South Indian breakfasts are the ultimate pleasure. I’m a huge fan of them and my personal favorite is the Masala Dosa. I could eat that every day for the rest of my life. I think. Anyway, here’s an awesome chutney and uttappa recipe with more focus on the chutney because I cheated with the uttappa. Lol.
For onion uttappa:
Readymade idly/dosa batter
Gingelly oil (that’s what I use)
Chop the onions and chillies fine. While pouring the dosa batter on the pan, sprinkle the onions and chillies over it and let it fry. That’s it.
If you want a plain dosa, just skip the onions and chillies and pour in the batter in a small frying pan. Sprinkle the gingelly oil and flip when done.
For coconut chutney:
This is the ultimate coconut chutney recipe. It’s my moms and it’s unbeatable. I don’t know correct measurements so you’ll have to do the guessing. I made it in this blender, so my measurements are according to this.
Less than 3/4th blender of fresh scraped coconut
Half an onion, or one small onion
1/4th tsp. ginger garlic paste
1 dried chilli
½ tsp. tamarind
2 tbsp. water
A pinch of salt
Blend all the above ingredients. If required, add more water. If it’s too spicy, add little more tamarind.
Serves 2 really hungry people.