Kerala Red Coconut Chutney w/ Instant dosa

Kerala Red Coconut Chutney w/ Instant dosa

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Yield: 2-3

Author: Bhagya Baburaj

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

Ingredients

• Shallots – 2-3 each
• Dry red chilies – 2 (remove seeds) each
• Grated coconut – 2 cups
• Ginger – 3 inch., grated
• Coconut Oil – 2-3 tbsp.
• Curry leaves – 12-15 leaves
• Mustard Seeds – 1-1.5 tsp.
• Water – 1-3 Tbsp; to help with blending
• Salt – to taste

Instructions

1. Gather all the ingredients
2. Grind grated coconut, ginger, dry red chilies, and shallot (adding dash of water to blend easier) until the following consistency is attained
3. Heat coconut oil in a pan in high
4. Splutter mustard seeds
5. Once the mustard seeds are done crackling, add shallots and curry leaves
6. Add the blended mixture into the frying pan
7. Stir and turn off the heat
8. Ready to serve

My absolute FAVORITE Indian breakfast - Dosa & chutney!

DOSA:

I could go DAYS by only eating this 3 times a day (no joke, I actually did, for 3 days and only stopped because I ran out of the dosa mix). Dosa is primarily made from rice. I've never made it from scratch because of the depth of my laziness but there is an alternative to those who don't / can't want to deal with the process (me! It really isn't that long and I intend on trying it from scratch one day and writing all about it here) - dosa mix... The mix comes in a powder form (like pancake mix). Just add water and bring it into this consistency.

Pro tip: I like to add about 2-4 tablespoons of curd to give a little extra sour factor). Leave the batter, sitting closed, for at least 4 hours before using. This is crucial because the flavor of the dosa really develops during this time. The sour-y goodness comes from the wait.

I have also noticed that the longer I let it rest, the crispier the dosa gets. And yes, for me, the crispier - the better.

STEPS TO MAKE DOSA USING DOSA MIX:

1. Mix dosa mix (1 cup) and water (1 – 1-1/2 cups) in a bowl

2. Add 2-3 tablespoons of curd and stir

3. Cover and rest for 4 hours (shown in the picture – left)

4. After 4 hours, heat pan.

5. Add ghee and spread a thin layer of batter (shown in the picture above – right)

6. Cover and cook for 3-4 minutes in medium heat

7. Flip and cook for another minute.

8. Fold and take out of the flame

9. Serve immediately with chutney (my favorite recipe below)

Gather all the ingredients

Grind grated coconut, ginger, dry red chilies, and shallot (adding dash of water to blend easier) until the following consistency is attained:

• Heat coconut oil in a pan in high

• Splutter mustard seeds

• Once the mustard seeds are done crackling, add shallots and curry leaves

• Add the blended mixture into the frying pan

• Stir and turn off the heat

Ready to serve