Name: Neer Dosa with Kothamali Coconut Chutney recipe by Rekha Unni at BetterButter
Prep time: 365 min
Cook time: 15 min
Total time: 380 min
Yield: 3
Ingredients: For Dosa; 1 cup dosa rice or Sona Masoori rice; half cup grated coconut; water as required; salt to taste; For Chutney; 4 tbsp chopped coriander leaves; 1-2 tbsp chopped mint leaves; 2 TSP oil; 3 garlic cloves; 1 inch ginger chopped; Small piece of tamarind; salt to taste; 1 tbsp chana dal; one teaspoon jeera; Water as required; 1 cup grated coconut; 2 tsp oil; 1/2 teaspoon mustard seeds; 1 sprig curry leaves

ABOUT Neer Dosa with Kothamali Coconut Chutney RECIPE

Delicious Dosa with Green chutney is perfect breakfast, easy and simple to make

Ingredients Serving: 3

For Dosa
1 cup dosa rice or Sona Masoori rice
half cup grated coconut
water as required
salt to taste
For Chutney
4 tbsp chopped coriander leaves
1-2 tbsp chopped mint leaves
2 TSP oil
3 garlic cloves
1 inch ginger chopped
Small piece of tamarind
salt to taste
1 tbsp chana dal
one teaspoon jeera
Water as required
1 cup grated coconut
2 tsp oil
1/2 teaspoon mustard seeds
1 sprig curry leaves

Instructions

CLEAN AND SOAK RICE FOR 6 HOURS. DRAIN EXCESS WATER
GRIND RICE , COCONUT WITH ADEQUATE WATER TO FORM SMOOTH BATTER
ADD SALT AND WATER TO BATTER. MIX WELL, IT SHOULD BE WATERY CONSISTENCY
CAREFULLY POUR LADDLE OF BATTER ON HOT TAWA AND SPREAD. COVER AND COOK FOR 2-3 MINUTES
DO NOT FLIP AND COOK. FOLD THE DOSA ON TAWA. DO NOT BROWN THE DOSA
HEAT OIL, ADD CUMIN SEEDS, CHANA DAL, GINGER AND GARLIC. SAUTE FOR 3 MINUTES
ADD CHOPPED CORIANDER AND MINT LEAVES, SAUTE UNTIL THEY LIGHTLY WILT
ALLOW TO COOL COMPLETELY
GRIND COCONUT, GREEN SEASONING, GREEN CHILLIES, SALT, TAMARIND AND WATER TO FORM SMOOTH CHUTNEY
HEAT OIL IN A PAN AND SPLUTTER MUSTARD SEEDS
ADD CURRY LEAVES AND SAUTE FOR FEW SECONDS
ADD SEASONING TO CHUTNEY
SERVE NEER DOSA HOT WITH KOTHAMALI CHUTNEY

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