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 ragi flour 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