How to make masala dosa and coconut chutney at home

New Delhi: Masala Dosa is more than just a dish; it’s an experience rooted in South Indian culture, loved all over India and now globally. With its crispy golden exterior and delicious spiced potato filling, it’s a perfect blend of texture and taste. When paired with coconut chutney and a bowl of hot sambar, the combination becomes truly irresistible.

Originally from Karnataka, Masala Dosa has evolved with regional variations, yet it retains its traditional charm. Whether served for breakfast, lunch, or dinner, it’s a fulfilling and flavorful option for any meal. Check this recipe guide to follow and prepare yourself some delicious and healthy breakfast with masala dosa and coconut chutney. 

Masala Dosa with Coconut Chutney Recipe

Ingredients

For Dosa Batter:

• 2 cups rice
• ½ cup urad dal
• 1 tbsp fenugreek seeds
• Salt to taste
• Water

For Masala (Potato Filling):

• 4 boiled potatoes
• 1 large onion
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 1-2 green chillies
• 1-inch ginger
• A few curry leaves
• ¼ tsp turmeric
• Salt to taste
• 1 tbsp oil

For Coconut Chutney:

• 1 cup grated fresh coconut
• 2 tbsp roasted chana dal
• 1 small green chilli
• 1 small piece of ginger
• Salt to taste
• Water

For Tempering:

• 1 tsp mustard seeds
• A few curry leaves
• 1 tsp oil

Steps to prepare at home:

1. Wash rice and urad daal along with fenugreek seeds in running water.
2. Soak them well overnight.
3. Grind all soaked ingredients to form a smooth batter using only a little water.
4. Now, place the batter in a warm place to ferment naturally overnight.
5. Heat oil in a pan, add mustard seeds, chana dal, urad dal, green chillies, curry leaves and ginger.
6. Add sliced onions and fry until golden brown.
7. Mix turmeric, mashed potatoes, and salt and cook for 5 minutes.
8. For the chutney, take coconut, roasted chana dal, ginger, salt and water in a grinder.
9. Blend into a smooth paste for chutney consistency.
10. Take a pan and add oil, mustard seeds and curry leaves. Let it splutter.
11. Pour over the blended chutney for tempering.
12. For the dosa, take a non-stick pan and put it on a medium flame.
13. Grease it lightly with oil and wipe with a cloth.
14. Pour a ladle of batter and spread evenly.
15. Drizzle a little oil and cook until crispy and golden.
16. Place the potato filling in the centre and fold the dosa.
17. Serve hot with chutney and sambar for a perfect meal.

This super-easy and authentic amsala dosa nd coconut chutney guide is all you need to enjoy perfect South Indian flavours at home for a lazy weekend breakfast or an energised morning power-packed breakfast on weekdays. Follow the steps and make yourself an authentic recipe to fall in love with.

 Learn how to make crispy masala dosa and creamy coconut chutney at home with this easy step-by-step guide. From perfectly fermented batter to spicy potato filling and flavorful chutney, this recipe has it all.  Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips