Coconut Chutney

Ingredients:

Grated Coconut - 1 cup
Green chillies - 2 medium
Grated Ginger - 1 tsp
Roasted Channa dal - 1tbsp
Salt - as per required

For Tempering:

Oil - 1tsp
Mustard seeds - 1/4 tsp
Red chilli - 1
Curry leaves and Coriander leaves - few

Method:

• Add Roasted Channa dal, Grated Ginger, Salt and Green chillies in a mixer and grind it to a paste with little water. 
• Add Grated Coconut at the last and grind it again for just a few seconds. 
• Heat Oil in a heavy bottomed pan, add mustard seeds. Let it splutter completely. 
• Add Red chilli, Asafoetida, Coriander leaves and Curry leaves, stir it well.
• Pour it over Chutney and mix well.

Potato Bajji

Ingredients:

Besan Flour - 3/4 cup
Rice four - 1/4 cup
Baking soda - 1/4 tsp
Salt - as per required
Chilli powder - 1 tsp
Potato - 2 medium sized
Orange Food Colour - a pinch ( Optional )
Oil - for deep fry

Method:

1. Wash the Potatoes and pat them dry. Peel off the skin. Then slice it in the slicer. Set aside.
2. In a bowl add Besan flour, Rice flour, Baking soda, Salt, Chilli Powder and Orange food colour. Mix well using little water to form a thick batter. The batter should be like dosa batter.
3. Heat Oil in a heavy bottomed pan in low flame.
4. Dip each slice of the potato in the batter and make sure that both sides are coated well.
5. Put it in to the preheated oil carefully. Turn both sides to cook well till golden brown.
6. Serve Bajji's hot with Coconut chutney.