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dosa

🥞 Dosa with Dipping Sauces – Ingredients & Cooking Method

Print Recipe
Crispy South Indian dosa served on a banana leaf with coconut chutney and sambar made from fermented rice batter for a delicious, traditional breakfast delight.
Course Breakfast, Main Course
Cuisine south indian
Keyword coconut chutney, crispy recipe, dosa recipe, fermented batter, gluten free breakfast, homemade dosa, idli rice, sambar recipe, south indian breakfast, tomato chutney, urad dal
Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Servings 8 people
Calories 180

Equipment

  • Wet grinder or blender
  • Non-stick pan or iron griddle
  • Ladle for spreading
  •  Large mixing bowls
  • Spatula
  •  Pressure cooker (for sambar)

Ingredients

DOSA BATTER

For the Batter:

  • 2 cups parboiled rice idli rice
  • ½ cup urad dal
  • ¼ teaspoon fenugreek seeds
  • Water for soaking & grinding
  • Salt to taste
  • Oil or ghee for cooking

COCONUT CHUTNEY

Main Ingredients:

  • 1 cup fresh coconut grated
  • 2 green chilies
  • 1- inch piece ginger
  • ¼ cup roasted chana dal
  • Salt to taste
  • Water as needed

For Tempering:

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • Few curry leaves
  • 1 dried red chili

TOMATO CHUTNEY

Ingredients:

  • 4 medium tomatoes chopped
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 2 dried red chilies
  • 4-5 garlic cloves
  • ¼ teaspoon asafoetida
  • Salt to taste
  • 1 teaspoon jaggery optional

SAMBAR

Main Ingredients:

  • ½ cup toor dal
  • 2 cups mixed vegetables
  • 1 tomato chopped
  • 1 onion chopped
  • 2 tablespoons sambar powder
  • ¼ teaspoon turmeric
  • Tamarind paste lemon-sized
  • Salt to taste

For Tempering:

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • Few curry leaves
  • 2 dried red chilies
  • Pinch of asafoetida

Instructions

  • Prepare Batter: Soak rice and urad dal (with fenugreek) separately for 5-6 hours. Grind dal until fluffy (8-10 mins), then rice to a slightly coarse texture. Mix both, add salt, and ferment for 8-12 hours until doubled with bubbles.
  • Cook Dosa: Heat griddle on medium-high until water sizzles. Pour ladle of batter in center, spread in circles quickly. Drizzle oil around edges. Cook 2 mins until golden. Flip and cook 1 min. Serve hot with all three sauces.
  • Make Coconut Chutney: Blend coconut, green chilies, ginger, and roasted chana dal with water. Transfer to bowl. Temper with mustard seeds, urad dal, curry leaves, and red chili in hot oil. Pour over chutney.
  • Make Tomato Chutney: Fry mustard seeds, urad dal, red chilies, and garlic in oil. Add chopped tomatoes, salt, and asafoetida. Cook until mushy (8-10 mins). Cool and blend to coarse paste. Add jaggery if desired.
  • Make Sambar: Pressure cook toor dal with turmeric. Boil vegetables with tomato and onion. Mix dal with vegetables, add sambar powder, tamarind, and water. Simmer 10 mins. Temper with mustard, curry leaves, chilies, and asafoetida.

Pro Tips for Perfect Dosa

  • Batter consistency should flow like pancake batter - not too thick or watery
  • Use parboiled rice (idli rice) for best fermentation and texture
  • Fermentation time varies: 8 hours in warm weather, 12+ in cold weather
  • First dosa is usually a tester - griddle gets better with each one
  • Spread batter quickly in circular motion from center outward
  • Don't flip too early - wait for edges to lift up naturally