How To Make Dosa

Coconut chutney · 10 minutes

Coconut chutney, the one on every plate.

White, thick enough to hold a ridge on the spoon, and sharp with green chilli. It takes 10 minutes and a blender. The only thing to get right is the water.

250 gMakes
4Servings
10 minTotal
1 dayKeeps

What goes in

Enough for 8 dosas, or 4 people.

Coconut chutney ingredients (makes 250 g)
IngredientAmount
Grated coconutFresh, or frozen and fully thawed. For desiccated, see below.100 g
Roasted chana dalSold as pottukadalai, dalia or roasted gram. Thickens the chutney and stops it separating.20 g
Green chilliesAbout 6 g. Three for hot.2
GingerPeeled.5 g
SaltFine.3 g
WaterRoom temperature. Added in two parts.120 ml
Coconut oilFor the tempering.10 ml
Black mustard seedsAbout ½ teaspoon.2 g
Urad dalTurns gold and nutty in the tempering.3 g
Dried red chilliBroken in half.1
Curry leavesFresh.8
AsafoetidaOptional.1 pinch
Desiccated coconutUse 60 g of unsweetened desiccated coconut instead of 100 g fresh. Soak it in 80 ml of just-boiled water for 15 minutes, then grind it with the soaking water and only 60 ml more.

Making it

  1. Grind

    Put the coconut, roasted chana dal, green chillies, ginger and salt in the blender with 80 ml of the water. Grind, scrape down the sides, then add the remaining 40 ml and grind again.

    Mixer grinder · 2 bursts of 20 s, scrape between
    High-speed blender · 15 s on medium
    Texture · fine, with a slight grain. Not a smooth paste
    Ready whenIt drops from the spoon slowly, like thick yogurt, and holds a ridge on the plate. Too thick to drop: add 10 ml of water at a time. Runny: grind in another 10 g of roasted chana dal.

    Scrape it into a bowl.

  2. Temper

    Heat the coconut oil in a small pan until it shimmers. Add the mustard seeds. When they pop, add the urad dal and red chilli and stir until the dal is gold. Add the curry leaves and asafoetida, which will spit, then pour everything straight over the chutney.

    Oil · about 170 °C (340 °F)
    Mustard seeds pop · 15–20 s
    Urad dal to gold · 20–30 s
    Curry leaves · 5 s, until they stop spitting

    Stir the tempering in just before serving.

Keeping it

Fresh coconut spoils fast. Chutney that smells sour or cheesy has gone off, even if it looks fine.

Room temperature · 4 hours
Refrigerated, covered · 1 day
Frozen, untempered · 1 month. Thaw in the fridge and temper after

Why does my coconut chutney separate into water and solids?

Too much water for the amount of roasted chana dal. The dal binds the chutney. Grind in 10 g more, and keep the water to 120 ml for 100 g of coconut.

Can I make coconut chutney without roasted chana dal?

Yes, using 15 g of roasted peanuts instead, which changes the flavour slightly. Without either, the chutney will separate within an hour.

Why is my chutney grey instead of white?

The brown skin from the coconut was grated along with the flesh, or the chutney was ground too long and warmed. Grate only the white part, and grind in short bursts.

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