Instant Dosa With Onion Coconut Chutney

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Instant Dosa With Onion Coconut Chutney

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 1 Hr 30 Min

Total Time : 1 Hr 40 Min

Ingredients

Serves : 4
  • 1.7 lb ready to use dosa batter 1/4 cup olive oil for greasing griddle 1/8 to 1/4 cup water (to thin the batter if needed) ------------------------------------------------


  • FOR CHUTNEY: 2 onions chopped


  • 3/4 cup fresh grated coconut


  • 2 green chilies


  • 1 sprig curry leaves


  • 1 tbsp Chana (Bengal) dal


  • 1 tsp urad dal


  • 1 tsp mustard seeds


  • 2-3 dry red chilies


  • 1/8 tsp hing (asafoedita)


  • 1 marble-sized tamarind


  • 1 tbsp jaggery powder


  • 1 tsp Salt or to taste


  • 3 tbsp oil


  • Tempering--- 1 tsp mustard seeds


  • 1/8 tsp of hing


  • 1 tbsp Chana (Bengal) dal


  • 1 tsp urad dal


  • 5-6 curry leaves


  • 1 dry red chili


  • 1 tbsp oil

Directions

  • Heat electric griddle till its hot (max temperature) and then lower temperature to 350 deg f.
  • Apply oil with pastry brush and let it heat up.
  • With the help of a hollow ladle, pour ladleful batter on the griddle and spread it out as thin as possible in a circular pattern moving from inside to outside. Two dosas can be done at a time.
  • Sprinkle oil around the dosa and on the dosa itself to get a crisp texture.
  • Once the bottom starts to get a golden color and the sides of dosas start to easily separate, fold it in half and remove to a serving plate. ------------------------------
  • FOR CHUTNEY: Wash dals and drain water.
  • Soak tamarind in warm water and squeeze out the pulp.
  • Heat oil in pan. Add red chilies. Sauté. Add mustard seeds. Once they splutter, add Chana dal, urad dal, curry leaves, and hing.
  • Add green chilies and stir fry for few seconds.
  • Add onions and stir fry till they turn pink and soft. Switch off gas and cool the mixture.
  • Blend the mixture along with coconut, tamarind, jaggery, and salt. Add little water to get a smooth puree. Remove to a bowl.
  • Prepare the tempering. Clean the pan used before or use another.
  • Heat oil in the pan. Add dry red chili and sauté. Add mustard seeds, chana dal, urad dal, and curry leaves. Stir.
  • Once the dals are lightly colored, add hing and switch off gas.
  • Pour the tempering over the chutney and serve with dosas.