Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, samak rice idli-dosa with coconut mint curd dip. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Samak Rice Idli-Dosa with coconut mint curd dip is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Samak Rice Idli-Dosa with coconut mint curd dip is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook samak rice idli-dosa with coconut mint curd dip using 16 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Samak Rice Idli-Dosa with coconut mint curd dip:

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

Instructions 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.

So that’s going to wrap this up for this special food samak rice idli-dosa with coconut mint curd dip recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!