Tender Coconut Appam with Butter Beans Saung


1 cup soaked and boiled butter beans
4 medium sized onions chopped
6 tsp oil
2 small  finely chopped tomatoes
Salt to taste

For the masala:
In a pan roast 1/2 tsp coriander seeds ,5-6 byadgi or kashmiri red chillies and 3 tsp grated coconut with 1 tsp oil till light brown and grind to a fine paste and keep aside.

  • In a pan heat oil and fry chopped onions till light brown 
  • Add chopped tomatoes and fry till it becomes mushy
  • Put the masala and fry for 5-10 minutes
  • Add the boiled beans ,salt to taste and 1/2 cup water
  • Let it boil for 5 - 10 mins, turn off the flame and serve hot.
NOTE: You can also use chilli powder instead of masala.It also taste good.

1 cup dosa rice
2 cups thick tender coconut malai 
Salt to taste
1/4 tsp cooking soda
Oil for cooking dosa

  • Soak dosa rice in water for 3-4 hrs, wash and grind with tender coconut malai
  • Make a smooth paste ,cover and let it ferment for 6-8 hrs
  • Next day add water if needed to adjust the consistency of the batter
  • Add salt and cooking soda, mix well and make thick dosa adding one tsp oil
  • Cook covered with a lid on emdium flame 
  • Once the dosa is cooked serve with chutney,sambar or any spicy curry


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