Pesarattu Dosa With Coconut Chutney

To make coconut chutney

In a blender add 2 tbsp grated coconut, 1/8 tsp chopped green chilli, 1 tsp chopped ginger, 1/2 tsp salt and grind it coarsely.

For tempering

Heat 1/2 tsp oil, add 1/8th tsp rai, 1/4th tsp black urad dal, 1/8th tsp jeera and 4 kadi patta.

Add the tempering to the coconut mixture.

For dosa

Heat pan, pour a ladle of pesarattu dosa mix.

Roast with 1 tsp oil.

Sprinkle 1 tbsp chopped coriander leaves

Flip and roast