Crispy Dosa with Red Chutney – South Indian Style

Step 1: Prepare Dosa Batter - Soaking

In a large bowl, combine 2 glasses of idli rice, 1 cup of white urad dal, 1/2 cup of chana dal, and 1 tablespoon of fenugreek seeds. Add water, wash thoroughly, drain, and then add fresh water to cover. Let the mixture soak for 4-5 hours.

Step 2: Grind Dosa Batter

Transfer the soaked rice and dal mixture to a mixer grinder. Add some of the soaking water as needed and grind into a smooth, fine paste. Pour this batter into a large pot.

Step 3: Prepare and Add Poha Paste

Soak 1 cup of poha (flattened rice) in water for a few minutes until soft. Transfer the soaked poha to the mixer grinder and grind it into a smooth paste. Add this poha paste to the large pot containing the rice and dal batter.

Step 4: Ferment Dosa Batter

Mix the batter well to combine the rice-dal paste and poha paste. Cover the pot and let the batter ferment in a warm place for 12-14 hours, or until it has risen and become frothy.

Step 5: Season Dosa Batter

After fermentation, open the pot. The batter should have increased in volume and have a slightly sour smell. Add salt to taste and mix the batter gently but thoroughly. The batter is now ready for making dosas.

Step 6: Prepare Chutney Base

Heat 2 tablespoons of oil in a frying pan. Add 1/2 cup of chana dal and sauté until lightly golden. Then add a few sprigs of curry leaves, 4-5 garlic cloves, and 1 inch of chopped ginger. Sauté for a minute.

Step 7: Sauté Chutney Vegetables

Add 2 chopped onions, 4-5 green chilies, a small bunch of coriander leaves, and 4-5 Kashmiri red chilies to the pan. Sauté until the onions turn translucent. Then add 2 chopped tomatoes.

Step 8: Cook Chutney Mixture

Mix all ingredients well, then cover the pan and let it cook for 5-10 minutes on medium heat, or until the tomatoes are soft and mushy.

Step 9: Grind Chutney

Transfer the cooked chutney mixture to a mixer grinder. Grind it into a smooth paste. Pour the prepared chutney into a serving bowl.

Step 10: Prepare Chutney Tempering

In a small tempering pan, heat 1 tablespoon of oil. Add 1 teaspoon of chana dal and 1 teaspoon of mustard seeds. Let them splutter. Then add a pinch of asafoetida (hing) and a few curry leaves. Sauté for a few seconds.

Step 11: Finish Chutney

Pour the hot tempering over the chutney in the serving bowl. Add salt to taste and mix well. The red chutney is now ready.

Step 12: Cook Dosa

Heat a non-stick tawa or cast iron griddle over medium-high heat. Once hot, pour a ladleful of dosa batter onto the center of the tawa. Quickly spread the batter in a circular motion from the center outwards to form a thin, even dosa. Drizzle a little oil around the edges.

Step 13: Serve Dosa

Cook the dosa until the edges turn golden brown and crispy, and the top appears cooked. Gently fold the dosa in half or roll it up using a spatula. Remove from the tawa and serve hot with the prepared red chutney.

• Ensure proper fermentation of the dosa batter for a light and crispy texture. The fermentation time can vary based on ambient temperature.

• Adjust the amount of green chilies and Kashmiri red chilies in the chutney to suit your spice preference.

• For best results, use a well-seasoned cast iron tawa for cooking dosas.

• Add grated carrots or finely chopped onions to the dosa batter for a different flavor and texture.

• Experiment with different types of chutneys like coconut chutney or mint chutney to accompany the dosa.