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Dosa: Gluten Free Indian Crepe with Coconut Chutney from the Chef at Park Hyatt Goa (Gluten & Dairy FREE)

Ambra Torelli
Course Starter
Cuisine Indian
Servings 2


For the Dosa:

  • 2 cups 370 gr Rice
  • 1 cup 200 gr Urad Daal
  • Salt to taste
  • 2 cups 500 ml Water

For the Coconut Chutney:

  • 500 gr fresh Coconut grated
  • 3 Green Chilies
  • 25 gr Ginger

For tempering:

  • 25 gr Coconut Oil
  • 3 gr Mustard Seeds
  • 5 or 6 Curry Leaves

1 fresh Indian Mango, diced


    • Soak urad daal and rice, preferably overnight. Drain and blend in a mixer together with the fresh water until you get a smooth paste, which you’ll let marinade and ferment outside of the refrigerator for two to four hours.
    • Add salt to taste in the mix.
    • The traditional way of cooking this recipe requires you to have a “tawa”, a circular flat griddle similar to the one used to make crepes to which they add very minimal oil and leave the dosa on it until it has golden brown color. To make this at home, I like to use my cast iron flat crepe pan.
    • Heat up the pan, scoop a ladle of batter over it, spread it out evenly until you have a very thin “pancake” and let it cook until golden.

    For the Coconut Chutney:

    • Blend fresh coconut, chilies and ginger and make a fine paste.
    • Heat up the coconut oil in a pan, add in the remaining ingredients and temper with the blended coconut mix.
    • Serve your gluten free Indian crepe with coconut chutney and fresh mango and enjoy!!