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The ingredients needed to cook Dosa with Sambhar and coconut chutney:
- Take 2 bowl rice soaked in water over night
- Provide 1 bowl urad dal dhuli soaked in water
- Take 1 teaspoon Fenugreek seeds
- Get 2 big size boiled potatoes mashed
- Get 2 tsp curry leaves
- Use 1 tsp Mustard seeds
- Prepare 2 medium size onion chopped
- Use As needed Oil
- Provide To taste Salt
- Use 1/4 tsp red chilli powder
- Get 1 tsp dry mango powder
Instructions to make Dosa with Sambhar and coconut chutney:
- Grind rice and dal separately and mix them to form a fine paste of dosa batter, add fenugreek paste and salt to it.
- Now make disappointing stuffing, take a kadai, put two teaspoon oil, crackle curry leaves and mustard seeds, a pinch of urad and chana dal then add chopped onion stir it for a while then add mashed potatoes to it, add salt, red chili powder and Amchur powder cook it for two minutes add green chili and coriander leaves. Now your stuffing for dosa is ready. Now put a non-stick pan, heat, grease and sprinkle water,wipe it and spread dosa batter equally in round shape.
- Cook it for one minute and spread stuffing in centre and roll it. Serve it hot with hot Sambhar and coconut chutney.
Dosas go with many other Indian curries. Easy masala dosa with coconut chutney. (Anjum's Australian Spice Stories). The coconut chutney is very easy to whiz up - especially if you have store-bought grated coconut in the freezer (which I highly. 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.
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