13 December 2012,02:38 by

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Makes :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Mix the wheat flour and rice flour with the sour buttermilk and add sufficient water to make a batter of pouring consistency. Add the chopped chillies and coriander leaves.
  • Heat the oil and add all the ingredients for tempering. When the mustard seeds splutter, add the seasoning to the dosai batter. Add salt and mix well.
  • Heat the griddle and pour a ladleful of batter along the outer edges of the tawa or griddle.
  • Continue to pour inwards, using a circular motion with the ladle to make a dosai.
  • Pour a teaspoon of oil round the edges of the batter.
  • Cook both sides till golden. The cooked dosai will have small holes over its surface.
  • Coconut Chutney : Grind the coconut, fried gram dal, green chillies, coriander leaves, shredded ginger, tamarind and salt to a fine paste with sufficient water.
  • Heat oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney. Mix well.
  • Serve hot dosai with coconut chutney.


  • 350 grams wheat flour
  • 120 grams rice flour
  • 75 grams sour buttermilk
  • 2 green chillies, chopped fine
  • A small bunch of coriander leaves, chopped fine
  • Salt to taste
  • Cooking Oil for shallow frying


  • ½ teaspoon cumin seeds
  • ½ teaspoon asafetida powder
  • 2 teaspoon Cooking oil
  • ½ teaspoon mustard seeds  
  • A few curry leaves

Coconut Chutney

  • 100 grams grated fresh coconut
  • 5 tablespoon fried gram dal
  • 6 green chillies
  • A small bunch of coriander leaves
  • ½ " piece ginger, shredded fine
  • A marble-sized tamarind ball
  • Salt to taste

For Tempering

  • 2 teaspoon Cooking oil
  • 1 dry red chilli, halved
  • ½ teaspoon asafoetida powder
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black gram dal
  • A few curry leaves

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