Some friends and I made Masala Dosas last weekend from a packett. It wasn’t that bad, the batter was delicious, tasted like real dosas but they were difficult to make them perfect: a bit chewy, a bit crispy, not too thin and not too thick. Anyways a valiant first time effort.
The best thing about dosa eating is dipping the crepe into various chutneys. I made an effort to do a quick and easy coconut chutney. It was as tasty as it was beautiful.
What you’ll need:
- 4 tablespoons of coconut. I used desiccated coconut, the kind for baking ideally you’ll use fresh, but I never see it.
- 1 tablespoon of yogurt
- 1 tablespoon of yellow channa daal
- One teaspoon of salt
- Two teaspoons of sugar (maybe more if you want it sweeter)
- A couple small pieces of yellow onion (if you want to go the extra effort cook the onion down a bit in some oil)
- A small chunk of ginger
- Black mustard seeds
- Cumin seeds
- Fennel seeds
- Coriander seeds
- Dried chilli flakes
Throw all the ingredients into a food processor or blender and puree until smooth as possible. Add a bit of water if you think its too thick. Pour the chutney into a serving bowl. Add salt or sugar if needed.
Dry toast the seeds for 30 seconds to a minute in a hot frying pan. Drizzle a small amount of olive oil over the toasted seed, toss and pour the seeds and oil over the chutney.