Home > Chutneys and dips > Dosa chutney with coriander leaves

Dosa chutney with coriander leaves

Chutney is a must to be served with the dosa,idli,undi etc in the GSB cuisine.This is one of the recipe where coriander leaves is the main ingredient. We prepare different kinds of chutney with different dosa’s like ginger chutney,red chutney etc.This is a very simple recipe and I adapted this recipe from Santoshi Nayak.

Coconut-1 cup,grated
Huri kadle dali(Roasted bengal gram dal)-1/2 tsp
Green chilly-1-2
Coriander leaves-3 sprigs
Salt-to taste
To temper:
Coconut oil-1 tsp
Mustard seeds-1/2 tsp
Curry leaves-7-8 leaves
Asafoetida-a pinch


  1. Grind coconut,green chilly,roasted bengal gram dal and tamarind to a fine paste.
  2. When the masala turns smooth add coriander leaves and run the blender for half a second,the coriander leaves should be coarse in the chutney.
  3. Transfer the chutney in a bowl,add salt to taste,masala water and adjust the chutney to a medium thin consistency.
  4. Heat oil in a seasoning pan,splutter mustard seeds and add curry leaves and fry for a second.
  5. Off the flame,add asafoetida in the seasoning and season it to the chutney.
  6. Serve it with dosa,idli or undi.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

One comment

  1. My favorite chutney dear 🙂 looks superb

Leave a Reply

Your email address will not be published. Required fields are marked *


Answer This Captcha * Time limit is exhausted. Please reload CAPTCHA.