Few dishes capture the essence of South Indian cuisine as perfectly as the humble yet glorious masala dosa. With its golden-brown crispiness on the outside and a flavourful spiced potato filling on ...

For coconut chutney: Use roasted chana dal, chopped coconut, salt, green chillies, and yoghurt and grind it. Make tempering of mustard seeds and hing and pour over the chutney. Also Read: 5 South ...

The first time I had her coconut chutney, alongside dosa, was when I studied abroad in India a few years ago. It was a sultry October day and I walked into my chithi pati’s apartment in Mumbai.

Coconut chutney is popular for its unique taste and flavor. It is paired with every south indian be it dosa, idli, or medu vada. Tap to read delicious coconut chutney recipes for dosas.

For the dosa. Wash the samo grain thoroughly, 3-4 times or until the water runs clear. In a bowl, soak in water for 4-5 hours. Wash the sabudana very well and soak in water in a bowl for a couple ...

This powder is a blend of urad dal, coconut powder, fried dal, groundnut, curry leaves, mustard and salt. <marker>Free from garlic</marker> You just need to mix 4 teaspoons of chutney powder with ...

Ingredients One cup of grated coconut, 2-3 dried red chillies, one small onion, 1-2 cloves garlic, half a teaspoon cumin seeds, half a teaspoon mustard seeds, salt to taste, two tablespoons ...

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Ingredients: 1 cup idli/dosa rice or parboiled rice (200g), ¼ cup urad dal (50g), ¼ tsp methi seeds, 1.5 cups (50g) puffed rice (murmura or pori), 1 tbsp maida, ¼ tsp sugar, 3 to 3.5 cups water ...

This is a yummy ragi dosa paired with a chana-coconut chutney. The four main ingredients used in this dosa recipe that are excellent for hair health are ragi (used in the dosa) and chickpeas, yogurt ...

Or Mayur Sanap's Peanut-Coconut Chutney. For Jain millet dosa s, skip the ginger and use 1 tsp saunth or ginger powder instead. Bethica Das is a Sharjah-based food blogger.