Recipe: To Try At Home Samak Rice Idli-Dosa with coconut mint curd dip

Recipe: To Try At Home Samak Rice Idli-Dosa with coconut mint curd dip Delicious, fresh and tasty.

Samak Rice Idli-Dosa with coconut mint curd dip. Coconut curd chutney recipe with step by step photos. 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.

Typically for fasting, we depend on dishes that are made out of oil, salt, fats, or easy carbs.

This step is essential to remove all the moisture from the coconut and increase the shelf life of the podi.

This also ensures even roasting of the coconut.

You can have 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. It’s 3/4 th cup of Sabudana/Sago.

3. You need 1/2 cup of curd.

4. It’s 2 tablespoons of Peanut oil/ghee as required for roasting.

5. Prepare 1/2 teaspoon of Sendha Namak/Rock Salt to taste.

6. It’s of Ingredients for the dip.

7. You need 100 grams of Fresh coconut grated.

8. You need 1 cup of thick fresh curd.

9. Prepare 2 of green chillies chopped.

10. It’s 1 tablespoon of mint leaves (my secret ingredient).

11. You need 1 teaspoon of Lemon juice.

12. You need 1/2 teaspoon of rock salt or to taste.

13. Prepare of For tempering.

14. Prepare 1 teaspoon of peanut oil.

15. Prepare 1 teaspoon of mustard seeds(avoid if not using during fasts).

16. You need 10 of curry leaves.

It also tastes great when serving as a dip or spread.

Curd imparts the tangy taste to the dip while green chili gives it a required spicy kick.

You just have to blend the ingredients to a smooth dip in a grinder jar.

Serve the chutney right away or temper it with ghee and cumin seeds.

Samak Rice Idli-Dosa with coconut mint curd dip instructions

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 dont 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. (Dont 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, dont 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, dont 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..

I always go for the tempering.

If you have roasted peanuts ready at hand, this flavorful dip is a breeze to make.

Sama Ke Chawal Ki Idli, Dosa or Samvat ki Idli also known in english as Barnyard Millets, Kuthiravali in Tamil, Udalu in Telugu, Shyama in Bengali, Khira in Oriya, Swank in Punjabi, Kavadapullu in Malayalam, Oodalu in Kannada plus other names for Samwat chawals are bhagar,samo, saanwa , samak, saunfiya, samkiye, vari chawal, varai.

As only sama rice is allowed in Navratri fasting this idli is.

There are many different kinds of chutney recipes made using coconut e.g. simple coconut chutney, coconut coriander chutney, coconut curd chutney red coconut chutney. this recipe has mint leaves in it.