14 May 2009

Dosa & Coconut Chutney/Chammanthy

How to make Dosa chutney/Chammanthy

Ingredients – “A”

1) Grated Coconut - 1/2 part of a coconut.
2) Chilly powder- 1 teaspoon
3) Green chilly – 3 nos.
4) Shallots ( Kunjjully) – 5 nos.
5) Ginger – ½ inch piece.
6) Salt – to taste
7) Water – as required

For seasoning
1) Dry chilly – 1-2 nos. (Broken)
2) Mustard seeds- 1 ½ teaspoon
3) Shallot – 2-3 nos. (Chopped)
4) Curry leaves – As required
5) Oil- 1- 2 table spoon. (Coconut oil/any vegetable oil).


Grind all the ingredients- “A” with sufficient water and keep aside.

Heat oil in a pan and splutter the mustard seeds, then add broken dry chilly, chopped shallots and curry leaves one by one and sauté until the shallot becomes slight golden brown add the chutney to the pan and stir continuously until it becomes slight hot ( don’t allow to boil) and remove immediately from the fire. Serve as a dish for Dosa & Idly.
How to make Dosa Batter


1) Rice – 2 glass
2) Black Gram ( Uzhunnu Parippu ) – 1 glass
3) Fenugreek – 1 table spoon
4) Boiled Rice – ¾ glass
5) Water – As required

Soak 1-3 ingredients at least 7-8 hours then clean with plenty of water and drain the excess water then grind well using enough fresh water in a grinder ( batter should be thick) and keep this batter overnight ( 12 hours) before making dosa add sufficient salt and(water -if required).
Heat a plain non stick pan, put a big spoonful of batter in the center and spread with the spoon to a thin round shape and cook (both sides- you can add 1 teaspoon of ghee or oil over the sides). Your Dosa is ready to eat.

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