Groundnut (Peanut) Chutney

Easy to make, and nutritious. No coconut needed. If you keep roasted groundnuts in an air-tight container, you don't need to roast them just before making the chutney, saves time. You need not remove the skin if you have no time.

Ingredients

1. Roasted groundnuts, 2 handfuls
2. Red chillies, 2 - or more if you need it spicy
3. Tamarind, or green mango, or gooseberries, or lemon juice (green mango is nice and tangy, thothapuri is good)
4. Ginger, a big piece
5. Salt

Procedure

1.  Grind all 4 ingredients in the mixie with salt, add water as needed, taste and adjust.
2. Add seasoning if needed, with mustard or jeera,and hing (asafoetida).

Am sure you can make variations of this,  I suspect sambar onions may be good with this.

Oats Rava Dosa

Most non-rice dosas will either break, stick on the pan, or are not crispy. Here's one that seems to come out fairly crispy, and holds together on the non-stick pan.


Ingredients (for 6 dosas)

1. 1 cup oats
2. 1 cup rava (any rava)

Optional

1. Curds
2. Green chillies
3. Coriander/Curry leaves
4. Onions

Procedure

1. Roast the oats for a few minutes, cool and grind to powder. If you keep this powder ready in advance in an air-tight container, you can save more time.
2. Mix with the rava in a vessel and keep adding water until it is pouring consistency.
3. Add salt. The dosa batter is ready.
4. You can also add a bit of curd and keep for a few minutes, but that is optional. 
5. You can  also add chopped green chillies, onions, coriander/curry leaves to the batter if you want. I have not tried adding onions, they may break the dosa if the pieces are big. 
6. When the batter is flowing consistency, pour on a hot non-stick pan and spread carefully. You should be able to do this without it breaking, provided the pan is not too hot. 
7. Turn and roast the other side too. 
8. Add ghee or oil as required while roasting on the pan, though not necessary.
9. The dosa will be whitish in colour, and fairly crispy, because of the rava.