Recipe: Appetizing Masala Dosa with Coconut Chutney

Masala Dosa with Coconut Chutney. Masala dosa (मसाला डोसा) is one of the most popular South Indian dishes. In this video I will explain how to prepare dosa using either an everyday Tawa or a non stick pan. Masala Dosa With Coconut Chutney From Padma Lakshmi.

While there are many variations of preparing coconut chutney , this is the simplest method. Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste. Add a little water to make the chutney of a spreadable consistency. You can cook Masala Dosa with Coconut Chutney using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Masala Dosa with Coconut Chutney

1. It's As required of Ready-made Dosa Batter.
2. Prepare For of making potato masala.
3. It's 3 of medium sized potatoes.
4. You need 1 of onion, thinly sliced.
5. You need 1 1/2 tsp of mustard seeds.
6. It's 1 teaspoon of chana dal.
7. Prepare 5 of curry leaves.
8. Prepare 2 of green chillies.
9. You need 1 tsp of Ginger-garlic paste.
10. It's 1/2 teaspoon of turmeric powder.
11. You need 1/2 teaspoon of garam masala.
12. You need Pinch of asafoetida.
13. You need As required of Coriander leaves finely chopped.
14. Prepare to taste of Salt.
15. Prepare For of making coconut chutney.
16. You need 3/4 cup of grated Coconut.
17. You need 3 of green chillies.
18. You need 1 1/2 of roasted chana dal or pottukadalai.
19. Prepare As required of Finely chopped coriander and curry leaves.

To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet. Chutney Recipes are forever my favourite which is why I am back with yet another South Indian Chutney Recipe called the Kothamalli Chutney or Coriander Coconut Chutney. Fresh Coriander combined with Coconut, a quick tempering in coconut oil and the chutney is ready to be savored with piping hot IDLI or Dosa. Each region in South India has their own way of making coconut chutney.

Masala Dosa with Coconut Chutney step by step

1. First rinse and then boil potatoes. The potatoes have to be completely cooked. Once it's done, drain it off and let it cool. Then peel and crumble the potatoes. Secondly, heat a pan with oil. Add mustard seeds, chana dal, curry leaves and onions. Once it's turns brown, add green chilli, ginger-garlic, turmeric and gram masala. Add salt to taste..
2. Then add crumbled potatoes into the pan and mix it well. Add little water if needed and garnish with coriander leaves in the end..
3. For making coconut chutney, add grated coconut, three green chilies, curry leaves, roasted chana dal or pottukadalai into a blender and blend to get a smooth chutney. Add water little by little while grinding. Then heat a pan with oil and add mustard seeds, urad dal, chanadal, curry leaves till it becomes brown. Then add coconut chutney into the pan and stir it well for a minute. Then turn it off..
4. Now, let's make dosa. Heat the tawa and sprinkle few water on the tawa. Though it's a readymade dosa batter, kindly add salt and then stir it well. Once the tawa is heated, then add batter on the tawa and spread it to a even round dosa. Add oil and after few minutes, add potato masala on it and spread them..
5. Within few minutes, you can see the edge leave the pan. Then fold the dosa and serve..

Coconut chutney is a side dish that is served with idli, dosa, vada and Pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any South Indian tiffin breakfast or tiffin snacks. The recipe is easily adaptable and can also be made with desiccated coconut flakes. This recipe can be halved or doubled or tripled. There are varieties of chutney served along with Dosa; Idli podi or milagaipodi (in Tamil): a powder of chili with spices and sometimes desiccated coconut, mixed with sesame oil or groundnut oil or ghee; Indian pickles; Variations.