🥥 Coconut Dosa:

▪︎ Wash rice until water runs clear. Soak with fenugreek seeds for 4–6 hours.
▪︎ Drain and grind rice + fenugreek using tender coconut water to a smooth paste.
▪︎ Add poha and freshly grated coconut. Grind again to a fine, lump-free batter.
▪︎ Transfer to a clean bowl, cover, and ferment for 8–10 hours until slightly airy.

▪︎ Heat tawa and sprinkle a little water to balance heat.
▪︎ Pour a ladle of batter and spread gently into a soft, lacy dosa.
▪︎ Cook on medium-high flame until done. No flipping required.
▪︎ Soft, fluffy, and naturally sweet Coconut Dosa is ready 🥥

🥥 Coconut Stew:

▪︎ Heat coconut oil. Add cloves, cinnamon, and peppercorns—let them release aroma.
▪︎ Add curry leaves and let them splutter.
▪︎ Add shallots, green chilies, and ginger. Sauté lightly.
▪︎ Add mixed vegetables (pre-cooked or raw). If raw, cook for 2–3 minutes with a little water.
▪︎ Pour thin coconut milk and cook until vegetables are tender.

▪︎ Add salt and simmer gently.
▪︎ Add thick coconut milk, mix gently, and switch off the flame (do not boil).
▪︎ Mild, creamy Coconut Stew is ready 🌿

🍲 Signature Sambar:

▪︎ Cook toor dal with water until soft.
▪︎ Cook all vegetables separately until tender.
▪︎ Extract tamarind pulp using hot water.
▪︎ Add yam, shallots, green chilies, curry leaves, tomato, spices, salt, and tamarind pulp.
▪︎ Add cooked vegetables and let it simmer.

▪︎ Garnish with fresh coriander leaves.
▪︎ Hot, flavourful Signature Sambar is ready 🍲

🌿 Final Serving:

Serve soft Coconut Dosa on a banana leaf with Coconut Stew & Signature Sambar 🌿