Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, masala dosa with coconut chutney. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Padma Lakshmi coaches food writer, Alyse Whitney through the somewhat complicated, practice-makes-perfect process of making dosa. For the coconut chutney: Add coconut, chana dal, coconut powder, chiles, tamarind seeds, cilantro and salt to a high-powdered blender with water and blend to a smooth paste consistency. Put ghee on top of dosa.
Masala Dosa with Coconut Chutney is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Masala Dosa with Coconut Chutney is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook masala dosa with coconut chutney using 17 ingredients and 24 steps. Here is how you can achieve that.
The ingredients needed to make Masala Dosa with Coconut Chutney:
- Prepare 1 cup split urad daal
- Take 3 cup rice
- Get 1 tsp fenugreek seeds
- Get 1 tsp baking soda
- Get 1 tsp salt
- Prepare 5 boiled potato medium size
- Make ready 2 tbsp oil
- Get 1 tsp black mustard
- Get 1 tsp turmeric powder
- Get 1 tsp coriander powder
- Make ready 1 tsp garammasala
- Get 1 pinch asafoetida
- Make ready 1 tsp salt
- Make ready 2 onions
- Get 2 tomatoes
- Get 4 green chillis
- Take 1 spoon coriander
South Indian Coconut Chutney Recipe is a must-have accompaniment for south Indian dishes like dosa idli and vada. It is a simple recipe made out of coconut and has all the goodness and health benefits of coconut. Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger & salt. It is then tempered with little oil, mustard seeds If using lemon juice, add it towards the end.
Instructions to make Masala Dosa with Coconut Chutney:
- Wash daal, chawal and fenugreek seeds and soak separately for 4-5 hours.
- After 4-5 hours strain all water and make a paste of them.
- Add baking soda and transfer in to a big bowl to fragment for 8-10 hours.
- After 8-10 hours it will be almost double in size.
- Peel off the potatoes and mash finely.
- Finely chop onions, tomatoes and green chillis.
- Heat 2 spoon oil in a pan.
- Add black mustard and cracker it.
- Now add asafoetida, turmeric powder, and coriander powder.
- Add onions and roast till turns light brown.
- Now add tomatoes and green chillis.
- Roast well.
- Now add mashed potatoes and salt. Mix well all.
- Add green coriander and mix. Turn off the flame.
- Now whisk the batter. It must be smooth consistency.
- If it is too thick, then add little water.
- Heat a non stick pan on medium heat.
- Drop very little oil and spread.
- Now drop a big spoon batter and spread thin.
- After 2 minutes it will started to leave the pan from sides.
- With the help of spatula separated it from tawa.
- Place 1 spoon potato stuffing on top and spread.
- Fold it from the half and place in a plate.
- Serve hot with coconut chutney.
Coconut chutney made with lemon juice goes good with snacks like vada, masala vada, pakoras, sandwiches. How to make Masala Dosa with Coconut Chutney. Mix together the rice flour and plain flour. Add the red chilli powder, yogurt, ghee or oil and enough water to make a thick batter. Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada.
So that’s going to wrap this up with this special food masala dosa with coconut chutney recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
