A refreshing light dosa made with vegetables and paired with a signature coconut chutney makes a complete breakfast option.
Soak and grind rice and urad dal. Mix and ferment it overnight.
For the dosa
In the batter, add 2 tbsp grated cucumber, 1.5 tbsp grated fresh coconut, 1 tbsp chopped coriander leaves, 1/4th tsp chopped green chilli, 1/4th tsp salt and mix the batter well.
In a pan, add 1 tsp oil.
Pour and spread the batter evenly.
Flip and roast on the other side.
For the chutney
In a mixie jar, add 1/4th cup chopped fresh coconut, 1/2 tsp chopped ginger, 1 tbsp chana dal, 1/4th tsp tamarind paste, 1 tsp chopped green chili, 1/4th tsp salt and blend it well.
Add water and blend it well.
For the tadka, heat a small pan, add 1/2 tsp oil.
Put 1/2 tsp rai and allow it to crackle.
Add 4 kadi patta, 1/4th tsp black urad dal.
Add the hot tadka on the chutney.