Homestyle dosas with tomato chutney recipe for a tasty meal

Ingredients for Homestyle dosas with tomato chutney

• 240 g long-grain white rice

• 120 g whole or split urad dal (black gram)

• 2.5 ml fenugreek seeds

• 5 ml kosher salt

• 30 ml vegetable oil, divided

• 1 small onion, finely chopped

• 2–3 small green chiles (such as serrano), deseeded if desired, finely chopped

• 4 small tomatoes or canned whole peeled tomatoes, chopped

• 5 ml kosher salt

• 10 ml black mustard seeds

• 8–10 fresh or frozen curry leaves

• 1 dried red chile (such as bird or chile de árbol)

• 5 ml split or whole urad dal (black gram)

• A pinch of asafoetida (optional)

• 5 ml ghee or clarified butter, melted, divided, plus more for the griddle

How to make Homestyle dosas with tomato chutney

1. The morning before preparation, rinse the rice in a fine-mesh sieve under cold running water until the water runs almost clear. Transfer the rice to a large bowl and cover with 1 litre of cold water. If your tap water is heavily chlorinated, use filtered water for soaking, as chlorine will inhibit fermentation later on.

2. Pick over the dal for any debris, then rinse in a sieve under cold running water. Transfer to a medium bowl and add the fenugreek. Cover with 500 ml of cold water, using filtered water if necessary. Allow the rice and dal to soak for at least 8 hours, or up to 10 hours.

3. Drain the rice, holding back the grains with your hand while pouring off most of the soaking liquid into a pitcher or large measuring jug. Transfer the rice to a blender and pulse to begin breaking it down, then purée, adding soaking liquid sparingly as needed, until a paste forms. The mixture should be foamy and slightly gritty when rubbed between your fingers. Pour the rice paste into a clean large bowl.

4. Repeat the process with the dal mixture, then vigorously stir the blended dal into the rice paste.

5. Add the reserved soaking liquid as needed to create a pourable batter that falls off the spoon in a steady stream and gradually dissolves into itself. Stir in the salt. (If you are in a warm climate, add the salt after fermentation to prevent the batter from becoming overly sour.)

6. Cover the bowl with a kitchen towel, then a silicone lid to keep the surface of the batter from drying out. Place the bowl in a warm spot (a proofing box or an oven with the light on and a bowl of hot water inside work well). Allow the batter to sit until airy and pleasantly sour, which should take 4–6 hours in a very warm environment or up to 2 days in a cooler environment. In general, 14 hours is a safe starting point.

7. Make ahead: The batter can be prepared up to 1 week in advance. Once fermented, cover and chill. Bring to room temperature before cooking, and thin with water if needed to achieve a thick but pourable consistency.

8. Heat 2 teaspoons of oil in a medium frying pan over medium heat. Cook the onion, stirring occasionally, until translucent, about 3 minutes.

9. Add the green chillies and cook while stirring for 1 minute. Reduce the heat to low, then add the tomatoes and any juices along with a generous pinch of salt. Cook, stirring often, until the tomatoes are tender, about 7–9 minutes.

10. Carefully transfer the mixture to a clean blender or food processor and blend until smooth; reserve the frying pan. Taste the chutney and adjust the seasoning with more salt if needed. Transfer to a small bowl.

11. Wipe out the reserved frying pan and heat the remaining 2 tablespoons of oil over medium heat. Cook the mustard seeds, stirring constantly, until they start to pop, about 30 seconds.

12. Add the curry leaves, dried red chilli, and dal. Cook, stirring occasionally, until the curry leaves wilt and crisp and the dal begins to brown, about 2 minutes. Mix in the asafoetida, if using, and remove the spice oil from the heat. Stir into the chutney.

13. To cook the dosas, heat a griddle or large frying pan (the larger the better, as this allows the batter to spread) over medium heat. Sprinkle a little water on the surface; if it sizzles, it’s ready. Avoid letting the griddle get hotter than medium, as this can cause the batter to cook before it’s fully spread out.

14. Brush the griddle with a thin layer of ghee, wiping off any excess with a folded paper towel. Ladle a generous 80 ml (⅓ cup) of batter into the centre of the griddle and use the ladle to spread it outwards in continuous circles, without lifting the ladle off the surface, to create a round about 20 cm in diameter. The batter will naturally form ridges of thick and thin areas.

15. Cook the dosa for 30 seconds, then drizzle ¼ teaspoon of ghee over the batter. For a spongier dosa, cover with a large bowl and steam until cooked through, about 2 minutes (the cooked underside should show through thinner spots, while thicker areas should be opaque and bouncy).

16. For a drier dosa, cook until the surface is mostly set, about 2 minutes. Using a fish spatula or wide spatula, flip the dosa over (it should easily lift from the griddle at this point) and cook until the second side is lightly golden, about 20 seconds. Fold the dosa in half so the toasted side is facing out and transfer to a plate.

17. Repeat the process with the remaining batter and ghee.

18. Serve the dosas as they are ready, accompanied by the chutney for dipping.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.