Classic Indian Dosa with Coconut Chutney and Sambar
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.
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.
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