Fluffy South Indian Lentil Dosa Recipe

About this recipe

Fluffy South Indian Lentil Dosa is a cherished breakfast dish that combines the goodness of protein-rich lentils and rice to create a crisp yet soft crepe. This traditional recipe is great for families looking for a balanced meal that is both nutritious and delicious. The dosa batter is fermented overnight, enhancing its light texture and subtle tangy flavor. Served with coconut chutney and sambar, this dish is a perfect way to start the day with a flavorful and wholesome breakfast.

Ingredients

• 1 kg Basmati Rice
• 200 g Fenugreek Seeds
• - Grated Coconut
• 100 g Tamarind Paste
• 500 g Chana Dal
• 100 g Yellow Mustard Seeds
• 200 ml Mustard Oil
• 500 g Toor Dal
• - Dry Red Chillies
• 500 g Urad Dal
• 100 g Curry Leaves
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse and soak the urad dal, rice, and fenugreek seeds in separate bowls for 6 hours or overnight.
2. 2. Grind the soaked urad dal to a smooth paste, then grind the rice and fenugreek seeds into a slightly coarse batter. Combine both pastes and let the mixture ferment overnight in a warm place.
3. 3. Prepare the chutney by grinding grated coconut, tamarind pulp, dried red chilies, and salt into a smooth paste. Set aside.
4. 4. Heat 1 tbsp oil in a pan, add mustard seeds, curry leaves, and chana dal. Sauté until fragrant, then add the mixed vegetables, turmeric powder, and salt. Cook for 5 minutes, then add the toor dal and 3 cups water. Simmer until the dal and vegetables are tender, creating sambar.
5. 5. Heat a non-stick pan or a dosa griddle. Pour a ladle of fermented batter onto the center and spread it thinly in a circular motion. Drizzle a few drops of oil around the edges and cook until crisp and golden. Flip and cook for 30 seconds on the other side.
6. 6. Serve the dosas hot with coconut chutney and sambar for a complete South Indian breakfast experience.