Foodies' Fun...: Sada Dosa with Coconut Chutney

Dosa- yummy and crispy.

I am late on uploading this recipe but did not get much time because of festival. This is simple and quick recipe to cook though you need preplanning for making dosa batter.

This time had sada dosa with coconut chutney. I had made coconut chutney earlier for trirangi briyani but this time the recipe was jain i.e., without onion and garlic.

Preparation time: 10 minutes

Cooking time: 20 minutes

Sreves: 15-17 medium sized dosa

What goes it to make dosa batter:

Urad Dal (split black lentils) - 1 cup

Rice- 1 cup

Salt- as per taste

Water- 1 glass

How did I make it dosa batter:

Wash and soak rice and urad dal in water overnight in two separate cooking pots.

[Foodies Note: You use methi seeds to get nice fermentation for the batter especially in winter season. You can soak methi seeds along with urad dal.]

Next day morning, as the dal swells and rice softens up grind them separately in a wet jar of grinder. Before grinding do drain off the water.

Mix them both well and add salt to it. Keep it covered in a dark place for about 6-7 hours before making dosa.

What goes in to make coconut chutney:

Dried coconut, chopped- 1 nos

Curry leaves- 1 sprig or 4-5 leaves

Green chilli, chopped- 3-4 nos

Curd- 1 ½ cup

Sugar- 1 ½ tbl spn

Salt- as per taste

Oil- 2 tbl spn

Mustard seeds- ½ tbl spn

Asafoetida (Hing) - ½ tbl spn

How did I make coconut chutney:

Cut the dried coconut into small pieces.

Grind chopped coconut, curry leaves, green chilli, curd, salt and sugar together in a grinder.

Take out the chutney in a bowl.

Now in a small kadai, heat oil. As it heats up, temper mustard seeds and let them pop properly. Then add hing to it.

Now add this to the chutney in the bowl and mix it well.

To make dosa:

Heat the non stick tawa.

To the batter add water to make it consistent enough so that it can be easily spread on the tawa. The mixture should be little thick so be careful when you mix water to the batter.