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Dosa with Sambar
Crispy fermented rice and lentil crepes served with tangy vegetable sambar and coconut chutney. Spreading the batter into a thin, even circle on a hot pan gives dosa its signature crisp, lacy edges.
Ingredients
Instructions
Simmer dal with 600ml water until soft, mash lightly.
Add vegetables, tomatoes, sambar powder and tamarind, simmer 20 minutes.
Prepare tempering: fry mustard seeds, curry leaves and dried chillis in oil, add to sambar.
Heat a dosa tawa or large non-stick pan, wipe with oil.
Pour a ladle of batter in the centre and spread in circles to a thin crepe.
Drizzle oil around edges, cook 3 minutes until crispy and golden.
Fold in half and serve with sambar and coconut chutney.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
