This chutney is a secret inner spread to our masala dosa from mom. This spread is applied to the inner layer of the dosa (Savoury pancakes) when they are perfectly cooked and crispy on one side. After that the cooked potato vegetable is placed in the middle, dosa is rolled and enjoyed with sambar and coconut chutney. This is my favourite dosa varieties.
Ingredients
15 dry red chillis (Preferably Karnataka chillis but any other dry chillis will also do well)
1/2 lemon sized jaggery cube or around 2.5 tbsp jaggery powder
1 small garlic clove (optional)
1 tbsp tamarind paste
salt to taste
Recipe
👩🍳Soak the chilis in hot water for about 15 minutes until they soften up nicely
👩🍳Take a mixer preferably a small one to grind the spread well ( Note that the ingredients fit well in the jar of the mixer so a very big mixer will not grind the paste very well)
👩🍳Drain off the water from the chillis and using your hand squeeze any more water remains from the chillis. Now add this to the mixer
👩🍳Add garlic, tamarind, jaggery, salt and grind it in intervals of 10 seconds.
👩🍳Keep giving a pause in grinding so that the mixer does not get very hot.
👩🍳Open the jar from time to time and mix the spread well in order to allow the perfect grinding
👩🍳Once you see a thick paste getting formed the spread is ready
👩🍳I like the consistency a bit coarse so I keep it like that but go ahead to grind the paste as per your taste.
Note: If you have a grinding stone and can grind all the above using the hands, go for it for the unique flavour.
It took around 20 minutes to prepare the spread.