Chutney, Indian, Main, South Indian, Vegan, Vegetarian
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Quick Rice Dosa with Garlic-Coconut Chutney

Quick Rice Dosa with Garlic-Coconut Chutney

Ok.. do I even need to go there? Maybe a little so I can feel better: it’s summer + I’ve traveled every weekend + I have had MANY MANY fails lately.   Phew, that felt better :)  On to today’s post!

Quick Rice Dosa with Garlic-Coconut Chutney

So this recipe might raise a lot of eyebrows of the seasoned dosa chefs, but what I was after was a quick dosa recipe that did not require fermentation or waiting for the batter to be done overnight.  I have never made a traditional dosa and the batter-making process seems pretty intimidating.  Luckily I found this recipe, authentic or not, and it was pretty darn delicious and QUICK.  Most dosas are made with a combination of rice, lentils and dal.  But this one uses just uses rice and shredded coconut.  So for those days where you’re really craving dosa and don’t want to go through the pains of fermenting and what not- this one will do the trick šŸ˜‰  The chutney recipe I found is equally quick and suuuuuper delicious! 

Quick Rice Dosa with Garlic-Coconut Chutney

Perhaps the only “catch” in this recipe is owning a solid blender, a 2 to 4 oz. ladle and a good cast-iron skillet (I don’t use non-stick, but that would be the next best option).  The blender doesn’t have to be a Vitamix, but blunt blades and the like won’t do.  You need a blender that can break down something as hard as raw rice.  The other option is to use a solid mortar & pestle to break the rice down as much as you can before you blend the batter.  But this is totally achievable and I have to say, I felt pretty awesome about having made my own dosas sans store-bought dosa mix!  Hope you enjoy this as much as we did :)

Quick Rice Dosa with Garlic-Coconut Chutney

Quick Rice Dosa with Garlic-Coconut Chutney
Serves 2
Print
Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
Dosa Ingredients
  1. 1 cup raw rice, washed (I used white basmati)
  2. 1/2 cup shredded coconut
  3. 1/4 tsp salt
  4. 1 cup water + more as needed
  5. Melted coconut oil in a small cup with a spoon (for easy access while making the dosa)
Garlic-Coconut Chutney Ingredients
  1. 12-15 garlic cloves
  2. 4-6 dry red chillies (adjust based on spice level)
  3. 1/4 cup shredded coconut
  4. Water as needed
  5. Salt to taste
  6. 2 tsp of cooking oil
  7. 1/2 tsp of black mustard seeds
  8. 4-5 curry leaves
  9. Pinch of asafoetida (hing) *optional
Instructions
  1. Wash and cook 1/2 cup of the rice according package directions with a little bit of coconut oil. White basmati will be: 1/4cup of rice to 1/2 cup of water and cooked for 12-15 minutes on a low simmer after it comes to a boil.
  2. While the rice is cooking, wash and soak the remaining 3/4 cup of rice. Drain when the cooked rice is done.
  3. Blend the raw rice, cooked rice, shredded coconut and 3/4 cup of water until the batter turns as smooth as possible. There might be some grittiness, which is totally fine, but make sure there aren't huge chunks of raw rice in the batter.
  4. Pour this into a deep bowl and add 1/4 tsp of salt and the remaining 1/4 cup of water. Mix well, cover and set aside for 10 minutes at least.
  5. While the batter is resting, prepare the chutney- In a small saucepan on medium heat, dry roast the coconut until it has a nice golden color (about 3-4 minutes). Empty the coconut into a blender.
  6. Using the same sauce pan over medium heat, heat 1 tsp of oil until hot.
  7. Add the garlic and saute until slightly golden.
  8. Add the red chilies and saute for about a minute or 2. Pour the chilies and garlic into the blender.
  9. Add desired amount of salt (about 1/4 tsp was good enough for me) and about 1/4 cup of water into the blender and puree the mixture until smooth. Add a little water if the mixture has difficulty blending. Remember to keep the consistency thick so add water tablespoon by tablespoon to make sure it doesn't get too runny.
  10. After the mixture has pureed thoroughly, pour it into a serving bowl. Taste to make sure that the salt is sufficient and adjust if necessary.
  11. In the same sauce pan you used to saute the garlic, add the remaining tsp of oil and heat on medium heat until hot.
  12. Add the mustard seeds and wait for them to sputter. When the sputtering becomes fairly rapid, add the curry leaves and saute for 30 seconds.
  13. Add a pinch of hing and remove the pan from heat and pour into the chutney and mix well. Set the chutney aside (in a fridge if you like it a little cold).
  14. Heat a cast-iron or non stick pan on medium heat for 2-3 minutes.
  15. Pour a little bit of coconut oil to coat the pan and using a ladle, mix the batter in the bowl.
  16. Scoop a little over a 1/4 cup of the batter and pour the batter into the center of the pan.
  17. Then follow this for pouring and creating the dosa shape- Click here to see how to make a dosa.
  18. Use coconut oil when the dosa is rolled out and sprinkle a few drops around the edges and the middle.
  19. I like to use a cover while the dosa cooks so the top cooks too. Cook the dosa, with the cover on for 2-4 minutes (depending on how crispy you like it). This dosa isn't like the traditional kind so don't go for ultra crispy dosa. It might not be as edible.
  20. Once the dosa has cooked, fold into a half moon shape and serve hot with the chutney. Repeat with remaining batter.
The Full-time Foodie http://thefulltimefoodie.com/
Quick Rice Dosa with Garlic-Coconut Chutney

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