Dosa, Ulli Sambar and Thenga Chammanthi

Crispy dosa with tangy Ulli Sambar and fresh Thenga Chammanthi. An energy-giving, soul-satisfying meal!

1. 1

   Soak the Rice and Lentils (6 hours)

   • In a large bowl, combine the idli rice and chana dal. Rinse them under running water 4-5 times until the water runs clear.
   • In a separate medium bowl, combine the urad dal and methi seeds. Rinse them 2-3 times.
   • Add enough fresh water to each bowl to cover the contents by at least 2 inches. Let both bowls soak for a minimum of 6 hours or up to 8 hours.
2. 2

   Grind the Batter (20 minutes)

   • Just before grinding, rinse the thick poha and soak it in 1/2 cup of water for 15 minutes until it softens.
   • Drain the water from the urad dal and methi seeds. Transfer them to a wet grinder or a high-speed blender. Grind to a very smooth, fluffy, and voluminous paste, adding about 1 cup of cold water gradually. Transfer this batter to a large pot or container (at least 4-5 quarts to allow room for fermentation).
   • Next, drain the water from the rice and chana dal. Add them along with the soaked poha to the same grinder.
   • Grind to a smooth yet slightly coarse paste (like fine semolina). Add about 1 to 1.5 cups of cold water as needed. The rice batter will not be as fluffy as the dal batter.
   • Pour the rice batter into the pot with the dal batter. Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method helps initiate fermentation.
3. 3

   Ferment the Batter (8-12 hours)

   • Cover the pot with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours. Ideal spots include an oven with the light on (but oven off) or an Instant Pot on the 'Yogurt' setting.
   • The batter is fermented when it has risen, looks bubbly and porous, and has a pleasant, tangy aroma.
   • Once fermented, add the salt and gently mix the batter. Do not overmix, as this will deflate the air pockets. If the batter is too thick, add a few tablespoons of water to achieve a smooth, pourable consistency, similar to a thin pancake batter.
4. 4

   Cook the Dosas (2-3 minutes per dosa)

   • Heat a cast-iron or non-stick tawa (griddle) over medium-high heat. To test if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • Grease the tawa lightly with oil using a paper towel or half an onion.
   • Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
   • Immediately, using the back of the ladle, spread the batter in a continuous circular motion from the center outwards to form a thin, even crepe.
   • Drizzle about 1/2 teaspoon of oil or ghee around the edges and a little on top.
   • Cook for about 1-2 minutes, or until the bottom surface turns golden brown and crispy, and the edges begin to lift from the tawa.
   • Fold the dosa in half or roll it up. There is no need to flip and cook the other side for thin dosas.
5. 5

   Serve Immediately

   • Serve the hot, crispy dosas immediately with sambar, coconut chutney, and tomato chutney.

• Carefully pour the cooked, mashed dal into the pot with the onion and tamarind mixture.
• Stir everything together until well combined. If the sambar seems too thick, add up to 1/2 cup of hot water to reach your desired consistency.
• Allow the sambar to simmer on low heat for 5-7 minutes. This step is crucial for the flavors to meld together beautifully. Stir occasionally.