Ghee roast with coconut chutney

This Dosa is a fermented  thin pancake made from rice and lentil batter,is an all time favorite south Indian snack savored all over the world.

Ingredients:-

Raw rice 1 cup

Urad dal 1/2 cup

Par-boiled Rice 3/4 cup

Baking soda 1/2 t spoon (optional)

Fenugreek seeds 1/2 t spoons.

Salt

Ghee or oil

Method:-

Soak rice,urad dal and fenugreek seeds for 3 hrs .

First grind urad dal and fenugreek seeds to a smooth paste with needed water.Pour into a vessel.

Next grind both rice to a smooth paste and transfer to the above vessel.Add baking soda.Thoroughly mix the batter .Add needed salt to it.

Let the batter ferment for overnight.

Heat a flat nonstick pan or dosa pan to high,Sprinkle some water over the pan and bring flame to medium,then pour the batter and spread it round.Spread it as thin as possible.Scrape off the thick areas.Now cover the pan with lid. Let the stove be still in medium heat ,after few minutes....Remove the lid, run a tsp full of ghee at the edges of dosa,keep for 30 -35 seconds .Now fold the dosa slowly in round or cone shape.Be careful while rolling..Serve them as hot with coconut chutney.

Coconut chutney

Recipe for chutney :-

Ingredients:-

Coconut 1 cup ( freshly grated )

roasted chickpeas 1 tbsp (optional)

Ginger 1/2" inch

Garlic 3 clove

Green Chilies 2-3 

Salt to taste

Tempering:-

Mustard seeds - 1/2 tsp

Curry leaves - a sprig

Oil - 1 tsp

Method:-

Grind fresh coconut, roasted chickpeas(optional), green chilies, ginger, garlic and salt to a smooth paste adding 1/4 cup water. Pour this into aserving bowl.

Heat oil for tempering in a small pan. Add mustard seeds and allow to splutter ,then add curry leaves and turn off heat. Pour the tempering over the chutney.

Serve this with idli , dosa, vada...