Raw Mango Chutney Dosa Recipe

Soak

Rinse the rice and urad dal separately until water runs clear. Combine rice and fenugreek in one bowl and urad dal in another. Soak rice and fenugreek for 4–6 hours; soak urad dal for 4–6 hours. Soak poha with the rice for the last 20 minutes of soaking.

Grind

Drain soaking water. Grind urad dal with about 150 ml of water until very smooth and fluffy (3–8 minutes in a wet grinder or high-speed blender), scraping sides as needed. Grind rice, poha and fenugreek with about 200–300 ml water to a slightly gritty but smooth batter. Combine both batters in a large bowl, add remaining water gradually to reach a pourable dosa-batter consistency (similar to thick cream).

Ferment

Stir in 1 tsp salt, cover the bowl, and leave in a warm place for 8–12 hours or until the batter has risen and smells slightly tangy. In cool climates, fermentation may take longer or need a warm oven (turned off) or proofing setting.

Prepare for Cooking

Once fermented, gently stir the batter. If too thick, add a few tablespoons of water to adjust consistency. Heat a nonstick or cast-iron griddle (tawa) over medium-high heat; wipe with oil and reduce to medium for cooking dosas.

Prepare Mango

Peel and finely dice the raw green mango so you have about 1.5 cups. If mango is very fibrous, chop small so pieces are tender in the chutney.

Mix Base

In a mixing bowl combine chopped raw mango, finely chopped shallot, green chilies, chopped coriander, tamarind paste, jaggery, and 1 tsp salt. Taste and adjust sweet-sour-salt balance: raw mango should be tangy but balanced with jaggery and tamarind.

Temper (Tadka)

Heat 1 tbsp oil in a small pan over medium heat. When hot, add mustard seeds and let them pop. Add urad dal and fry till golden (10–30 seconds). Add curry leaves and a pinch of asafoetida, fry for a few seconds until fragrant. Pour the hot tempering over the mango-chutney mixture and toss to combine. Let the mixture sit 10 minutes to meld flavors.

Cook Dosas

Heat the griddle until a drop of water sizzles and dances. Pour a ladle (about 1/3–1/2 cup) of batter onto the griddle in a circular motion to form a thin crepe (~7–9 inches). Drizzle a few drops of oil around the edges. Cook on medium heat until edges lift and underside is golden brown (1–2 minutes). For crispier dosas, increase heat briefly and press edges gently with a spatula.

Assemble

Spoon 2–3 tablespoons of the raw mango chutney filling onto the center of the dosa. Optionally smear a little butter or ghee on the dosa before adding filling. Fold the dosa over the filling (half-moon or roll) and transfer to a serving plate. Garnish with chopped coriander if desired.

Repeat

Repeat cooking and filling for the remaining batter and chutney. Reheat chutney briefly in the pan if it cools too much before serving (just 30–60 seconds).

Serve Raw Mango Chutney Dosas hot with extra chutney or coconut chutney and sambar if desired. Leftover chutney keeps in the refrigerator for up to 3 days in an airtight container.