Crispy, golden-brown dosas filled with a fiery and aromatic vegetable masala, a specialty from the Chettinad region of Tamil Nadu. This dosa packs a flavorful punch with its unique blend of freshly ground spices.
Prep20 min
Cook25 min
Servings4
Serving size: 2 pieces
513cal
14gprotein
92gcarbs
12g
Ingredients
4 cup Dosa Batter (Store-bought or homemade)
1.5 tablespoon Coriander Seeds
1 teaspoon Fennel Seeds
1 teaspoon Cumin Seeds
1 teaspoon Black Peppercorns
5 piece Dried Red Chilies (Adjust to your spice preference)
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
A classic South Indian condiment made with fresh coconut, roasted lentils, and a hint of spice. This creamy, flavorful chutney is the perfect partner for idli, dosa, vada, and upma.
About Chettinad Dosa, Vegetable Sambar and Thengai Chutney
Crispy Chettinad Masala Dosa with tangy sambar - an aromatic, fiber-rich breakfast that truly satisfies!
This chettinad dish is perfect for breakfast. With 956.9200000000001 calories and 28.570000000000004g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 teaspoon Urad Dal
2 tablespoon Gingelly Oil (For the masala)
1 teaspoon Mustard Seeds
10 piece Curry Leaves
2 piece Onion (Medium, finely chopped)
1 teaspoon Ginger-Garlic Paste
2 piece Tomato (Medium, finely chopped)
1 piece Carrot (Medium, grated)
0.5 cup Green Peas (Fresh or frozen)
0.5 teaspoon Turmeric Powder
1.25 teaspoon Salt (Adjust to taste)
0.25 cup Water (For cooking the masala)
1 tablespoon Lemon Juice
2 tablespoon Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala Powder
In a dry pan over low-medium heat, add coriander seeds, fennel seeds, cumin seeds, black peppercorns, dried red chilies, cinnamon, cloves, star anise, chana dal, and urad dal.
Dry roast for 3-4 minutes, stirring continuously, until the spices release a rich aroma and the dals turn light golden brown. Be careful not to burn them.
Remove the roasted spices from the pan and let them cool down completely to room temperature.
Once cooled, transfer to a spice grinder or a small blender jar and grind into a fine, aromatic powder. Set aside.
2
Sauté the Aromatics and Vegetables
Heat 2 tablespoons of gingelly oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
Add the curry leaves and sauté for a few seconds until they turn crisp.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the finely chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become soft and mushy.
3
Cook the Masala Filling
Add the grated carrot and green peas to the pan. Sauté for 2 minutes.
Sprinkle in the freshly ground Chettinad masala powder, turmeric powder, and salt. Mix everything well and cook for 1-2 minutes, allowing the spices to toast lightly.
Pour in 1/4 cup of water, stir well, and bring to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, or until the vegetables are tender and the masala has thickened to a semi-dry consistency.
Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves. Your Chettinad vegetable filling is ready.
4
Prepare the Dosas
Heat a non-stick tawa or a seasoned cast-iron skillet over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Lightly grease the tawa with a few drops of oil and wipe it with a paper towel or half an onion for a non-stick surface.
Pour a ladleful of dosa batter (about 1/4 cup) onto the center of the tawa. Working quickly, spread the batter outwards in a circular motion to form a thin, even circle.
Drizzle about 1/2 teaspoon of gingelly oil around the edges and on top of the dosa.
Cook for 1-2 minutes, or until the bottom surface is crisp and golden brown and the edges start to lift from the tawa.
Spread 2-3 tablespoons of the prepared Chettinad masala filling over one half of the dosa.
Carefully fold the other half over the filling. Press down gently with a spatula and cook for another 30 seconds.
Slide the Chettinad Dosa onto a plate and repeat the process with the remaining batter and filling.
5
Serve Hot
Serve the hot and crispy Chettinad Dosas immediately with coconut chutney, tomato chutney, or sambar for a complete and delicious meal.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
2 tbsp Roasted Chana Dal (also known as pottukadalai)
2 piece Green Chili (adjust to taste)
0.5 inch Ginger (peeled and roughly chopped)
0.5 tsp Tamarind Paste (or a small marble-sized ball of whole tamarind)
0.5 tsp Salt (or to taste)
0.5 cup Water (for grinding, add as needed)
1 tbsp Coconut Oil (for tempering)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal
1 piece Dried Red Chili (broken into two)
8 leaf Curry Leaves
0.25 tsp Hing (asafoetida)
Instructions
1
In a high-speed blender jar, combine the grated coconut, roasted chana dal, green chilies, ginger, tamarind paste, and salt. Add 1/4 cup of water to start.
2
Blend for about 30 seconds to form a coarse paste. Scrape down the sides, add another 1/4 cup of water (or more, tablespoon by tablespoon) and blend again for 1-2 minutes until the chutney is smooth and creamy. The consistency should be thick but pourable. Transfer to a serving bowl.
3
Prepare the tempering (tadka). Heat coconut oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
4
Add the urad dal to the pan and sauté for 30-45 seconds until it turns a light golden brown. Be careful not to let it burn.
5
Add the broken dried red chili, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and fragrant. Immediately turn off the heat.
6
Pour the hot tempering mixture directly over the ground chutney in the bowl. Mix well to combine. Serve immediately with your favorite South Indian dishes.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
