Dosai with Coconut, Ginger and Green Chilli Chutney

Ingredients

• 1 tsp each cumin and coriander seeds
• ½ tsp fenugreek seeds
• 140 gm urad besan (see note) (1 cup)
• 75 gm rice flour (½ cup)
• For frying: ghee or vegetable oil
• Coconut, ginger and green chilli chutney
• Peeled and finely grated flesh of 1 mature coconut (see below)
• 1 cup each coriander and mint, finely chopped (loosely packed)
• 80 ml olive oil (1/3 cup)
• 1-2 small green chillies, finely chopped
• ½ tsp finely grated ginger
• Juice of 1 lime, or to taste