Side Dish For Adai Dosa | Dosa Chutney
- 2 tbsp chana dal
- 3/4 cup fresh/frozen coconut
- 1/4 tsp oil
- Small onion or
- ½ cup chopped onion
- 6 to 8 byadagi red chillies
- in small keylime size tamarind soakedwater
- Little jaggery
- Little coriander leaves/cilantro
- ½ to 1 cup water
- 3/4 to 1 tsp salt
- 1 tsp oil
- Pinch of hing/ asafoetida
- ¼ tsp mustard seeds
- Few curry leaves
- Heat 1/4 tsp oil in a pan on medium heat. Fry the chana dal until it turns golden brown. Then add red chillies Fry for few minutes.
- Add onion, sprinkle salt. Then add curry leaves, cilantro, coconut and salt. Mix it.
- Then turn off the heat and add all the ingredients.
- Allow it to cool.
- Once the chutney mix cools down completely, grind it to relatively coarse paste along with jaggery, and tamarind by adding water. Transfer it to a bowl. Then add the seasoning:
To prepare the seasoning:
- Heat 1 tsp oil in a ladle. Once it is hot enough add mustard seeds. Once the mustard seeds pops, add broken chilli and turn off the heat
- Pour this seasoning on the chutney. Mix it. Now serve this delicious, healthy lentil chutney with Rava Idli, dosa or you can eat this with hot rice
The nutrition data for one cup of coconut chutney (approximately 240 grams) can vary depending on the specific recipe and ingredients used. However, here’s an approximate table of the nutritional content of one cup of coconut chutney made with common ingredients:
|Nutrient||Amount per 1 cup (240g)|
Please note that the nutritional content can vary depending on the specific recipe and serving size, and this is just an approximation based on common ingredients used in coconut chutney.