Kutty Thattu Dosa with Coconut Chutney – Healthy breakfast recipe2013-01-30
- Yield : 1 big plate
- Servings : 5 nos
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Thattukada Dosa with Coconut Chutney
I have named the dish Kutty Thattu Dosa because of the small size of Dosa which reminds me about the Dosa which we get in the small street shops of Kerala. They taste awesome and makes feel homely. Kids will love this due to fancy-small size.
Preparation of batter is same as Idli batter, but only difference is Dosa batter can be little loose than Idli batter. Usually after the batter is prepared, for first 2 days you can make Idli. After 2 days dilute the batter a little and make Dosa. But if you want on the first day itself you can make Dosa.
Coconut Chutney is one of the best curry combination for button idly and Dosa (Kutty Thattukada Dosa). Moreover chutney is made in a very simple way with very less ingredients. Here, I am also sharing Coconut Chutney recipe with you. So you can easily prepare Dosa and Chutney at your kitchen without any difficulty.
Try this recipe at your kitchen!!
- To prepare the batter:
- 1 cup Urad dal (Uzhunnu parippu / Black gram)
- 2 cup Idli rice (Puzhungal ari / Parboiled rice)
- 2 spoon Rice cooked with parboiled rice
- Salt to taste
- Ghee to cook Dosa
- To prepare the Coconut Chutney:
- 1 cup Grated coconut
- 3 tbsp Yoghurt
- 5 Shallots
- 1/4 inch Ginger
- 1/2 tbsp Red chilli powder
- 5 to 6 tbsp Water
- Salt to taste
- For seasoning the coconut chutney:
- 2 tbsp Coconut oil
- 3 pinch Mustard seeds
- 1 Dry red chilli
- 10 Curry leaves
Wash and soak urad dal and rice in water overnight or for 8 hours.
After 8 hours of soaking, grind urad dal, rice and cooked rice with water into a smooth and forthy batter.
Keep the batter aside for minimum 8 hours for fermentation.
After 8 hours the Dosa batter is ready to cook. Just before making Dosa add salt.
To a heated nonstick pan pour 3 spoon (depending on the size of Dosa you want to make) Dosa batter and spread batter fast in round shape.
Add ghee on top. When one side is done, turn and cook other side.
Now Dosa is ready to serve with coconut chutney.
Coconut Chutney preparation:
Grind grated coconut, yoghurt, shallots, ginger, red chilli powder, water and salt for taste in a mixer until the coconut along with all ingredients become a smooth watery paste.
For seasoning, heat coconut oil in a thick bottomed pan and splutter mustard seeds followed by dry red chilli and curry leaves.
Pour the grinded coconut chutney mix to above seasoning pan. Mix well with seasonings and enjoy eating with Kutty Thattu Dosa.
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