Coconut and Lime Butter Dosa with Coconut Chutney and Sambhar

Method

1. Sprinkle toasted coconut over the chutney. 1: Gently mix lime zest into the chutney before serving.
2. Soak rice, urad dal, and fenugreek seeds overnight.
3. Grind into a smooth batter, adding water as needed, and let it rest for 4 hours.
4. Heat a non-stick pan, pour a ladle of batter, and spread it into a thin circle.
5. Cook until golden brown, then flip and cook the other side.
6. In a separate pan, heat ghee, sauté cumin seeds, mustard seeds, and curry leaves.
7. Add grated coconut, green chili, and cook for 5 minutes.
8. In another pan, combine tamarind paste, water, turmeric, and salt, and simmer.
9. Serve dosa with chutney and sambhar.