But when its tomoato Dosa, definitely YES for coconut chutney. Here is the recipe
TO SAUTEMustard seeds, dal/gram, red chilies, curry leaves
INGREDIENTS TO GRIND
Dalia split/putani/hurgadale- 1 hand full
Grated coconut - 2 hand full
green/red chili- 3 (depends on person's choice)
tamarind- 1 rs coin sized
Salt to taste
PREPARATIONFry dalia split and coconut for 2-3 minutes in order to avoid raw smell and cool it
Add all ingredients which are listed under 'to grind'
Grind it till it becomes as a thick paste
Then saute mustard seeds, dal, red chilies and curry leaves for 2 minutes and add on to grinded chutney.
Now, chutney is ready