Samak Rice Idli-Dosa with coconut mint curd dip

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Samak Rice Idli-Dosa with coconut mint curd dip. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Samak Rice Idli-Dosa with coconut mint curd dip is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Samak Rice Idli-Dosa with coconut mint curd dip estimated approx 9 hours.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Samak Rice Idli-Dosa with coconut mint curd dip using 16 ingredients and 17 steps. Here is how you can achieve it.

#NavratriSatwikFood
Healthy, gluten-free, idli and dosa made with Barnyard Millets for Fasting or Navratri Vrat.

Ingredients and spices that need to be Prepare to make Samak Rice Idli-Dosa with coconut mint curd dip:

1. 1 Cup Samak rice/Barnyard Millets
2. 3/4 th cup Sabudana/Sago
3. 1/2 cup curd
4. 2 tablespoons Peanut oil/ghee as required for roasting
5. 1/2 teaspoon Sendha Namak/Rock Salt to taste
6. Ingredients for the dip
7. 100 grams Fresh coconut grated
8. 1 cup thick fresh curd
9. 2 green chillies chopped
10. 1 tablespoon mint leaves (my secret ingredient)
11. 1 teaspoon Lemon juice
12. 1/2 teaspoon rock salt or to taste
13. For tempering
14. 1 teaspoon peanut oil
15. 1 teaspoon mustard seeds(avoid if not using during fasts)
16. 10 curry leaves

Instructions to make to make Samak Rice Idli-Dosa with coconut mint curd dip

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.

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So that's going to wrap this up for this special food Recipe of Quick Samak Rice Idli-Dosa with coconut mint curd dip. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!