Samak Rice Idli-Dosa with coconut mint curd dip
Samak Rice Idli-Dosa with coconut mint curd dip

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, samak rice idli-dosa with coconut mint curd dip. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Samak Rice Idli-Dosa with coconut mint curd dip is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Samak Rice Idli-Dosa with coconut mint curd dip is something which I’ve loved my entire life. They’re nice and they look wonderful.

Coconut Chutney is one of the famous dip from south India. This is a dip made from coconut, curd and mixed with other spices. It can be served with Dosa, is a very popular snack in India.

To get started with this particular recipe, we have to first prepare a few components. You can have samak rice idli-dosa with coconut mint curd dip using 16 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Samak Rice Idli-Dosa with coconut mint curd dip:
  1. Get 1 Cup Samak rice/Barnyard Millets
  2. Prepare 3/4 th cup Sabudana/Sago
  3. Get 1/2 cup curd
  4. Get 2 tablespoons Peanut oil/ghee as required for roasting
  5. Get 1/2 teaspoon Sendha Namak/Rock Salt to taste
  6. Get Ingredients for the dip
  7. Make ready 100 grams Fresh coconut grated
  8. Prepare 1 cup thick fresh curd
  9. Take 2 green chillies chopped
  10. Prepare 1 tablespoon mint leaves (my secret ingredient)
  11. Make ready 1 teaspoon Lemon juice
  12. Take 1/2 teaspoon rock salt or to taste
  13. Make ready For tempering
  14. Take 1 teaspoon peanut oil
  15. Take 1 teaspoon mustard seeds(avoid if not using during fasts)
  16. Make ready 10 curry leaves

Curd dosa recipe with step by step photos - a delicious soft dosa recipe made with curd, rice and lentils. Since curd dosa stays soft even after a few hours, you can pack them in kids tiffin box too. Serve these soft dosa with coconut chutney, potato sagu or veg sagu or vegetable kurma or idli podi. dosa recipe is always a special recipe for me and my family. especially being south indian, our furthermore, i would like to share some tips and tricks for a soft and porous curd dosa recipe. firstly finally serve immediately with coconut chutney and sambar. You can also set the curd in the same bowl or in a clay pot.

Instructions to make Samak Rice Idli-Dosa with coconut mint curd dip:
  1. Wash and soak Samak rice/barnyard millets and sabudana/sago separately for 3 to 4 hours.
  2. Soak sago in large bowl, with water level as such that the sago is just immersed in water, as they will expand after soaking.
  3. Drain all the water and grind both samak rice and sabudana together in to slightly granular textured paste.
  4. Add a little water if required, otherwise you don't have to add water to grind as sago absorbs water while soaking.
  5. Transfer the batter in a large bowl, cover and let it ferment over night or for 6 hours.
  6. When ready, to make idli, add sendha namak and mix gently to combine well. - (Don't over whisk the batter).
  7. Heat water in idli cooker or steamer and grease idli plates and fill each pit with a ladle full of batter or until 3/4th full.
  8. Place idli plates in steamer and steam for 8 to 10 mins or until cooked.
  9. When cooked switch off the flame and allow to cool for 5 mins, thereafter use a spoon to scoop out idli.
  10. To make dosa- Heat a non stick tawa and grease it slightly with peanut oil.
  11. Pour 1 big ladleful of batter and immediately spread in circular motion to make a dosa, don't make it very large, otherwise it might break
  12. Drizzle oil on the edges and cook until dosa sides leaves pan or becomes golden brown, don't be in hurry to turn the dosa.
  13. Flip the dosa and cook for a minute, fold and take it out in a plate.
  14. Repeat the process for rest of the batter.
  15. Serve hot or warm with peanut-sesame chutney, falahari mint coriander chutney, or coconut mint curd dip.
  16. For the dip-Mix all ingredients and make a paste in the food processor add some salt to taste and few drops of lemon juice and mix well.
  17. For tempering - Heat oil in a tadka pan. - Add mustard seeds and curry leaves - When all spices splutter, add this tempering to the coconut chutney.

Can place inside a big rice storage container. You can also place in oven with the light bulb on. It's hard to imagine dosa and idli being served without accompanying coconut chutney. Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. Coconut Coriander/cilantro Chutney or Coriander Coconut Chutney Recipe goes well with idli, dosa, bonda, pongal or tiffin items.

So that’s going to wrap this up for this special food samak rice idli-dosa with coconut mint curd dip recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!