Com Cuinar Neer dosa and potatoes with coconut chutney Basit

Neer dosa and potatoes with coconut chutney - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Neer dosa and potatoes with coconut chutney! A quick and easy dinner that is ready in under 15 minutes! Eat Healthy, Stay Healthy Neer dosa is a South Indian recipe made of raw rice and water. It is thin, delicate and needs just three ingredients - rice flour. Coconut chutney or kayi chutney is served with all kind of dosas and idlies. There are so many varieties of coconut chutneys. This is a plain coconut chutney recipe prepared using fresh grated coconut, green chili, ginger, little coriander leaves, tamarind and salt. coconut chutney is made by grinding coconut, green chillies, ginger and chana dal with water to a fine paste.

Refrigerate coconut chutney and use as required. Coconut Chutney ( Idlis and Dosas) Dal and Vegetable Idli Double Decker Idlis Stuffed with Potato and Chutney Idli Upma, Upma with. Take ½ cup tightly packed freshly grated coconut in a small grinder.

You can cook Neer dosa and potatoes with coconut chutney with 20 Ingredients and 5 steps. See the following guide!

1. For potato veg.
2. 6 potato small peeled and sliced.
3. 3 onion chopped.
4. 3 tomato chopped.
5. 3-4 green chili chopped.
6. 4 tbsp oil.
7. 4 tbsp green onion chopped.
8. 1 tsp salt.
9. 1 tsp Kashmiri red chili powder.
10. 1 tbsp dried fenugreek leaves.
11. leaves Some coriander.
12. 5 curry leaves.
13. 1/2 tsp cumin seeds.
14. 1/4 mustard seeds.
15. 1/4 tsp turmeric powder.
16. For neer dosa.
17. 1 cup rice(socked).
18. As required Salt.
19. 1 cup water(in to the bowl).
20. 1/2 cup fresh coconut grated.

Remove coconut chutney in a serving bowl. Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and tempered with fresh curry leaves giving a soothing earthy fla. Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with dosa, idli or any south Indian breakfast. Drain the water and grind the rice along with the grated coconut to a fine paste adding water as required.

1. Take a pan add oil add mustard seeds and cumin seeds stir and green chili curry leaves and add potato onion tomatoes and stir add salt turmeric powder and red Kashmiri chili stir and cook with lid slow Flame for 10 to 15 minutes then add fenugreek leaves coriander leaves and Flame off.
2. Let's start with grinding rice socked with water and then add in fresh coconut grated now grind it all in to a smooth paste 'then transfer it in to the bowl with water added in then add salt and stir in properly now heat up the oil in the and smear it all over the pan using the tissue paper once the pan is hotter add in the batter and 30 40 seconds after 40 seconds lift from the said and fold in quarter take it out in a serving plate neer dosa is ready.
3. Ready to neer dosa and potato veg.
4. Serve with coconut chattny.
5. Enjoy with your family take care eat well see you again with next recipe bye.

Easy masala dosa with coconut chutney. (Anjum's Australian Spice Stories). Pressure cook potatoes with water until soft. Cool it, peel off the skin and smash it up. Heat oil in a pan, add mustard seeds allow it to crackle then add ginger and green chillies fry for a minute. Then add onion and tomato, saute till onions turn slightly brown and tomatoes raw smell leave.