Ingredients:
- White Rice - 1/2 Cup
- Par Boiled Rice - 1/2 Cup (Kerala Kutti Rice/Ukda Rice)
- Brown Rice - 1/2 C up
- Grated Coconut - 1/2 Cup
- Salt - 1 Tsp
- Water - 1 1/2 - 2 Cups
Method:
- Wash and Soak all types of rice together for 4 -5 hours.
- Grind smoothly with coconut and salt.
- Take dosa with fresh batter. Enjoy with Garlic Chutney / Pickle.
- You can use 1 Cup of Brown rice and skip boiled rice or can also use 1 Cup Boiled rice and skip brown rice.
Ingredients:
- Red Chilly - 8 (3" long)
- Garlic Cloves - 10
- Tamarind Paste - 2 Tsp
- Salt - 1 Tsp
- Grated Coconut - 1 Cup
- Water - for grinding
- Oil/Ghee - 2 Tsp
- Heat Oil/Ghee roast Chillies, Garlic (with or without its outer cover) and grated coconut. let it cool.
- In a mixer put roasted items, little water (enough for grinding) grind. Add tamarind and salt, grind to a smooth paste.
- Good combination with Dosa or rice.
- I like to have a dry chutney, you can also make watery chutney.
Ingredients:
- Grated Coconut - 1 1/4 Cup
- Red Chilly - 8-9 (3" long)
- Tamarind paste - 1 Tbsp
- Salt - 3/4 Tsp
- Seasoning -
- Oil - 2 Tsp
- Mustard Seeds - 1 Tsp
- Curry Leaves - 5-6
- Hing - 1/8 tsp
- Water - as required to grind
Method:
- Dry roast red chillies, till slightly change in color, Let it cool.
- In a mixer put red chillies grind without adding water, then add grated coconut and little water (minimum enough for grinding) grind well.
- Now add tamarind and salt, grind well.
- For Seasoning, Heat Oil add mustard seeds, when seeds started popping out turn off heat and put Curry leaves and hing. Pour this on the chutney.
- This chutney will make good combination with Idli and urad dosa.
Note:
- To make tamarind paste, take 1/2 cup water soak tamarind for 10-15 minutes, take out seeds and chewy part.
