Tuesday, 25 February 2014

Tomato and Shallot Chutney - perfect side for Indian Crepes / Dosa

Dosa is a staple dish of South India. It is a crepe / pancake  prepared using fermented batter made of rice flour and lentils. Batter is prepared by soaking rice and lentils for minimum 4 hours and later it is  ground finely to a smooth paste. Proportion of rice : lentils is 4 : 1 or 4 and 1/2 : 1. Ground batter is allowed to sit overnight to ferment.

A thin layer of batter is ladled onto a hot griddle and spread out evenly into circles to form a crepe / pancake. Dosa is served hot with chutney and Sambar. Dosa is served at breakfast and at dinner in most of the South Indian families. Tomato and shallot chutney is my family's favourite side for Dosa. This chutney is on the spicier side. You can adjust red chillies according to your taste if you want less spicy chutney

Preparation time : 20 Min
Cooking time : 10 Min
Yield : 4 Servings


  • 1 Cup shallots ( peeled and washed )
  • 1/4 Cup fresh grated brown coconut
  • 2 Ripe tomatoes chopped
  • 2 Tablespoon Cilantro chopped
  • 1 Tablespoon Urad Dal
  • 3 Red chillies
  • Pea sized Tamarind
  • 1 Tablespoon Sesame Seed Oil
  • salt as required


  • 1/4 Teaspoon Vegetable oil
  • 1/4 Teaspoon Mustard Seeds
  • a pinch of hing / Asafoetida
  • 4 to 5 Curry leaves (I did not have curry leaves and skipped adding )


1.  First prepare the seasoning : In a pan on low flame add 1/4 Teaspoon Oil. When the oil is hot, add mustard seeds. When they pop open, add hing and switch off flame and pour this seasoning in to the serveware you  are going to serve chutney
2. Return the pan to stove top and keep it on medium flame. Add 1 Tablespoon Sesame seed oil. when the oil is hot, add urad dal. Roast dal till it is light golden. Add red chillies , shallots and fry for a min
3. When the shallots become soft, add tomatoes and coconut flakes. Let it cook on medium flame for 5 min. coconut flakes will be browend slightly. Add cilantro leaves, tamarind and roast for 1 min more and switch of the flame
4. Let it cool completely. Once cooled add salt and grind it in a blender to smooth / coarse paste by adding 2 Tablespoon of water
5. Add the ground chutney to the serveware where we have the prepared seasoning. Give it a good stir and the chutney is ready to be served with hot Dosa

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