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Masala Dosa with Coconut Chutney

Nov-27-2018
Charu Aggarwal
0 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Masala Dosa with Coconut Chutney RECIPE

Masala dosa is a traditional breakfast in south India. It is very tasty. It is enjoyed with coconut chutney.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • South Indian
  • Roasting
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 6

  1. Washed Urad Daal 1 Cup
  2. rice 3 Cup
  3. Fenugreek Seed 1 Tsp
  4. Baking Soda 1 Tsp
  5. salt 1 Spoon
  6. Boiled potatoes 400 grams
  7. oil 2 tbsp
  8. Black mustard 1 Tsp
  9. turmeric powder 1/4 tsp
  10. Coriander(dhaniya) powder 1 tsp
  11. Green chillies 2 to 3 (finely chopped)
  12. salt add to taste
  13. amchur powder 1/4 tsp
  14. Red chilly powder less than 1/4 tsp
  15. Green coriander 2 tbsp(finely chopped)
  16. Raw coconut 1
  17. Roasted Blackgram 2 Spoon
  18. salt 3/4 Tsp
  19. oil 2 tsp
  20. Yellow mustard 1 Tsp

Instructions

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

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Maithili Iyer
Nov-28-2018
Maithili Iyer   Nov-28-2018

Thanks for sharing this recipe.

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