I have been MIA for the past month. Its not that I couldn't take time at all..but its the kind of void that you go thru sometimes..no mood to blog at all..It was first for a week, then two and so quickly its more than a month already..Even now I am just forcing myself so that my Blog Archive will show this month.
Summer is in full swing with temperatures hitting 28c-32c, feels like 40, something we are not used to here....kids are enjoying their summer holidays and having fun time.. so do we parents..Food is first thing first that pops up in holidays..With picky eaters we always have to be on the look out to entice them with something they look forward to eat.
Dosa with coconut chutney is one of kids fav..This coconut chutney is a variation by adding peanuts instead of roasted gram. Kids don't know the difference though. And the dosa is also made crispy to fold like a paper
Coconut Chutney - Type II
Coconut with Peanuts and Red chillies:
To Grind:1 cup grated fresh/frozen coconut
1/2 cup Roasted Peanuts
1 tsp cumin seeds (optional)
4 Red chillies (increase or decrease accordingly)
A small piece of Ginger (about 1/4 inch)
1 Big marble size tamarind ball
Salt to taste
Enough water to grind these into a smooth paste
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dhal
2-3 red chillies cracked
8-10 curry leaves
1 pinch of Asafoetida/Hing/Inguva/Perumgayam
In a chutney grinder, put all the ingredients in the grinding list and grind them thoroughly to a smooth paste/chutney.
Transfer to a serving container.
Heat up the small tempering vessel add oil, after the oil is hot, allow mustard to splutter and add the rest of ingredients one by one ending with Asafoetida, fry for a few seconds and spread on the prepared chutney.
Follow the instructions here to make dosas, just increase the rice flour by 1/2 cup more and fry them for longer time to make them paper crisp...
Enjoy with coconut chutney and sambar.