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Recipe: Perfect Samak Rice Idli-Dosa with coconut mint curd dip

Samak Rice Idli-Dosa with coconut mint curd dip. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Great recipe for Samak Rice Idli-Dosa with coconut mint curd dip. #NavratriSatwikFood Healthy, gluten-free, idli and dosa made with Barnyard Millets for Fasting or Navratri Vrat.

Samak Rice Idli-Dosa with coconut mint curd dip Cook plain samak rice[Little Millet] and prepare these three different varieties of rice. As this shape of samak rice is round it tastes so great for these. This yogurt coconut dip is served with idli, dosa, uttapam or vada. You can cook Samak Rice Idli-Dosa with coconut mint curd dip using 16 ingredients and 17 steps. Here is how you cook that.

Ingredients of Samak Rice Idli-Dosa with coconut mint curd dip

  1. Prepare of Samak rice/Barnyard Millets.
  2. It's of Sabudana/Sago.
  3. It's of curd.
  4. You need of Peanut oil/ghee as required for roasting.
  5. It's of Sendha Namak/Rock Salt to taste.
  6. It's of Ingredients for the dip.
  7. You need of Fresh coconut grated.
  8. You need of thick fresh curd.
  9. It's of green chillies chopped.
  10. You need of mint leaves (my secret ingredient).
  11. It's of Lemon juice.
  12. You need of rock salt or to taste.
  13. It's of For tempering.
  14. You need of peanut oil.
  15. Prepare of mustard seeds(avoid if not using during fasts).
  16. You need of curry leaves.

This is another variation of chutney which I often make along with South Indian tiffin breakfast or snacks. This dip is preferred by my husband because it has his favorite ingredient curd/yogurt in it. The yogurt gives a slightly sour taste to it. Lucknow ke Shaami kabab's Hey everyone, it is me again, Dan, welcome to my recipe page.

Samak Rice Idli-Dosa with coconut mint curd dip step by step

  1. Wash and soak Samak rice/barnyard millets and sabudana/sago separately for 3 to 4 hours..
  2. Soak sago in large bowl, with water level as such that the sago is just immersed in water, as they will expand after soaking..
  3. Drain all the water and grind both samak rice and sabudana together in to slightly granular textured paste..
  4. Add a little water if required, otherwise you don't have to add water to grind as sago absorbs water while soaking..
  5. Transfer the batter in a large bowl, cover and let it ferment over night or for 6 hours..
  6. When ready, to make idli, add sendha namak and mix gently to combine well. (Don't over whisk the batter)..
  7. Heat water in idli cooker or steamer and grease idli plates and fill each pit with a ladle full of batter or until 3/4th full..
  8. Place idli plates in steamer and steam for 8 to 10 mins or until cooked..
  9. When cooked switch off the flame and allow to cool for 5 mins, thereafter use a spoon to scoop out idli..
  10. To make dosa- Heat a non stick tawa and grease it slightly with peanut oil..
  11. Pour 1 big ladleful of batter and immediately spread in circular motion to make a dosa, don't make it very large, otherwise it might break.
  12. Drizzle oil on the edges and cook until dosa sides leaves pan or becomes golden brown, don't be in hurry to turn the dosa..
  13. Flip the dosa and cook for a minute, fold and take it out in a plate..
  14. Repeat the process for rest of the batter..
  15. Serve hot or warm with peanut-sesame chutney, falahari mint coriander chutney, or coconut mint curd dip..
  16. For the dip-Mix all ingredients and make a paste in the food processor add some salt to taste and few drops of lemon juice and mix well..
  17. For tempering Heat oil in a tadka pan. Add mustard seeds and curry leaves When all spices splutter, add this tempering to the coconut chutney..

Today, we're going to make a distinctive dish, lucknow ke shaami kabab's. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious. Lucknow ke Shaami kabab's is one of the most well liked of recent trending meals on earth.

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