Ada Dosa + Coconut Chutney

Step-by-Step Instructions

1. 1

   Soak urad dal and fenugreek seeds in water for 4-5 hours, then drain.

2. 2

   Grind the soaked urad dal and fenugreek seeds to a smooth batter adding a little water as needed.

3. 3

   In a bowl combine brown rice flour, whole wheat flour, the urad batter, salt and enough water to make a pourable consistency; mix well and let ferment for 6-8 hours.

4. 4

   Heat a non‑stick skillet, lightly grease with a few drops of oil, pour a ladle of batter and spread thinly; cook until edges turn golden and crisp.

5. 5

   For the chutney, blend coconut, roasted chana dal, green chili (if using), ginger and water to a smooth consistency; add salt and lime juice to taste.

6. 6

   Heat a small pan, add oil, then temper with mustard seeds until they pop, add curry leaves and pour over the chutney.

7. 7

   Serve the ada dosa hot with coconut chutney.