Pineapple Dosai with Spicy tomato & Sweet coconut chutneys

A must try variation to the huge varieties of dosas... 

Ingredients :

For Dosa batter - 

— Urad dal - 1 cup

— Idly rice / raw rice - 2 cups

— Methi seeds - 1 tsp

— Cooked rice / Soaked Poha - 1 cup 

— Pineapple chunks - 2 cups

— Grated Coconut - 1 cup

For Spicy Tomato Chutney -

— Tomatoes - 2 medium

— Roughly chopped onions - 1

— Sliced garlic - 3-4

— Dry red chillies - 3-4

— Curry leaves

— Salt

— Sugar - 1 tsp

— Tamarind juice - 1/2 cup 

— Chilli Powder - As per your taste 

For Sweet Coconut Chutney - 

— Grated Coconut - 1 cup 

— Sugar - 4 tbsps 

— Water - 1/2 cup 

Recipe :

1. Soak rice, urad dal & methi seeds for 6-8hrs. 

2. In a blender, add pineapple chunks and grated coconut. Blend smooth. 

3. Now add the soaked dal, rice and using water blend into smooth paste.

4. Leave the batter to ferment for overnight before using.

5. For Sweet Coconut chutney - Blend together grated coconut, sugar and water. Adjust the sweetness and consistency as per your need.

6. For Spicy Tomato Chutney - In a pan heat oil and add mustard, jeera, channa dal, urad dal, dry red red chillies. Let them splutter. Then add garlic, hing and curry leaves. 

7. Add roughly chopped onions. Fry for 5mins and add salt, turmeric. Fry till raw smell goes.

8. Add chopped tomatoes and cook till they turn soft. Add chilli powder as per your taste and cook for 5mins. 

9. Add salt and tamarind juice, cook for 5 mins and turn off the heat. Let it cool.

10. When cooled blend twice on pulse mode and check for the spices. Add tadka again and chutney is ready.

11. Add salt and adjust the consistency of the dosa batter.

12. Heat the dosa tawa, grease with oil, pour and spread the batter. Roast on both sides with oil.

Serve hot with chutneys..