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Crispy Indian Masala Dosa Recipe with Easy Homemade Coconut Chutney

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A crispy, flavorful South Indian masala dosa filled with spiced potato and served with a creamy coconut chutney. This recipe is approachable, vegan, gluten-free, and perfect for any occasion.

Ingredients

  • Raw white rice – 1 cup (soaked 6-8 hours)
  • Parboiled rice – 1/2 cup
  • Split urad dal (black gram) – 1/2 cup (soaked 6-8 hours)
  • Fenugreek seeds – 1 tsp
  • Salt – 1 tsp (to taste)
  • Water – as needed for grinding
  • Potatoes – 3 medium, boiled, peeled, and mashed
  • Mustard seeds – 1 tsp
  • Curry leaves – 8-10 fresh leaves
  • Green chilies – 1-2, finely chopped
  • Asafoetida (hing) – a pinch
  • Turmeric powder – 1/2 tsp
  • Onion – 1 medium, finely sliced
  • Fresh coriander leaves – handful, chopped
  • Oil – 2 tbsp (preferably neutral like sunflower or vegetable)
  • Fresh grated coconut – 1 cup (or frozen, thawed)
  • Roasted chana dal (Bengal gram) – 2 tbsp
  • Green chili – 1 small (optional)
  • Ginger – 1 tsp, chopped
  • Salt – to taste
  • Water – as needed for blending
  • Mustard seeds – 1/2 tsp (for tempering)
  • Curry leaves – 5-6
  • Oil – 1 tsp (for tempering)

Instructions

  1. Rinse the rice and dal separately until water runs clear. Soak the raw rice, parboiled rice, urad dal, and fenugreek seeds in ample water for 6-8 hours or overnight.
  2. Drain the soaked ingredients. Grind the urad dal and fenugreek seeds with some water to a smooth, fluffy batter. Transfer to a large bowl.
  3. Grind the rice and parboiled rice to a slightly grainy texture. Combine both batters and mix thoroughly. Add salt and stir well.
  4. Cover the bowl and ferment the batter in a warm place for 8-12 hours until bubbly and sour.
  5. Heat oil in a pan over medium heat. Add mustard seeds and let them crackle, then add curry leaves and green chilies.
  6. Add sliced onions and sauté until translucent. Sprinkle asafoetida and turmeric powder.
  7. Add mashed potatoes and salt, mix well, and cook for 3-4 minutes. Stir in chopped coriander and set aside.
  8. In a blender, combine grated coconut, roasted chana dal, green chili, ginger, salt, and water. Blend to a smooth, creamy consistency.
  9. Heat oil in a small pan, add mustard seeds and curry leaves for tempering, then pour over the chutney and mix.
  10. Heat a non-stick griddle or cast iron tawa until hot. Pour a ladleful (about 1/4 cup or 60 ml) of batter in the center and spread thin in a circular motion.
  11. Drizzle a teaspoon of oil around the edges. Cook on medium heat until edges turn golden and crisp (3-4 minutes).
  12. Place a spoonful of potato filling on one side, fold the dosa, and serve hot with coconut chutney.

Notes

Ensure batter consistency is pourable but not watery for crisp dosa. Ferment batter 8-12 hours for best flavor and texture. Heat pan evenly and keep medium heat to avoid burning. Spread batter quickly and add oil around edges for crispiness. Clean pan between dosas for best results. Potato filling and chutney can be prepared while batter ferments. Do not freeze batter; potato filling can be frozen.

Nutrition

Keywords: masala dosa, Indian dosa recipe, crispy dosa, coconut chutney, South Indian food, vegan dosa, gluten-free dosa, potato masala filling

Find it online: https://evabake.com/crispy-indian-masala-dosa-recipe-with-easy-homemade-coconut-chutney/