Plain Dosa with Sambhar and Coconut Chutney

Ingredients(for 1 dosa with 1 bowl sambhar and 2 tbsp coconut chutney)

• 1 cup Rice (chawal)
• 1/4 cup Urad dal (split black gram)
• 1/2 tsp Fenugreek seeds (methi dana)
• as needed Water (for soaking and batter)
• 1 tsp Salt (namak)
• 2 tsp Oil (for greasing tawa)
• 1/2 cup Toor dal (arhar dal for sambhar)
• 1 cup Mixed vegetables (carrot, bottle gourd, drumstick, brinjal)
• 1 tbsp Tamarind pulp (imli)
• 1 tbsp Sambhar powder (local masala)
• 1/2 cup Coconut (grated nariyal)
• 2 tbsp Roasted chana dal (for chutney)
• 1 Green chili (hari mirch)
• 6-8 Curry leaves (kadi patta)
• 1/2 tsp Mustard seeds (rai)

Instructions

1. 1

   Wash rice, urad dal, and fenugreek seeds. Soak them in water for 6 hours or overnight. Drain and grind to a smooth batter, adding water as needed. Cover and ferment for 8 hours.

   5 minutes

   Fermentation improves nutrition and flavor; keep batter in a warm spot.

2. 2

   Add salt to the fermented dosa batter. Heat a tawa, grease lightly with oil. Pour a ladleful of batter and spread in a circular motion to make thin dosa.

   5 minutes

   Use a flat tawa for even crispiness; do not over-oil.

3. 3

   Cook dosa on medium flame until edges lift and surface turns golden. Flip optionally, cook other side lightly. Serve hot.

   3 minutes

   For extra crispiness, cook dosa without flipping.

4. 4

   For sambhar: Pressure cook toor dal with turmeric and water until soft. Mash and set aside.

   5 minutes

   Dal must be thoroughly cooked for smooth sambhar.