Dosa with coconut chutney

Method

1. Ahead (Saturday morning; skip the batter steps if this week's batter is already in the fridge): rinse 280 g idli rice in a sieve 3 times, until the water runs almost clear. Soak it in a bowl with plenty of water. In a second bowl, rinse 70 g urad dal with ½ tsp fenugreek seeds and soak them too. Leave both on the bench for 5–6 hours.
2. Ahead: drain the urad dal and fenugreek. Grind them in the large mixer jar with 140 ml (about ½ cup) cold water, in 30-second bursts, for 3–4 minutes in total. Stop when it is smooth, pale and fluffy, like whipped cream. Scrape it into a large mixing bowl.
3. Ahead: drain the rice and grind it in the same jar with 240 ml (about 1 cup) cold water, in 30-second bursts, for 4–5 minutes. Stop when a drop rubbed between your fingers feels like fine semolina. Pour it into the dal, add most of the 1¾ tsp salt (keep a pinch for the chutney) and mix with a clean hand for 1 minute. It should be thick but pourable, like pancake batter. Add a splash more water only if it is stiff.
4. Ahead (overnight): check the bowl is no more than half full, as the batter rises. Cover loosely and leave it in a warm spot for 8–12 hours. In an Australian winter, put it in the oven with only the light on (oven off). It is ready when it has risen, looks bubbly and smells pleasantly sour.
5. Ahead: stir the risen batter gently, spoon it into jars and put them straight in the fridge. It keeps 5 days. From now on, keep the batter in the fridge between uses.
6. The night before (or morning): peel 25 g (~2) shallot and roughly chop 8 g ginger. Blend 100 g thawed coconut, the shallot, ginger, the pinch of salt and 120 ml (about ½ cup) water in the small mixer jar for 30–40 seconds, into a thick, slightly coarse paste. Take out a toddler portion, then add 1 green chilli and pulse 10 seconds.
7. Heat 2½ tsp coconut oil in the small pan on medium heat for 1 minute. Add ½ tsp mustard seeds and wait until they pop, about 30 seconds. Add ¾ sprig curry leaves, stir 10 seconds until they crackle, and pour over the chutney.
8. Take the batter out of the fridge 10–15 minutes before cooking and stir gently. If it is thicker than pancake batter, stir in 40 ml water.
9. Heat the tawa on medium-high heat for 2–3 minutes, until a few drops of water sizzle and vanish in 2–3 seconds. Wipe it with a few drops of the 1 tbsp oil on a paper towel.
10. Pour one ladle of batter in the centre and spread it in a spiral from the middle outwards with the back of the ladle, until thin. Drizzle a few drops of oil around the edge.
11. Cook on medium-high heat for 1½–2 minutes, until the underside is golden and the edges lift. Flip for 20 seconds if you like it soft, or fold it straight off. Serve hot with the chutney.

Tips

• Chutney keeps 2 days in a jar in the fridge. Grind it the night before to save the morning.

Make it easier

• Weekend: Soak and grind idli/dosa batter (Saturday). Soak rice and dal separately for 5–6 h, grind, mix with salt, ferment overnight.
• The night before: Grind the coconut chutney tonight and keep it in the fridge.

Keeping and freezing

• Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
• Freezer: does not freeze well; eat within the fridge time.

Good to know

• Asthma: buy frozen grated coconut without sulphites (220–228).
• Toddlers: take their portion out before adding chilli or pepper.