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Coconut Chutney
The White Chutney for Dosa and Idli
🌱 Beginner🧂 Base Recipe🌿 Vegan⚡ 13 min
Without this chutney, a dosa is just a pancake. Fresh or desiccated coconut, roasted chana dal, chili, and ginger, blended and finished with a tadka. Ten minutes.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep10 min
Cook time3 min
Total13 min
Servesabout 250 ml
Contains:
Mustard
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 11✅ All set to cook!
Method
0 of 4🎉 All done — enjoy!
- Blend the coconut, chana dal, chilies, ginger, and salt with the warm water into a smooth, thick paste. Add water gradually until it's spreadable.
- Transfer to a bowl.
- Heat the oil, let the mustard seeds pop, then add the red chili, curry leaves, and asafoetida — 20 seconds.
- Pour over the chutney. Stir in just once, so the tadka stays visible.
Tips
- Soak desiccated coconut in warm water for 10 minutes beforehand — otherwise the chutney stays gritty.
- Roasted chana dal gives it body. Without it, it's thin; a handful of cashews works as a substitute, but then declare tree nuts.
- Keeps for 3 days in the fridge but doesn't freeze well.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
