Crispy Dosa and Uttapam with Two Chutneys

Step 1: Prepare the Dosa/Uttapam Batter

In a bowl, combine 2 cups of rice, 1 teaspoon of fenugreek seeds, and 1 cup of white urad dal. Wash them thoroughly with water until the water runs clear. Add fresh water and let them soak for 7-8 hours or overnight.

Step 2: Grind the Batter

After soaking, drain the water. Transfer the soaked rice and dal to a mixer grinder. Add 1 cup of curd. Grind to a smooth, fine paste, adding a little water if necessary to achieve a thick, pourable consistency. Pour the batter into a large bowl, cover it, and let it ferment overnight in a warm place.

Step 3: Prepare Coconut Chutney

In a mixer grinder, combine 1 cup of fresh coconut pieces, 1/4 cup of coriander leaves, 4-5 garlic cloves, 2-3 green chilies, and salt to taste. Add a little water and grind to a smooth paste. Transfer the chutney to a serving bowl.

Step 4: Temper Coconut Chutney

Heat 2 tablespoons of oil in a small tempering pan over medium heat. Add 1/2 teaspoon each of cumin and mustard seeds, and let them splutter. Add 8-10 curry leaves and 2 dried red chilies. Sauté for a few seconds until fragrant. Pour this hot tempering over the coconut chutney and mix gently.

Step 5: Prepare Tomato Chutney Base

Heat 1 tablespoon of oil in a pan over medium heat. Add 1.5 tablespoons of white urad dal and 1.5 tablespoons of chana dal. Sauté until the dals turn golden brown. Add 8-10 curry leaves, 4-5 garlic cloves, and 3-4 dried red chilies. Sauté for a minute. Add 2 medium chopped tomatoes, 1 teaspoon of salt, and 1 teaspoon of sugar. Cook until the tomatoes soften and become mushy.

Step 6: Grind Tomato Chutney

Let the sautéed tomato mixture cool down completely. Transfer it to a mixer grinder. Add a little water and grind to a smooth paste. Then, add 3-4 tablespoons of roasted chana dal (dalia) and grind again until well combined. Transfer the chutney to a serving bowl.

Step 7: Temper Tomato Chutney

Heat 2 tablespoons of oil in a small tempering pan over medium heat. Add 1/2 teaspoon each of cumin and mustard seeds, and let them splutter. Add 8-10 curry leaves and 2 dried red chilies. Sauté for a few seconds until fragrant. Pour this hot tempering over the tomato chutney and mix gently.

Step 8: Prepare Green Dosa Batter

Take half of the fermented dosa batter in a separate bowl. Add salt to taste and 1 cup of spinach puree. Mix well until the spinach puree is fully incorporated and the batter has a uniform green color.

Step 9: Cook Green Dosa

Heat a dosa pan or non-stick tawa over medium heat. Once hot, pour a ladleful of the green dosa batter onto the center of the pan. Using the back of the ladle, spread the batter in a circular motion from the center outwards to form a thin, even dosa. Drizzle a little oil around the edges. Cook for 2-3 minutes until the edges turn golden brown and crispy. Gently fold the dosa and remove it from the pan.

Step 10: Prepare Vegetable Uttapam Batter

Take the remaining half of the fermented dosa batter in a bowl. Add 1/2 cup of finely chopped onion, 1-2 finely chopped green chilies, 1/2 cup of finely chopped tomato, and 2 tablespoons of finely chopped coriander. Add salt to taste and mix all the ingredients well. Adjust consistency with a little water if needed; the uttapam batter should be thicker than dosa batter.

Step 11: Cook Vegetable Uttapam

Heat a tawa over medium heat. Drizzle 1 teaspoon of oil on the tawa. Pour a ladleful of the vegetable uttapam batter onto the center of the pan. Gently spread it slightly to form a thick pancake. Sprinkle 1 teaspoon of black sesame seeds on top. Drizzle a little oil around the edges. Cook for 2-3 minutes until the bottom is golden brown. Flip the uttapam and cook on the other side for 1-2 minutes until golden brown and cooked through. Remove from the pan.

Step 12: Serve

Serve the crispy green dosas and savory vegetable uttapams hot with both the fresh coconut chutney and the tangy tomato chutney.

• Making the batter in one go allows for two different breakfast items.

• Adding curd to the batter enhances the flavor of the dosas.

• Spreading the dosa batter thinly on a medium-hot pan ensures crispy dosas.

• You can add other finely chopped vegetables like carrots, bell peppers, or corn to the uttapam batter.

• Adjust the spice level in the chutneys by increasing or decreasing the number of chilies.