Daily Archives: August 15, 2011

Vengaya Chutney/Onion Chutney

This is a very simple chutney to go with all kinds of lentil based dosais. By lentil based dosais, I mean those with more proportion of lentils to rice. The basic dosai has rice and dehusked black gram in the ratio 4:1 – 4 cups of parboiled rice and 1 cup of dehusked black gram. Lentil Dosais would have more quantity of lentils to rice. (eg. Whole lentil dosa and many more to come). These chutneys are also good for basic dosais, no doubt.




  • vengayam/onions – big -3 nos
  • thakkali/tomatoes – big – 2 nos
  • poondu/garlic – 6 cloves
  • milagai vatral/dried red chillies – 3 nos
  • salt – to taste
  • oil – 1 tsp

Thaalippu – Tadka

  • oil – 1 tsp
  • mustard seeds – 1 tsp
  • broken urad dal – 1 tsp
  • curry leaves – a few

Method of preparation

  1. Take 1 tsp oil in a chatti/deep pan
  2. When oil is hot, add garlic cloves and fry till golden
  3. Add onions and saute for 2 minutes
  4. Add tomatoes and dried red chilles and fry till tomatoes becomes soft
  5. Simmer stove accordingly. Due to less usage of oil, there are chances of onions getting burnt if stove is kept on high flame
  6. When tomatoes are soft enough to be mashed with a spoon, turn off the stove
  7. Let it cool
  8. Add salt and grind it well in mixer grinder or blender till smooth
  9. For tadka, heat oil in a small pan
  10. Add mustard seeds
  11. Let mustard seeds splutter, add urad dal
  12. When urad dal becomes light reddish, add curry leaves
  13. Pour this into the chutney
  14. Red chillies can be adjusted according to required spice of the family

Payaru Dosai/Whole lentil Dosai/Dosa

This is a dosai/dosa with the goodness of many kinds of lentils in it. Lentils are a rich source of protein. They also contain dietary fiber, folate, B vitamins, minerals and are also a good source of iron. Generally, paruppu/dhal or sundal/cooked lentil snacks can be made of pachai payaru/whole green gram and karuppu kondaikadalai/black chickpea. Muzhu ulundhu/whole black gram is used in dhal makhni in north indian cuisine and some specialities like ulundhankali/black gram halwa (recipe would follow later) in tamilnadu cuisine.

This dosai combines whole green gram, whole black gram and black chick peas with both raw rice and par boiled rice.




  • pachai payaru/whole green gram – 100 gms
  • muzhu ulundhu/whole black gram – 100 gms
  • karuppu kondaikkadalai/black chick peas – 100 gms
  • pacharisi/raw rice – 50 gms
  • puzhungal arisi/parboiled rice – 50gms
  • vendhayam/fenugreek seeds – 1 tsp
  • red chillies – 4 nos.
  • salt – 1 tsp

Method of preparation

  1. Take all the lentils and rice together in a wide vessel and wash well
  2. Soak the washed rice and lentil in nearly double quantity of water
  3. Add fenugreek seeds
  4. Cover with loose lid and let it soak for 8 hours
  5. In a wet grinder or blender, with 4 red chillies grind the above ingredients to a smooth paste
  6. Number of red chillies can be adjusted according to each household
  7. Add salt to the ground batter
  8. Dosais can be made immediately
  9. Alternatively, the lentils and rice can be soaked overnight and ground in the morning and dosais are ready for breakfast immediately

whole lentil dosai with onion chutnie, yoghurt and filter coffee


  1. Beware: the batter tends to become sour and unfit for making dosais if not stored in fridge immediately
  2. The above mentioned quantity would make approximately 12 dosais
  3. Lentils may cause bloating, gas and heart burns. Hence, garlic could be added to the chutnie  to be had with the dosais
  4. Any spicy, red chilly chutnie would go well with this dosai
  5. With the red chutnie, a bowl of yoghurt could also aid in tackling the spice
  6. I always make the vengaya (onion) chutnie for this (please see chutnie category)
  7. Nothing can beat a hot cup of filter coffee to end it all.