Dosa with coconut and lime chutney

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Traditionally, the batter for an Indian dosa takes days to ferment, but the batter for these light rice flour pancakes makes a comparatively quick alternative and without compromising on flavour. Delicious eaten as a prequel to the koftas with generous spoonfuls of the fresh coconut chutney, the dosa can also be served as an accompaniment to curries and other spicy dishes or as a wrap for the Saag Aloo.