Classic Indian Dosa with Coconut Chutney and Sambar

Name: Classic Indian Dosa with Coconut Chutney and Sambar
Prep time: 24 h
Cook time: 24 h
Total time: 24 h
Yield: 4-6
Cuisine: Main Course
Ingredients: Parboiled rice; Urad dal (split black gram); Fenugreek seeds; Salt; Water; Grated fresh coconut; Roasted chana dal; Green chili; Ginger; Salt; Water; Oil; Mustard seeds; Curry leaves; Toor dal (pigeon peas); Onion, diced; Tomato, chopped; Turmeric powder; Salt; Sambar powder; Oil; Mustard seeds; Dried red chilies; Curry leaves; Tamarind pulp; Oil; Mustard seeds; Asafoetida; Curry leaves

Crispy Fermented Rice Crepe with Savory Accompaniments

Dosa is a traditional South Indian breakfast dish, consisting of a light, crispy rice and lentil crepe, complemented by coconut chutney and a hearty lentil soup known as sambar.

24 h (including fermentation) + 1 h for cooking
4-6
Intermediate

Ingredients

For the Dosa Batter

Parboiled rice

1 cup

Urad dal (split black gram)

½ cup

Fenugreek seeds

¼ teaspoon

Salt

To taste

Water

As needed

For the Coconut Chutney

Grated fresh coconut

1 cup

Roasted chana dal

2 tablespoons

Green chili

Ginger

½ inch piece

Salt

To taste

Water

As needed

Oil

1 teaspoon

Mustard seeds

1 teaspoon

Curry leaves

A few

For the Sambar

Toor dal (pigeon peas)

1 cup

Onion, diced

1 small

Tomato, chopped

1 small

Turmeric powder

½ teaspoon

Salt

To taste

Sambar powder

2 tablespoons

Oil

2 tablespoons

Mustard seeds

1 teaspoon

Dried red chilies

Curry leaves

A few

Tamarind pulp

To taste

For the Tadka (Tempering of Sambar)

Oil

1 tablespoon

Mustard seeds

1 teaspoon

Asafoetida

A pinch

Curry leaves

A few

Preparation

Marinating the Dosa Batter

Rinse & Soak

Rinse the rice, urad dal, and fenugreek seeds thoroughly and soak them in water for at least 6 hours or overnight.

Grind Batter

Drain the soaked ingredients and grind into a smooth batter, adding water as needed.

Ferment

Add salt to the batter and leave it to ferment in a warm place for 12–14 hours.

Fermentation time may vary based on room temperature. Adjust the time accordingly.

Preparing the Coconut Chutney

Blend Base

Blend coconut, roasted chana dal, green chili, ginger, and salt with water to a smooth paste.

Tempering

Heat oil, add mustard seeds and curry leaves, and pour this tempering over the chutney.

Cooking Process

Making Dosa

Heat a non-stick pan, pour a ladleful of batter and spread evenly. Drizzle oil around the edges and cook till crisp.

Use a heavy-bottomed pan to ensure even cooking.

Preparing Sambar

Cook toor dal with turmeric in a pressure cooker until soft. In a pot, combine cooked dal with diced vegetables, sambar powder, and tamarind pulp, then simmer. Temper with mustard seeds, red chilies, and curry leaves.

Final Touch for Chutney

Add a final temper of mustard seeds and curry leaves over the chutney before serving.

Plating & Serving