Dosa with Coconut Chutney

Paper-thin, golden-crisp rice and lentil crepes served with a fragrant coconut chutney. This iconic South Indian breakfast is naturally vegan, high in protein, and deeply satisfying.

Ingredients

• 2 cups dosa rice (or regular long-grain rice)
• ¾ cup whole urad dal (black gram, husked)
• ¼ cup chana dal
• ½ tsp fenugreek seeds
• 1 tsp salt
• 2 cups water, for grinding
• 2 tbsp vegetable oil, for cooking
• 1 cup fresh or frozen grated coconut
• 2 tbsp roasted chana dal
• 1 green chili
• ½ inch fresh ginger
• ½ cup water
• ½ tsp salt
• 1 tsp vegetable oil
• ½ tsp mustard seeds
• 1 sprig curry leaves
• 1 dried red chili

Method

1. Soak the rice in one bowl and the urad dal, chana dal, and fenugreek seeds in another bowl, both covered with plenty of water, for at least 6 hours or overnight.
2. Drain and grind the dal mixture first in a blender with just enough water to form a very smooth, fluffy paste. Transfer to a large bowl. Then grind the rice to a slightly gritty paste and combine with the dal batter. Add salt and mix well.
3. Cover the bowl loosely and let the batter ferment in a warm place for 8-12 hours until it has doubled in volume and smells slightly sour.
4. Make the coconut chutney: blend coconut, roasted chana dal, green chili, ginger, water, and salt until smooth. Heat oil in a small pan, add mustard seeds, curry leaves, and dried red chili. When the seeds pop, pour over the chutney and stir.
5. Stir the fermented batter gently. It should be the consistency of thin pancake batter; add water a tablespoon at a time if needed.
6. Heat a large non-stick or cast iron skillet (or a dosa tawa) over medium-high heat. Sprinkle a few drops of water on the surface; they should sizzle and evaporate immediately.
7. Pour a ladleful of batter into the center of the pan and quickly spread it in a circular motion from the center outward to form a thin crepe. Drizzle a teaspoon of oil around the edges.
8. Cook until the bottom is golden brown and the edges lift easily, about 2 minutes. Fold the dosa in half or roll it up. Serve immediately with coconut chutney and sambar.

Chef's note: The batter must ferment properly for the best flavor and crispness. In cold climates, place the bowl in an oven with just the light turned on. Leftover batter keeps in the refrigerator for 3-4 days. Note: total time does not include soaking and fermentation.

Nutrition per serving

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