Dosas and idlis with coconut chutney

• Published: 31 January 2019
• Written by Administrador

The dosas are very fine fried breads, and the idlis are steamed breads. They are native to southern India (Kerala). They are usually accompanied with some type of curry, such as sambar (it's a vegetable sauce) and coconut chutney.

Here I will teach you how to make dosas with coconut chutney ... to suck your fingers! In addition to being ferments, help maintain intestinal health, providing adequate food for good bacteria in our intestines. So go to work and cook!

Ingredients ( For 32 dosas)

• 2 cups of lentils
• 1 cup of brown rice
• 1 cup of yogurt or kefir (optional)
• a pinch of salt
• a little parsley or cilantro
• 1 teaspoon grated ginger
• vegetable oil

Preparation mode

1. Soak rice and lentils in water for at least 8 hours. If you leave them longer, they will begin to sour. Do not worry, nothing happens and you can use them anyway.
2. Then remove the water, and grind them with a blender. Here you can mix it with yogurt or kefir. Then place the dough in a bowl and let it expand. The dough should be homogenous, without lumps, and thick.
3. Leave to ferment for 24-48 hours.

To prepare dosas

1. Add a cup of warm water. It must be liquid enough to prepare thin crepes
2. Chop the parsley and / or coriander and ginger and add them to the dough.
3. In a pan, heat a little oil (you should use ghee, coconut oil or olive oil) and pour the dough into the pan. Cook as if it were a pancake, turning it over when bubbles appear on the surface. The dosas must be very fine
4. They can be eaten alone or stuffed with vegetables and accompanied with coconut chutney.

Coconut chutney

Ingredients

• 1 cup grated coconut
• 3 tablespoons of ground chickpeas
• 2 tablespoons of cold-pressed first-crop vegetable oil
• 2 tablespoons of lemon juice
• 1 teaspoon of salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 tablespoon of honey
• 1 teaspoon of mustard seeds
• A pinch of asafetida or hing (it's a condiment from India, it does not matter if it's not achieved)
• 3/4 cup of kefir

Process

1. Soak the grated coconut in hot water so that it hydrates
2. Put to fry the chickpeas for a moment, until they acquire a darker coloration
3. In a blender or a processor, put the chickpeas with the lemon juice, salt, cumin, coriander, honey, and the grated coconut. Process until everything is well mixed as a pure.
4. Sauté the mustard seeds for 1 minute. When they begin to jump, add kefir, yogurt and asafetida. Mix. Remove from heat. Add to the puree of grated coconut and chickpeas
5. The chutney can be consumed fresh, or it can be left to ferment to increase the action of the lactobacilli and increase the acid taste. If not, you can eat it fresh with the dosas

Bon apetit!