Iddli / Dosa with Coconut Chutney to review
Ingredients
- 1 cupurad dal
- 1 cuprice
- to tastesalt
Chutney
- 1coconut
- a bunchcoriander leaves
- a littletamarind pulp
- to tastechillies
- to tastesalt
- for temperingmustard seeds
- for temperingred chillies
- for temperingcurry leaves
Instructions
- Soak the urad dal and rice in the morning.
- Grind in the night and add salt and mix; make the iddli the next morning.
- For chutney: grind the coconut, coriander leaves, tamarind pulp, chillies and salt.
- Baghar (temper) with mustard seeds, red chillies and curry leaves; add to the chutney with salt.
Iddli proportions noted: 4 cups rice and 1 cup urad dal.