Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, dosa with coconut chutney. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Dosa with coconut chutney is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Dosa with coconut chutney is something that I’ve loved my whole life. They are fine and they look wonderful.

Coconut chutney is a side dish that is served with idli, dosa, vada and Pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any South Indian tiffin breakfast or tiffin snacks. The recipe is easily adaptable and can also be made with desiccated coconut flakes.

To get started with this particular recipe, we must first prepare a few ingredients. You can have dosa with coconut chutney using 27 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Dosa with coconut chutney:

1. Take For dosa,
2. Prepare Urad daal (soak overnight grind into paste)
3. Take Rice (soak over and grind into paste)
4. Get Fenugreek seeds (soak with urad daal and grind)
5. Make ready Poha (soak for 2 minutes and grind with urad daal)
6. Take Salt
7. Make ready Oil
8. Make ready For stuffing,
9. Make ready Potato (boiled and roughly mashed)
10. Take Onion (finely chopped)
11. Make ready Peanuts (roasted)
12. Make ready Black must radio seeds
13. Make ready Dry red chilli
14. Make ready Salt
15. Get Turmeric powder
16. Get Cumin powder
17. Take Garam masala powder
18. Make ready Oil
19. Take For chutney,
20. Take Dry coconut (grated)
21. Get Curd (fresh)
22. Get Green chilli
23. Prepare Ginger (grated)
24. Prepare Salt
25. Take Black mustard seeds
26. Take Dry red chilli
27. Get Oil

Over the next couple of days I am going to share with you some South Indian recipes. They can be eaten by themselves, maybe with some sambhar and coconut chutney or they can be stuffed with delicious masalas. Dosa is a fermented Indian crepe made with rice and lentils. It's served with a mild coconut chutney, and it's one of the most popular breakfast meals in the country.

Steps to make Dosa with coconut chutney:

1. For stuffing, heat oil in a wok, add dry red chilli, black mustard seeds in it and allow it splatter.
2. Now add onion into and cook it until it becomes light brown in colour, then add rest ingredients of stuffing and cook it well.
3. For dosa, make a bowl, mix all grinded ingredients with salt and allow it to rest until it gets fermented.
4. Then grease a tawa, drizzle some water, wipe it with tissue paper/cloth, pour batter over, spread it thinly, cook it until it become crispy.
5. Now put potato mixture on it and switch off the flame.
6. For chutney, add coconut, curd, salt, green chilli and ginger in a grinder and grind it into a paste and pour it in some dish.
7. Now heat a tempering pan, heat oil, add dry red chilli and black mustard seeds in it, allow it to crackle and pour it in the chutney.
8. Your dosa and chutney is ready to serve now.

This keto version replaces the original ingredients with coconut milk, almond flour and cheese. Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste. Add a little water to make the chutney of a spreadable consistency. Sprinkle a little ghee or butter. Roast for a minute or two.

So that’s going to wrap it up for this special food dosa with coconut chutney recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember 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!