Dosa Chammanthi (Red)
1 Shallot (2 if small)
7 Dry Chilly
1 cup Grated Coconut
3/4 inch Ginger
1 tbsp Cooking Oil (Coconut Oil preferred)
1 Shallot thinly sliced
1 tsp Mustard Seeds
1 stem Curry Leaves
1 tsp Salt
2 cups Water
Grind one shallot, dry chilly, coconut and ginger into fine paste. Use 1/2 cup of water as needed.
Heat oil and add mustard. Allow to splatter.
Add sliced shallot and curry leaves and sauté until shallot becomes golden.
Add ground paste and rest of the water. Mix well.