Ghee Roast and Ridge Gourd Chutney

For blog hop i visited Divya's  blog  DIVYASCOOKBOOK  last week and Jayshri's blog  SAMAYALARAI  this  week and enjoyed reading through their posts. When i saw how to prepare the restaurant style rocket shaped ghee roast i knew what i wanted to try  from divya's collection and then came across the ridge gourd chutney in jayshri's collection thought it would be a wonderful combo with the dosa and every one at home loved it with dosa and even rice.

In the picture chutneys are tomato (red colored) , coconut (white colored), ridge gourd( light brown colored) , chutney podi ( drak brown colored).

Nei (Ghee) RoastRecipe source : DIVYASCOOKBOOK

Idli rice – 3 cups
Urad dal – 1 cup
Methi seeds – 1 tsp
Salt to taste
Ghee – as required to make dosas

1. Soak the rice  for 4- 6 hours and dal-methi for 45 minutes separately .
2. Grind to a  smooth paste and mix both together with salt .
3. Keep the batter for fermenting overnight.
4. Place a dosa tawa on flame and make dosas.
5. Spread the dosa as thin as possible and pour a tsp of melted ghee on top.
6. When dosa starts becoming brown and crisp, lower the flame.
7. Cut a radius shaped slit.
8. 
9.  Now remove the dosa and fold it like a cone along the slit and ghee roast is ready.

RIDGE GOURD CORIANDER CHUTNEY

Recipe Source :SAMAYALARAI 

Ridge Gourd  - 1/2 cup peeled, deseeded and cubed

Coriander seeds - 2 tspPearl Onion -  4 , slit into quarters
Red chilies - 2
Channa dal - 2 tsp
Coconut - 2 tbsp grated
Tamarind  a small piece
Salt to taste

1. Heat oil in a deep pan and roast the dal , coriander and red chilies . 
2. Now add the onions and saute till translucent
3. Add the ridge gourd, coconut ,salt and mix well.
4. Cover and cook till gourd is tender .
5. Add the coriander leaves and saute for a second or two.
6. Turn off heat, cool.
7. Blend  the mixture and chutney is ready.

I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.