Black pepper pork dosa, India | 50 kitchens, one city - 50 recipes, 50 restaurants, 50 nations | 50 kitchens, one city | DW | 24.05.2017
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A culinary world tour through Berlin

Black pepper pork dosa, India

Dosa are paper-thin pancakes with a range of fillings. It's a typical dish you can find at every street corner in southern India. Aparna Aurora, of Berlin's Chutnify, spent months developing the perfect dosa batter.

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Video: Cooking step-by-step


Aparna Aurora: "Home is where my family is."

Aparna Aurora is a true world traveler. Born in Central India, she grew up in both the Indian capital of New Delhi and in the countryside. At the age of 20, she left for London to study fashion design.

Aparna Aurora (Photo: Lena Ganssmann)

Aparna Aurora

After that, she traveled the world, living in Hong Kong, New York, Australia, and Brazil before moving to Berlin with her family in 2013. Unsatisfied with her job in the fashion industry, she hatched a new plan to open up her own restaurant. With the support of her husband, that plan got off the ground quickly and in 2014 she opened Chutnify in Prenzlauer Berg.

Chutnify in Berlin's Prenzlauer Berg district

The restaurant offers authentic South Indian cuisine - and that means no cream or milk in the dishes. It's the perfect formula: Chutnify has been so successful that a second branch has opened in Neukölln. 


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50 Kitchens, One City: India


Black pepper pork dosa

Serves 4


For the dosa:

  • 200 g white rice50 g white urad lentils
  • 10 g fenugreek seeds

For the filling:

  • 400 g pork
  • 1 large onion
  • 1 T tomato paste
  • 2 T chopped garlic
  • 1 T chopped ginger
  • 1 t red chili powder (optional)
  • 1 t turmeric (haldi)
  • Coriander leaves as garnish
  • Sunflower seed oil 

For the garam masala spice mixture:

  • 3 T black mustard seed
  • 2 T Indian cumin seed
  • 2 T black pepper 
  • 1 T cloves


To make the dosa, wash rice, lentils, and fenugreek seed together and allow to soak overnight. The next morning, pour off remaining water, add fresh water, and blend to create a thick paste. Place batter in a warm location for around 12 hours to ferment. When bubbles begin to form on the surface, add a pinch of salt. In a pan with oil, pour batter to form a thin crêpe, and fry on both sides until crisp. 

To prepare the garam masala for the filling, grind mustard seed, cumin seed, pepper, and cloves, and mix together.

Dice onion and sauté in oil. Add garlic, ginger, chili powder, and turmeric, and swirl in pan for 30 seconds.

Slice the pork into 3-cm cubes. Add to pan together with tomato paste and garam masala, and sauté briefly.

Add water and simmer in covered pot for around 45 minutes until the meat is cooked through. Stir occasionally and add more water as required so that a thick sauce develops. Finally, add salt to taste.

Fill dosa and garnish with coriander leaves.

Restaurant Chutnify
Sredzkistr. 43
10435 Berlin

Tel.: +49 30 44010795

Chutnify website

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