Dosa with Coconut Chutney
A crispy, golden dosa made from fermented rice and lentil batter, served with a fresh coconut chutney. This South Indian classic is surprisingly simple to make at home with a few pantry staples.
- Total time
- 35 min
- Servings
- 2
- Calories
- 350
- Protein
- 8g
Ingredients
- 2 cups dosa batter
- 1 cup grated coconut
- 2 tbsp yogurt
- 1 green chili
- 1 small onion
- 1 small tomato
- 2 tbsp coriander leaves
- 1 tsp salt
Instructions
- 1
In a blender, combine 1 cup grated coconut, 2 tbsp yogurt, 1 green chili, 1/4 tsp salt, and 2-3 tbsp water. Blend until smooth, scraping down as needed, about 2 minutes. Transfer chutney to a bowl and set aside.
- 2
Thinly slice the 1 small onion and 1 small tomato; chop 2 tbsp coriander leaves. Keep them separate for serving.
- 3
Heat a large non-stick skillet over medium-high heat. Once hot, pour 1/2 cup of dosa batter into the center and quickly spread it in a circular motion to form a thin, even layer.
- 4
Drizzle 1 tsp oil around the edges and cook until the bottom turns golden brown and crisp, about 2-3 minutes. The edges should lift easily with a spatula.
- 5
Fold the dosa in half and slide onto a plate. Repeat with remaining batter, stirring it occasionally to keep it uniform.
- 6
Serve each dosa hot with a spoonful of coconut chutney, and top with the sliced onion, tomato, and coriander leaves. Add extra salt or chili if you like.
- 7
For a spicier chutney, add a small piece of ginger or a few curry leaves when blending. Store leftover batter in the fridge for up to 2 days.
Tools you’ll need
- blender
- large non-stick skillet
- spatula
- ladle or measuring cup
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