Green Gram Dosa (Pesarattu) and Garlic Coconut Chutney

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share recipes from her native Indian cuisine.

Tasty and Healthy Dosa-Chutney Combo

Green gram can be used to make a delicious dosa, or pancake, that can be served for breakfast or dinner. Pairing this dosa with garlic coconut chutney takes it to another level. Green gram and garlic are both very healthy foods.

Cook Time

Ingredients

• 1 cup green gram
• 1/4 cup dosa rice
• 1/4 cup bengal gram
• 3 cups water, or as needed
• 3-inch piece ginger, roughly chopped
• 2 green chilies
• 2 onions, chopped
• salt, to taste
• 1 cup carrot, grated
• 1 cup coriander leaves, chopped
• 4-5 red chilies
• 3 teaspoons oil
• 6-7 garlic cloves
• 1 cup coconut, grated
• 1/2 teaspoon tamarind
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves
• 1/4 teaspoon hing
• 1 teaspoon ghee (optional)

Instructions

Make the dosa batter:

1. In a vessel add green gram, dosa rice and bengal gram. Wash with fresh water 2-3 times and then drain the water. Soak in enough water for 4 hours.
2. After 4 hours, transfer the soaked ingredients to mixer jar. Add ginger, green chilies, chopped onion and water. Close the lid and grind to afine paste.
3. Transfer the ground paste to a vessel. Add salt to taste. Mix well and add water to adjust the consistency (the batter should be medium thick). Green gram dosa batter is now ready. Set aside.
4. In a bowl, take finely chopped onions, grated carrots, and chopped coriander leaves. Add salt and mix well. Set aside.

Make the garlic coconut chutney:

1. In a bowl add red chilies and immerse in hot water for 15 minutes.
2. In a pan, heat oil. Add garlic, cloves, and ginger. Saute till garlic turns golden brown.
3. Add soaked and drained red chilies. Saute for 1 minute or till red chilies become bloated. Switch off the flame.
4. In a mixer jar, add grated coconut fried ingredients, tamarind, salt, and water. Close the lid and grind to a fine paste. Transfer the ground paste to a vessel. Add water as needed to adjust the consistency. Mix well.
5. In a pan heat oil and splutter the mustard seeds. Add a sprig of curry leaves and hing. Switch off the flame.
6. Add this tempering to the chutney. Garlic coconut chutney is ready to serve.

Cook the dosas:

1. Heat a dosa tawa. Add a ladle full of dosa batter and spread the batter in a circular motion to make a thin dosa.
2. Spread the chopped vegetables on top, drizzle a spoon of ghee on the dosa, close the lid and cook over medium flame for 1 minute.
3. Open the lid and gently press on the toppings. Remove the dosa from tawa, Serve hot. Repeat the same procedure with the remaining batter and prepare the remaining dosas. Serve hot with garlic coconut chutney.

Photo Guide: Dosa Batter

Photo Guide: Chutney

Photo Guide: Cooking the Dosas

Cooking Notes

• Drizzling ghee on top of the dosas is optional, but it enhances the flavor.
• I used byadagi red chilies in the chutney. For a spicier chutney, you can use guntur red chilies.
• Adding vegetables on top of the dosa is optional.
• No need to cook the dosas on both sides.
• Instead of adding vegetables as toppings, you can mix the vegetables into the dosa batter itself.