South Indian Dosa with Chutney and Pickle

Step 1

In a bowl, mix 1 cup semolina, 0.5 cup yogurt, 1 cup water, and 0.5 tsp salt into a smooth batter. Let it rest for 15 minutes; it should be pourable but not watery.

Step 2

In a small blender, combine 0.5 cup coconut, 1 green chili, 1 tbsp lemon juice, and 2 tbsp water. Blend into a thick chutney; add salt to taste and set aside.

Step 3

Heat a non-stick skillet over medium-high. Pour a ladleful of batter (about 1/4 cup) in the center and spread it outward in circles to a thin, even layer.

Step 4

Drizzle 1 tsp oil around the edges and cook until the bottom turns golden and crisp, about 2-3 minutes. The edges should lift easily.

Step 5

Flip and cook the other side for 1 minute until lightly spotted. Repeat with remaining batter, stacking dosas on a plate.

Step 6

Serve each dosa hot with a spoonful of chutney and a side of pickle.