Dosa with Spicy Tomato Chutney

Adai Dosa is a protein-packed South Indian pancake made with a combination of lentils and rice. It's crispy, flavorful, and pairs perfectly with spicy tomato chutney.

Ingredients

For Adai Dosa:
  • 1 cup rice (regular or parboiled)
  • ¼ cup chana dal (split chickpeas)
  • ¼ cup toor dal (split pigeon peas)
  • ¼ cup urad dal (split black gram)
  • ¼ cup moong dal (split green gram)
  • 4-5 dried red chilies (adjust according to spice preference)
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds (optional)
  • 1-inch piece of ginger
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Water as needed
  • 1 small onion, finely chopped (optional)
  • A handful of curry leaves, chopped
  • Oil for cooking
For Spicy Tomato Chutney:
  • 4 medium-sized ripe tomatoes, chopped
  • 1 small onion, chopped
  • 3-4 dried red chilies
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (split black gram)
  • 1 teaspoon chana dal (split chickpeas)
  • 2-3 garlic cloves, chopped
  • 1 teaspoon tamarind paste
  • 1 teaspoon jaggery (optional, for balance)
  • Salt to taste
  • 2 tablespoons oil
  • Fresh coriander leaves for garnish

Instructions

Preparing the Adai Dosa Batter:

  1. Soak the Ingredients:

    • Rinse the rice and lentils (chana dal, toor dal, urad dal, and moong dal) thoroughly.
    • Soak them together with the dried red chilies for 3-4 hours.

  2. Grind the Batter:

    • Drain the soaked mixture and transfer it to a blender.
    • Add cumin seeds, fennel seeds (if using), ginger, and a pinch of asafoetida.
    • Add water gradually and grind into a coarse batter. The batter should be thicker than regular dosa batter but spreadable.
    • Transfer the batter to a bowl, add salt, and mix well.
    • You can mix in finely chopped onions and curry leaves if desired for added flavor.

  3. Cooking the Adai Dosa:

    • Heat a dosa tawa or non-stick skillet over medium heat.
    • Pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thick dosa.
    • Drizzle a little oil around the edges and cook until the edges turn golden brown and crisp.
    • Flip the dosa and cook the other side until done.
    • Repeat with the remaining batter.
Preparing the Spicy Tomato Chutney:

  1. Tempering:

    • Heat oil in a pan. Add mustard seeds and let them splutter.
    • Add urad dal, chana dal, and dried red chilies. Sauté until the dals turn golden.

  2. Cooking the Chutney:

    • Add chopped onions and garlic to the pan and sauté until the onions turn translucent.
    • Add chopped tomatoes and cook until they soften and release their juices.
    • Stir in tamarind paste, salt, and jaggery (if using). Cook until the mixture thickens and oil begins to separate.
    • Let the mixture cool slightly, then blend it into a smooth or slightly coarse chutney, as per your preference.

  3. Garnish:

    • Transfer the chutney to a serving bowl and garnish with fresh coriander leaves.

Serving:

  • Serve the crispy Adai Dosa hot with a side of Spicy Tomato Chutney. This combination is perfect for breakfast, lunch, or dinner. Enjoy!

This recipe provides a delicious and nutritious meal that's rich in proteins and flavors!

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