Dosa is a famous North Indian dish which comes in the criteria of staple food because of the healthy ingredients with which it is made i.e. rice and black lentils. Other than India, this dish is commonly found in Malaysia, Sri Lanka and Singapore in same kind but with different names. You can have it in you breakfast or lunch or dinner daily as it fulfills the daily body need of carbohydrates and proteins. There are many variations with which dosa is made and many servings with which it is complemented. You can make masala dosa, rava masala dosa, piyaaz dosa, chicken dosa and others and serve it with curd or chutneys or curry. Down is the recipe of coconut chutney which goes very well with dosa and is very quick and easy to make.
- One cup of desiccated or grinded coconut
- Three curry leaves (kurry patta)
- Two whole red chillies (sabut laal mirch)
- Half teaspoon of rai (mustard seeds)
- Salt as much required
- One tablespoon of chana daal (yellow lentil)
- One teaspoon of thinly sliced ginger
- Two chopped green chilies
- One tablespoon oil
Roast the chana daal on hot pan. Grind chana daal, coconut, salt, ginger and green chillies finely. Fry mustard seeds in hot oil until they starts cracking. Add kurry leaves and red chilies and cook for at least five minutes. Top it over the grounded mixture and mix well.
You can refrigerate it for a long time. Coconut chutney is ready to be served with dosa.