South Indian Dosa with Chutney and Pickle
A crispy, golden dosa served with coconut chutney and tangy pickle. This everyday version uses a quick semolina batter for a weeknight-friendly take on the classic.
- Total time
- 35 min
- Servings
- 2
- Calories
- 350
- Protein
- 8g
Ingredients
- 1 cup semolina (sooji)
- ½ cup plain yogurt
- 1 cup water
- ½ teaspoon salt
- 2 tablespoons oil
- ½ cup grated coconut (fresh or frozen)
- 1 green chili
- 1 tablespoon lemon juice
Instructions
- 1
In a bowl, mix 1 cup semolina, 0.5 cup yogurt, 1 cup water, and 0.5 tsp salt into a smooth batter. Let it rest for 15 minutes; it should be pourable but not watery.
- 2
In a small blender, combine 0.5 cup coconut, 1 green chili, 1 tbsp lemon juice, and 2 tbsp water. Blend into a thick chutney; add salt to taste and set aside.
- 3
Heat a non-stick skillet over medium-high. Pour a ladleful of batter (about 1/4 cup) in the center and spread it outward in circles to a thin, even layer.
- 4
Drizzle 1 tsp oil around the edges and cook until the bottom turns golden and crisp, about 2-3 minutes. The edges should lift easily.
- 5
Flip and cook the other side for 1 minute until lightly spotted. Repeat with remaining batter, stacking dosas on a plate.
- 6
Serve each dosa hot with a spoonful of chutney and a side of pickle.
Tools you’ll need
- non-stick skillet
- mixing bowl
- blender
- ladle
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
