds with Coriander , cumin and red chillies . Transfer to a Bowl .

5 Grind Onion Coarsely . Transfer to Spice bowl and mix well .

6. Heat 2 tbsp. Oil and splutter Mustard  seeds , Cumin seeds , Red chillies and Hing. Switch off the stove and add Curry Leaves and finely chopped Coriander Leaves .

7. Now add the Onion Mixture to Seasoning ( Tadka ) and fry for couple of minutes . SERVE with Vermicelli DOSA .

RECIPE for VERMICELLI DOSA :img_1615INGREDIENTS:

1. Fermented Dosa Batter – 1 Cup

2. Vermicelli – 1/2 Cup

3. Water

4. Salt

5. Oil for frying Dosa’s .

METHOD : img_1613

1. Mix 1/2 cup Vermicelli to 1 Cup Dosa Water and leave aside for One hour  or Overnight in refrigerator . After 30 minutes Check for the consistency and add Water . The batter must be pouring consistency like Dosa Batter .

2. After One hour or overnight your batter will be  ready.  Heat Pan and grease with little Oil . Start with small dosa . Cook on Medium High heat . 

3. For second dosa , Sprinkle some water to bring the temperature down .

 4.  Pour 2 big spoonful of batter on the Panimg_1610 and move in circular motion . Drizzle Oil over the edges to crisp the Dosa .

5. Fry on both sides .Cook img_1610on medium high flame . img_1608

SERVE Vermicelli Dosa with ONION ALMOND Chutney.

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