Breakfast

Saffron-Coconut Dosa with Spiced Potato–Fennel Filling & Coconut–Curry Leaf Chutney

Name: Saffron-Coconut Dosa with Spiced Potato–Fennel Filling & Coconut–Curry Leaf Chutney
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 cup white rice (soaked 4 hours); ¼ cup split white lentils—urad dal (soaked 4 hours); ½ tsp saffron threads; 3 tbsp coconut milk; ½ tsp fenugreek seeds; ½ tsp salt; 4 medium potatoes, diced; 1 onion, sliced; 2 dried red chilies; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; ½ tsp turmeric; 3 curry leaves (fresh); ½ cup grated coconut (fresh or unsweetened); ¼ cup ginger, grated; 2 tbsp ghee; Salt & water as needed

A show-stopping South Indian dosa with a delicate, almost translucent rice-and-lentil crepe, crisp edges, and a fragrant potato curry infused with mustard seeds, fenugreek, and roasted fennel. Served alongside a vibrant coconut chutney spiked with curry leaves and dried chilies, plus a smooth sambar sauce for dipping.

1110calper serving 25gprotein 177gcarbs 36gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this