Dosa with roasted tomato chutney
Prepare crispy dosas with a fermented rice and lentil batter, served with roasted tomato chutney.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Rice (use parboiled rice) | 2 | Cup |
| Urad Dal (split black gram) | 0.5 | Cup |
| Fenugreek Seeds (optional, for fermentation) | 0.5 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Water (for batter consistency) | 2 | Cup |
| Oil (for cooking dosas) | 5 | Tbsp |
| Tomato (medium-sized, ripe) | 5 | Count |
| Onion (medium-sized, chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Red Chili (dried) | 2 | Count |
| Mustard Seeds (for tempering) | 1 | Tsp |
| Curry Leaves (fresh) | 1 | Bunch |
| Coriander Leaves (chopped, for garnish) | 0.5 | Bunch |
| Salt (for chutney, to taste) | 0.5 | Tsp |
| Oil (for chutney) | 2 | Tbsp |
Instructions
- Rinse and soak rice and urad dal with fenugreek seeds in water for 6 hours.
- Drain the soaked rice and dal, then grind them into a smooth batter with water. Let it ferment overnight.
- Add salt to the fermented batter and mix well.
- Heat a non-stick pan, pour a ladle of batter, and spread it thinly to form a dosa. Drizzle oil around the edges.
- Cook until golden brown and crispy, then fold and remove from the pan.
- For chutney, heat oil in a pan, add mustard seeds, curry leaves, and red chilies. Sauté until aromatic.
- Add chopped onions and garlic, sauté until onions are translucent.
- Add chopped tomatoes and salt, cook until tomatoes are soft.
- Blend the mixture into a smooth chutney and garnish with coriander leaves.
- Serve the dosas hot with roasted tomato chutney.
Prep
- Soak rice and urad dal with fenugreek seeds for 6 hours.
- Let the batter ferment overnight.
Kitchen equipment
Non-stick PanBlender