SOUTH INDIAN FAMOUS DISH DOSA

 

🥞 Dosa with Sambar and Chutneys Recipe

🌾 Ingredients

For Dosa Batter:

• 1 cup rice

• ½ cup urad dal (split black gram)

• 2 tbsp poha (flattened rice)

• Salt to taste

• Water (as needed)

• Oil or ghee (for cooking)

For Sambar:

• ½ cup toor dal (pigeon peas)

• 1 small onion (sliced)

• 1 tomato (chopped)

• 1 small carrot, 1 drumstick (cut pieces)

• 2 tbsp sambar powder

• Tamarind pulp – 1 tbsp

• Salt – to taste

• Mustard seeds – ½ tsp

• Curry leaves – few

• Oil – 1 tbsp

For Coconut Chutney:

• ½ cup grated coconut

• 1 green chili

• 1 tbsp roasted chana dal

• Salt – to taste

• Water – as required

• Tempering: mustard seeds, curry leaves, dry red chili (fried in little oil)

For Tomato Chutney:

• 2 tomatoes (chopped)

• 2 red chilies

• 1 small onion

• Salt – to taste

• Oil – 1 tsp

• Mustard seeds & curry leaves (for tempering)

---

👩‍🍳 Method

1. Prepare Dosa Batter:

1. Wash and soak rice, urad dal, and poha for 5–6 hours.

2. Grind into a smooth batter. Add salt and let it ferment overnight.

3. Heat a dosa tawa, pour a ladle of batter, and spread thinly.

4. Drizzle oil/ghee, cook until golden and crisp.

2. Make Sambar:

1. Cook toor dal until soft; mash well.

2. In a pan, heat oil, add mustard seeds, curry leaves, onion, and tomato.

3. Add vegetables, sambar powder, tamarind, and salt.

4. Add dal and simmer for 10–15 minutes.

3. Make Coconut Chutney:

1. Blend coconut, roasted chana dal, green chili, salt, and water to smooth paste.

2. Add tempered mustard seeds and curry leaves.

4. Make Tomato Chutney:

1. Sauté onion, red chili, and tomato in oil.

2. Blend to a paste, then temper with mustard and curry leaves.

---

🍽️ Serving Suggestion

Serve the hot crispy dosa with sambar, coconut chutney, and tomato chutney on a banana leaf or plate for a perfect South Indian breakfast.

---