Crispy Dosa with Sambar & Coconut Chutney – South Indian Classic
Learn how to make crispy, golden dosa served with tangy sambar and smooth coconut chutney — a traditional, wholesome South Indian breakfast favorite.
Prep Time
15 min
Cook Time
20 min
Serving
6
Difficulty
Intermediate
About This Recipe
Dosa paired with sambar and chutney is a quintessential South Indian meal — light yet satisfying, crispy yet soft, and full of flavor. The dosa is made from a batter of rice and urad dal, fermented to give it a slightly tangy, airy texture. The sambar is a hearty lentil stew with vegetables and tamarind, while the coconut chutney is creamy, mildly spiced, and perfectly refreshing.
This combo is balanced and nutritious — carbs from dosa, protein from lentils, and healthy fats from coconut. It’s ideal for breakfast but works as a full meal any time. It also scales well, and each component (dosa, sambar, chutney) can be stored or prepped in advance.
Ingredients
- For the Dosa Batter:
- 3 cups rice (idli rice / regular rice)
- ~¾ cup urad dal (split black gram)
- ~1–2 tablespoons poha / flattened rice (optional for softness)
- ½ teaspoon fenugreek seeds (optional)
- Salt, to taste
- Water (for soaking + grinding)
- For the Sambar:
- 1 cup toor dal (split pigeon peas)
- 3–4 cups mixed vegetables (carrot, beans, drumstick, etc.)
- 1 medium onion, chopped
- 2 tomatoes, chopped
- 2 tbsp tamarind pulp or extract
- 1 tsp turmeric powder
- 2 tsp sambar powder (or homemade sambar masala)
- ½ tsp asafoetida (hing) (optional)
- Salt, to taste
- Oil for tempering
- Mustard seeds, dried red chilies, curry leaves for tempering
- For Coconut Chutney:
- 1 cup grated fresh coconut
- 2–3 green chillies (adjust to taste)
- 1 small piece of ginger (optional)
- ¼ cup roasted chana dal (Bengal gram)
- Salt, to taste
- Water (to adjust consistency)
- For tempering: mustard seeds, dried red chili, curry leaves (in oil)
Nutritional Information
- Calories: 350 kcal
- Carbohydrates: 50 g
- Protein: 10 g
- Fat: 8 g
- Fiber: 6 g
Directions
1. Prepare the Dosa Batter
- Soak rice, urad dal, and fenugreek seeds separately for 4–6 hours.
- Drain and grind the urad dal + methi into a smooth, fluffy paste; grind rice separately to a slightly coarse or smooth batter.
- Mix both batters in a large bowl, add salt, then enough water to achieve a pourable but somewhat thick consistency.
- Cover and ferment in a warm place until doubled in volume (typically 6–12 hours, depending on climate).
2. Make the Sambar
- Rinse and cook toor dal with water and a pinch of turmeric until soft and mushy.
- In a separate pan, heat oil. Add mustard seeds, dried red chilies, and curry leaves — let them crackle.
- Add chopped onions; sauté until soft. Then add tomatoes and cook until they soften.
- Add your vegetables, salt, sambar powder, and asafoetida; stir well.
- Add tamarind pulp/extract, then pour in the cooked dal. Let it simmer for 5–10 minutes so flavors meld.
3. Prepare the Coconut Chutney
- In a blender, combine grated coconut, roasted chana dal, green chillies, ginger (if using), salt, and water to grind into a smooth or slightly coarse paste.
- In a small pan, heat oil and add mustard seeds, curry leaves, and dried red chili. Once they crackle, pour this tempering over the chutney.
4. Cook the Dosas
- Heat a non-stick or cast-iron tawa (griddle) over medium-high heat.
- Pour a ladleful of the fermented batter into the center, then spread in a circular motion, making a thin crepe.
- Drizzle a little oil around the edges. Cook till the dosa is golden and crisp on the bottom. Then flip (optional) and cook the other side briefly.
- Repeat with remaining batter.
5. Serve
- Serve hot dosa with a portion of sambar and a bowl of coconut chutney on the side.
6. Tips & Variations
- Consistency of batter: After fermentation, adjust water so that the dosa batter is pourable but not too watery — this gives crispness.
- Crispier dosas: Use a well-heated tawa and spread batter evenly. Increase heat slightly once dosa is spread.
- Vegetable variety in sambar: Use seasonal vegetables — drumstick, carrot, beans, pumpkin, brinjal — to vary flavor and texture. BetterButter
- Nut-free chutney: If you want a chutney without chana dal, you can use just grated coconut + green chillies + ginger + salt, and then temper with mustard seeds.
- Protein boost: You can add moong dal or other lentils to the dosa batter for extra protein. (As a modern variation.)
- Make ahead: Dosa batter can be made and stored in the fridge for 2–3 days. Sambar also tastes good when reheated the next day.
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