Dosa with Coconut Chutney

Ingredients

• 1.5 cups rice
• 1/2 cup urad dal
• 1/4 tsp fenugreek seeds
• Salt
• For chutney: 1 cup fresh coconut, 2 tbsp roasted chana dal, 1 green chilli, 1/2 thumb ginger, salt, water
• For tarka: 1 tsp mustard seeds, 8 curry leaves, 1 dried chilli, 1 tbsp oil
• Ghee or oil for cooking dosa

Instructions

1. Soak the rice, urad dal and fenugreek 6 hours; blend with a little water to a smooth batter; ferment overnight (12 hours warm).
2. Add salt to the fermented batter.
3. Heat a non-stick pan, ladle in batter and spread thin in a spiral.
4. Drizzle with ghee and cook until crisp and golden; fold and serve.
5. For chutney, blend all ingredients to a smooth paste; finish with the tarka poured on top.

Serving suggestions

• Serve hot with chutney and sambar.

Storage & reheating

Batter keeps 3 days in the fridge.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions