🥞 Dosa with Dipping Sauces

✨ Ingredients for Dosa Batter:

• 1 cup rice (regular or idli rice)
• 1/3 cup urad dal (split black gram)
• 2 tbsp poha (flattened rice – optional, for crispiness)
• 1/4 tsp fenugreek seeds (methi dana)
• Salt to taste
• Water (as needed)
• Oil or ghee for cooking

🔥 Dosa Batter Preparation:

1. Soak:
   • Rinse rice, urad dal, poha, and fenugreek seeds separately.
   • Soak rice and poha together; urad dal and methi separately for at least 4–6 hours.
2. Grind:
   • Grind urad dal and methi with water until smooth and fluffy.
   • Grind rice and poha to a slightly coarse consistency.
   • Mix both pastes, add salt, and ferment overnight (8–12 hours) in a warm place.
3. Consistency:
   • After fermentation, batter should be airy and slightly thick but pourable. Add a little water if needed.

🍳 How to Make Dosa:

1. Heat Tawa/Pan:
   • Heat a non-stick or cast-iron pan. Sprinkle water and wipe with cloth to control temperature.
2. Pour & Spread:
   • Pour a ladleful of batter in the center, spread in circular motion to make a thin dosa.
3. Drizzle Oil:
   • Drizzle oil or ghee around the edges.
4. Cook & Crisp:
   • Cook until bottom is golden and crisp. Flip if needed (optional for thin dosas).
5. Serve Hot:
   • Serve immediately on a banana leaf with sambar and chutneys.

🥣 Quick Coconut Chutney (Dipping Sauce):

Ingredients:

• 1/2 cup grated coconut (fresh or frozen)
• 2 tbsp roasted chana dal
• 1 green chili
• 1 small garlic clove (optional)
• Salt to taste
• Water as needed

Tempering:

• 1 tsp oil
• 1/2 tsp mustard seeds
• Few curry leaves

Method:

1. Blend all ingredients with water to make smooth chutney.
2. Heat oil, splutter mustard seeds, add curry leaves. Pour over chutney.

🍛 Simple Sambar Recipe (Dipping Sauce):

Ingredients:

• 1/2 cup toor dal (pigeon peas)
• 1 tomato, chopped
• 1/2 onion, sliced
• 1–2 tbsp sambar powder
• Tamarind pulp (1 tsp)
• Salt to taste
• Water as needed

Tempering:

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin
• A pinch of hing (asafoetida)
• Curry leaves
• 1–2 dried red chilies

Method:

1. Pressure cook dal until soft. Mash and set aside.
2. In a pot, add onion, tomato, sambar powder, tamarind, salt, and water. Cook till soft.
3. Add dal and boil.
4. Prepare tempering, pour over sambar, and simmer.

🍽️ Serving Suggestion:

Place hot crispy dosas on a banana leaf, serve with coconut chutney and piping hot sambar for a traditional South Indian experience!

Try this today also:

Jalebi  , Palak Paneer