Six dosa chutney recipes to accompany your crispy dosas! Included are a variety of chutneys to encourage exploring new flavors and chutneys.
Dosa is traditionally made with fermented lentils and rice. However, there are many varieties these days using instant mixes with rice flour and even quinoa and oat flour dosas.
Dosas are typically served with chutney and sambhar. The best way I can describe sambhar is a spiced lentil-based soup with veggies. It uses sambar powder, a special blend of spices.
South Indian style chutneys that are paired with dosas and idlis typically have the below characteristics but don’t HAVE to have these:
- Use coconut (fresh coconut traditionally used, but since it’s not easily accessible to all in the US desiccated can also be used)
- Have ground dal (lentils)
- Include a tempering of oil (may include curry leaves, chana dal, and urad dal)
These chutneys are the perfect accompaniment or side dish to any type of dosa. I’ve tried to include a variety to encourage exploring new flavors and chutneys.
They are all pretty simple recipes and quick to make. Try out a new one to tickle your tastebuds!
There are many types of South Indian style chutney and they are essentially a blend of main ingredients, such as cilantro and mint, mixed with spices and then mixed with water to make it a perfect consistency.
The chutneys served with dosa are typically coconut chutney, tomato chutney, and cilantro chutney.
You often hear medu vada, and idli dosa paired together because they are popular South Indian breakfast dishes. But, it can be its meal served with idli chutney and sambhar.
Avoid adding a lot of water while grinding chutney with coconut, as coconut won’t grind well with excess water.
Dosa Chutney Recipes
1. Garlic Tomato Chutney: https://someindiangirl.com/easy-garlic-tomato-chutney-recipe/
This is one of my favorite chutneys.
It’s a delicious blend of tomatoes, garlic cloves, and spices thickened with protein-filled chana and urad dal. Topped with a tadka made in a small pan of mustard seeds (rai) and curry leaves for a luscious taste.
It tastes great with dosa, idli, and pudla or chilla as well.
Garlic Tomato Chutney for Dosa or Pudla
2. Green Coconut Chutney
This is my all-time favorite dosa chutney recipe, nariyal chutney. Nariyal means coconut.
Traditional coconut chutney recipes can be made in a variety of ways.
Grated coconut or coconut powder can be used. Mint leaves can be added for a little spin.
Green Coconut Chutney / Coriander Coconut Chutney
Another variety of coconut chutney is red coconut chutney (with dried red chilies) and hotel-style coconut chutney.
3. Carrot Chutney
This one is unique from the usual dosa chutneys. This uses carrots, onions, urad dal, and chana dal along with dry red chilies for some heat. Blend to form a smooth paste.
Carrot Chutney Recipe
This is my grandmother’s recipe for chana dal chutney. It can be served with dosa. We often have it with idli.
Chana Dal Chutney
5. Peanut Chutney
Creamy peanut chutney also known as Palli chutney or groundnut chutney is a delicious accompaniment for dosa, hot idlis, vada and so much more.
It’s a fun way to mix up the usual coconut-based chutneys used.
I use tamarind concentrate, but you could also use tamarind paste in it.
15 Minute Peanut Chutney Recipe (Palli Chutney)
This chutney is a mash-up of green chutney/cilantro chutney and coconut coriander chutney. Ripe avocados give it a lush, creamy texture. The addition of coconut with avocado gives an extra kick of flavor. You get a little heat from green chilies.
You can optionally add a tempering of oil, curry leaves, and mustard seeds to this recipe. This easy recipe comes together quickly.
Creamy Avocado Chutney In 10 Minutes
Additional varieties of South Indian chutney recipes I’ll be adding are onion chutney and red coconut chutney to name a few. Favorite and come back for updates!
I hope you try out some of these easy chutney recipes.
Find me on Instagram and YouTube @some_indian_girl
6 Tasty Dosa Chutney Recipes + Green Coconut Chutney
- small pan for tempering
- 2 cups desiccated coconut Can also use 8 oz fresh or frozen coconut, use what you have on hand!
- ¾ cup mint leaves packed
- 1½ cup coriander / cilantro packed
- 1 inch ginger
- 2 green chillies
- 8 curry leaves
- 2 tbsp roasted chana dal
- 3½ tbsp lemon juice
- 1⅛ tsp salt
- 1 cup water
- ½ tsp sugar
- 1 tbsp oil
- 1 tbsp urad dal
- 1 red chilli
- 1 tbsp mustard seeds
- On medium heat, place a pan and chana dal. Mix and roast for a few minutes about 3-4 minutes. Then add desiccated coconut, changing heat to low medium. Continue stirring to roast until you begin to see it browning slightly. Make sure not to leave unattended as this can burn quick. Take off heat once roasted.
- Add green chillies and washed ginger pieces, mint leaves, cilantro, 4 curry leaves to blender and blend.
- Add desiccated coconut and roasted chana dal with water to blender. Blend to form smooth paste. Add water as needed to get the consistency you prefer but do not add a big amount. Add about 1 tablespoon at a time so it doesn't become too watery.
- Move blended mixture to a bowl.
- Make tadka: In a small pot on medium heat, heat the oil. Add mustard seeds. Once they pop, add chana and urad dal. Next, add red chillies then add curry leaves and turn off gas.
- Pour the tadka over the green coconut chutney mixture and mix.