Step-by-Step Guide to Prepare Quick Dosa with Coconut chutney

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, dosa with coconut chutney. One of my favorites food recipes. For mine, I will make it a little bit unique. 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. Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger & salt.

Dosa with Coconut chutney is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Dosa with Coconut chutney is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook 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:

1. Take 2 cup soaked rice
2. Prepare 2 cup soaked urad daal
3. Make ready 1 cup fresh coconut chopped
4. Make ready 1/2 slice beetroot
5. Prepare Bunch coriander leaves
6. Get 4 green chilles
7. Take 2 tsp Curry leaves
8. Take 1 dry red chilli
9. Make ready 1 tsp Mustard seed
10. Make ready to taste Salt
11. Get 1 tsp Cumin seeds
12. Make ready 1-2 onion small

Once it is hot, take one ladle of dosa batter and spread it from the middle to outer edge of the. 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.

Steps to make Dosa with Coconut chutney:

1. 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
2. Divide the paste into separate half and grind again with half beetroot and other half with bunch of coriander leaves
3. On a hot tawa make dosa.
4. For chutney grind coconut add 3green chillies, 5-6cloves of garlic, little bit coriander leaves cumin seed,water and salt
5. For tempering in small pan heat 1tsp oil add mustard seed,1red chilli and curry leaves And raw urad daal

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. This keto version replaces the original ingredients with coconut milk, almond flour and cheese. Learn how to make easy and simple coconut chutney (step by step pictures) for Idli and Dosa.

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