Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, dosa with coconut chutney. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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. and popular recipe is coconut chutney served with dosa recipes. finally, do visit my other range of chutney recipes collection with this post of dosa chutney recipe. it includes recipes like, onion chutney, tomato chutney, coriander chutney, mint chutney, peanut chutney, dahi chatni, tomato.
Dosa with Coconut chutney is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Dosa with Coconut chutney is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have dosa with coconut chutney using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Dosa with Coconut chutney:
- Get 2 cup soaked rice
- Prepare 2 cup soaked urad daal
- Take 1 cup fresh coconut chopped
- Take 1/2 slice beetroot
- Make ready Bunch coriander leaves
- Prepare 4 green chilles
- Take 2 tsp Curry leaves
- Make ready 1 dry red chilli
- Take 1 tsp Mustard seed
- Take to taste Salt
- Get 1 tsp Cumin seeds
- Prepare 1-2 onion small
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. Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and curry leaves.
Instructions to make Dosa with Coconut chutney:
- In mixer grinder add soaked rice and urad daal little bit of cumin seed, salt, green chili and 1sliced onion make a smooth paste out of it
- Divide the paste into separate half and grind again with half beetroot and other half with bunch of coriander leaves
- On a hot tawa make dosa.
- For chutney grind coconut add 3green chillies, 5-6cloves of garlic, little bit coriander leaves cumin seed,water and salt
- For tempering in small pan heat 1tsp oil add mustard seed,1red chilli and curry leaves And raw urad daal
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. 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.
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