South Indian Dosa with Coconut Chutney
Thin, crispy, lacy crepes made from a fermented rice and lentil batter. Dosas are a staple of South Indian breakfast, served with a fresh coconut chutney and sambar.
Ingredients
- Batter: 1 cup urad dal (split black lentils), 3 cups rice (or 2 cups rice + 1 cup flattened rice), 1/2 tsp fenugreek seeds, salt, water
- Coconut chutney: 1 cup fresh or frozen grated coconut, 2 green chilies, 1-inch piece ginger, 1 tablespoon roasted chana dal, 1 tablespoon lemon juice, salt, water
- Tempering for chutney: 1 tsp oil, 1/2 tsp mustard seeds, 1 dried red chili, 8 curry leaves
- Ghee or oil for cooking dosas
Instructions
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1
Soak urad dal with fenugreek seeds in water for 4-6 hours. Separately soak rice in water for 4-6 hours. Grind the dal first to a smooth, fluffy batter, then grind the rice to a slightly grainy paste. Combine, add salt, mix well. Cover and ferment in a warm place for 8-12 hours (the batter should double in volume and smell slightly sour).
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2
Coconut chutney: Blend coconut, chilies, ginger, chana dal, lemon juice, salt, and a splash of water until smooth. Heat oil in a small pan, add mustard seeds (let them pop), dried chili, and curry leaves. Pour over the chutney and mix.
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3
Heat a large non-stick pan or cast-iron tawa over medium-high heat. Pour a ladleful of batter in the center, then quickly spread it outward in a circular motion using the back of the ladle to create a thin crepe.
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4
Drizzle ghee or oil around the edges. Cook until the bottom is golden and crispy and the edges lift from the pan, about 2-3 minutes. Fold in half or roll up. Do not flip.
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5
Serve immediately with coconut chutney and sambar (lentil soup).
