Name: Dosa with coconut and lime chutney
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: India
Ingredients: 100 g/3½ oz/½ cup basmati rice, rinsed; 2 handfuls of finely chopped mint leaves; 2 green chillies, deseeded and finely chopped; sea salt; 2 handfuls of finely chopped coriander/cilantro leaves; 1 tsp finely grated lime zest; juice of 1 large lime; ½ tsp instant dried yeast; ½ tsp sea salt; 135 g/4¾ oz/¾ cup rice flour; cold-pressed rapeseed/canola oil, for frying; a squeeze of lime juice; 100 g/3½ oz/generous ⅓ cup plain yogurt; 75 g/2½ oz/1 cup unsweetened desiccated/dried shredded coconut; 1 tsp nigella seeds; 1 tsp turmeric

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

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.