Step into South Indian flavors with our Dosa and Coconut Chutney recipe, a combo like a sunny day on a plate. Dosa is a crispy, golden crepe made from a fermented batter, and it’s all about that satisfying crunch when you take a bite. Paired with Coconut Chutney, a creamy, dreamy dip with a hint of spice and the sweetness of coconut, it’s a match made in food heaven. This duo is not just a treat for your taste buds but also a journey into the vibrant culture of South India. Whether it’s a lazy weekend breakfast or a lively dinner with friends, whipping up some Dosa with Coconut Chutney will surely add fun and flavor to your table. So, grab your skillet, and let’s make mealtime a little more exciting with this delicious, easy-to-love recipe.
AuthorJulia ForesekCategoryIndian, Vegan Specialties, VegetarianDifficultyIntermediatePrepare the Dosa Batter:
Soak the urad dal and rice separately in water for at least 6 hours or overnight.
After soaking, drain the water and grind the urad dal to a smooth, fluffy paste, adding water as needed. Transfer to a large bowl.
Grind the rice to a smooth paste and mix it with the urad dal paste. Add salt, mix well, and let the batter ferment in a warm place for 8-12 hours or until it doubles in size.
Make Coconut Chutney:
In a blender, combine the grated coconut, green chilies, ginger, roasted chana dal, and salt. Add water gradually and blend to a smooth paste.
For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal, curry leaves, and dry red chili. Fry until the dal turns golden brown.
Pour the tempering over the chutney and mix well.
Cook the Dosa:
Heat a non-stick skillet or dosa pan over medium heat. When hot, pour a ladleful of batter in the center, quickly spreading it outward in a circular motion to create a thin crepe.
Drizzle a little oil around the edges and cook until the dosa turns golden brown and crispy. Flip and cook the other side for a few seconds.
Fold the dosa and remove it from the pan.
Serve:
Serve the hot dosa with coconut chutney and sambar if desired.
Ingredients
Directions
Prepare the Dosa Batter:
Soak the urad dal and rice separately in water for at least 6 hours or overnight.
After soaking, drain the water and grind the urad dal to a smooth, fluffy paste, adding water as needed. Transfer to a large bowl.
Grind the rice to a smooth paste and mix it with the urad dal paste. Add salt, mix well, and let the batter ferment in a warm place for 8-12 hours or until it doubles in size.
Make Coconut Chutney:
In a blender, combine the grated coconut, green chilies, ginger, roasted chana dal, and salt. Add water gradually and blend to a smooth paste.
For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal, curry leaves, and dry red chili. Fry until the dal turns golden brown.
Pour the tempering over the chutney and mix well.
Cook the Dosa:
Heat a non-stick skillet or dosa pan over medium heat. When hot, pour a ladleful of batter in the center, quickly spreading it outward in a circular motion to create a thin crepe.
Drizzle a little oil around the edges and cook until the dosa turns golden brown and crispy. Flip and cook the other side for a few seconds.
Fold the dosa and remove it from the pan.
Serve:
Serve the hot dosa with coconut chutney and sambar if desired.
