Crispy Dosa with Coconut Chutney

Ingredients

• •2 cups dosa batter mix (or see tip)
• •1 to 1.5 cups water, to thin batter
• •0.5 tsp salt
• •3 tbsp vegetable oil or ghee, for cooking
• •1 cup unsweetened desiccated coconut
• •0.5 tsp fresh ginger, roughly chopped
• •1 green chili or 0.25 tsp chili flakes
• •0.25 cup plain yogurt
• •1 tbsp lemon juice
• •0.5 tsp salt for chutney
• •1 tsp vegetable oil for tadka
• •0.5 tsp mustard seeds
• •1 dried red chili
• •8 curry leaves (fresh or dried)

Directions

1. 1Make coconut chutney: blend desiccated coconut, ginger, green chili, yogurt, lemon juice, salt, and 0.25 cup water until smooth; transfer to a bowl.
2. 2For chutney tadka: heat 1 tsp oil in a small pan over medium-high; add mustard seeds and let pop 20 seconds, then add dried chili and curry leaves; sizzle 15 seconds and pour over chutney.
3. 3Whisk dosa batter mix with water and salt until smooth and pourable like thin crepe batter; rest 5 minutes.
4. 4Heat a large non-stick or cast-iron skillet over medium-high until a drop of water evaporates immediately.
5. 5Drizzle a few drops of oil and wipe the pan with a paper towel.
6. 6Pour 0.5 cup batter into the centre of the pan; using the back of a ladle, quickly spread in a thin spiral from centre outward.
7. 7Drizzle 0.5 tsp oil around the edges; cook until edges lift and the underside is golden and crispy, about 2–3 minutes.
8. 8Fold in half or roll up; transfer to a plate and repeat with remaining batter.
9. 9Serve dosas immediately with coconut chutney on the side.

💡 Dosa batter mix (brands like MTR or Gits) is sold at South Asian grocery stores and some Indian sections of larger Canadian grocery chains. From scratch: blend 1 cup long-grain rice + 0.5 cup red lentils soaked overnight, then ferment 8 hours — great for a weekend project. Fresh curry leaves keep in the freezer for months.

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