Rice Dosai with Coconut Chutney

Photography by Jason Little | Food Styling by Johanna Brannan Lowe
Inspired by rava dosai, a popular South Indian dish, this recipe for rice dosai pairs crispy gluten-free crepes with a fresh and spicy coconut and yogurt chutney. Serve as a snack or appetizer. This recipe is part of the 2018 Food & Nutrition cultural competency series, My Global Table.

SERVING SIZE: 1 dosai (35 grams) and 2 tablespoons chutney (30 grams)
PREP TIME: 20 minutes
COOKING TIME: 30 minutes


Coconut Chutney

  • ½ cup shredded, dried, unsweetened coconut
  • ½ cup fresh cilantro
  • 2½ teaspoons sliced serrano chili
  • 1 teaspoon sliced garlic
  • 1 teaspoon diced fresh ginger
  • 1 teaspoon lime zest
  • ¼ cup plus 2 tablespoons (90 milliliters) water
  • ½ cup 2% plain Greek yogurt
  • 1 teaspoon (5 milliliters) vegetable oil
  • ¼ teaspoon yellow mustard seeds
  • ¼ teaspoon salt, or to taste

Rice Dosai

  • ½ cup white rice flour
  • ½ cup brown rice flour
  • ¼ teaspoon salt
  • 1½ cups (355 milliliters) water
  • 1 tablespoon plus 1 teaspoon (20 milliliters) vegetable oil, divided
  • ¼ teaspoon yellow mustard seeds
  • ½ teaspoon cumin seeds


  1. To a blender, add coconut, cilantro, serrano chili, garlic, ginger, lime zest and water. Blend on high speed until all ingredients are very finely chopped, pausing as needed to scrape the sides with a spatula.
  2. Scrape mixture into a medium serving bowl. Add yogurt, stir well and set aside.
  3. Heat a 12-inch cast iron pan over medium heat and add oil and mustard seeds. Stir continuously until mustard seeds start to pop, then turn off heat and pour contents of the pan into the yogurt mixture.
  4. Add salt, stir well and set aside until ready to serve.
  5. In a medium mixing bowl, combine white and brown rice flours and salt. Add water and stir well.
  6. Heat the same cast iron pan over medium heat and add 1 teaspoon oil, mustard seeds and cumin seeds. Stir continuously until mustard seeds start to pop, then turn off heat and carefully pour contents of the pan into the flour mixture.
  7. Heat the pan over high heat and add ½ teaspoon oil.
  8. Stir batter well, then use a 4-ounce disher to pour batter into the pan using a circular motion to spread out the batter. Cook for about 2 minutes, then carefully lift sides of the dosai with a spatula, flip it over and cook an additional 2 minutes.
  9. Remove and set on a paper towel.
  10. Add ½ teaspoon oil to pan and spread well before cooking each dosai, for a total of 6 dosais.
  11. Serve with a side of chutney.

Cooking note: Chutney may be made ahead of time and stored in the refrigerator for up to 4 days.

Nutrition per serving: 167 calories, 6g total fat, 2g saturated fat, 2mg cholesterol, 280mg sodium, 25g carbohydrate, 1g fiber, 3g sugar, 4g protein, N/A potassium, N/A phosphorus

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EA Stewart
EA Stewart, MBA, RD, is a registered dietitian and nutritionist specializing in wellness nutrition, weight management, celiac disease and gluten-free, FODMAPs diet therapy, and LEAP food sensitivity testing. Read her blog, The Spicy RD, and follow her on Twitter.