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

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, samak rice idli-dosa with coconut mint curd dip. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Samak Rice Idli-Dosa with coconut mint curd dip is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Samak Rice Idli-Dosa with coconut mint curd dip is something that I’ve loved my entire life. They are fine and they look wonderful.

Samak (Barnyard Millet), is known for good source of iron and antioxidants. This yogurt coconut dip is served with idli, dosa, uttapam or vada. This is another variation of chutney which I often make along with South Indian tiffin breakfast or snacks.

To get started with this recipe, we must prepare a few components. You can cook 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. Prepare 1 Cup Samak rice/Barnyard Millets
  2. Take 3/4 th cup Sabudana/Sago
  3. Prepare 1/2 cup curd
  4. Get 2 tablespoons Peanut oil/ghee as required for roasting
  5. Make ready 1/2 teaspoon Sendha Namak/Rock Salt to taste
  6. Prepare Ingredients for the dip
  7. Make ready 100 grams Fresh coconut grated
  8. Get 1 cup thick fresh curd
  9. Prepare 2 green chillies chopped
  10. Make ready 1 tablespoon mint leaves (my secret ingredient)
  11. Take 1 teaspoon Lemon juice
  12. Get 1/2 teaspoon rock salt or to taste
  13. Get For tempering
  14. Take 1 teaspoon peanut oil
  15. Prepare 1 teaspoon mustard seeds(avoid if not using during fasts)
  16. Prepare 10 curry leaves

This is a simple and delicious chutney which goes Pour the hot seasoning over the ground chutney, mix well and serve with idlis or dosas. Idli dipped in chuteny and sambhar is out of this world. My son has already started sayng that he. It's hard to imagine dosa and idli being served without accompanying coconut chutney.

Steps 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.

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. I got many mails asking me to post the recipe for idli and dosa batter. So here I am with the batter which stays in our house since I am a kid. I hope you will love our traditional recipe and off you go to the step by step recipe with pictures. Learn how to make Mint and Coconut Rice ~ South Indian rice recipe of fresh coconut, mint and lime juice flavoured with generous tempering of crunchy cashew nuts, juicy raisins and aromatic spices.

So that’s going to wrap it up for this exceptional food samak rice idli-dosa with coconut mint curd dip recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!