Crispy ghee roast and 2 types of chutney

Ingredients

Roasted rice flour – 1 & 1/4 cup

Urad dal – 1/4 cup

Poha /flattened rice – 1/4 cup

Chana dal – 1 tbsp

Toor dal – 1 tbsp

Fenugreek seeds – 1/4 tsp

Salt

Water as required

Ghee

For Tomato chutney

Oil – 2 tsp

Chana dal – 1 tbsp

Urad dal – 1 tbsp

Dry red chili – 3

Onion – 1/2 of one

small Tomato – 1

Kashmiri chili powder – 1/4 tsp

Sugar

Salt

For coconut chutney

Coconut – 1/2 cup

Green chili – 1

ginger

shallot – 1

chana dal – 1 tbsp

salt

for seasoning

oil – 1 tbsp

curry leaves

dry red chili -2

Preparation

Soak urad dal, chana dal and sambar dal for 4 hrs, then grind it with soaked poha and required water, add rice flour into it, then make a fine batter, rest the batter for 8 hrs.

For chutney, heat a pan., add urad dal and chana dal, dry roast it, then add chilly, garlic and onion, saute it well, next add tomato, cook until it become soft, next add chilly powder and sugar, mix well, next add hot water, then grind it well after the heat gone.

For coconut chutney, grind coconut with chilly, shallots,ginger and chana dal, grind it with water and make a fine paste, season it with mustards , dry red chilly and curry leaves.

Take a bowl add roaster rice flour, sugar and salt, add water and mix well, then add it to the batter, mix well, now you can make crispy ghee roast.

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