For Coconut Chutney
Thaw your dosa batter, if it was kept in fridge.
Add the chopped coriander leaves & salt to taste. In a small tempering pan, heat the oil & crackle mustard seeds. Add the whole urad & wait for it to turn golden brown in colour.
Add onions & saute till they are soft. Add the green chillies & saute for 30 seconds. Add these to the dosa batter & mix well.
Take a paniyaram pan / unniappachatty and heat it on medium-high. Add a few drops of oil in each depression (use the same oil which used for tempering) and pour a tablespoon full of batter into each.
Wait till the top is almost cooked and the sides turn golden brown. Turn them over with the help of a spoon or the wooden stick which came with the pan.Cook for another minute. Transfer the paniyarams to a casserole to keep them warm.
Grind together the coconut, dry red chilies and water. In a pan,heat 3 tbsp oil on medium. Add the mustard seeds and let it crackle. Add the dry chilies and curry leaves.Immediately add the ground coconut paste to it.Add more water , if needed.
The chutney should never boil. So take it off the flame as soon as you see the vapor coming from it. Add salt to taste. Serve with Paniyarams/Dosa/Idli. .
By Ria Samuel