🥞 Dosa with Dipping Sauces – Ingredients & Cooking Method
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Crispy South Indian dosa served on a banana leaf with coconut chutney and sambar made from fermented rice batter for a delicious, traditional breakfast delight.
Ingredients
Instructions
Prepare Batter: Soak rice and urad dal (with fenugreek) separately for 5-6 hours. Grind dal until fluffy (8-10 mins), then rice to a slightly coarse texture. Mix both, add salt, and ferment for 8-12 hours until doubled with bubbles.
Cook Dosa: Heat griddle on medium-high until water sizzles. Pour ladle of batter in center, spread in circles quickly. Drizzle oil around edges. Cook 2 mins until golden. Flip and cook 1 min. Serve hot with all three sauces.
Make Coconut Chutney: Blend coconut, green chilies, ginger, and roasted chana dal with water. Transfer to bowl. Temper with mustard seeds, urad dal, curry leaves, and red chili in hot oil. Pour over chutney.
Make Tomato Chutney: Fry mustard seeds, urad dal, red chilies, and garlic in oil. Add chopped tomatoes, salt, and asafoetida. Cook until mushy (8-10 mins). Cool and blend to coarse paste. Add jaggery if desired.
Make Sambar: Pressure cook toor dal with turmeric. Boil vegetables with tomato and onion. Mix dal with vegetables, add sambar powder, tamarind, and water. Simmer 10 mins. Temper with mustard, curry leaves, chilies, and asafoetida.
Pro Tips for Perfect Dosa
Batter consistency should flow like pancake batter - not too thick or watery
Use parboiled rice (idli rice) for best fermentation and texture
Fermentation time varies: 8 hours in warm weather, 12+ in cold weather
First dosa is usually a tester - griddle gets better with each one
Spread batter quickly in circular motion from center outward
Don't flip too early - wait for edges to lift up naturally
Nutrition
- Calories
- 180 kcal
- Serving Size
- 1 serving
