Crispy, golden-brown crepes made from a fermented rice and lentil batter. A beloved South Indian breakfast staple, this dosa recipe is light, airy, and naturally gluten-free. Perfect when served hot with sambar and coconut chutney. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
Prep30 min
Cook25 min
Soak360 min
Ferment480 min
Servings4
Serving size: 1 serving
432cal
13gprotein
75gcarbs
Ingredients
1.5 cup Idli Rice (Parboiled rice is a good substitute.)
0.5 cup Urad Dal (Use whole, skinless urad dal.)
2 tbsp Chana Dal (Adds to the golden color and crispiness.)
0.5 tsp Methi Seeds (Aids in fermentation and adds flavor.)
0.25 cup Thick Poha (Helps in achieving a soft texture inside.)
1 tsp Salt (Add after fermentation. Use non-iodized salt for best results.)
2.5 cup Water (For grinding, plus more for soaking. Use cold water for grinding.)
2 tbsp Gingelly Oil (For cooking the dosas. Ghee or any neutral oil also works.)
A fiery and tangy chicken curry from Andhra Pradesh, made with tender chicken and sour sorrel leaves (gongura). This iconic dish packs a punch of flavor and is best enjoyed with hot rice.
Crispy dosa with tangy, aromatic Gongura chicken curry – a protein-packed meal with a kick!
This andhra dish is perfect for breakfast. With 801.63 calories and 38.730000000000004g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
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
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
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
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
Serve Immediately
Serve the hot, crispy dosas immediately with sambar, coconut chutney, and tomato chutney.
369cal
26gprotein
13gcarbs
25gfat
Ingredients
500 g Chicken (Bone-in, curry cut)
2 bunch Gongura Leaves (Approx. 200g, also known as sorrel leaves)
2 medium Onion (Finely chopped)
2 medium Tomato (Finely chopped)
5 piece Green Chilli (Slit lengthwise, adjust to taste)
2 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to taste, preferably Guntur chilli for authenticity)
2 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
4 tbsp Sesame Oil (Preferably gingelly oil for authentic flavor)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 piece Dried Red Chilli (Broken in half)
1 sprig Curry Leaves
1 cup Water (Warm, as needed for gravy)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with turmeric powder, 0.75 tsp red chili powder, 1 tbsp ginger-garlic paste, and 0.75 tsp salt.
Mix thoroughly to ensure each piece is well-coated.
Cover and set aside to marinate for at least 20 minutes at room temperature.
2
Prepare the Gongura Paste
Separate the gongura leaves from the stems and wash them thoroughly under running water.
Heat 1 tbsp of sesame oil in a pan over medium heat. Add the washed gongura leaves and slit green chillies.
Sauté for 4-5 minutes until the leaves wilt completely and become mushy.
Turn off the heat and allow the mixture to cool down completely.
Transfer the cooled mixture to a blender and grind into a smooth paste without adding any water.
3
Prepare the Curry Base
Heat the remaining 3 tbsp of sesame oil in a heavy-bottomed pot or kadai over medium-high heat.
Add mustard seeds and cumin seeds. Once they begin to splutter, add the dried red chillies and curry leaves. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the remaining 1 tbsp of ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Stir in the finely chopped tomatoes and cook for 5-6 minutes until they turn soft and oil begins to separate from the masala.
4
Cook the Chicken
Add the marinated chicken to the pot. Increase the heat to high and sauté for 5-7 minutes, stirring occasionally, until the chicken is sealed and lightly browned.
Reduce the heat to medium. Add the remaining red chili powder, coriander powder, garam masala, and the remaining salt. Stir well to coat the chicken with the spices.
Pour in 1 cup of warm water, stir, and bring the curry to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
5
Combine and Finish
Once the chicken is fully cooked, stir in the prepared gongura paste.
Mix everything gently until well combined.
Simmer on low heat for another 5-7 minutes, allowing the tangy flavor of the gongura to infuse into the chicken. The gravy will thicken, and you'll see oil separating at the edges.
Taste and adjust the salt if necessary.
Turn off the heat. Let the curry rest for 10 minutes before serving hot with steamed rice, ragi sangati, or roti.
