Masala dosa with coconut chutney Recipe

Name: Masala Dosa With Coconut Chutney Recipe
Total time: 20 min
Yield: 6
Cuisine: Indian

Recipe By Slurrp

Masala dosa is a popular South Indian dish made from fermented rice and lentil batter. It is a thin and crispy pancake filled with a spicy potato filling. The dosa is served with coconut chutney, which is a creamy and flavorful dip made from grated coconut, green chilies, and spices. This combination of crispy dosa and tangy coconut chutney makes for a delicious and satisfying meal.

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20minstotal

ingredients serves

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Ingredients For Masala dosa with coconut chutney Recipe

1 cup Quantity
as per your need Unit': 'Rice
as per your need Name': 'Idli Rice Or Dosa Rice
0.25 cup Quantity
as required Unit': 'Urad Dal
as needed Name': 'Split Black Gram Lentils
0.25 cup Quantity
as needed Unit': 'Poha
as needed Name': 'Flattened Rice
0.5 teaspoon Quantity
as per your need Unit': 'Fenugreek Seeds
as required Name': 'Methi Seeds
2.5 Quantity
as needed Unit': 'Potatoes
as needed Name': 'Boiled And Mashed
1 Quantity
as needed Unit': 'Onion
as required Name': 'Chopped
0.5 teaspoon Quantity
as needed Unit': 'Mustard Seeds
as required Name': 'For Tempering
as needed Quantity': 'A Few
as needed Unit': 'Curry Leaves
as needed Name': 'For Tempering
0.25 teaspoon Quantity
as required Unit': 'Turmeric Powder
as needed Name': 'Haldi
As required Quantity': 'To Taste
as per your need Unit': 'Salt
as per your need Name
1 cup Quantity
as required Unit': 'Grated Coconut
as required Name
2.5 Quantity
as per your need Unit': 'Green Chilies
as required Name': 'Chopped
1 inch Quantity
as needed Unit': 'Ginger
as per your need Name': 'Chopped
2 tablespoon Quantity
as needed Unit': 'Roasted Chana Dal
as per your need Name': 'Dalia

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Directions : Masala dosa with coconut chutney Recipe

Cooking Directions

STEP 1.To make the dosa batter, soak rice and lentils overnight, then grind them into a smooth paste.
STEP 2.Ferment the batter for 8-10 hours or until it doubles in volume.
STEP 3.Heat a non-stick pan and pour a ladleful of batter onto it. Spread it in a circular motion to form a thin pancake.
STEP 4.Drizzle oil around the edges and cook until the dosa turns golden brown and crispy.
STEP 5.For the potato filling, heat oil in a pan and add mustard seeds, curry leaves, and chopped onions. Saute until onions turn translucent.
STEP 6.Add boiled and mashed potatoes, turmeric powder, salt, and mix well. Cook for a few minutes until the flavors blend together.
STEP 7.To make the coconut chutney, blend grated coconut, green chilies, ginger, roasted chana dal, and water until smooth. Season with salt and temper with mustard seeds and curry leaves.
STEP 8.Serve the masala dosa hot with the potato filling rolled inside. Enjoy with coconut chutney and sambar.
STEP 9.Store any leftover dosa batter in the refrigerator for up to 3-4 days. Reheat dosas on a hot pan before serving.
STEP 10.Leftover coconut chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

Cooking Tips

Make sure the dosa batter is well fermented for a light and crispy texture.
Spread the dosa batter thinly and evenly on the pan for a crispy dosa.
To make the dosa more flavorful, you can add a teaspoon of ghee or butter while cooking.
For a spicier coconut chutney, add more green chilies.
You can also add roasted peanuts or cashews to the potato filling for extra crunch and flavor.

Storage and Serving

Serve the masala dosa hot with coconut chutney and sambar.
Store any leftover dosa batter in the refrigerator for up to 3-4 days. Reheat dosas on a hot pan before serving.
Leftover coconut chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition
value

567

calories per serving

8 g Fat16 g Protein104 g Carbs8 g FiberOther

Current Totals

8 g Fat
16 g Protein
104 g Carbs
8 g Fiber

MacroNutrients

Carbs
104 g
Protein
16 g
Fiber
8 g

Fats

Fat
8 g

Vitamins & Minerals

Calcium
53 mg
Iron
7 mg
Vitamin A
310 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
44 mcg
Vitamin B12
0 mcg
Vitamin C
20 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
143 mg
Manganese
2 mg
Phosphorus
308 mg
Selenium
8 mcg
Zinc
3 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment