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Recipe: Tasty Samak Rice Idli-Dosa with coconut mint curd dip

Samak Rice Idli-Dosa with coconut mint curd dip. Samak (Barnyard Millet), is known for good source of iron and antioxidants. Samak Rice Idli is a delicious main dish recipe that is perfect for those who are fasting this Navratri. It is prepared using sago or sabudana, samak rice This South Indian recipe is not just filling for the stomach but also satiates the foodie in you!

Samak Rice Idli-Dosa with coconut mint curd dip This is another variation of chutney which I often make along with South Indian tiffin breakfast or snacks. Coconut curd chutney is another variation of a delicious chutney made with yogurt, coconut, chana dal, herbs and spices. South indian coconut chutney (with curd). You can cook Samak Rice Idli-Dosa with coconut mint curd dip using 16 ingredients and 17 steps. Here is how you achieve that.

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

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

Serve South Indian coconut chutney with dosa, idli, adai. Dosa and idli accompaniments are always on high demand at my home, as they take the breakfast to another level. Obviously it's very fair on me to add or remove little this and that in routine coconut chutney recipe So making some extra mint coconut chutney would always help as handy dip for me. 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.

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

  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..

Idli dipped in chuteny and sambhar is out of this world. My son has already started sayng that he. 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. 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. Samak Dosa Recipe, Learn how to make Samak Dosa (absolutely delicious recipe of Samak Dosa ingredients and cooking method) Samak The Dosa is made from Samak Ke Chawal and Singhare ka Aata, which can be eaten during fasts.

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