These small, thick, and incredibly soft dosas are a beloved street food from Kerala. Made from a fermented rice and lentil batter, they have a spongy texture and a slightly tangy taste, perfect with coconut chutney.
Prep20 min
Cook20 min
Soak360 min
Ferment480 min
Servings4
Serving size: 1 serving
411cal
12gprotein
72gcarbs
Ingredients
1.5 cup Idli Rice (Parboiled rice)
0.5 cup Urad Dal (Skinned black gram)
0.25 cup Thick Poha (Flattened rice)
0.5 tsp Fenugreek Seeds
1.5 tsp Salt (Preferably non-iodized or rock salt)
2 tbsp Coconut Oil (For cooking the dosas)
2 cup Water (Approximately, for grinding)
Instructions
1
Soak the Rice and Lentils (6-8 hours)
Rinse the idli rice, urad dal, and fenugreek seeds separately under running water until the water runs clear.
A creamy, aromatic egg curry from the heart of Kerala, made with a rich coconut milk base and fragrant spices. This classic 'Nadan Mutta Curry' is the perfect comforting dish to pair with appam, idiyappam, or steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(2 boiled eggs in approximately 1 cup of curry.)
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
About Thattu Dosa, Kerala Egg Curry and Coconut Chutney
Crispy Thattu Dosa with creamy, perfectly spiced Mutta Curry. A quick and protein-packed energy boost!
This kerala dish is perfect for dinner. With 1030.97 calories and 30.830000000000002g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
In a large bowl, combine the rinsed rice with enough water to cover it by at least 2 inches. In a separate medium bowl, combine the urad dal and fenugreek seeds with enough water to cover.
Let both bowls soak for at least 6 to 8 hours, or overnight.
About 30 minutes before you plan to grind, rinse the thick poha and soak it in just enough water to cover.
2
Grind the Batter (20-25 minutes)
Drain the soaking water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
Grind, adding about 3/4 to 1 cup of cold water intermittently, until you get a very smooth, light, and fluffy batter. This should take about 15-20 minutes in a wet grinder. Transfer this batter to a large, non-reactive bowl (like glass or steel).
Next, drain the water from the rice. Add the rice and the soaked poha (along with its soaking water) to the same grinder.
Grind to a smooth paste, adding about 1 cup of water as needed. The rice batter can be slightly granular, which is fine.
Pour the rice batter into the bowl with the urad dal batter. Mix everything together thoroughly with your clean hands for 1-2 minutes. This helps in initiating the fermentation process.
3
Ferment the Batter (8-12 hours)
Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours.
The batter is fermented when it has doubled in volume, looks bubbly and porous, and has a pleasant, slightly sour aroma.
Fermentation time depends on the ambient temperature. In colder climates, you can place the batter in a turned-off oven with the light on.
4
Prepare and Cook the Dosas (20 minutes)
Once fermented, add the salt to the batter and stir gently. Do not overmix, as this will deflate the air bubbles.
Heat a cast-iron tawa or a non-stick skillet over medium-low heat. Once hot, drizzle a few drops of oil and wipe it with a paper towel or half an onion.
Pour one small ladleful (about 1/4 cup) of batter onto the center of the tawa. Do not spread it. The dosa should naturally form a small, thick circle, about 4-5 inches in diameter.
Drizzle about 1/2 teaspoon of coconut oil around the edges and on top of the dosa.
Cover with a lid and cook for 2-3 minutes on low to medium heat. The steam trapped inside will cook the top, making it soft and spongy.
Uncover and check if the bottom is golden brown and the top is cooked through (it will look set and not liquidy). There is no need to flip Thattu Dosa.
Gently remove the dosa from the tawa and repeat the process with the remaining batter.
5
Serve Hot
Serve the hot and soft Thattu Dosas immediately with your choice of accompaniments like coconut chutney, sambar, or a spicy tomato chutney.
458cal
16gprotein
18gcarbs
37gfat
Ingredients
8 pc Egg (hard-boiled and peeled)
3 tbsp Coconut Oil
1 tsp Mustard Seeds
2 pc Dried Red Chili (broken into halves)
1 sprig Curry Leaves
2 medium Onion (thinly sliced)
2 pc Green Chili (slit lengthwise)
1 tbsp Ginger Garlic Paste
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (adjust for heat)
2 tsp Coriander Powder
0.5 tsp Black Pepper Powder (freshly ground preferred)
1.5 cup Thin Coconut Milk (second extract)
1 cup Thick Coconut Milk (first extract)
0.75 tsp Garam Masala
1.25 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the eggs: Gently make 2-3 shallow slits on each hard-boiled egg with a knife. This helps them absorb the masala. Set aside.
2
Temper the spices: Heat coconut oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter completely. Then, add the dried red chilies and curry leaves, and sauté for 30 seconds until fragrant.
3
Sauté the aromatics: Add the sliced onions to the pan and sauté for 8-10 minutes until they are soft and golden brown. Add the ginger-garlic paste and slit green chilies, and continue to sauté for another 2 minutes until the raw smell disappears.
4
Cook the base: Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy, and oil starts to separate from the masala.
5
Add spice powders: Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and black pepper powder. Stir continuously for 1 minute until aromatic, ensuring they don't burn.
6
Build the gravy: Pour in the thin coconut milk and add salt. Mix well, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes.
7
Simmer with eggs: Gently place the slit boiled eggs into the gravy. Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the curry.
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
Finish the curry: Turn the heat to the lowest setting. Pour in the thick coconut milk and sprinkle the garam masala. Stir gently to combine. Heat through for just 1-2 minutes. Do not let the curry boil, as the thick coconut milk may curdle. Turn off the heat.
9
Garnish and rest: Garnish with freshly chopped coriander leaves. Let the curry rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with appam, idiyappam, or steamed rice.
Combine and Serve (5 minutes rest)
Pour the hot, sizzling tempering directly over the ground chutney in the bowl.
Gently mix the tempering into the chutney. Do not overmix.
Let the chutney rest for at least 5 minutes to allow the flavors to meld together.
Serve fresh with hot idlis, dosas, vadas, or uttapam.