Dosa with Chutney

Dosa is a crispy, savory Indian pancake made from fermented rice and lentil batter, served with a tangy coconut chutney. This Kosher variation offers a delicious and healthy breakfast option that's both satisfying and nutritious.

Ingredients

• Rice - 1 cup
• Split urad dal (black gram) - 1/4 cup
• Fenugreek seeds - 1/2 teaspoon
• Salt - 1 teaspoon
• Water - 2 cups (for batter) + additional for soaking
• Coconut - 1/2 cup (grated)
• Green chili - 1 (adjust to taste)
• Cilantro - 2 tablespoons (chopped)
• Lemon juice - 1 tablespoon
• Oil - for cooking

Steps

1. Rinse the rice and urad dal separately under cold water until the water runs clear. Soak the rice and urad dal along with fenugreek seeds in plenty of water for at least 4 hours or overnight.
2. Drain the soaked rice and lentils. In a blender, combine the rice and urad dal with 2 cups of water and blend to a smooth batter. The consistency should be similar to pancake batter.
3. Transfer the batter to a bowl, cover it, and let it ferment in a warm place for 8-12 hours, or until it has doubled in volume and has a slightly sour smell.
4. Once fermented, stir in the salt into the batter. Heat a non-stick skillet or dosa pan over medium heat. Lightly grease the surface with oil.
5. Pour a ladleful of batter onto the skillet and spread it into a thin circle using the back of the ladle. Drizzle a little oil around the edges and cook for 2-3 minutes until the edges lift and the bottom is golden brown.
6. Flip the dosa and cook for another minute until the other side is cooked. Remove and keep warm. Repeat with the remaining batter.
7. For the chutney, blend the grated coconut, green chili, cilantro, and lemon juice with a little water until smooth. Adjust salt to taste.
8. Serve the dosas hot with the coconut chutney on the side.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 55 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics due to fermentation, which aids digestion.
• High in fiber and plant-based protein, making it a filling breakfast option.

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