Coconut Chutney for Dosa / Idli

coconut chutney for dosa idli

Coconut Chutney for Dosa / Idli

 Chutney for Dosa / Idli


Crispy, Tasty Dosas and Soft, Spongy Idlis require the essential accompaniments, Sambar and Coconut Chutney to make for a perfect Breakfast. Here is my recipe for a very simple but perfect Chutney


 Chutney for Dosa / Idli

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Recipe Name: Coconut Chutney for Dosa / Idli
Recipe Type: Chutney / Breakfast
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 
Cook time:
Total time: 
Yield: (1 medium bowl)


  • 250 gms fresh grated coconut
  • 1 ½ Tbsp freshly chopped ginger
  • ¹⁄8 tsp shallot (very little)
  • 4 Tbsp thick yoghurt (not too sour)
  • ½ tsp tamarind pulp
  • 2-3 curry leaves
  • 2 long, mild red chillies – chopped (about 5½ Tbsp)
  • ½ tsp salt

For Tempering:

  • ¼ tsp mustard seeds
  • 1 Tbsp curry leaves
  • 2 dried chillies, chopped (remove seeds to reduce heat)
  • 1 ½ Tbsp oil


coconut chutney for dosa idli recipe coconut chutney for dosa idli 2

  • Add all ingredients to a blender with ½ cup water.
  • Blend till you get a smooth ‘chutney texture’ , adding up to ¼ cup more water to allow for easy grinding (only if needed). (Don’t add too much water or the chutney will be too lose).
  • Add to serving bowl.
  • Tempering: Heat oil in small pan. Crucial mustard seeds, Add curry leaves and dried chili pieces. Allow to turn crisp and not darken.
  • Pour over chutney.
  • Serve with Dosa or Idlis.

Coconut Chutney for Dosa / Idli

  • Keep unused chutney in the fridge, covered for a day more.
  • You can add more mild red chili to the ground coconut if desired.
  • Ginger is the key flavoring to the coconut, must not be omitted.

Key Ingredients: Coconut, Ginger, Yoghurt, Tamarind, Shallot, Red Chilli, Dried Chilli, Curry Leaves, Mustard Seeds, Oil, Salt.

Leave a comment if you tried – Coconut Chutney for Dosa / Idli.

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About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

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