Parippu Dosa and Garlic Chutney

Ingredients:

Idli Rice - 1 cup
Urad Dal – 4 tbsp

Toor Dhal – 4tbsp

Chana Dal – 4tbsp
Moong Dhal - 4 tbsp
Turmeric powder – 1 tsp
Asafetida– a pinch
chili powder-1 tsp

Salt to taste

Dosa:

Soak the rice and for 8 hrs. Grind it together to a coarse paste. Keep it overnight.

The very next day add salt, turmeric powder, Asafetida and chili powder to the batter.

Heat the dosa tawa , take one ladle full and spread the batter as we do for dosa. Drizzle little oil, lower to medium heat. You can see the dosa’s loop turns slightly brown. It’s done.

Crispy dosa’s are ready, so serve hot with chutney. 

Garlic Coconut Chutney

Ingredients:

Grated Coconut- ½ cup

Chana dal – 1tbsp

Dry red chilies -4 no:s (or to spice level)

Coriander Paste-1tbsp or coriander leaves chopped 1 tbsp

Garlic Cloves-4 pods

Water as required

Salt to taste

Preparation:

Heat a teaspoon of oil in a tawa. Add chana dal, garlic, red chilies, sauté well. To this add the grated coconut. Sauté it till its aromatic. Turn of the heat. Grind the mixture to a fine paste.

You can garnish the chutney with oil, curry leaves and mustard

Serve the garlic coconut chutney with Idli, Dosa or Vada