BUTTERMILK DOSA

Prep Time : 15 mins 

Cooking Time : 15 mins

 Serve : 2

 INGREDIENTS

 Rice - 1 cup 

Poha - 1 cup

 Butter milk - 1 cup 

Salt - to taste 

Oil - 2 tbsp 

 COCONUT CHUTNEY 

INGREDIENTS

 Fresh grated coconut - 1 cup 

Roasted Bengal gram / chana dal - 2 tbsp

 Curry leaves - 8 - 10 

Green chilly - 4 

Salt - to taste 

For tempering

 Black mustard seeds - 1/4 tsp

 Oil - 1 tsp 

 SAMBAR 

Tuvar dal - 1 cup 

Turmeric powder - 1/2 tsp 

Red chilli powder - 1/2 tsp

 Chopped veggie (Bringal,tomatoes, onion,) - 1 cup

 Imli pulp - 1 tsp 

Water - 3 cup 

Salt - to taste 

Sambar powder - 2 tbsp 

 For the tempering 

Coconut oil - 1 tbsp 

Dry red chillies - 2

 Mustard seeds - 1 tsp 

Hing - a pinch 

Curry leaves - 8 - 10 

Urad dal - 1 tsp

 METHOD 

For buttermilk dosa 

Take a bowl combine rice,poha and buttermilk and soak for 4 - 5 hours. 

Make a smooth batter and add salt. 

Batter is not so thick. 

Heat non stick pan to very hot. 

Sprinkle some oil till it sizzles and quickly pour a large spoon of batter on it and cover it. 

Flip when done on one side. 

Enjoy butter milk  dosa with coconut chutney and sambar 

 For coconut chutney 

Dry roast the bengal gram / chana dal. 

Fry the curry leaves. 

In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt and 1/2 cup of water .

 Blend to make a paste.

 Heat one tsp oil.

 Add black mustard seeds to splutter and add in the coconut chutney.

 Serve coconut chutney with dosa. 

 SAMBAR 

Heat oil add the chopped veggies and saute for 5 - 6 mins. 

Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water. 

After one whistle simmer the gas for ten minutes. 

After some time we open the cooker lid

 Now we add sambar powder, red chilly powder and imli pulp and mix well

To temper it with all spices and mix well in the sambar.

 Garnish with coriander leaves and serve with dosa.