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Main Course

Thenga (Coconut) Chammandhi For Dosa-Idli

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

Ingredientsfor 2 servings

1 cup Coconut — grated
1 nos Tomato medium
1 nos Onion medium
1 sprig Curry leaves
1/2 tsp Chilly powder
Salt, to taste
Coconut oil, to taste

Preparation

Step 1
Heat 1 tsp oil in a pan.
Step 2
Cook onion and curry leaves.
Step 3
Add chilly powder.
Step 4
Add tomato and cook well.
Step 5
Grind well with coconut.
Step 6
Add salt and garnish with coconut oil.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.

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Main Course

Thenga (Coconut) Chammandhi For Dosa-Idli

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

Ingredientsfor 2 servings

1 cup Coconut — grated
1 nos Tomato medium
1 nos Onion medium
1 sprig Curry leaves
1/2 tsp Chilly powder
Salt, to taste
Coconut oil, to taste

Preparation

Step 1
Heat 1 tsp oil in a pan.
Step 2
Cook onion and curry leaves.
Step 3
Add chilly powder.
Step 4
Add tomato and cook well.
Step 5
Grind well with coconut.
Step 6
Add salt and garnish with coconut oil.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.