Simple Way to Prepare Perfect Urad dal rice Dosa and Coconut Chutney

Urad dal rice Dosa and Coconut Chutney. Thengai Thogayal or Coconut and Urad Dal Chutney is a traditional South Indian accompaniment that goes extremely well with South Indian dishes like Dosa. Dosa is a crisp and thin pancakes made of a rice and urad dal batter. Traditionally Dosa is served with samber, aloo masala and coconut chutney.

You can also check this Instant dosa mix and Instant dosa recipe. This healthy dosa can be made for breakfast or a quick snack. Coconut chutney is a south indian condiment made with fresh coconut, chilies, spices & herbs. You can cook Urad dal rice Dosa and Coconut Chutney using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients of Urad dal rice Dosa and Coconut Chutney

1. Prepare of For Dosa.
2. You need 300 gms of rice.
3. Prepare 100 gms of urad dal.
4. You need 1 tsp of fenugreek seeds.
5. Prepare to taste of Salt.
6. You need As needed of Oil for greasing.
7. You need as needed of Water for soaking and grinding.
8. Prepare of For chutney :.
9. You need 1 cup of fresh grated coconut.
10. You need 1 tbsp of roasted chana dal.
11. It's 2 of green chillies.
12. You need 1 tbsp of grated ginger.
13. It's 2 of stems coriander leaves.
14. It's to taste of Salt.
15. You need of For tempering.
16. You need 1 tbsp of oil.
17. You need 1 of red chilli broken.
18. Prepare 1 tsp of mustard seeds.
19. It's 5-6 of curry leaves.
20. Prepare 1/4 tsp of asafoetida.

The other varieties of coconut chutney are made with the addition of fried gram, chana dal, red chilies, shallots, garlic, coriander leaves, mint leaves. Spicy chutney made with black gram dal / urad dal with chillies and coconut. Perfect accompaniment for idli and dosa. Perfect accompaniment for idli and dosa.

Urad dal rice Dosa and Coconut Chutney step by step

1. Soak urad dal with fenugreek seeds and rice saperately for 6 hours mimimum.
2. After 6 hours, drain and wash the lentils once..
3. Grind both rice and dal saperately in a grinder adding little water. Let it ferment overnight keeping the batter in a warm dark place..
4. Next morning add salt to the batter and mix. Grease a skillet and pour a laddle full of batter in circular motion to make dosa. Cook crisp from both sides and serve hot with coconut chutney..
5. For coconut chutney. Take all the ingredients and grind in to a fine paste adding little water..
6. For tempering. Heat one tbsp of oil in a pan. Add mustard seeds, broken red chillies, hing and curry leaves and saute. Pour over the grinded chutney and mix..

I got this recipe from Vinodh's cousin Mahesh Akka. There are some people who are so much fun to be with. Over the next couple of days I am going to share with you some South Indian recipes. I hate to grind rice and dal. I replied her that I am yet to try, may be will try sometime.