To Grind:
1)  Granted coconut – 1 cup
2)  Green Chilly (hot) – 6 small ones
3)  Raw peanuts – 5
4)  Red pearl onion – 2 small , sliced
5)  Ginger- 1/4 tsp , chopped
6)  Thick Yogurt ( Curd) – 1 tsp
7)  Curry leaves – 2 leaves

For Garnish:
1)  Coconut oil – 1 tbsp
2)  Red pearl onion – 1 small , sliced
3)  Dry red chilly – 3
4)  Curry leaves – 1 sprig

Heat some oil and roast peanuts without burning them.
Grind all ingredients listed in the ‘To Grind’ section and roasted peanuts.
Heat oil in a pan and splutter mustard seeds.
Add sliced red pearl onions, curry leaves,dry red chilly and saute till onions turn golden brown.
Lower heat and add ground coconut  mixture to this.
Add water to get desired consistency.
Keep cooking stirring chammanthi without boiling.
Once coconut is cooked remove from heat and serve with Iddli.

To Grind:
1)  Granted coconut – 1 cup
2)  Red chilly powder – 1 tsp or more
3)  Raw peanuts – 5
4)  Red pearl onion – 2 small , sliced
5)  Ginger- 1/4 tsp , chopped
6)  Thick Yogurt ( Curd) – 3 tsp
6)  Curry leaves – 2 leaves

For Garnish:
1)  Coconut oil – 1 tbsp
2)  Red pearl onion – 1 small , sliced
3)  Dry red chilly – 3
4)  Curry leaves – 1 sprig

Heat some oil and roast peanuts without burning them.
Grind all ingredients listed in the ‘To Grind’ section and roasted peanuts.
Heat oil in a pan and splutter mustard seeds.
Add sliced red pearl onions, curry leaves,dry red chilly and saute till onions turn golden brown.
Lower heat and add ground coconut  mixture to this.
Add water to get desired consistency.
Keep cooking stirring chammanthi without boiling.
Once coconut is cooked remove from heat and serve with Dosa.