Dosa with Karam Chutney

📝INGREDIENTS

• 1 cup rice (raw or idli rice)
• ¼ cup urad dal (black gram split)
• ½ tsp fenugreek seeds
• Water – as needed
• Salt – to taste
• Oil or ghee – for making dosas
• For Karam Chutney:
• 2 tbsp dried red chilies
• 1 tbsp coriander seeds
• ½ tsp cumin seeds
• 1 tbsp chana dal (Bengal gram)
• 1 tsp sesame seeds
• 1 tbsp tamarind pulp
• ½ tsp jaggery or sugar (optional)
• Salt – to taste
• 1 tbsp oil

👩‍🍳Recipe

Step 1: Prepare the Dosa Batter

-Soak rice, urad dal, and fenugreek seeds together in enough water for 4-6 hours.

- Drain and grind them into a smooth batter using a little water. The batter should be slightly thick.

Step 2: Fermenting the Batter

-Cover and let the batter ferment for 12-24 hours, depending on the climate.

- It should rise and become slightly bubbly.

Step 3: Make the Karam Chutney

-In a pan, dry roast red chilies, coriander seeds, cumin, chana dal, and sesame seeds until they release their aroma . Let it cool.

Step 4: Grind the Chutney

-Grind the roasted mixture with tamarind pulp, jaggery, and salt into a smooth paste.

- Add a little water to adjust the consistency if needed.

Step 5: Cook the Dosa

-Heat a non-stick tawa (griddle) and grease with oil or ghee.

- Pour a ladle of batter and spread it in a circular motion. Drizzle oil/ghee around the edges.

- Cook on medium heat until the dosa becomes crispy and golden brown on both sides.

Step 6: Serve

Serve the crispy dosas hot with the spicy karam chutney and coconut chutney for an irresistible combo!