Delicious sambar dosa with coconut chutney. A very healthy recipe for breakfast and brunch, Masala Dosa is a delicious recipe that is made using rice and lentils. The crispy pancakes are served best with coconut and green chutney and sambhar. This Coconut Chutney is our favorite accompaniment to go with South Indian tiffin breakfast like dosa and idlis. we are fond of coconut chutney and sambar served with idli, dosa and medu All other South Indian recipes made with coconut are her favorite.
Click a picture and mention @hebbars.kitchen or tag #hebbarskitchen finally, serve hotel style dosa chutney with dosa or idli. notes: firstly, use fresh coconut for more juicy chutney. also adding peanuts and putani helps.
Thin, crispy dosa with delicious sambar and coconut chutney.
Dosa come in many varieties, stuffed, sweet or plain, the usual accompaniments are the classical South Indian sambar ( or sambhar), a light, thin stew of spiced vegetables and lentils and cold, fresh coconut chutney.
You can have Delicious sambar dosa with coconut chutney using 48 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Delicious sambar dosa with coconut chutney
- Prepare of Dosa batter:.
- Prepare 1 cup of urad dal (no skin) 3 cups rice flour Pinch sugar Salt.
- Prepare of Onion Masala:.
- Prepare 1 1/2 cups of rice bran oil.
- Prepare 1/2 cup of cashews.
- You need 1 tablespoon of chana dal.
- Prepare 1 tablespoon of mustard seeds.
- You need 1 teaspoon of turmeric powder.
- You need 10 of dried red chiles.
- It's 1 of sprig curry leaves.
- You need 1 pound of yellow onions, sliced.
- It's of Potato Masala and Tempering:.
- You need 1/2 cup of oil.
- Prepare 1/4 cup of mustard seeds.
- Prepare 1/2 cup of chopped fresh cilantro Pinch asafoetida.
- You need 5 of dried red chiles.
- It's 5- 6 of boiled potatoes.
- You need 1 sprig of curry leaves Salt.
- Prepare of Coconut Chutney:.
- Prepare 1/2 cup of frozen shredded coconut 1/4 cup roasted chana dal.
- It's 1/4 cup of dry coconut powder.
- It's 5 of Thai chiles.
- Prepare 1 of small whole tamarind.
- It's 1/2 bunch f of resh cilantro.
- You need as per taste of Salt ,.
- You need as required of Oil, for cooking.
- Prepare as required of Ghee, for topping.
- You need of Sambar.
- Prepare 1/2 cup of toor dal.
- It's ½ tsp of turmeric powder.
- You need 2 cups of water.
- It's 10 of drumstick pieces.
- You need ¼ of onion, cubed.
- It's ½ of tomato, roughly chopped.
- Prepare 7 pieces of brinjal.
- You need ½ of carrot, chopped.
- You need ½ of potato, chopped.
- Prepare 1/2 of lemon sized tamarind.
- It's 1 tsp of sugar.
- Prepare 2 of green chilli, slit.
- It's to taste of salt.
- It's ½ tsp of turmeric powder.
- Prepare 2 tsp of sambar powder, homemade udupi style sambar powder.
- Prepare 1 tbsp of coconut oil / any cooking oil.
- You need 1 tsp of mustard seeds.
- It's 3/4 tsp of urad dal.
- Prepare 7-8 of curry leaves.
- It's pinch of of hing.
This is a simple and delicious chutney which goes well with all south indian breakfast dishes. In a blender put in all the ingredients for the chutney and blend into a smooth mixture. You can keep the consistency a little coarse and it need not be as smooth as it would. Coconut chutney recipe explained with step by step pictures and a video.
Delicious sambar dosa with coconut chutney instructions
- Sambar...... firstly, in a pressure cooker add ½ cup of toor dal with 2 cups of water. also add pinch of turmeric. pressure cook it for 5 whistles. meanwhile, in a small bowl take small half lemon sized tamarind and soak in water. also, prepare and chop veggies like carrot, eggplant, drumstick, onions and tomatoes..
- Now, in a large kadai take the tamarind water. to that add 1 tsp of jaggery/sugar along with green chill, salt and turmeric powder. furthermore, add all the chopped vegetables to same mixture. meanwhile, once the dal is cooked mash it well. after 10 minutes, the vegetables should be cooked properly..
- Now add the mashed toor dal and bring it to boil. add 2 tsp of sambar powder. mix the sambar powder and bring it to boil. prepare the tempering by heating urad dal, mustard seeds, hing, curry leaves and red chillies. add the tempering to the freshly prepared sambar. finally, sambar is ready..
- For the dosa batter:....... Soak urad dal in water for 8 to 12 hours. Wash the soaked lentils and blend in a high-powered blender with 3/4 cup water to a smooth paste. Add rice flour, sugar, salt and 1 1/2 cups water to blend to a smooth paste consistency. Let batter ferment at room temperature 8 to 10 hours..
- For the onion masala: Heat the rice bran oil in big saute pan until hot, then add cashews, chana dal, mustard seeds, turmeric powder, red chiles, curry leaves and onions and cook, stirring constantly, over medium heat, until caramelized, about 30 minutes..
- Potato masala and tempering: Heat oil in a saute pan until hot, then add mustard seeds. Cook until you hear the crackle, then add cilantro, asafoetida, chiles, potatoes, curry leaves, salt and 1 1/2 cups onion masala..
- 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. Finish by adding a tablespoon of tempering to the coconut chutney..
- Heat a cast-iron or nonstick pan over medium heat and season with oil. Once it is hot, take one ladle of dosa batter and spread it from the middle to outer edge of the pan, making sure it is thin. Cook until cooked completely, about 1 minute. Put ghee on top of dosa. Serve with potato masala and coconut chutney and sambar, Repeat with remaining batter..
Coconut chutney or kayi chutney is served with all kind of dosas and idlies. The other ingredients are used in very small quantity as compared to coconut. You can serve this coconut chutney along with dosa or idli. Over the next couple of days I am going to share with you some South Indian They are delicious and I can never get enough of them. They can be eaten by themselves, maybe with some sambhar and coconut chutney or they.
