Dosa with mint chutney
Dosa is a fermented rice and lentil crepe served with mint chutney, made using fresh mint leaves and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Rice (preferably parboiled) | 300 | Grams |
| Urad Dal (split black gram) | 100 | Grams |
| Fenugreek Seeds (optional, for fermentation) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Water (for batter consistency) | 500 | Milliliters |
| Oil (for cooking dosa) | 5 | Tbsp |
| Mint Leaves (fresh, for chutney) | 1 | Bunch |
| Coconut (grated, fresh or frozen) | 100 | Grams |
| Green Chili (adjust to taste) | 2 | Count |
| Ginger (fresh, peeled) | 1 | Inch |
| Cumin Seeds (for chutney) | 1 | Tsp |
| Lemon Juice (freshly squeezed) | 2 | Tbsp |
| Salt (for chutney, adjust to taste) | 0.5 | Tsp |
| Water (for chutney consistency) | 100 | Milliliters |
Instructions
- Rinse rice and urad dal separately. Soak rice with fenugreek seeds and urad dal in water for 4 hours.
- Drain and grind urad dal with some water to a smooth batter. Repeat with rice. Combine both batters, add salt, and let ferment overnight.
- For chutney, blend mint leaves, grated coconut, green chili, ginger, cumin seeds, lemon juice, salt, and water to a smooth paste.
- Heat a non-stick pan, pour a ladle of batter, and spread into a thin circle. Drizzle oil around edges and cook until golden brown.
- Serve hot dosa with mint chutney on the side.
Prep
- Soak rice and urad dal for 4 hours.
- Ferment dosa batter overnight.
Kitchen equipment
BlenderNon-stick Pan