Coconut Chutney for Dosa

1.In a blender, combine the grated coconut, roasted chana dal, green chilies, ginger, and salt. Blend until smooth, adding water as needed to achieve a creamy consistency.

2.Transfer the blended chutney to a bowl.

3.In a small pan, heat the oil over medium heat. Add the mustard seeds and let them splutter.

4.Once the mustard seeds start to pop, add the urad dal and sauté until it turns golden brown.

5.Pour the tempering over the chutney and mix well. Adjust salt if necessary.

6.Garnish with fresh coriander leaves if desired and serve with dosa.