However, using the mixers or blenders makes the chutney spoil due to over heat from the motors. It meant I have to make a chutney that stays good, yet something that is not repeated everyday. I decided on tomato chutney and using various combination with it. I send mostly tomato or onion based chutneys, sometimes alter with coriander/ Mint chutneys.
Having decided as Dosa for night, I thought I had the perfect chance to try this garlic spread. I love garlic and so naturally this spread was very much liked.
Step By Step Picture Recipe
Before I get to the recipe, here’s an easy way to quickly peel garlic from its skin,
Soak the garlic in water for a while and press it down on its head. It will easily shed its coat.
Garlic – 2 whole pods (I used the all the garlic as shown in the picture)
How to make Garlic Spread or Garlic Chutney
Soak the garlic in water for 5 mins, peel the skin.
Heat a non stick pan with 1 tsp oil. Chop the garlic and sauté in hot oil Simmer for 5 -7 mins, while you keep stirring in intervals. Roast till the garlic turns soft or brown. Remove to a plate.
Add urad dal to the pan, no need to add oil. Sauté well. When the urad dal starts browning, you can remove to the same plate.
Then add dry red chilies. Quickly saute in hot pan, if you notice there is no need to add oil for this also. Once it’s browned on all sides, remove and allow it to cool.
Once all the ingredients reach room temperature, take them in a blender and add salt and blend to a smooth paste. If the mixer you use is not small enough to blend this to a smooth paste, you can add little oil to aid it.
Once this is ready, proceed with spreading the dosa. When the dosa is cooked on both sides, spread 1 tsp of this spread on top and roll the dosa over to serve hot!
As optional you can add tamarind if you prefer.
This goes for my Condiment Mela.