Set Dosa, Vada Curry and Coconut Chutney

Ingredients

• 1 cup Chana Dal (Soaked for 2-4 hours and drained)
• 4 whole Dried Red Chilli (Adjust to your spice preference)
• 2 tsp Fennel Seeds (Divided use)
• 0.5 inch Ginger (For vada batter)
• 2 cloves Garlic Cloves (For vada batter)
• 0.25 cup Shallots (Finely chopped)
• 1.5 tsp Salt (Divided use, or to taste)
• 3 tbsp Sesame Oil (Also known as gingelly oil)
• 1 tsp Mustard Seeds
• 1 inch Cinnamon Stick
• 3 whole Cloves
• 2 pods Green Cardamom Pods
• 1 sprig Curry Leaves
• 1 medium Onion (Finely sliced)
• 1 tbsp Ginger-Garlic Paste
• 2 medium Tomatoes (Pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 cup Grated Coconut (Fresh or thawed frozen)
• 3 cups Water (Adjust for desired consistency)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Soak and Grind Lentils for Vada

   • Rinse 1 cup of chana dal thoroughly. Soak in plenty of water for 2-4 hours. Do not over-soak.
   • Drain the water completely using a colander. Let it sit for 10 minutes to remove all excess moisture.
   • In a grinder, combine the drained dal, 4 dried red chillies, 1 tsp fennel seeds, 0.5 inch ginger, and 2 garlic cloves.
   • Grind into a coarse, fluffy paste without adding any water. The moisture from the soaked dal is sufficient. Scrape the sides as needed.
   • Transfer the batter to a bowl. Mix in 0.25 cup of finely chopped shallots and 0.5 tsp of salt.
2. 2

   Steam the Vadas

   • Grease an idli plate or a steamer tray with oil.
   • Shape the batter into small, slightly flattened patties (vadas) and arrange them on the greased plate.
   • Steam for 10-12 minutes on medium-high heat, until a toothpick inserted comes out clean.
   • Remove the steamed vadas and let them cool for 5 minutes. Gently crumble them into bite-sized pieces and set aside.
3. 3

Ingredients

• 1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
• 2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
• 2 pcs Green Chili (Adjust to your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed for grinding to desired consistency.)
• 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 2 pcs Dry Red Chili (Broken into halves.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 pinch Asafoetida (Also known as hing. Optional but recommended.)

Instructions

1. 1

   Grind the Chutney Base (5 minutes)

   • In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
   • Add 1/4 cup of water to begin.
   • Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
   • Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2. 2

   Prepare the Tempering (Tadka) (5 minutes)

   • Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
   • Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
3. 3