(For Dosa and Idli)
Prep Time 10 minutes
Cook Time 5 minutes
Course Side Dish
Cuisine Indian


  • 1 cup coconut, grated
  • 1/4 cup onion, cut into small pieces
  • 2 small green chilis
  • 1 stalk of curry leaves, optional
  • 1/4 teaspoon tamarind
  • 1 tablespoon ginger
  • 1/2 teaspoon salt, to taste
  • 1/2 cup water

For Tempering:

  • 1 tablespoon of onions, minced
  • 1/2 teaspoon mustard seed
  • 2 whole red chilis
  • 1 stalk of curry leaves
  • 1 tablespoon coconut oil **


  • Grind all the ingredients with enough water for a smooth consistency.
  • In a pan, warm the Chammandi. DO NOT let it boil - set aside.

For Tempering:

  • In a small frying pan, pour 1 tablespoon of oil.
  • When oil is hot, add mustard seed.
  • When the mustard seeds start popping, add onions, whole red chilis, curry leaves, and brown the ingredients.
  • Add it to the Chammandhi mix and stir well.***



**I prefer coconut oil for tempering, but you can use any oil.
***Optionally, you can add the Chammandhi mix to the tempered ingredients and let it warm before serving. DO NOT let it boil.
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