Plain Rice Dosa with Garlic and Coconut Chutney

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Plain Rice Dosa with Garlic and Coconut ChutneyThis popular south Indian recipe is quite popular in northern parts too. The crisp and thin rice bread is served with flavorful coconut dip and tangy sambar preparation. If you're making it for the first time, you need a bit of practice to get the correct shape of the dosa. You also need an elongated flat griddle for the same. I learned this recipe from one of my neighbors and found it extremely delicious and light on the stomach. Coconut chutney made with this recipe is good for your digestive tract and also pleases your taste buds. Variants of this classic recipe include different types of stuffing within crispy dosa bread. Let's make this light, tasty and unique Indian recipe to surprise our loved ones and friends.

Plain Rice Dosa with Garlic and Coconut Chutney
Plain Rice Dosa with Garlic and Coconut Chutney

Classic Indian plain rice dosa recipe

Enjoy this Indian recipe of rice dosa made with fermented batter of lentils and rice which is crisp fried to perfection and is served with coconut chutney.

Preparation Time: 3 hours 30 minutes
Cooking time: 30 minutes
Servings: 8

  • 2 cups rice (soaked for 2 hours)
  • 3/4 cup urad dal (blank lentil without shell/soaked for 3 hours)
  • 1/2 cup fresh grated coconut
  • few curry leaves
  • 2 small green chilies
  • 2 tsp roasted urad dal
  • 2 garlic cloves
  • coconut oil for frying
  • salt to taste


  1. Blend rice in a mixer into a smooth batter adding some water.
  2. Similarly blend soaked urad dal in a mixer into a smooth batter adding required water.
  3. Mix both rice and dal paste together with salt.
  4. Cover with a muslin cloth and keep it in a warm place overnight to let it ferment.
  5. Slightly roast all the curry leaves in coconut oil.
  6. Add curry leaves, green chilies, grated coconut, roasted urad dal, garlic cloves, salt and 1/4 cup water in a mixer.
  7. Blend all the ingredients into a coarse chutney base. Keep aside.
  8. Heat long dosa griddle on a medium flame and sprinkle generous amount of coconut oil on it.
  9. Take a small bowl of fermented batter and pour on the griddle.
  10. Spread it evenly with the base of the bowl in a round shape to spread it across on the griddle.
  11. Sprinkle some coconut oil on top too.
  12. Let the base get nice and crisp for about 3 to 4 minutes.
  13. Roll the dosa with a spatula and arrange in the serving plate.
  14. Serve with fresh coconut chutney and sambar.


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