Looking for some interesting breakfast options? Try this fluffy, melt-in-the-mouth “Iranea” dosa. Made from soft coconut, this ultra-white and soft dosa is perfect for a vibrant and healthy beetroot chutney. Check out the recipe.
Soft coconut dosa
material
1 cup of raw rice
1 cup of soft coconut pulp
1 cup of soft coconut water
1 teaspoon salt
Preparation
Soak raw rice for 4 hours
Put soaked raw rice, soft coconut pulp, and soft coconut water in a blender jar.
Grind into smooth dough
Mix salt with the dough
Set this aside for at least 30 minutes
Oil the hot tawa
Pour a ladle full of batter
Spread the dough on a thin crepe
Turn it over and cook.
Beetroot chutney
material
½ cup beat root
1 teaspoon ginger
1 teaspoon green chilies
1/2 teaspoon salt
2tsp oil
1 teaspoon mustard seeds
2 dried peppers
1 leaf of twig curry
1 tsp urad dal
Preparation
Cook small pieces of beetroot in water
Drain them
Put cooked beetroot pieces, ginger, green pepper and salt in a blender jar.
Grind into paste
Transfer this mixture to a bowl
Heat the oil in the pan
Scatter mustard seeds and uraddal
Roasted dried chili and curry leaves
Add this temper to the chutney
Mix well.
Watch the video here
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