Name: BELL PEPPER CHUTNEY WITH SPICY DOSA recipe by Saranya Manickam at BetterButter
Prep time: 480 min
Cook time: 15 min
Total time: 495 min
Yield: 5
Ingredients: FOR DOSA:; RAW RICE - 2 CUPS; TOOR DAL - 2 TBSLP; URAD DAL - 1 TBLSP; MOONG DAL - 1 TBLSP; GREEN CHILLIES - 5 NOS; DRY RED CHILLIES - 10 NOS; CUMIN - 2TSP; CURRY LEAVES - A SPRIG.; SALT AS REQUIRED; OIL - 2 TSP; BELL PEPPER CHUTNEY :; BELL PEPPER - 3 NOS; DRY RED CHILLIES - 3 NOS; CHANNA DAL - 1 TSP; URAD DAL - 1 TSP; TAMARIND - COIN SIZED; COCONUT - 2 TSP; SALT - FOR TASTE; OIL - 1 TSP.

Ingredients Serving: 5

FOR DOSA:
RAW RICE - 2 CUPS
TOOR DAL - 2 TBSLP
URAD DAL - 1 TBLSP
MOONG DAL - 1 TBLSP
GREEN CHILLIES - 5 NOS
DRY RED CHILLIES - 10 NOS
CUMIN - 2TSP
CURRY LEAVES - A SPRIG.
SALT AS REQUIRED
OIL - 2 TSP
BELL PEPPER CHUTNEY :
BELL PEPPER - 3 NOS
DRY RED CHILLIES - 3 NOS
CHANNA DAL - 1 TSP
URAD DAL - 1 TSP
TAMARIND - COIN SIZED
COCONUT - 2 TSP
SALT - FOR TASTE
OIL - 1 TSP.

Instructions

FOR DOSA :
SOAK RICE AND DALS TOGETHER FOR 4 HOURS.
GRIND RICE, DAL, CHILLIES TO FINE PASTE WITH REQUIRED AMOUNT OF WATER.
LET THE BATTER FERMENT FOR 4 HOURS.
FOR BELL PEPPER CHUTNEY :
CHOP BELL PEPPER TO SMALL PIECES.
HEAT OIL IN PAN, ADD CHOPPED BELL PEPPER AND SAUTE IN LOW FLAME.
SAUTE TILL CAPSICUM SHRINKS IN SIZE AND COLOUR CHANGES TO PALE.
REMOVE FROM FLAME AND IN THE SAME PAN FRY REST OF THE INGREDIENTS TILL GOLDEN BROWN EXCEPT COCONUT
WHEN COOLED GRIND EVERYTHING TO FINE PASTE WITH LITTLE WATER ALONG WITH COCONUT
HEAT TAWA, SPREAD LITTLE OIL
SPREAD A LADLE FULL OF BATTER AND SPRINKLE LITTLE OIL.
BOIL FOR 3 MINS AND TURN TO NEXT SIDE AND BOIL FOR 2 MORE MINS
REMOVE FROM FLAME AND SERVE HOT WITH CHUTNEY.

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