Classic Indian Dosa with Coconut Chutney and Sambar
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
For the Coconut Chutney
For the Sambar
For the Tadka (Tempering of Sambar)
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.
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
Classic Indian Dosa with Coconut Chutney and Sambar
Classic Indian Dosa with Coconut Chutney and Sambar
Plating & Serving
Serve dosa hot off the pan, folded over, with coconut chutney and a bowl of steaming sambar on the side.