Coconut Sauce For Dosa at Peggy Hodges blog

Coconut Sauce For Dosa. Pour this hot tempering over the coconut chutney. They fry together in the ghee until the dal becomes deep golden brown and the seeds energetically sizzle and pop. Add ¼ cup water or as required and grind to a smooth chutney. Heat 2 teaspoons oil in a medium pan and add 2 tablespoons chana dal (or 1½ tablespoons chana dal and ½ tablespoon urad dal). Soak in enough water for 4 hours. No need to ferment the batter. Firstly, in a large bowl take 2 cup of raw rice and 1 tsp methi. Put all the ingredients (½ cup grated fresh or frozen coconut, ¼ cup roasted chana dal, ½ inch chopped ginger, 1 to 2 green chillies and salt (as required) along with the curry leaves and the oil mixture in a chutney grinder or small blender. Add ¾ cup of coconut and grind again into a smooth paste. Transfer to a vessel and add salt. You can add half a cup of water too to achieve a smooth consistency. Add all the chutney ingredients into the blender and blend it. Heat a small tadka pan with 1 to 2 teaspoons oil. I spoon this mixture, fat and all, over the coconut chutney just before serving. Add 2 to 4 slit green chilies, 3 to 4 small crushed garlic and 1 to 2 sprigs curry leaves.

You can add half a cup of water too to achieve a smooth consistency. Add all the chutney ingredients into the blender and blend it. Fry them until lightly golden. Put all the ingredients (½ cup grated fresh or frozen coconut, ¼ cup roasted chana dal, ½ inch chopped ginger, 1 to 2 green chillies and salt (as required) along with the curry leaves and the oil mixture in a chutney grinder or small blender. Soak in enough water for 4 hours. Now transfer your chutney to the serving bowl. Add more water if needed to get to the desired consistency. Firstly, in a large bowl take 2 cup of raw rice and 1 tsp methi. Alternately, you can use 3 tbsps peanuts. Add ¼ cup water or as required and grind to a smooth chutney.

Coconut dosa recipe, how to make coconut dosa Dosa recipes

Coconut Sauce For Dosa Alternately, you can use 3 tbsps peanuts. Heat oil in a tadka pan over medium heat. Put all the ingredients (½ cup grated fresh or frozen coconut, ¼ cup roasted chana dal, ½ inch chopped ginger, 1 to 2 green chillies and salt (as required) along with the curry leaves and the oil mixture in a chutney grinder or small blender. Firstly, in a large bowl take 2 cup of raw rice and 1 tsp methi. Now transfer your chutney to the serving bowl. Transfer to a vessel and add salt. Fry them until lightly golden. Soon the leaves will turn crisp, then turn off and add 1 pinch of hing. Soak in enough water for 4 hours. Heat a small tadka pan with 1 to 2 teaspoons oil. Take out the chutney in a serving bowl. I spoon this mixture, fat and all, over the coconut chutney just before serving. Add ¼ cup water or as required and grind to a smooth chutney. Add ¾ cup of coconut and grind again into a smooth paste. Add all the chutney ingredients into the blender and blend it. Turn off the blender and adjust the salt to taste.