Dosa & Coconut Chutney

        For Dosa:

• Soak the rice (idli, ponni, flattened), lentils and fenugreek seeds overnight. Grind into a thick paste using some water.
• Allow this batter to ferment for around 5-6 hours or overnight.
• Add salt and mix well.
• Heat a cast iron pan. Once hot, spread ¼ to ½ tsp oil all over the pan.
• Take a ladle full of the batter. Pour and gently spread the batter starting from the center and moving outwards.
• Cook the dosa on a low to medium heat.
• When you see the batter on the top has cooked well and the bottom has become crisp and golden, then sprinkle ¼ to ½ tsp oil on the edges and center.
• Flip the dosa and immediately take it off the pan.
• Serve these crisp dosas hot with coconut chutney.

       For Coconut Chutney:

• Grind grated coconut, garlic, roasted Bengal gram (Putana), green chillies in a mixer jar. After a few seconds of whipping, add 3 to 4 tbsp of water. Blend it.
• Open the lid, add salt and add another 3 to 4 tbsp of water. Blend it well.
• Check for the thickness you prefer. Add more water and blend it if you want it thinner than this.
• For the tadka, heat 1-2 tsp of coconut or sesame oil.
• Add mustard seeds and asafoetida (optional). Wait for the mustard to splutter.
• Turn the heat off and add in curry leaves.
• Pour the hot tempered oil onto the bowl of chutney.