Dosai with coconut, ginger and green chilli chutney

Gourmet~Traveller

Cuisine: Indian

Serves: 10 or more

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Dosai with coconut, ginger and green chilli chutney

By Lisa Featherby

Ingredients

1 tsp each cumin and coriander seeds
½ tsp fenugreek seeds
140 gm (1 cup) urad besan (see note)
75 gm (½ cup) rice flour
For frying: ghee or vegetable oil

Peeled and finely grated flesh of 1 mature coconut (see below)
1 cup (loosely packed) each coriander and mint, finely chopped
80 ml (1/3 cup) olive oil
1-2 small green chillies, finely chopped
½ tsp finely grated ginger
Juice of 1 lime, or to taste

Preparation method

Serves 12

Prep time 30 mins, cook 50 mins

Dry-roast spices until fragrant (1 minute), finely grind in a mortar and pestle. Combine in a bowl with flours and 1½ tsp salt, gradually whisk in 750ml cold water or enough to form a thin batter then set aside.

For chutney, combine ingredients in a bowl, season to taste, refrigerate until required.

Heat 1 tsp oil in a 20cm-diameter non-stick frying pan over high heat. Pour in 80ml batter, swirl quickly to coat pan, cook until set and golden (1-2 minutes), drizzle with 1 tsp oil, turn, cook until golden and crisp (1-2 minutes). Transfer to a plate, keep warm. Repeat with remaining batter. Serve warm with chutney.

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