Indian
Dosa with Coconut Chutney and Sambar
$2
20 mins (plus 8 hrs fermentation)Prep
25 minsCook
525 minsTotal
MediumLevel
Nutrition per serving
350Calories
10gProtein
10gFat
55gCarbs
4gSugar
6gFiber
600mgSodium
0mgChol
3gSat Fat
420mgPotassium
80mgCalcium
2.5mgIron
0mcgVitamin B12
15mgVitamin C
Goes well with
Kingfisher Lager
local
Masala Chai
international
vegetarian
gluten-free
Instructions
1
Soak rice and urad dal (with fenugreek seeds) separately in water for 4-6 hours.
2
Grind soaked rice and dal into a smooth batter, adding water as needed; mix together, add salt, and ferment overnight (8-12 hours) until bubbly.
3
For the chutney, grind coconut, green chili, ginger, and roasted gram dal with a little water into a smooth paste; temper with mustard seeds and curry leaves in hot oil and pour over chutney.
4
For the sambar, cook toor dal until soft, mash lightly, then add cooked vegetables, tamarind pulp, sambar powder, turmeric, and asafoetida; simmer until thickened, then temper with mustard seeds and curry leaves.
5
Heat a flat griddle (tawa), pour a ladle of fermented batter, and spread thinly into a circle.
6
Drizzle a little oil or ghee around the edges and cook until crisp and golden underneath.
7
Fold or roll the dosa; serve hot on a banana leaf with coconut chutney, sambar, and raw sliced onions on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cups1 cups raw rice
- 1/4 cup1/4 cup urad dal (split black lentils)
- 1/4 tsp1/4 tsp fenugreek seeds
- 1/2 tsp1/2 tsp salt
- as needed water
- 1 tbsp1 tbsp oil or ghee
- 11 medium onion, thinly sliced
- 1/2 cup1/2 cup fresh grated coconut
- 1-1 pieces green chili
- 11 small piece ginger
- 1 tbsp1 tbsp roasted gram dal (chana dal)
- 1/2 tsp1/2 tsp mustard seeds
- 4-5 leaves curry leaves
- 1/2 cup1/2 cup toor dal (split pigeon peas)
- 1 tbsp1 tbsp tamarind pulp
- 1/2 cup1/2 cup mixed vegetables (drumstick, carrot, tomato)
- 1 tbsp1 tbsp sambar powder
- 1 pinch1 pinch asafoetida (hing)
- 1/4 tsp1/4 tsp turmeric powder
