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: 4 dosas
230cal
8gprotein
33gcarbs
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 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 fiery and tangy South Indian condiment made with dried red chilies, garlic, and tamarind. This versatile chutney adds a spicy kick to idli, dosa, and rice dishes, and comes together in just 20 minutes.
About Thattu Dosa, Vegetable Sambar and Red Chili Chutney
Crispy thattu dosa with tangy sambar and zesty chutney - a fiber-rich meal that's quick to make!
This kerala dish is perfect for lunch. With 611.89 calories and 21.4g 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.
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.
4 whole Guntur Chilies (For sharp heat, adjust to preference)
0.5 cup Hot Water (For soaking chilies)
2 tablespoon Sesame Oil (Also known as gingelly oil)
5 clove Garlic (Peeled)
1 medium Onion (Roughly chopped)
1 teaspoon Tamarind Paste
1 teaspoon Jaggery (Grated or powdered)
0.75 teaspoon Salt (Or to taste)
0.5 teaspoon Mustard Seeds
0.5 teaspoon Urad Dal (Split black gram)
0.25 teaspoon Hing (Asafoetida)
1 sprig Curry Leaves (About 8-10 leaves)
Instructions
1
Prepare the chilies: Remove the stems from the dry red chilies. Place them in a bowl and pour 1/2 cup of hot water over them. Let them soak for 15-20 minutes to soften completely.
2
Sauté the aromatics: Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the garlic cloves and sauté for 30 seconds until fragrant. Add the chopped onion and cook for 4-5 minutes until it becomes soft and translucent, but not browned. Turn off the heat and let the mixture cool down to room temperature.
3
Grind the chutney: Drain the soaked red chilies, reserving the soaking water. In a blender or grinder jar, combine the soaked chilies, the cooled onion-garlic mixture, tamarind paste, jaggery, and salt.
4
Blend to a smooth paste: Add 2-3 tablespoons of the reserved chili-soaking water and grind to a thick paste. Add more water, one tablespoon at a time, only as needed to achieve your desired consistency. Scrape down the sides of the jar as needed.
5
Prepare the tempering (tadka): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. The oil is ready when a mustard seed dropped in sizzles immediately.
Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the urad dal and fry for about 1 minute until it turns a light golden brown. Be careful not to burn it.
Finally, add the curry leaves and hing. Sauté for a few seconds until the leaves are crisp and fragrant.
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.
Serve hot with steamed rice, idli, dosa, or vada.
6
Combine and serve: Immediately pour the hot tempering over the ground chutney and mix well. Let the chutney rest for at least 10 minutes for the flavors to meld. Serve with idli, dosa, uttapam, or plain rice.
