Ingredients 

For dosa

Dalia/ broken wheat 2 cups

Urad dal 1 tbsp

Poha 2 tbsp

Coriander a handful

Fresh coconut 2 tbsp

Sugar 1 tsp

Water ½ cup

Ginger ½ inch 

Green chilli 1 pc

Jeera ½ tbsp

Salt ½ tbsp

Water as required 

For chutney 

Fresh coconut ½ cup

Ginger ½ inch

Fried garlic 1 tbsp

Cashew 1 tbsp

Tamarind soaked 1 tbsp

Dry red chilli boiled 3-4 pcs 

Water as required 

Salt ½ tbsp

Oil 1 tbsp

Urad dal ½ tbsp

Chana dal ½ tbsp

Mustard seed ½ tbsp

Dry red chilli 1 pc

Curry leaves 6-7 pcs

 

Method 

In a mixer jar, add dalia, poha, urad dal and grind it to fine powder.

Then add coriander, coconut, sugar, ginger, green chilli, jeera, water and grind it to a smooth batter.

Transfer the batter to a bowl and keep aside for 6 hours to ferment.

Once the batter is fermented, add salt, required water and make a proper dosa consistency batter.

On a hot flat pan, add oil, some water and and wipe with a clean kitchen napkin.

Pour some dosa batter and spread it across the pan.

Drizzle some oil from the top and cook until golden brown from bottom.

Dalia dosa is ready, serve it with coconut chutney.

 

For coconut chutney

In a mixer jar, add coconut, boiled red chilli, ginger, fried garlic, cashew, water, salt, soaked tamarind and grind it to a paste.

Remove it in a bowl.

Now take a tadka pan, add oil, urad dal, chana dal and roast them.

Then add mustard seeds, dry red chilli, curry leaves and let it splutter.

Add the tadka/tempering over the chutney and mix it.

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