Ghee Roast Dosa, Masala Omelette and Kaara Chutney

Ingredients

• 4 piece Large Egg (Bring to room temperature for a fluffier result.)
• 0.25 cup Red Onion (Finely chopped.)
• 0.25 cup Tomato (Deseeded and finely chopped.)
• 1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
• 2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
• 0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
• 0.25 tsp Red Chilli Powder (Optional, for extra heat.)
• 0.25 tsp Garam Masala (For a warm, aromatic finish.)
• 2 tbsp Milk (Optional, helps make the omelette tender.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Pepper (Freshly ground is best.)
• 2 tsp Ghee (Can be substituted with butter or oil.)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
   • Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2. 2

   Add Vegetables

   • Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
   • Gently mix everything together until just combined. Avoid over-mixing at this stage.
3. 3

   Cook the First Omelette

   • Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
   • Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
   • Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
4. 4

Ingredients

• 3 tbsp gingelly oil (divided)
• 1 tsp chana dal
• 1.5 tsp urad dal (divided)
• 6 pcs dried red chillies (adjust to your spice preference)
• 4 pcs garlic (cloves, roughly chopped)
• 1 pcs onion (medium, roughly chopped)
• 2 pcs tomatoes (medium, ripe, roughly chopped)
• 1 tsp tamarind paste
• 0.75 tsp salt
• 0.5 tsp mustard seeds
• 0.25 tsp hing
• 1 sprig curry leaves
• water (as needed for grinding)

Instructions

1. 1

   Sauté the base ingredients

   • Heat 2 tbsp of gingelly oil in a pan over medium heat.
   • Add 1 tsp chana dal, 1 tsp urad dal, and the dried red chillies. Sauté for about a minute until the lentils turn light golden.
   • Add the chopped garlic and onion. Sauté for 3-4 minutes until the onions become soft and translucent.
2. 2

   Cook the tomatoes

   • Add the chopped tomatoes and salt to the pan. Mix well.
   • Cook for 5-6 minutes, stirring occasionally, until the tomatoes turn soft and mushy.
   • Stir in the tamarind paste, cook for another minute, then turn off the heat.
3. 3

   Cool and grind the mixture

   • Allow the cooked mixture to cool down completely to room temperature.
   • Transfer the cooled mixture to a blender or mixie jar.
   • Add a few tablespoons of water and grind to a smooth paste. Add more water if needed, but keep the chutney thick.