Dosa is a thin, crispy crepe made from fermented rice and lentil batter, originating from Southern India. It’s a beloved staple, known for its versatility and nutritional benefits. Dosa is often served with a variety of chutneys and sambar, a lentil-based vegetable stew. Coconut chutney, a classic accompaniment, adds a refreshing and creamy complement to the dosa’s savory flavor. This dish is popular for its delightful combination of textures and flavors, making it a favorite breakfast or snack option.
Servings:
Serves 4 people
Appliances/Utensils:
– Blender link
– Large frying pan link
– Mixing bowls link
– Wooden spoon and spatula link
Ingredients:
For Dosa Batter:
– 1 cup rice
– 1/2 cup urad dal (split black gram)
– 1/4 teaspoon fenugreek seeds
– Salt to taste
– Water as needed
For Coconut Chutney:
– 1 cup grated fresh coconut
– 2 tablespoons roasted chana dal (split chickpeas)
– 1 green chili, chopped
– 1-inch piece ginger, peeled and chopped
– Salt to taste
– Water as needed
– 1 tablespoon vegetable oil
– 1/2 teaspoon mustard seeds
– 1/2 teaspoon urad dal
– A few curry leaves
Instructions:
- Prepare the Dosa Batter:
Rinse the rice, urad dal, and fenugreek seeds. Soak them in water for 4-6 hours. Drain and blend in a blender to a smooth batter, adding water as needed. Transfer to a mixing bowl, cover, and let it ferment overnight or until it doubles in size. - Prepare the Coconut Chutney:
In a blender, combine grated coconut, roasted chana dal, green chili, ginger, and salt. Add water to achieve a smooth paste. Transfer to a bowl. - Temper the Chutney:
Heat oil in a small pan. Add mustard seeds, urad dal, and curry leaves. Once the seeds splutter, pour this tempering over the coconut chutney and mix well. - Cook the Dosa:
Heat a large frying pan over medium heat. Once hot, pour a ladleful of dosa batter in the center and spread it in a circular motion using a wooden spoon to form a thin crepe. Drizzle with oil and cook until the edges lift easily and the bottom is golden brown. Fold and set aside. Repeat with remaining batter.
Tips and Suggestions:
- For a healthier version, you can use brown rice instead of white rice for the batter.
- Adjust the spice level of the chutney by adding more or fewer green chilies.
- For a richer flavor, add a tablespoon of yogurt to the chutney.
Serving Suggestions:
Serve hot dosas with coconut chutney on the side. Optionally, you can pair with sambar for a complete meal.
Estimated Time:
– Prep Time: 6 hours (including soaking time)
– Fermentation Time: 8-12 hours
– Cooking Time: 30 minutes
– Total Time: Approximately 15 hours
Enjoy your flavorful and crispy Indian Dosa with the refreshing Coconut Chutney!