Golden Lentil Dosa Wrap With Spiced Coconut Chutney Recipe

Indian cuisine · 535 calories

Golden Lentil Dosa Wrap with Spiced Coconut Chutney recipe

About this recipe

Golden Lentil Dosa Wrap with Spiced Coconut Chutney is a delightful South Indian breakfast that combines crispy lentil-based dosas with a creamy and aromatic chutney. Packed with 37g of protein per serving, this dish is perfect for fueling your day. The dosa batter is made from protein-rich moong dal and rice flour, delivering a golden, crisp texture when cooked. The accompanying chutney blends fresh coconut and green chilies, creating a spicy and creamy dip that's tempered with fragrant curry leaves and mustard seeds. This meal offers vibrant flavors, satisfying textures, and a wholesome nutritional profile. Whether you're sharing it with family or enjoying it post-workout, this recipe is sure to become a favorite.

Ingredients

  • 1 kg Yellow Moong Dal
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 pack (200 g) Wow! Coco Fresh Grated Coconut
  • medium Chilli Green Long
  • 50 g Pluckk Organic Curry Leaves
  • 100 g Orika Big Mustard Seeds
  • 50 g Asafoetida Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil

Instructions

  1. 1. Wash and soak the split yellow moong dal in water for 2 hours, then drain and grind into a smooth batter.
  2. 2. Mix the moong dal batter with rice flour, salt, and enough water to achieve a dosa batter consistency.
  3. 3. Heat a non-stick pan and lightly grease it with oil, then pour a ladle of batter and spread it thinly into a dosa shape.
  4. 4. Cook the dosa on medium heat until crisp and golden brown, then flip and cook the other side briefly.
  5. 5. For the chutney, blend fresh grated coconut, green chilies, and a pinch of salt with coconut milk until smooth.
  6. 6. Heat oil in a small pan, add mustard seeds, curry leaves, and asafoetida, and sauté until aromatic.
  7. 7. Pour the tempering over the blended coconut chutney and mix well to combine flavors.
  8. 8. Roll each dosa into a wrap and serve alongside the spiced coconut chutney for dipping.