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Dosa with Coconut Chutney
Crispy South Indian rice and lentil crepes served with coconut and green chilli chutney. Fermenting the ground batter for 8-12 hours gives dosa its characteristic tang and lets it turn properly crisp and lacy on the griddle.
Ingredients
Instructions
Grind rice, dal and fenugreek. Ferment 8–12 hours.
Heat and season batter with salt.
Cook dosas on a hot griddle — spread batter thin in a spiral, drizzle oil, cook until crisp. No need to flip.
Blend coconut, chilli, coriander and ginger for chutney. Temper with mustard seeds and curry leaves.
Serve dosa with chutney and sambar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
