How to Cook Dosa with Coconut Chutney
Makes: 20 dosas
Preparation time: 12 hours
Cooking time: 5 mins
Ingredients needed to make dosa with coconut chutney:
For the dosa:
- 3 cups uncooked rice
- 1 cup skinless black gram lentil
- Canola or vegetable oil, for cooking
- ¾ tsp fenugreek seeds
- Salt to taste
For the coconut chutney:
- ½ cup coconut, grated
- 1 tbsp yellow lentil
- 5-6 curry leaves
- 1 tsp mustard seeds
- 2 red chillies, dried
- 2 tbsp vegetable oil
- Salt to taste
Cooking instructions for dosa with coconut chutney:
- To make the chutney, add the grated coconut to the blender and pulse it into a fine paste.
- Season the paste with a dash of salt and set aside.
- Drizzle oil in a small pan to heat and throw in rest of the ingredients for the chutney into hot oil.
- Stir-fry the mixture until the spices begins to splutter and the chillies turn darker in colour.
- Remove from heat and stir the mixture into the seasoned coconut paste until thoroughly distributed throughout the chutney; set aside while you make the dosa.
- Rinse the rice and lentil together and transfer them to a large bowl.
- Stir in the fenugreek seeds and pour in water until it the mixture is fully immersed in water; set aside overnight.
- Drain and add the mixture to a blender to pulse them into a grainy paste.
- Transfer it to a mixing bowl and stir in enough water to turn it into a batter thick enough to coat a spoon.
- Adjust the seasonings and set the batter side in a warm place for about 5-6 hours to let it ferment.
- Pour some oil in a small bowl and dip the ball of paper towel into it.
- Squeeze out any excess oil and rub the oiled-side of the paper towel all over a flat pan or griddle.
- Heat it over moderately high flame while you whisk the fermented batter briskly.
- Ladle some of the batter onto the middle of the pan and spread it swiftly with the back of the ladle, making circular motions to make a 8’’ wide pancake.
- Baste the surface and edges of the dosa with more cooking oil.
- Once the surface stops looking runny and is cooked, turn the dosa over and cook the other side briefly for a minute.
- Fold either sides of the dosa so that one overlaps the other and cook for another half a minute.
- Transfer the dosa to a serving plate and use rest of the batter to make dosas similarly.
- But before you start making one, dip another paper towel into ice water and squeeze out an excess water before running it all over the pan to lower down the temperature; is helps the next dosa to spread and cook uniformly without crumbling.
- Serve it hot with coconut chutney and sambar.
Image credit: Wikimedia Commons
