South Indian Delicious Crispy Dosa with Mint Chutney and Sambar

Dosa Preparation

Ingredients:

• 2 cups rice
• 1 cup split urad dal
• 1 teaspoon fenugreek seeds
• Salt to taste
• 2 to 3 tablespoons cooking oil

Instructions:

1. Soak the rice and urad dal separately overnight in enough water.
2. Drain the rice and urad dal and add them to a blender along with the fenugreek seeds.
3. Blend the mixture into a smooth batter, adding water as needed.
4. Transfer the batter to a large bowl and mix in salt to taste.
5. Cover the bowl and let the batter ferment for at least 8 hours or overnight.
6. Heat a large non-stick skillet over medium-high heat and brush lightly with oil.
7. Take a ladle full of the batter and spread it evenly in the skillet to form a thin dosa.
8. Drizzle some oil around the edges of the dosa and cook until golden brown and crisp.
9. Flip the dosa and cook the other side until golden brown.
10. Serve the dosa hot with chutney or sambar. Enjoy!

Make Mint Chutney

Ingredients:

• 2 cups fresh mint leaves
• 1 small onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 1 green chili, seeded and chopped
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon amchur powder
• 2 tablespoons lemon juice
• Salt to taste
• 2 tablespoons cooking oil

Instructions:

1. In a food processor, combine the mint leaves, onion, garlic, and green chili. Process until finely chopped.
2. Heat oil in a pan over medium heat and add the chopped mixture. Fry for about 5 minutes, stirring constantly.
3. Add the cumin, coriander, and amchur powder. Stir and cook for another minute.
4. Remove from heat and stir in the lemon juice and salt.
5. Allow the chutney to cool slightly before transferring to a glass jar or container. Serve chilled.

Make Sambar

Ingredients:

• 2 tablespoons of sambar powder
• 1/2 cup of Toor dal (split pigeon peas)
• 1 teaspoon of tamarind pulp
• 2 tablespoons of oil
• 2 teaspoons of mustard seeds
• 1 teaspoon of urad dal
• 2 tablespoons of chana dal (split chickpeas)
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of asafoetida powder
• 2 dried red chilli
• 4 curry leaves
• 2 tablespoons of jaggery
• 4 cups of water
• Salt to taste

Instructions:

1. Wash the Toor dal and soak in 4 cups of water for 15 minutes.
2. Heat oil in a large saucepan over medium-high heat. Add mustard seeds and wait until they start to crackle.
3. Add urad dal, chana dal, cumin seeds, asafoetida powder and dried red chillies. Fry for about a minute, stirring constantly.
4. Add the curry leaves and fry for a few seconds.
5. Add the soaked Toor dal and 4 cups of water. Bring to a boil, reduce the heat and simmer for 15 minutes.
6. Add the sambar powder, tamarind pulp, jaggery, and salt to taste. Simmer for 10 minutes.
7. Adjust the consistency of the sambar if needed by adding more water.
8. Serve the sambar with Dosa.

What's more, this sambar can be served with steamed rice or idli. Enjoy!

Health benefits of Dosa Sambar

1. Rich in Protein: Dosa is made from fermented batter of lentils and rice. This makes it a great source of protein, which is essential for growth and repair of body cells.
2. Low in Calories: Compared to other traditional Indian dishes, dosa is low in calories and fat. A single dosa contains only around 100 calories, making it a great option for weight loss.
3. Improves Digestion: The fermentation process of the dosa batter helps to break down the complex carbohydrates and proteins, making it easier for the body to digest and absorb the nutrients.
4. High in Fiber: Lentils and rice are both rich in dietary fiber, which helps to regulate digestion and prevent constipation.
5. Rich in Vitamins and Minerals: Dosa is a great source of vitamins and minerals such as iron, calcium, magnesium, potassium, and zinc.

These are essential for overall health and well-being.