Gundu dosa and coriander chutney

  • Side
  • 4
  • 1 hour 30 minutes plus at least 10 hours for soaking and fermenting the dosa batter
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Gundu dosa are a labour of love and undeniably take practice to perfect. Unlike the more famous thin and crispy dosda, gundu dosa are small and round and made in a specialised gundu dosa pan. They are delicious dipped in coriander chutney, as shown here by Cynthia Shanmugalingam, or any fresh chutney that takes your fancy.

First published in 2023




Gundu dosa

  • 70g of urad dal
  • 2 tbsp of chana dal
  • 1 1/2 tbsp of fenugreek seeds
  • 250g of basmati rice
  • 1/2 tsp salt, or to taste
  • 2 tbsp of groundnut oil, or rapeseed oil

Dosa temper

Coriander chutney


  • Paniyaram or appam pan



To make the dosa batter, pour the urad dal, chana dal and fenugreek seeds into a large bowl. Rinse loosely under the tap, then drain well. Into another bowl, pour the rice. Rinse the rice in the same way as the dal mixture. Pour enough cold water into both bowls to cover the dal and rice by about 4 cm. Leave to soak uncovered for 4–5 hours


Keeping the liquid, drain the water from the dal completely. Spoon the drained dal into a food processor. Add a few tablespoons of the drained water and the salt. Blitz until the mixture is smooth and frothy, adding more liquid if you need to. Pour the batter into a clean metal or ceramic bowl

  • 1/2 tsp salt, or to taste

Preheat the oven to a low heat around 60°C. Drain the rice, leaving a few tablespoons of liquid. Blitz the drained rice until it is smooth, adding a little more drained dal liquid if you need it. Pour the rice batter into the dal batter and mix well with a wooden spoon. Put in the oven and leave for at least 6 hours, or overnight


Now to make the temper, cover the bottom of a frying pan in a neutral oil, wait till you can see the oil lightly shaking in the pan, be careful it could splutter slightly. Test the heat by dropping in a few mustard seeds, they should immediately start to crackle. If you are happy the oil is hot enough, drop in the rest of the seeds and curry leaves. Cook until the curry leaves reach a vibrant bright green and the mustard seeds have released their aroma. Take off the heat and leave to fully cool


Once the temper is chilled, crush the curry leaves in the pan to break them down and then add to the dosa mix. Patience is key here, adding to the mix while still hot will cook parts of the batter. Add the finely diced bombay onion. Give the batter a good mix, and decant into a squeezy bottle. The batter is now ready, and you can keep it in the fridge, covered, for up to 5 days until you’re ready to make your dosas


Take your dosa pan, adding a healthy drop of oil at the bottom. Turn the heat right up and rotate the oil around the pan ensuring it goes right up the sides to season. Drop in the dosa batter, you want to leave a small maybe 3mm gap to the top of the moulds, the batter will rise once it hits the heat. Once you can see the batter coming away from the edges of the pan, take a skewer and run it around the edge of the pan. Once the dosa feels loose, you should be able to flip the dosa over. Cook for another 3–4 minutes on this side until the dosas rotate freely in the pan and are a light golden colour

  • 2 tbsp of groundnut oil, or rapeseed oil

For your chutney, combine all ingredients in the food processor and blitz till smooth, you may need to add a tablespoon or so of water to loosen the mix in the processor. Season to taste with salt, and if needed a drop more lime juice


Serve the dosas straight from the pan with a chilled bowl of  chutney

Cynthia Shanmugalingam spent years connecting people with work in food before she embarked on her own culinary career. Today, she brings village Sri Lankan cooking to London at her debut restaurant Rambutan in Borough Market.

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