/ Home

Dosa with Sambar and Coconut Chutney ([South Indian])

A classic South Indian dish consisting of fermented rice and lentil crepes served with a spicy sambar lentil soup and a tangy coconut chutney.

---

Ingredients

Grains

• 2 cups Rice
• 1 cup Lentils (Split Red or Yellow)

Spices

• 2 tsp Asafoetida Powder
• 1 tsp Fenugreek Seeds
• 1/2 tsp Cumin Seeds
• 1/2 tsp Coriander Seeds
• 1/4 tsp Turmeric Powder
• 1/4 tsp Red Chili Powder

Fermentation

• 1 cup Water
• 1 tbsp Rice Flour

Filling (Sambar)

• 2 cups Split Red Lentils
• 1 cup Split Yellow Split Peas
• 1 onion, chopped
• 3 cloves Garlic, minced
• 1/4 cup Grated Fresh Coconut
• 1 tsp Asafoetida Powder
• 1 tsp Cumin Seeds
• Salt, to taste

Sauce (Coconut Chutney)

• 1 cup Fresh Coconut Grate
• 1 small onion, chopped
• 2 cloves Garlic, minced
• 1/4 cup Fresh Cilantro Leaves
• 1 tsp Ginger Paste
• Salt, to taste

---

Dosa with Sambar and Coconut Chutney Sauce (if applicable)

Mix the following:

• 2 cups Water
• 1 tsp Rice Flour

---

Recipe Steps

1. Preparation of Fermentation

Combine rice flour, water, and a pinch of salt in a bowl. Mix well and let it ferment for 24 hours.

2. Grinding the Dosa Batter

Grind fermented rice mixture with lentils using a grinder or blender until smooth batter forms.

3. Resting the Batter

Rest the batter for 30 minutes to allow fermentation to complete.

4. Cooking the Crepes (Dosas)

Heat a non-stick pan and add a small amount of oil. Pour a small portion of the dough, tilting the pan to spread it evenly. Cook until the bottom is golden brown, then flip and cook for another minute.