Making dosa for breakfast is nowadays out of question.
I am invariably late so the dosa have to be made by hubs, maid also is in a hurry and they get on each other’s nerves. So to avoid the associated problems I have started making dosas in the evening for dinner. They are eaten hot and the kids also are around plus I can take care of their thin and thick dosa orders.
One Saturday evening I made dosa but to make the chutney I ran short of coconut and green chillies. So I made this chutney. The chutney was in great demand infact the last 2-3 dosa had to be eaten with chutnipudi and oil only.
1 small cup fresh coconut, grated
1 onion, chopped coarsely
2-3 cloves garlic
2 springs or curry leaves
1 tblsp red chilli powder (adjust as per taste)
a handful of roasted peanuts
Gooseberry sized tamarind
1. Put all the ingredients in the mixer and grind to the required thickness.
2. Add water by teaspoons if needed.
3. I had a little tempering of jeera, mustard and hing left over so I poured it on the chutney.
Take a look.
I Served it with oats and rava dosa.