Samak Rice Idli-Dosa with coconut mint curd dip.
You can have 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
- Prepare 1 Cup of Samak rice/Barnyard Millets.
- Prepare 3/4 th cup of Sabudana/Sago.
- Prepare 1/2 cup of curd.
- It's 2 tablespoons of Peanut oil/ghee as required for roasting.
- It's 1/2 teaspoon of Sendha Namak/Rock Salt to taste.
- It's of Ingredients for the dip.
- Prepare 100 grams of Fresh coconut grated.
- You need 1 cup of thick fresh curd.
- Prepare 2 of green chillies chopped.
- It's 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.
- You need of For tempering.
- You need 1 teaspoon of peanut oil.
- Prepare 1 teaspoon of mustard seeds(avoid if not using during fasts).
- Prepare 10 of curry leaves.
Samak Rice Idli-Dosa with coconut mint curd dip step by step
- 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..
