Dosa with coconut chutney
Dosa with coconut chutney

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, dosa with coconut chutney. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Dosa with coconut chutney is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Dosa with coconut chutney is something that I’ve loved my whole life. They’re nice and they look wonderful.

Coconut chutney is a side dish that is served with idli, dosa, vada and Pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any South Indian tiffin breakfast or tiffin snacks. The recipe is easily adaptable and can also be made with desiccated coconut flakes.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook dosa with coconut chutney using 27 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Dosa with coconut chutney:
  1. Prepare For dosa,
  2. Take Urad daal (soak overnight grind into paste)
  3. Take Rice (soak over and grind into paste)
  4. Take Fenugreek seeds (soak with urad daal and grind)
  5. Get Poha (soak for 2 minutes and grind with urad daal)
  6. Prepare Salt
  7. Make ready Oil
  8. Prepare For stuffing,
  9. Take Potato (boiled and roughly mashed)
  10. Make ready Onion (finely chopped)
  11. Take Peanuts (roasted)
  12. Make ready Black must radio seeds
  13. Take Dry red chilli
  14. Get Salt
  15. Take Turmeric powder
  16. Make ready Cumin powder
  17. Take Garam masala powder
  18. Get Oil
  19. Take For chutney,
  20. Take Dry coconut (grated)
  21. Take Curd (fresh)
  22. Get Green chilli
  23. Get Ginger (grated)
  24. Take Salt
  25. Prepare Black mustard seeds
  26. Make ready Dry red chilli
  27. Prepare Oil

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. Dosa is a fermented Indian crepe made with rice and lentils. It's served with a mild coconut chutney, and it's one of the most popular breakfast meals in the country.

Steps to make Dosa with coconut chutney:
  1. For stuffing, heat oil in a wok, add dry red chilli, black mustard seeds in it and allow it splatter.
  2. Now add onion into and cook it until it becomes light brown in colour, then add rest ingredients of stuffing and cook it well.
  3. For dosa, make a bowl, mix all grinded ingredients with salt and allow it to rest until it gets fermented.
  4. 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.
  5. Now put potato mixture on it and switch off the flame.
  6. 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.
  7. 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.
  8. Your dosa and chutney is ready to serve now.

This keto version replaces the original ingredients with coconut milk, almond flour and cheese. Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste. Add a little water to make the chutney of a spreadable consistency. Sprinkle a little ghee or butter. Roast for a minute or two.

So that’s going to wrap it up with this exceptional food dosa with coconut chutney recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!