Neer Dosa & Coconut chutney

Serves : 3- 4

Ingredients:

Rice – 2 cups
Water
Salt to taste
Coconut oil – 2 – 3 drops per dosa

Method:

Wash the rice well and soak it overnight. Next day remove the water and wash the rice once again. Now drain all the water and add the rice to a grinder. Add little water to grind the rice into a smooth paste. Once done, add salt to taste and grind once again. Now mix the batter with water ( add enough water to make the batter watery). Now in a nonstick frying pan, add 2 to 3 drops of coconut oil and spread it around the pan. Now add the batter starting outward towards the center. Since the batter is watery you just need to fill in gaps while pouring it towards the center. Cover and cook for about 2-3 min fold the dosa in a triangle as shown in the pic (the dosa doesn’t need to turn brown). Repeat the steps for the rest of the batter. Serve hot

Coconut Chutney

Ingredients:

Grated Coconut – 1 cup
Onion - 1 (small)
Ginger – 1 inch
Tamrind – a small piece
Mustard seeds – ¼ tsp
Dry red chili – 2 to 3
Curry leave – 5 to 6 leaves
Oil – 2 tbsp
Salt to taste

Method:

Grind the grated coconut ( I used the frozen shredded coconut after defrosting it ) , onion, ginger, tamrind, green chili, and salt to taste to a fine paste, and keep aside. Now in a small deep pan, add oil ,once hot add the mustard seeds once it stops spluttering add the curry leaves and red chili and fry until crisp ( do not burn the chili). Once crisp add this to the grinded coconut mixture and mix well.

NOTE: This chutney will go well with idilis too.

Enjoy!

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Thank you :)