GARLIC -WHOLE

firstly, place a mesh (used to prepare phulka) and roast 10 small onions and 1 pod of garlic.

1

FLIP OVER

burn on medium flame making sure to flip over and roast all the sides.

2

ROASTED WELL

saute for a minute or until the tomato shrinks slightly.

3

EARTHY AROMA

cool completely and peel the skin of onion and garlic. transfer to a mixi jar and keep aside.

4

CORIANDER SEEDS

in a pan heat 2 tsp oil. add 1 tbsp urad dal, 1 tbsp chana dal, 1 tsp coriander seeds.

5

DRIED RED CHILLI -4

also, add 4 dried red chilli and few curry leaves. roast until the chills puff up and dal turns golden brown.

6

COOL COMPLETELY

cool completely, and transfer to the mixer jar.

7

TAMRIND-SMALL PIECE

additionally, add a small piece of tamarind, ½ tsp salt and ¾ cup water.

8

SMOOTH PASTE

grind to smooth paste adding water if required.

9

CURRY LEAVES

now to prepare the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 1 dried red chilli, few curry leaves and pinch hing.

10

CHILLI POWDER

keeping the flame on low, add ¼ tsp turmeric and 1 tsp chilli powder.

11

DO NOT BURN

cook for a minute, without burning the spices.

12

ONION GARLIC PASTE

pour in the prepared onion-garlic paste and start to cook until the oil separates.

13

WATER- HALF CUP

further, add ½ cup water and cook adjusting the consistency as required.

14

OIL SEPERATES

cook until the oil separates from the chutney.

15

CHUTNEY IS READY

make sure to place on oil for 5-6 seconds and then flip over. this helps the top to fry a little and hold the batter.

16

More Stories.

BUTTON SWEET

STUFFED DOSA