Samak Rice Idli-Dosa with coconut mint curd dip. This yogurt coconut dip is served with idli, dosa, uttapam or vada. This is another variation of chutney which I often make along with South Indian tiffin breakfast or snacks. Coconut curd chutney is another variation of a delicious chutney made with yogurt, coconut, chana dal, herbs and spices.
Serve South Indian coconut chutney with dosa, idli, adai.
Dosa and idli accompaniments are always on high demand at my home, as they take the breakfast to another level.
Obviously it's very fair on me to add or remove little this and that in routine coconut chutney recipe So making some extra mint coconut chutney would always help as handy dip for me. dosa recipe is always a special recipe for me and my family. especially being south indian, our require urad dal. just grind the rice flour and flattened rice and mix it with curd to ferment it. isn't it a finally, i do recommend to visit my other dosa recipes collection and idli recipe collection. particularly.
You can cook Samak Rice Idli-Dosa with coconut mint curd dip using 16 ingredients and 17 steps. Here is how you cook that.
Ingredients of Samak Rice Idli-Dosa with coconut mint curd dip
- It's 1 Cup of Samak rice/Barnyard Millets.
- You need 3/4 th cup of Sabudana/Sago.
- Prepare 1/2 cup of curd.
- Prepare 2 tablespoons of Peanut oil/ghee as required for roasting.
- You need 1/2 teaspoon of Sendha Namak/Rock Salt to taste.
- It's of Ingredients for the dip.
- Prepare 100 grams of Fresh coconut grated.
- Prepare 1 cup of thick fresh curd.
- It's 2 of green chillies chopped.
- You need 1 tablespoon of mint leaves (my secret ingredient).
- You need 1 teaspoon of Lemon juice.
- You need 1/2 teaspoon of rock salt or to taste.
- It's of For tempering.
- You need 1 teaspoon of peanut oil.
- You need 1 teaspoon of mustard seeds(avoid if not using during fasts).
- You need 10 of curry leaves.
Coconut Coriander/cilantro Chutney or Coriander Coconut Chutney Recipe goes well with idli, dosa, bonda, pongal or tiffin items. Coconut chutney is a south indian condiment made with fresh coconut, chilies, spices & herbs. Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger & salt. It is then tempered with little oil, mustard seeds, red chili.
Samak Rice Idli-Dosa with coconut mint curd dip instructions
- Wash and soak Samak rice/barnyard millets and sabudana/sago separately for 3 to 4 hours..
- Soak sago in large bowl, with water level as such that the sago is just immersed in water, as they will expand after soaking..
- Drain all the water and grind both samak rice and sabudana together in to slightly granular textured paste..
- Add a little water if required, otherwise you don't have to add water to grind as sago absorbs water while soaking..
- Transfer the batter in a large bowl, cover and let it ferment over night or for 6 hours..
- When ready, to make idli, add sendha namak and mix gently to combine well. (Don't over whisk the batter)..
- Heat water in idli cooker or steamer and grease idli plates and fill each pit with a ladle full of batter or until 3/4th full..
- Place idli plates in steamer and steam for 8 to 10 mins or until cooked..
- When cooked switch off the flame and allow to cool for 5 mins, thereafter use a spoon to scoop out idli..
- To make dosa- Heat a non stick tawa and grease it slightly with peanut oil..
- Pour 1 big ladleful of batter and immediately spread in circular motion to make a dosa, don't make it very large, otherwise it might break.
- Drizzle oil on the edges and cook until dosa sides leaves pan or becomes golden brown, don't be in hurry to turn the dosa..
- Flip the dosa and cook for a minute, fold and take it out in a plate..
- Repeat the process for rest of the batter..
- Serve hot or warm with peanut-sesame chutney, falahari mint coriander chutney, or coconut mint curd dip..
- For the dip-Mix all ingredients and make a paste in the food processor add some salt to taste and few drops of lemon juice and mix well..
- For tempering Heat oil in a tadka pan. Add mustard seeds and curry leaves When all spices splutter, add this tempering to the coconut chutney..
Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and tempered with fresh curry leaves giving a soothing earthy fla. Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with dosa, idli or any south Indian breakfast. Coconut curd chutney recipe - yet another variation to the coconut chutney. As the name says, it is made from coconut and yogurt. South Indian breakfast whether it is idli, uttapam, dosa or upma is not complete without chutney on side.
