Mysore Masala Dosa’s Red Chutney


  • 1/4 cup chana (Bengal gram) dal
  • 2-3 tbsp shredded / desiccated coconut
  • 3-4 pods of garlic
  • 5-6 red chillies (or to taste)
  • salt to taste


  1. Roast chana dal in a little oil on medium flame, until slightly browned and the raw smell is gone
  2. Add red chillies, coconut and garlic and fry for another minute or so
  3. Take it off the stove, add a few tbsps of water, so it cools while softening the dal too
  4. Add salt and grind with a little water. This chutney should be thick

Serves: for 3-4 dosas

Inspiration source:

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