Meera Sodha's Recipe for Vegan Dosa with Coconut Chutney and Greens

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

100g desiccated coconut

Salt

180g buckwheat flour

6 tbsp oil, plus extra for brushing

12 fresh curry leaves

1 tbsp cumin seeds

1 tbsp black mustard seeds

3 garlic cloves, peeled and minced

2cm ginger, peeled and finely chopped

2 ½ green finger chillies, finely chopped

400g chard, leaves shredded, stalks roughly chopped

200g frozen peas, defrosted

Directions at theguardian.com

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