Back to list

Best Easy Dosa Chutney Recipe

Name: Best Easy Dosa Chutney Recipe
Total time: 105 min
Yield: 180 g
Ingredients: parboiled rice 1.5 cups; split urad dal 0.5 cups; fenugreek seeds 0.5 tsp; water 2.25 cups; vegetable oil 2 tbsp; fresh coconut (grated) 0.75 cups; roasted chana dal 2 tbsp; fresh cilantro (optional) 2 tbsp; salt 1.25 tsp; green chili 1 pieces; ginger 0.5 tsp; mustard seeds 0.5 tsp; curry leaves 6 pieces

Dosa Chutney is a crispy South Indian crepe made from fermented rice and lentil batter, served with chutney and sambhar. This popular vegetarian dish is naturally high in protein from fermentation and a beloved family breakfast.

Cook 105 min Difficulty NORMAL 320 kcal

#vegetarian #mediterranean

Image coming soon

Ingredients

Main ingredients

parboiled rice 1.5 cups
split urad dal 0.5 cups
fenugreek seeds 0.5 tsp
water 2.25 cups
vegetable oil 2 tbsp
fresh coconut (grated) 0.75 cups
roasted chana dal 2 tbsp
fresh cilantro (optional) 2 tbsp

Seasonings/Sauce

salt 1.25 tsp
green chili 1 pieces
ginger 0.5 tsp
mustard seeds 0.5 tsp
curry leaves 6 pieces

Nutrition summary

Carbohydrates 52 g 65%

Protein 10 g 13%

Fat 8 g 22%

Serving size 180g

Cooking steps

1

Rinse rice, urad dal, and fenugreek seeds thoroughly, then soak them in water for 6 hours at room temperature to soften.
2

Drain and blend the soaked mixture with 1 cup water until smooth and fluffy. Pour batter into a large bowl, cover, and ferment overnight (8–12 hours) in a warm spot.
3

Stir in 1 tsp salt. Heat a nonstick or cast-iron skillet over medium-high heat. Lightly oil the surface, then pour a ladle of batter and spread quickly into a thin circle.
4

Drizzle a few drops of oil around edges. Cook until underside is golden and crisp (1–2 minutes), then release gently and fold. Repeat for remaining batter.
5

For chutney: Blend coconut, roasted chana dal, cilantro, green chili, ginger, 1/4 tsp salt, and 1/4 cup water until smooth. In a small pan, heat 1 tsp oil, add mustard seeds and curry leaves, and pour the tempering over chutney. Serve with hot dosa.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The essential ingredients that give dosa its signature crispness and subtle tang are parboiled rice and split urad dal, naturally fermented. For the chutney, fresh coconut provides hallmark creaminess and sweetness.

Q. How do I ensure proper dosa texture and prevent sticking?

Use a well-heated, lightly oiled nonstick or seasoned cast-iron skillet. Spreading the batter quickly and evenly, along with sufficient fermentation, is crucial for delivering a crisp dosa that won't stick.

Q. How many calories and macronutrients are in each serving?

Each 180g serving delivers about 320 kcal, with 52g carbohydrates (65%), 10g protein (13%), and 8g fat (22%). The dish is protein-rich thanks to fermented lentils.

Q. Which chutney component most influences its flavor?

Freshly grated coconut is the primary flavor force in the chutney, offering natural sweetness and rich mouthfeel, complemented by green chili and ginger for gentle heat.

Best Easy Dosa Chutney Recipe

AI 영양사 앤디