The spices are sauteed along with onion - tomato mixture and cooked in a low flame with an addition of brownriceandmasoor dal to give an aromatic rice, which goes delicious with simple raita or any veg curry
todays version is idli made using urad dal and idli rice (though i used regular sona masooririce)The best part of this one was that you can use it as an idli/dosa batter to make soft fluffy idlis and crispy dosas from the same batterso its a two in one magic dosa idli batter
When there is no more dosa batter in the fridge and yet you crave for some crispy dosas / soft and fluffy uthappam, you can satiate your taste buds with some instant dosa / uthappam made with left over riceand a few other ingredients added to the mix
Add chopped curry leaves, green chilies, curry leaves and onion fry until it turns to translucent, add ginger garlic paste, saute until raw smell evaporates from it, then add chopped tomatoes, fry until it becomes soft, add turmeric powder, stir
Though majority of us eat rice for lunch, our dinners consist of these "tonak's" and chapatis. We Goans make a delicious coconut based gravy using this sabut masoor dal and it is known as "Masoor Tonak"
wash and drain the water. (dosa batter consistency). then make dosa. boiled rice - 1 cup. masoor dal - 1 cup ( can use both with skin , and without skin ). soak boiled rice , masoor , green moong togerter for 2 hrs. 1 cup masoor dal. 2 hrs wash and drain the water