Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, coconut corn masala bite with three coconut dips. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Coconut corn masala bite with three coconut dips is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Coconut corn masala bite with three coconut dips is something which I have loved my whole life.
Mmm, a lovely creamy dish - tastes so good you might need to make extra! It is my all time favorite, I love it with battura or poori…. We make channa masala often because everyone in my house loves it.
To begin with this particular recipe, we must prepare a few ingredients. You can cook coconut corn masala bite with three coconut dips using 22 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Coconut corn masala bite with three coconut dips:
- Prepare For batter :
- Get 1 1/2 cup Urad dal
- Prepare 2 cup Rice
- Take 1 cup Idli rava
- Prepare 1/4 tsp methi dana
- Prepare to taste Salt
- Take 1 tsp Eno
- Make ready For masala(dips)
- Get 1 1/2 cup grated coconut
- Prepare 1/4 cup boil and semismashed corn
- Make ready 1/2 cup fresh coriander leaves
- Make ready 3 tsp ginger chilli paste
- Take 1 tbsp daliya(,roasted gram daal)
- Prepare To taste Salt
- Take For tampering:
- Prepare 1 1/2 tsp Mustard seeds
- Get 11/2 tsp urad dal
- Take 6 tsp Oil
- Get 1/8 tsp Turmeric powder
- Get 3 Pinch hing
- Get 6-8 Curry leaves
- Get As needed Fresh coriander
In fact, you might even like. Put ghee on top of dosa. Serve with potato masala and coconut chutney. Coconut chutney is a south indian condiment made with fresh coconut, chilies, spices & herbs.
Steps to make Coconut corn masala bite with three coconut dips:
- Soak rice rava and uraddal and methi seeds saperately at least for 6hours.Then grind urad daal and methi & make very fine paste,add it to idli rava and stir it keep it for 8to 10 hours for fermentation.add salt and ino in the batter and stir it.Make idlis out of this batter in idli stand or dhokla in a steel plate.cut them into cube shapes.
- Take a pan add oil,rai jeera urad daal let it splitter add hing,turmeric,cron,coconute,ginger chilli paste,Coriander,curry leaves &stir it.add little water to make a medium thick paste.keep sone paste aside for dip.Add cubs in it and stir it.our coconut corn masala bites are ready.insret 3 cubs in a toothpick.and serve in a plate.
- For white coconut dip:. - In a mixer jar add dalita,ginger chilli paste,grated coconut,salt.first churn it without water,then add water and churn it again make a coarse paste.add tampering of rai jeera,urad daal and curry leaves.our white dip is ready.
- For green spicy coconut dip:. In a mixer jar add Coriander, grated coconut,ginger chilli paste,salt and curry leaves.naje a paste,add tampering of rai jeera,urad daal and hing.our green dip is also ready.
The other varieties of coconut chutney are made with the addition of fried gram, chana dal, red chilies, shallots, garlic, coriander leaves, mint leaves, tamarind. Crispy Coconut Shrimp - fresh shrimp dipped in coconut batter, then rolled in an aromatic combination of coconut flakes, breadcrumbs and spices. So Decadent, So Exotic, So Tasty!! This vegan, curried coconut corn soup is full of texture. It's spiced, but not spicy, naturally sweet Deborah likes to serve this curried coconut corn soup over basmati rice, with a swirl of yogurt and a The original recipe calls for garam masala in addition to the other spices as well as a tablespoon of.
So that’s going to wrap it up for this special food coconut corn masala bite with three coconut dips recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
