Coconut Dosa with Coconut Chutney
ID: 317c400b...
A soft, spongy, and oil-free breakfast recipe featuring instant Coconut Dosa served alongside a specially prepared, flavorful coconut chutney. It is highly nutritious, easy to digest, and perfect for a healthy morning meal.
動画の読み込み中...
AI 生成レシピ、著作権は原作者に帰属、チャンネル登録で応援しよう
🍳 調理の流れ
Sauté cumin, mustard seeds, garlic, curry leaves, and chopped coconut, then blend with spices, herbs, tamarind, and water to make the chutney. → Grind soaked rice and fenugreek seeds, and separately blend soaked poha and grated coconut; combine both batters in a bowl. → Season the batter with salt, adjust consistency with water, and add fruit salt (Eno) to make it airy. → Pour ladlefuls of batter onto a heated pan, cover, cook on low heat until porous and dry, and serve hot.
調理手順
簡単な手順
Sauté cumin, mustard seeds, garlic, curry leaves, and chopped coconut, then blend with spices, herbs, tamarind, and water to make the chutney. → Grind soaked rice and fenugreek seeds, and separately blend soaked poha and grated coconut; combine both batters in a bowl. → Season the batter with salt, adjust consistency with water, and add fruit salt (Eno) to make it airy. → Pour ladlefuls of batter onto a heated pan, cover, cook on low heat until porous and dry, and serve hot.
イントロ
A soft, spongy, and oil-free breakfast recipe featuring instant Coconut Dosa served alongside a specially prepared, flavorful coconut chutney. It is highly nutritious, easy to digest, and perfect for a healthy morning meal.
ステップ 1
Heat 1 tsp of cooking oil in a pan. Add 1 tsp of cumin seeds and 1 tsp of black mustard seeds, allowing them to crackle.
ステップ 2
Add garlic cloves and curry leaves into the pan, followed by 1 cup of chopped fresh coconut (outer black skin removed). Sauté on low-medium heat for about 2 minutes.
ステップ 3
Allow the sautéed coconut mixture to cool down slightly, then transfer it to a grinding jar. Add green chillies, ginger, roasted chana, coriander leaves, salt, and tamarind pulp.
ステップ 4
Pour in a little water and blend into a smooth paste. Transfer the prepared chutney to a bowl and set aside.
ステップ 5
Wash 1 cup of rice and 1 tsp of fenugreek seeds, then soak them in water for 1-2 hours or overnight. Drain the water and grind the mixture into a thick, smooth batter, then pour it into a large mixing bowl.
材料リスト
重要なメモ
Soaking the rice and fenugreek seeds overnight provides the best texture and fermentation results.
Peeling the black skin off the coconut ensures a clean, appetizing color and smooth texture for the chutney.
Do not flip the dosa; it cooks fully on one side under steam when covered with a lid on low heat.
Add Eno fruit salt only right before you begin pouring the dosas to retain maximum fluffiness.
コミュニティコメント
ログインして会話に参加し、XPを獲得しましょう！
コメントを読み込み中...