Dosa – with coconut chutney & sambar (daal)

Dosa – with coconut chutney & sambar (daal)

Dosa is one of my favourite South Indian dishes. It’s not the easiest to make and you need to be very light on the hands to get a crispy one. It’s made from rice and black gram grains, grinded into a fine powder and created into a batter with water.

It’s a healthier option than having a wheat pancake/crepe as dosa is made with lentils.

I made dosa for dinner this evening using a Gits packet. I love Gits products as it simplifies the process to create a beautiful South Indian dish at home.

You literally get a packet, follow the instructions at the back to create the batter. Coconut chutney is usually accompanied with the dosa and some sambar (lentil made dhaal)

My recipe for the coconut chutney and sambar are below.

Print Recipe
Mini dosa with the trimmings - coconut chutney and sambar (daal)
Course Lunch, Main Dish
Cuisine Indian
Keyword gluten free
Servings
Ingredients
Sambar
Course Lunch, Main Dish
Cuisine Indian
Keyword gluten free
Servings
Ingredients
Sambar
Instructions
Coconut chutney
  1. Mix all the ingredients together until well combined
  2. Place in the fridge until it's time to serve the dosa
Sambhar
  1. Add all the daar, water, salt, tomato and oil into the instant pot
  2. Turn timer on for 10 minutes on pressure cook
  3. Let the steam naturally release and open the pot very carefully
  4. If you have a non stick pot inside, pour daar into a bowl and blitz. If you have a stainless steel bowl, you don't need to transfer into another bowl
  5. Once the daal has been blitz add kashmiri mirch, lemon juice, coriander powder and turmeric. Blitz together so it’s nicely combined
  6. The next step is to do a ‘vagar’ Add oil, seasons seeds, curry leaves. Afeotesio to a small pan. Let the seseame seeds pop and pour into the blended daar. Top with corrindar and give the bowl a good mix
  7. The sambar is ready to serve with dosa and coconut chutney.
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