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Classic Indian Dosa with Coconut Chutney and Sambar

Name: Classic Indian Dosa with Coconut Chutney and Sambar
Prep time: 480 min
Cook time: 1440 min
Total time: 1920 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Parboiled rice, 1 cup; Urad dal (split black gram), ½ cup; Fenugreek seeds, ¼ teaspoon; Salt, To taste; Water, As needed; Grated fresh coconut, 1 cup; Roasted chana dal, 2 tablespoons; Green chili, 1; Ginger, ½ inch piece; Salt, To taste; Water, As needed; Oil, 1 teaspoon; Mustard seeds, 1 teaspoon; Curry leaves, A few; 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, 2; Curry leaves, A few; Tamarind pulp, To taste; Oil, 1 tablespoon; Mustard seeds, 1 teaspoon; Asafoetida, A pinch; Curry leaves, A few

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.

4.6(294 reviews)

·By Ethan Brooks·June 22, 2025

Classic Indian Dosa with Coconut Chutney and Sambar — Main Course served and photographed from above

Prep

8 h

Cook

24 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Dosa Batter

For the Coconut Chutney

For the Sambar

For the Tadka (Tempering of Sambar)

Nutrition

Per serving

Calories: 407 kcal
Protein: 11.9 g
Carbs: 55.5 g
Fat: 15.8 g
Fiber: 8.2 g

Whole recipe

Total

Calories: 2035 kcal
Protein: 59.4 g
Carbs: 277.6 g
Fat: 78.9 g
Fiber: 40.8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Parboiled rice 1 cup	685	13	150	1	5
Urad dal (split black gram) ½ cup	170	12	30	1	6
Fenugreek seeds ¼ teaspoon	1	0.1	0.2	0	0
Salt To taste	0	0	0	0	0
Water As needed	0	0	0	0	0
Grated fresh coconut 1 cup	280	3	12	27	7
Roasted chana dal 2 tablespoons	74	4	12	1	2
Green chili 1	2	0.1	0.4	0	0.1
Ginger ½ inch piece	1	0	0.2	0	0.1
Salt To taste	0	0	0	0	0
Water As needed	0	0	0	0	0
Oil 1 teaspoon	40	0	0	4.5	0
Mustard seeds 1 teaspoon	5	0.3	0.3	0.4	0.2
Curry leaves A few	1	0.1	0.2	0	0
Toor dal (pigeon peas) 1 cup	339	22	60	2	15
Onion, diced 1 small	28	1	6	0	1
Tomato, chopped 1 small	22	1	5	0	1.5
Turmeric powder ½ teaspoon	3	0.1	0.5	0.1	0.3
Salt To taste	0	0	0	0	0
Sambar powder 2 tablespoons	40	2	8	1	2
Oil 2 tablespoons	240	0	0	27	0
Mustard seeds 1 teaspoon	5	0.3	0.3	0.4	0.2
Dried red chilies 2	6	0.2	1.4	0	0.2
Curry leaves A few	1	0.1	0.2	0	0
Tamarind pulp To taste	5	0	1.5	0	0.1
Oil 1 tablespoon	120	0	0	13.5	0
Mustard seeds 1 teaspoon	5	0.3	0.3	0.4	0.2
Asafoetida A pinch	1	0	0.1	0	0
Curry leaves A few	1	0.1	0.2	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Dosa Batter

1
Rinse & Soak
Rinse the rice, urad dal, and fenugreek seeds thoroughly and soak them in water for at least 6 hours or overnight.
2
Grind Batter
Drain the soaked ingredients and grind into a smooth batter, adding water as needed.
3
Ferment
Add salt to the batter and leave it to ferment in a warm place for 12–14 hours.
Tip: Fermentation time may vary based on room temperature. Adjust the time accordingly.

Preparing the Coconut Chutney

1
Blend Base
Blend coconut, roasted chana dal, green chili, ginger, and salt with water to a smooth paste.
2
Tempering
Heat oil, add mustard seeds and curry leaves, and pour this tempering over the chutney.

How to Make Classic Indian Dosa with Coconut Chutney and Sambar

Total time: 32 h · Yields 4 servings

1
Making Dosa
Heat a non-stick pan, pour a ladleful of batter and spread evenly. Drizzle oil around the edges and cook till crisp.
2
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.
3
Final Touch for Chutney
Add a final temper of mustard seeds and curry leaves over the chutney before serving.