It is normally eaten with chutneys.
This powder can be stored for up to a month.
The dosa tastes amazing with coconut chutneys.
The chutney has mango and jaggery as two main ingredients.
Turning brined mangoes into chutneys offer a whole lot of additional fiery flavours.
The dish’s origin ownership is claimed by Tamil Nadu, Karnataka and even Indonesia but stories and historical accounts prove that it was part of Kerala too from 19th century.
Kerala is probably one of the few Indian state where sea food is used to make delicious chutney.
It is incredibly healthy and aids digestion.
Check out this really easy coconut chutney recipe that could be made even if you do not have a mixer or traditional grinder at home.
This spicy and sour shallots chutney is a flavour bomb that explodes on your taste buds.