A plain dosa is an invitation to savor the complex, deeply sour flavors of this favorite ferment and the savoriness of the chutneys. The coconut chutney, a classic dosa condiment, is best served the day it’s made.
Makes about 1 cup coconut chutney
Dosa Crepes (as many as you like)
Coconut Chutney
¾ cup (about 3 ounces) fresh or frozen and thawed grated coconut
2 tablespoons chana dalia (toasted chickpea dal)
¼ cup minced fresh cilantro (optional; to make green coconut chutney)
1–2 fresh Indian green chiles, to taste, chopped
1 teaspoon chopped fresh ginger
½ teaspoon tamarind puree, such as Swad
¼ teaspoon sea salt, plus more to taste
2 teaspoons sunflower oil
¼ teaspoon black mustard seeds
1–2 dried red chiles, to taste, broken in half
5 fresh curry leaves
In a blender or mini blender, combine the coconut, chana dalia, cilantro, if using, the green chiles, ginger, tamarind, salt, and ½ cup water. Blend until the chana dalia is completely broken down and blended with the coconut, adding a little more water as needed to reach a loose paste consistency. Transfer to a medium bowl.
Temper the spices: Heat the oil in your smallest skillet over medium-high heat until very hot but not smoking. Add the mustard seeds and cook until they start to pop, then add the red chiles and curry leaves. Let the red chiles and curry leaves darken a couple shades without burning.
Pour the spice mixture into the chutney and stir to combine. Taste and add more salt, as needed.
Dosa Crepes (as many as you like)
Coconut Chutney
¾ cup (about 3 ounces) fresh or frozen and thawed grated coconut
2 tablespoons chana dalia (toasted chickpea dal)
¼ cup minced fresh cilantro (optional; to make green coconut chutney)
1–2 fresh Indian green chiles, to taste, chopped
1 teaspoon chopped fresh ginger
½ teaspoon tamarind puree, such as Swad
¼ teaspoon sea salt, plus more to taste
2 teaspoons sunflower oil
¼ teaspoon black mustard seeds
1–2 dried red chiles, to taste, broken in half
5 fresh curry leaves
