Dosa with Coconut Chutney

AuthorJulia ForesekCategory, , DifficultyIntermediate
Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
For Dosa Batter:
 1 cup urad dal (split black gram)
 2 cups rice (preferably a combination of parboiled and raw rice)
 Salt to taste
 Water as needed
For Coconut Chutney:
 1 cup grated coconut (fresh or frozen)
 1-2 green chilies (adjust to taste)
 1-inch piece of ginger, chopped
 2 tablespoons roasted chana dal (Bengal gram)
 Salt to taste
 1/2 cup water (adjust for consistency)
 1 teaspoon oil
 1/2 teaspoon mustard seeds
 1/2 teaspoon urad dal
 5-6 curry leaves
 1 dry red chili (optional)
1

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.

2

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.

3

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.

4

Serve:
Serve the hot dosa with coconut chutney and sambar if desired.

Ingredients

For Dosa Batter:
 1 cup urad dal (split black gram)
 2 cups rice (preferably a combination of parboiled and raw rice)
 Salt to taste
 Water as needed
For Coconut Chutney:
 1 cup grated coconut (fresh or frozen)
 1-2 green chilies (adjust to taste)
 1-inch piece of ginger, chopped
 2 tablespoons roasted chana dal (Bengal gram)
 Salt to taste
 1/2 cup water (adjust for consistency)
 1 teaspoon oil
 1/2 teaspoon mustard seeds
 1/2 teaspoon urad dal
 5-6 curry leaves
 1 dry red chili (optional)

Directions

1

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.

2

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.

3

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.

4

Serve:
Serve the hot dosa with coconut chutney and sambar if desired.

Dosa with Coconut Chutney
IngredientsDirections
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