This is a chutney based on a coconut chutney I tasted at my cousin’s home during Christmas holidays. We both loved the chutney. When I came back, I made a different version of that chutney. I had a very little coconut in my fridge, so I mixed both coconut and onion. It turned out delicious. I have been making this chutney with dosas and idlis ever since.
Ingredients: 1 cup onion 3/4 cup fresh/frozen coconut 1 tea spn coriander seeds 6-7 red chillies 1 tea spn jaggery 1/2 tea spn tamarind extract 1″ ginger Oil Salt
Method: Heat oil and add coriander seeds. Fry for a minute. Add red chillies, onion and fry till onions are translucent. Add coconut and fry for few minutes. Grind with all other ingredients to a smooth paste (add very less water to help in grinding).
Serves : 4-5 Preparation time : 20mins
Our main food is rice, we use it for breakfast, lunch and dinner. On “fasting days”, we eat rice only once in a day. Other meals, we eat something that is made of wheat or other lentils/floors.
I make these dosas on such days. Moong dal is beleived to be cold on the digestive system and the body. It is rich in proteins. Ginger and green chillies give a very nice flavor to dosas. Since these do not require fermentation, a lot of planning is not required. These are similar to pesarattu and adai, but slightly different.
Ingredients: 1 cup urad dal 1 cup moong dal 2 tea spns ginger pieces 3-4 green chillies Oil Salt
Method: Soak urad dal and moong dal in water for about 2hrs. Grind them along with ginger, green chillies and salt to a smooth batter (of dosa batter consistency). Instead of grinding ginger and green chillies to the batter, they can also be mixed to the ground batter. Heat tava and make thin dosas. Cook them from both sides like any other dosas. Serve hot with ginger chutney .
Serves : 5-6 Preparation time : 30mins
PS: 1 cup of red masoor dal can also be added to the dosas along with moong and urad dal.
