BEETROOT DOSA WITH PEANUT CHUTNEY

BEETROOT DOSA
INGREDIENTS 
Beetroot - 1/2 cup grated 
Dry Red Chillies - 2
Idli Batter - 2 cups
Cumin - 1/2 Tsp
Ginger - a small piece
Asafoetida - a pinch 
Salt - To Taste 
Oil / Ghee - To drizzle / smear

METHOD 
Soak red chillies for a few minutes 
Grind along with grated beetroot cumin seeds ginger and salt to paste
Add the ground paste and asafoetida to the idli batter
Mix well and set aside
Heat a dosa pan and pour in a ladle of batter and spread it 
Smear or drizzle oil or ghee along the sides 
Flip and cook on both sides till crisp 
Serve hot with peanut chutney 

Note
Add very little water while grinding 


PEANUT CHUTNEY
( WITHOUT COCONUT )
INGREDIENTS 
Roasted peeled Peanuts - 1 cup
Onion - 1 chopped 
Dry Red Chillies - 2
Garlic - 4 pods
Tamarind - Gooseberry size
Jaggery - 1 Tsp grated
Salt - To Taste
Oil - 2 Tsps

FOR TEMPERING
INGREDIENTS 
Oil - 1 Tsp
Mustard Seeds - 1/4 Tsp
Curry Leaves - 1 sprig 
Dry Red Chillies - 1
Asafoetida - A Pinch

METHOD 
Heat oil in a pan and add garlic pods and chopped onion
Sauté to a golden brown
Now add the peanuts and dry red chillies 
Sauté for a few minutes 
Allow to cool at room temperature 
Grind the sautéd ingredients along with tamarind and jaggery to a smooth paste
Heat oil in a pan and temper mustard seeds dry red chillies curry leaves and add asafoetida 
Pour on top of chutney and serve with dosa 

Note
Adjust ingredients to suit your palate
Adding jaggery is optional