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Dosa with Sambar and Chutney | a popular South Indian dish

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Dosa, a popular South Indian dish, is a thin and crispy fermented crepe made from rice and black gram lentils (urad dal). It’s usually served with sambar (a flavorful lentil and vegetable stew) and coconut chutney. Let’s break down the recipes for each component:

Dosa Recipe

Ingredients for Dosa Batter:

  • 1 cup rice
  • 1/3 cup urad dal
  • A pinch of Methi
  • A pinch of Salt
  • Oil
  • Water

Required Instructions:

  1. Soak the rice and urad dal separately overnight.
  2. Grind them together into a smooth batter, adding water as needed.
  3. Add a pinch of fenugreek seeds and salt to the batter.
  4. Allow the batter to ferment for 6/7 hours
  5. Heat the flat tawa or DOSA pan.
  6. Pour a ladleful of batter onto the tawa and spread it into a thin circle.
  7. Drizzle oil around the edges and cook until crispy.
  8. Serve hot with sambar and coconut chutney.

Sambar Recipe

Ingredients for Sambar:

  • 1/3 cup toor dal
  • Mixed vegetables (e.g., drumsticks, tomatoes, beans, carrots, pumpkin, okra)
  • Tamarind pulp / Paste
  • Jaggery (optional)
  • Salt, to taste
  • Turmeric powder
  • Red chili powder
  • Coriander leaves, Well chopped
  • Onion, tomato, and green chili
  • Spices: mustard seeds, cumin seeds, fenugreek seeds, dried red chilies
  • Curry leaves
  • Ghee / oil

Instructions:

  1. Cook the toor dal until soft and set aside.
  2. In a separate pan, sauté onions, tomatoes, and other vegetables.
  3. Add tamarind pulp, jaggery, salt, turmeric, and red chili powder.
  4. Mix in the cooked dal and simmer for a few minutes.
  5. Prepare a tempering with mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and curry leaves.
  6. Add the tempering to the sambar.
  7. Garnish with chopped coriander leaves.
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Coconut Chutney

Ingredients for Coconut Chutney:

  • Freshly grated coconut
  • Green chilies
  • Ginger
  • Roasted chana dal
  • Salt
  • Water
  • Tempering: mustard seeds, curry leaves, dried red chilies, and oil

Instructions:

  1. Blend coconut, green chilies, ginger, and roasted chana dal with water to make a smooth chutney.
  2. Prepare a tempering by heating oil and adding mustard seeds, curry leaves, and dried red chilies.
  3. Pour the tempering over the chutney.

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