Name: Masala Dosa with Coconut Chutney recipe by Charu Aggarwal at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: Washed Urad Daal 1 Cup; Rice 3 Cup; Fenugreek Seed 1 Tsp; Baking Soda 1 Tsp; Salt 1 Spoon; Boiled Potatoes 400 grams; Oil 2 tbsp; Black Mustard 1 Tsp; Turmeric powder 1/4 tsp; Coriander(dhaniya) powder 1 tsp; Green chillies 2 to 3 (finely chopped); Salt add to taste; Amchur powder 1/4 tsp; Red chilly powder less than 1/4 tsp; Green coriander 2 tbsp(finely chopped); Raw coconut 1; Roasted Blackgram 2 Spoon; Salt 3/4 Tsp; Oil 2 tsp; Yellow Mustard 1 Tsp

Ingredients Serving: 6

Washed Urad Daal 1 Cup
Rice 3 Cup
Fenugreek Seed 1 Tsp
Baking Soda 1 Tsp
Salt 1 Spoon
Boiled Potatoes 400 grams
Oil 2 tbsp
Black Mustard 1 Tsp
Turmeric powder 1/4 tsp
Coriander(dhaniya) powder 1 tsp
Green chillies 2 to 3 (finely chopped)
Salt add to taste
Amchur powder 1/4 tsp
Red chilly powder less than 1/4 tsp
Green coriander 2 tbsp(finely chopped)
Raw coconut 1
Roasted Blackgram 2 Spoon
Salt 3/4 Tsp
Oil 2 tsp
Yellow Mustard 1 Tsp

Instructions

Wash daal and rice nicely.
Soak daal, rice and fenugreek seeds for 3-4 hours separately.
Remove water and grind dal with fenugreek seeds finely.
Remove water from rice and make a paste with it.
Mix them in a bowl and add salt and baking soda.
Cover with a lid and keep it at a warm place for fermentation for 7-8 hours.
It goes double in quantity. Now it is ready to make dosa.
peel off boiled potatoes and mash them.
Heat oil in a frying pan adds black mustard and roast.
Now add turmeric powder, coriander powder, Green Chilli, Red Chilli Powder and Amchur and mix well.
Add mashed potatoes with salt and mix well.
Keep them in the pan for 2-4 minutes.
Now turn off flame and mix green coriander.
Peel the hard skin of coconut.
Cut coconut into small pieces.
Make a paste with coconut, roasted black grams, and salt.
Transfer this paste in a bowl.
In a pan heat oil and add black mustard. Turn off the flame.
Transfer this oil in chutney bowl.
Coconut chutney is ready.
Heat a non-stick or heavy-based pan on medium flame.
Grease the pan with little oil.
Put a full big spoon on pan and spread it thin.
When the upper layer goes dry put potato mixture on it on half of the part.
Cover it with rest of the half part.
serve hot with coconut chutney.

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