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Brunch · South Indian

Set Dosa with Coconut Chutney and Tomato Chutney

40 min Serves 4 ~526 kcal/serving ~£4.00 (£1.00/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 800 g dosa batter (ready-made)
  • 50 g desiccated coconut
  • 2 green chillies
  • 1 tbsp chana dal (split)
  • 10 g fresh ginger
  • 3 tomatoes
  • 1 tsp mustard seeds
  • 1 tsp dried black urad dal
  • 10 curry leaves
  • 3 tbsp vegetable oil
  • 2 dried red chillies

Nutrition (per serving)

Calories
526 kcal
Protein
12.7 g
Carbohydrate
66.3 g
of which sugars
4.2 g
Fat
20.6 g
of which saturates
8 g
Fibre
7.5 g
Salt
1.02 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    For the coconut chutney, blitz the desiccated coconut, half the green chillies, the chana dal and ginger with a splash of water to a smooth paste.

  2. 2

    For the tomato chutney, heat 1 tbsp of the vegetable oil in a small pan, add the chopped tomatoes and dried red chillies, and cook for 8-10 minutes until the tomatoes collapse, then blitz to a coarse sauce.

  3. 3

    Heat a little of the remaining oil in a small pan, add the mustard seeds, urad dal and curry leaves, and fry for 30 seconds; divide the tempering between the two chutneys and stir through.

  4. 4

    Heat a large non-stick frying pan over a medium heat and brush with a little of the remaining oil.

  5. 5

    Pour a small ladle of dosa batter into the centre and let it spread naturally into a thick, soft circle, about 10cm across; do not spread it thin.

  6. 6

    Cover and cook for 2 minutes until small bubbles appear and the underside is golden, then flip and cook for 1 minute more.

  7. 7

    Repeat to make a stack of small dosas, and serve warm with both chutneys.

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