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Crispy Dosa with Spicy Red Coconut Chutney · Chef Annil
Chef Annil
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Recipe

Crispy Dosa with Spicy Red Coconut Chutney

1:488 Nov 2026@annilravin

Celebrate festive mornings with golden, paper-thin dosas served alongside a vibrant, fiery red coconut chutney. In this step-by-step guide, Chef Annil and Michelle blend soaked raw rice, cooked rice, urad dal, and fenugreek into a smooth dosa batter before ladling it onto a sizzling pan and finishing it with a dusting of idly podi. A freshly blended coconut and tomato chutney, tempered with aromatic curry leaves and mustard seeds in warm ghee, brings the perfect burst of heat and flavor to complete the ultimate South Indian breakfast spread.

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Ingredients

Method

  1. Add cooked white rice, fenugreek seeds, urad dal, soaked raw rice, and 1 liter of water into a high-powered blender. Blend until a smooth batter forms, then transfer to a bowl and set aside to ferment.
  2. For the chutney, combine grated fresh coconut, dried Kashmiri chillies, chopped tomato, chopped onions, blended ginger, and water in a blender. Blend thoroughly until smooth and pour into a serving dish.
  3. Heat ghee in a small pan, add mustard seeds, chopped onions, dal, and fresh curry leaves, and sauté until fragrant. Pour the hot tempered spices over the blended chutney.
  4. Heat a flat pan and wipe lightly with oil using a kitchen paper towel.
  5. Pour a ladleful of dosa batter into the center and spread in circular motions towards the edges.
  6. Sprinkle idly podi over the top if desired, cook until golden and crisp, fold, and serve hot with the spicy red chutney.
dosathosaichutneyred chutneydeepavalisouth indianbreakfastvegetarian