URAL
Dosa with Coconut Chutney

Dosa with Coconut Chutney

Crisp URAL dosa paired with a fresh, cooling coconut chutney — a classic combination at the South Indian breakfast table.

Prep

10 min

Ferment

10–12 hours

Cook

3–4 min per dosa

Yield

Serves 4

Ingredients

  • 1 pack URAL Dosa Mix
  • 600 ml water
  • 1 cup fresh or frozen grated coconut
  • 1 small piece ginger
  • 1 green chili
  • 1 tbsp roasted chana dal
  • Salt, to taste
  • 1 tsp mustard seeds, for tempering
  • 1 sprig curry leaves

Made with

URAL Dosa Mix
Coming soon

Preparation & Cooking

  1. Blend 1 pack URAL Dosa Mix with 600 ml of water for 1 minute. Cover and ferment 10–12 hours, until risen and airy.

  2. For the chutney, blend coconut, ginger, green chili, roasted chana dal, salt, and a splash of water into a smooth paste.

  3. Temper mustard seeds and curry leaves in a little oil and stir into the chutney.

  4. Heat a flat pan, spread the dosa batter thin, and cook until golden and crisp, 2–3 minutes.

  5. Fold and serve immediately alongside the coconut chutney.

Serving Suggestions

  • Serve with a small bowl of sambar for a complete plate.
  • Best enjoyed fresh off the pan, while the dosa is still crisp.