Looking for some interesting breakfast options? Try out this fluffy, melt-in-the-mouth “ilaneer” dosa. This super-white, super-soft dosa made with tender coconut is perfect to go with a vibrant and healthy beetroot chutney. Check out the recipes.
Tender coconut dosa
Ingredients
1 cup raw rice
1 cup tender coconut flesh
1 cup tender coconut water
1 tsp salt
Preparation
Soak the raw rice for 4 hours
Take the soaked raw rice, tender coconut flesh and tender coconut water in a mixer jar
Grind into smooth batter
Mix salt into the batter
Keep this aside for at least half an hour
Grease a hot tawa with oil
Pour a ladle full of batter
Spread the batter into thin crepe
Flip and cook.
Beet root chutney
Ingredients
½ cup beetroot
1 tsp ginger
1 tsp green chilies
½ tsp salt
2 tsp oil
1 tsp mustard seeds
2 dried chilies
1 sprig curry leaves
1 tsp urad dal
Preparation
Cook the small beetroot pieces in some water
Drain them
Take the cooked beetroot pieces, ginger, green chilies and salt in a mixer jar
Grind into paste
Transfer this mixture into a bowl
Heat oil in a pan
Splutter the mustard seeds and urad dal
Roast the dried chilies and curry leaves
Add this tempering into the chutney
Mix well.
