Dosa and Idli with coconut chutney

Dosa and Idlis are south indian food mainly served at breakfast time.Its made from fermented batter.The batter is ground in a  mixie/grinder though wet table top grinders are available in the market.

Longgrain rice-1cup
black gram dal/ urad dal -1/2 cup
fenugreek seed-1tbsp
gingelly /refined oil
salt as required.

Soak the rice,black gram dal and fenugreek seeds in water for 4 to 5 hours.Grind this to form a batter with consistency of pancake batter.Allow the batter to ferment for 6 to 12 hours.You may add a tsp of soda bicarbonate-and keep it in a warm place.

When the batter ferments its volume increases and tastes a bit sour. Add salt.
Heat a pan Apply gingelly oil and pour a ladle of the batter on to it and cook it like a pancake.

You can prepare idlis with the same batter.

 For this we need a idli cooker.Apply a little oil onto the moulds and pour the batter filling 3/4th of each saucers of the idli maker.

Steam for 10 to 15 minutes.
 Using a spoon scoop out each idlis.
For the chutney;
Grated coconut-1cup
shallots-5+3 finely chopped
red chilli powder-2tsp
mustard seeds-1tsp
curry leaves-1sprig
salt as per taste
Coarsely grind together the coconut ,shallots, chilli powder and salt.Now heat oil in a pan, splutter mustard seeds,add shallots,curry leaves and red chilli.Saute it.Now add the ground coconut mix.Adjust the consistency as u like.Stir it till the chutney heats.do not allow to boil.
Serve hot !!!!!

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