Authentic Sona Masoori Rice Dosa Recipe – With Coconut Chutney

Last Updated on 4 months by Neha Deshmukh

Authentic Sona Masoori Rice Dosa Recipe – With Coconut Chutney

Introduction

Oh, dosas! Just the word conjures up images of crispy, golden goodness, doesn’t it? This recipe is incredibly close to my heart. I remember learning to make dosas with my amma (mom) as a little girl, and the smell of them cooking always filled our home with warmth. It’s a bit of a process, yes, but trust me – the reward is so worth it. This Sona Masoori rice dosa recipe is a classic, and I’m excited to share it with you. Get ready for some seriously delicious dosas!

Why You’ll Love This Recipe

This isn’t just a dosa recipe; it’s the dosa recipe I’ve perfected over the years. It delivers consistently crispy dosas, every single time. Plus, the accompanying coconut chutney is the perfect balance of sweet, spicy, and tangy. It’s a complete South Indian breakfast (or dinner!) experience.

Ingredients

Here’s what you’ll need to make these amazing dosas and chutney:

• 2 cups sona masoori raw rice
• ¼ cup grated coconut
• 4-5 cups water (for batter)
• Salt, to taste
• ½ cup grated coconut (for chutney)
• ¼ cup fried gram dal (pottukadalai)
• 5-6 green chillies
• 2 garlic cloves
• 1 tsp mustard seeds
• ½ tsp urad dal

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Sona Masoori Rice: The Perfect Grain for Crispy Dosas This is my go-to rice for dosas. It’s readily available, affordable, and gives the best texture. You could also use parboiled rice, but Sona Masoori really shines.
• Coconut: Fresh vs. Dried – What to Use Freshly grated coconut is best for both the batter and the chutney, if you can get it. But unsweetened desiccated coconut works beautifully too! Just rehydrate it with a little warm water before using.
• The Importance of Urad Dal in South Indian Cuisine While this recipe focuses on rice dosas, traditionally, dosa batter includes urad dal (black lentils). It adds to the fermentation and gives a softer texture. Feel free to experiment with adding ¼ cup of urad dal to the rice when soaking for a more traditional dosa.
• Green Chillies: Adjust the number of green chillies based on your spice preference. I like to use a mix of green chillies for flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the sona masoori rice thoroughly under cold water. Then, soak it in 4-6 cups of water for 4-6 hours – or even overnight! This is crucial for a smooth batter.
2. Drain the rice completely. Now, add the grated coconut and grind it all together into a coarse paste.
3. Gradually add water, a little at a time, while grinding. You want a smooth batter with a consistency similar to low-fat milk. It shouldn’t be too thick or too runny.
4. Add salt to taste and mix well. Let the batter ferment for at least 8 hours, or ideally overnight. This is where the magic happens!
5. While the batter ferments, let’s make the chutney. Blend the grated coconut, fried gram dal, green chillies, and garlic cloves together into a smooth paste.
6. Heat a little oil in a small pan. Add the mustard seeds and urad dal. Once the mustard seeds start to splutter, pour this tempering over the coconut chutney.
7. Now, for the dosas! Heat a non-stick dosa pan on high flame. Test the heat by sprinkling a few drops of water – they should sizzle and evaporate immediately. Lightly grease the pan.
8. Mix the dosa batter thoroughly. Pour a ladleful of batter onto the hot pan and quickly swirl it around to create a lacy, thin circle.
9. Cook covered for about 30 seconds, then uncover and cook until the edges start to lift and turn golden brown.
10. Gently fold the dosa into a triangle (don’t flip it!). Serve immediately with the coconut chutney.

Expert Tips

A few secrets to dosa success:

• Achieving the Perfect Dosa Batter Consistency The batter should flow easily but not be watery. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.
• Non-Stick Pan Temperature: The Key to Success A hot pan is essential for crispy dosas. Don’t be afraid to turn up the heat!
• The Art of Swirling the Dosa Batter Swirling the batter quickly creates that beautiful, thin texture. Practice makes perfect!
• Troubleshooting: Dosas Sticking to the Pan If your dosas are sticking, the pan isn’t hot enough, or it’s not properly greased.

Variations

Let’s get creative!

• Vegan Dosa: This recipe is naturally vegan!
• Gluten-Free Dosa: Dosas are naturally gluten-free.
• Spice Level Adjustment (Green Chillies in Chutney): My friend, Priya, loves her chutney extra spicy, so she adds an extra chilli or two. Feel free to adjust to your liking.
• Set Dosa vs. Regular Dosa: For a thicker, fluffier “set dosa,” don’t swirl the batter. Just pour it onto the pan and let it cook undisturbed.
• Festival Adaptations (Makar Sankranti/Pongal): During Pongal, we sometimes add a pinch of turmeric to the batter for a beautiful golden colour.

Serving Suggestions

Dosas are fantastic on their own, but they’re even better with accompaniments! Serve with:

• Sambar (a lentil-based vegetable stew)
• Potato masala (a spiced potato filling)
• A side of fresh coriander and lime wedges

Storage Instructions

• Dosa Batter: You can store the dosa batter in the refrigerator for up to 3 days. It may become slightly more sour, but that’s perfectly fine!
• Coconut Chutney: Store leftover chutney in an airtight container in the refrigerator for up to 2 days.

FAQs

Let’s answer some common questions:

• What type of rice is best for making dosas? Sona Masoori rice is my top recommendation, but parboiled rice also works well.
• Can I use a blender instead of a grinder for the dosa batter? While a grinder is ideal for a smoother texture, a high-powered blender can work in a pinch. You might need to add a little more water.
• How do I know if the dosa pan is hot enough? Sprinkle a few drops of water onto the pan. If they sizzle and evaporate immediately, it’s ready!
• What can I do to make my dosas crispier? Ensure the pan is hot enough, use a thin batter, and don’t add too much oil.
• Can I make the dosa batter ahead of time and store it? Absolutely! You can make the batter a day or two in advance and store it in the refrigerator.
• How long does the coconut chutney stay fresh? The chutney will stay fresh in the refrigerator for up to 2 days.