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Before you jump to Dosa with coconut chutney recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got benefit from reading it, now let’s go back to dosa with coconut chutney recipe. To cook dosa with coconut chutney you need 27 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Dosa with coconut chutney:
- Get For dosa,
- Prepare 1/2 cup Urad daal (soak overnight grind into paste)
- Prepare 1 1/2 cup Rice (soak over and grind into paste)
- You need 1/2 tablespoon Fenugreek seeds (soak with urad daal and grind)
- Use 1/4 cup Poha (soak for 2 minutes and grind with urad daal)
- Use To taste Salt
- You need Oil
- Prepare For stuffing,
- You need 3-4 Potato (boiled and roughly mashed)
- You need 2 Onion (finely chopped)
- You need 1 tablespoon Peanuts (roasted)
- Use 1/2 teaspoon Black must radio seeds
- Take 2 Dry red chilli
- You need To taste Salt
- Take 1/4 teaspoon Turmeric powder
- Take 1/2 teaspoon Cumin powder
- Use 1/2 teaspoon Garam masala powder
- You need Oil
- Get For chutney,
- Use 1 cup Dry coconut (grated)
- Use 1 cup Curd (fresh)
- Prepare 2 Green chilli
- Use 1 teaspoon Ginger (grated)
- You need To taste Salt
- Get 1/2 teaspoon Black mustard seeds
- You need 2 Dry red chilli
- Provide 1 tablespoon Oil
Instructions to make Dosa with coconut chutney:
- For stuffing, heat oil in a wok, add dry red chilli, black mustard seeds in it and allow it splatter.
- Now add onion into and cook it until it becomes light brown in colour, then add rest ingredients of stuffing and cook it well.
- For dosa, make a bowl, mix all grinded ingredients with salt and allow it to rest until it gets fermented.
- Then grease a tawa, drizzle some water, wipe it with tissue paper/cloth, pour batter over, spread it thinly, cook it until it become crispy.
- Now put potato mixture on it and switch off the flame.
- For chutney, add coconut, curd, salt, green chilli and ginger in a grinder and grind it into a paste and pour it in some dish.
- Now heat a tempering pan, heat oil, add dry red chilli and black mustard seeds in it, allow it to crackle and pour it in the chutney.
- Your dosa and chutney is ready to serve now.
Easy masala dosa with coconut chutney. (Anjum's Australian Spice Stories). The coconut chutney is very easy to whiz up - especially if you have store-bought grated coconut in the freezer (which I highly. Over the next couple of days I am going to share with you some South Indian recipes. They can be eaten by themselves, maybe with some sambhar and coconut chutney or they can be stuffed with delicious masalas. Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
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