|
|
|
|
|
|
by BiggusDijkus
2696 days ago
|
|
|
Dosa and Idli are from the South Side of India. I have roots there, specifically Kerala. In my childhood days, my mom used to make Idli and/or Dosa every single day. She soaked the dals and rice around midday in water and used a blender(Indian blender btw, they start at 500W motor rating and are the 4x4s of the blender world) to grind them to a batter, add salt and kept overnight on the kitchen counter for fermentation. Next day morning, we'd make amazing Idli and/Dosa for breakfast.
Here in Amsterdam, we have a 'Saravana Bhavan' restaurant in De Pijp, they have the best South Indian cuisine in the country. They are a global chain and you may find 'Saravana Bhavan' in North America and in the UK. The chutney you have encountered is most likely one of the following https://www.vegrecipesofindia.com/red-coconut-chutney-recipe... https://cookpad.com/us/recipes/2615806-kerala-coconut-chutne... |
|
|