Millet Dosa and Ridge Gourd Chutney Recipe (Heerekai Chutney)

Millet and Black Gram dosa with Ridge Gourd Chutney

Cooking time: 30 minutes ( soaking and fermentation time extra)
Servings.      :  10 dosas

Ingredients for Millet and Black Gram Dosa:

1 cup Horse Gram
3 cups barnyard millets
1 spoon methi seeds

Ingredients for ridge gourd chutney:

1/2 cup finely ridge gourd (torai)
3 teaspoon coconut oil
1 teaspoon mustard oil
2 teaspoon chana dal
2 teaspoon urad dal
A pinch of Hing
2 dry Kashmiri Mirch
2 green chillies
1 cup dhania ( coriander)
1 tablespoon tamarind (Imli)
2 tablespoon freshly grated coconut

Method for Millet Dosa Recipe:

Soak all the ingredients of the dosa for about 6-7 hours.
In the morning, grind them all together.
Keep them aside for 7-8 hours to ferment.
Take a tawa and pour a little oil on it. Spread it evenly.
Take a ladel full of batter and spread it to make a dosa.
Cover with a lid and let it cook.
Serve hot with chutney .

Method to make Ridge Gourd chutney:

Heat the oil in a pan and put in the ridge guard. Saute for some time and let it soften. Keep aside to cool.
For tempering,add the remaining oil to a pan and put in mustard seeds.
When the seeds crackle add the chana dal, urad dal ,hing, red chillies and keep stirring continuously for 02 minutes over medium flame.
Pour the tempering over the ridge gourd.
Add the coriander, salt, tamarind and coconut and blend in everything with the help of a little water.
Enjoy the chutney with Idlis and dosas.

More Articles