Pudina Dosa with Coconut Chutney and Dal Makhani

A traditional Indian breakfast recipe featuring Pudina Dosa from South India, paired with Coconut Chutney and Dal Makhani from North India. The combination of flavors and textures makes this dish a perfect example of India's diverse culinary landscape.

🛒 Ingredients

• 2 cups Rice flour
• 1 cup Urad dal
• 1/4 cup Pudina leaves
• 2 pieces Green chilies
• 1 piece Ginger
• 1/2 tsp Cumin seeds
• 1 tsp Salt
• 1 cup Water
• 1 medium Coconut
• 1/2 tsp Cumin seeds
• 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1 tsp Salt
• 1/4 tsp Red chili powder
• 2 tbsp Ghee

👨‍🍳 Instructions

1. 1

   Step 1: Wash and soak the rice flour and urad dal in water for at least 4 hours. Drain the water and grind the mixture into a smooth paste.

2. 2

   Step 2: In a pan, heat oil and sauté the pudina leaves, green chilies, and ginger until fragrant.

3. 3

   Step 3: Add the cumin seeds, salt, and water to the pan and mix well.

4. 4

   Step 4: Add the rice flour mixture to the pan and stir well to combine.

5. 5

   Step 5: Cook the dosa mixture on a non-stick pan for 2-3 minutes on each side.

6. 6

   Step 6: Meanwhile, prepare the coconut chutney by grinding the coconut, cumin seeds, coriander powder, turmeric powder, salt, and red chili powder into a smooth paste.

7. 7

   Step 7: Heat ghee in a pan and sauté the dal makhani mixture until it thickens.

8. 8

   Step 8: Serve the Pudina Dosa with Coconut Chutney and Dal Makhani.

9. 9

   Step 9: Garnish with chopped cilantro and serve hot.

10. 10

    Step 10: Enjoy your delicious Indian breakfast!

💡 Pro Tips

To make the Pudina Dosa more flavorful, add a sprinkle of cumin powder on top before serving. Store the Coconut Chutney in an airtight container in the refrigerator for up to 3 days. Dal Makhani can be made ahead of time and refrigerated for up to 2 days.

📊 Nutrition per Serving