Dosa with Sambar & Coconut Chutney

📝 Ingredients

🧂 For Dosa Batter:

• 1 cup Urad Dal (Black gram)
• 3 cups Rice (Parboiled or regular)
• 1/2 tsp Fenugreek Seeds
• Salt – to taste
• Water – as needed

🍲 For Sambar:

• 1/2 cup Toor Dal
• 1 small Onion – chopped
• 1 Tomato – chopped
• 1/2 cup Mixed Vegetables (carrot, drumstick, etc.)
• 1 tsp Tamarind Paste
• 1 tsp Sambar Powder
• 1/4 tsp Turmeric
• Salt – to taste
• Tempering: Mustard seeds, dry red chilies, curry leaves, hing

🥥 For Coconut Chutney:

• 1/2 cup Grated Coconut
• 2 tbsp Roasted Chana Dal
• 1 Green Chili
• Salt – to taste
• Tempering: Mustard seeds, curry leaves, dry red chili, hing

👩‍🍳Recipe

Step 1: Soak and Prepare Batter

-Wash and soak urad dal, rice, and fenugreek seeds in water separately for 4–6 hours.

- Drain and grind urad dal to a fluffy paste. Then grind rice to a slightly coarse texture.

- Mix both batters with salt, combine well, and let it ferment overnight or 8–10 hours until airy and bubbly.

Step 2: Make Dosas

-Heat a non-stick tawa or iron griddle.

- Pour a ladleful of batter and spread into a thin circle.

- Drizzle oil on edges. Cook on medium flame until bottom is golden. Flip if needed. Serve hot.

Step 3: Prepare Sambar

-Pressure cook toor dal with turmeric and water until soft.

- Mash and set aside. In a pan, heat oil and add mustard seeds, red chilies, curry leaves, and hing.

- Add onions, cook till translucent. Add tomatoes and vegetables, cook well.

- Add tamarind paste, sambar powder, salt, and let simmer. Add dal and enough water for desired consistency.

- Boil for 5–10 mins and adjust seasoning.

Step 4: Make Coconut Chutney

-Grind grated coconut, roasted chana dal, green chili, salt, and water into smooth chutney.

- For tempering, heat oil, splutter mustard seeds, add curry leaves, red chili, and hing. Pour over chutney and mix.

Step 5: Serve the Combo

-Serve crispy dosa with hot sambar and fresh coconut chutney on the side.

- classic combo is perfect for breakfast, lunch, or dinner!