Coconut Channa Dal Chutney for Idli, Dosa,Vada
- Wet Coconut
- Channa Dal Roasted and soaked
- Curd
- Grated Ginger 2 inches
- Green Chillies 4
- Kadhi patta 15 leaves
- Red chillies 4
- Salt
- Mustard seeds.
Procedure
- Roast Channa dal in slow flame. Soak it in water
- For Grind add coconut,
- Green Chillies+ginger.+salt
- Add 3-4 tsp water
- Take a bowl, Add curd and mix +water+salt
Tempering
- Heat oil
- Add mustard seeds
- Kadhi Patta
- Red big chillies
- Add tO chutney.
Bhutte Ka Kees
- Soft milky corn 4 Kg ( or 6 bhutta for 2 people)
- Onions
- Ginger
- Garlic
- Green Chilies
- Cooking Oil
- Green coriander
- Lemon
- Grated Coconut
- Dry Masala :Salt, turmeric, red chili powder,
- Cumin, mustard seed
Procedure
- Soak the corn overnight in milk
- Grate in the morning
- Finely chop onions
- Peel garlic and mesh
- Mesh green chilies
- Mesh ginger
- Finely chop green coriander for garnishing
- Grate coconut for garnishing
- Heat the oil
- Add cumin, mustard seeds ,
- Meshed garlic chopped onions
- Meshed chilies
- Grated & meshed ginger
- After they are golden brown add dry Masala
- Salt,turmeric,coriander powder,
- Add grated corn.fry till they are crisp.
- Add lemon juice.
Garnishing
- Garnish it with green coriander
- And grated coconut.
Tip
- Serve hot in a rainy day.https://madhufooddelicacies.blogspot.com/2021/07/bhutte-ka-kees.html
