Crispy Dosa with Spicy Peanut Chutney

Step 1: Roast Chutney Ingredients

Heat 1 tablespoon of oil in a pan over medium heat. Add 1 tablespoon of chana dal and roast for about 1 minute until lightly fragrant. Then, add 1/4 cup of peanuts and continue roasting for another 1-2 minutes until they start to brown. Add 2 green chilies, 2 garlic cloves, and 1/4 chopped onion. Sauté for 2-3 minutes until the onions become translucent.

Step 2: Blend the Chutney

Transfer the roasted ingredients to a blender jar. Add 1/4 cup of fresh coriander leaves, 1/2 teaspoon of salt, and 1/4 to 1/2 cup of water. Blend until you achieve a smooth paste. Adjust water quantity to reach desired consistency.

Step 3: Prepare Chutney Tempering

Heat 1 teaspoon of oil in a small tempering pan over medium heat. Add 1/2 teaspoon of mustard seeds and let them splutter. Once spluttering, add 2 whole dried red chilies and fry for a few seconds until they turn aromatic. Pour this hot tempering over the blended chutney and mix well.

Step 4: Prepare Dosa Batter

Take 3-4 cups of dosa batter in a bowl. If your batter is unsalted, add 1/4 teaspoon of salt and mix thoroughly to combine.

Step 5: Cook the Dosa

Heat a non-stick tawa or flat pan over medium-high heat. Once hot, pour one ladleful of dosa batter onto the center of the tawa. Using the back of the ladle, quickly spread the batter in a circular motion from the center outwards to form a thin, even circle. This should take about 5-7 seconds.

Step 6: Add Oil and Spice (Optional)

Drizzle about 1 teaspoon of oil around the edges and over the surface of the dosa. If desired, sprinkle 1/4 teaspoon of spice powder (like chili powder or dosa powder) evenly over the dosa for added flavor.

Step 7: Fold and Serve Dosa

Cook the dosa for 2-3 minutes until the edges turn golden brown and become crispy. The center should also be cooked through. Gently loosen the dosa from the tawa using a spatula and fold it in half or roll it up. Serve the hot, crispy dosa immediately with the prepared spicy peanut chutney.

• Ensure the tawa is hot before spreading the dosa batter for a crispy texture.

• Adjust the quantity of green chilies in the chutney to suit your spice preference.

• Use a non-stick tawa for easier dosa removal and to prevent sticking.

• Add a small piece of ginger to the chutney for an extra flavor kick.

• For a richer chutney, add 1-2 tablespoons of grated coconut before blending.

• Make masala dosa by adding a spiced potato filling inside the cooked dosa.