Crispy Dosa & Red Chutney Recipe
Ingredients
For the Red Chutney
1) Oil – 1-2 tablespoons
2) Urad dal (split black gram) – 1 tablespoon
3) Chana dal (split chickpeas) – 1 tablespoon
4) Cumin seeds – 1 teaspoon
5) Garlic cloves – 8-10
6) Curry leaves – 10-12
7) Dried red chilies – 3-4
8) Onions (sliced) – 3 medium-sized
9) Tomatoes – 3 medium-sized
10) Tamarind – small piece or 1 teaspoon
11) Salt – to taste
12) Kashmiri red chili powder – 1 tablespoon
13) Fresh coriander (with stems) – a small bunch
14) Mint leaves (optional) – few leaves
15) Oil for tempering (optional):
16)Mustard seeds – 1 teaspoon
17) Cumin seeds – 1 teaspoon
18) Curry leaves – 5-6
19) Dry red chilies – 2
20) Asafoetida (hing) – pinch
For the Instant Crispy Dosa Batter
21) Semolina (suji) – 1 cup (fine)
22) Besan (gram flour) – 1/4 cup
23) Curd (yogurt) – 1/2 cup
24) Water – 1 cup
25) Salt – 1/2 teaspoon (or to taste)
For Cooking the Dosa
26) Oil or Ghee – for greasing the dosa pan
Let’s Start Recipe
Today, we will be making **super crispy, delicious Instant Dosa** along with a tempting **red chutney**. You won’t need to soak lentils and rice, nor ferment the batter! You can make this crispy dosa in no time for breakfast. It’s an instant and amazing treat! You must try it at least once. Let’s start the recipe right away.
Step 1: Making Red Chutney
Start by heating a **pan** on the gas and add about **1-2 tablespoons of oil**. We don’t need to use a lot of oil. Once the oil is hot, add **1 tablespoon urad dal** and **1 tablespoon chana dal**. Fry the dals on low flame until they turn a light golden color.
When the dals change color, add **1 teaspoon cumin seeds**, **8-10 garlic cloves**, and **10-12 curry leaves**. Curry leaves will add a wonderful flavor to the chutney. Stir everything well and cook for **30 seconds to 1 minute** on low flame so that the curry leaves become crispy and the cumin seeds crackle.
Now, break **3-4 dried red chilies** and add them to the pan. Then, add **3 medium-sized onions** (roughly sliced). Stir the onions with the rest of the ingredients and cook on medium flame. You don’t want the onions to become too dark, just cook until they turn translucent and soft. Once that’s done, add **3 medium-sized tomatoes**.
Also, add a little bit of **tamarind** for a tangy taste. Add **1 teaspoon salt** and **1 tablespoon Kashmiri red chili powder** (you can use whole Kashmiri chilies if you have them). Mix well and cook for **4-5 minutes** until the tomatoes soften and turn mushy.
Once the tomatoes are soft, add a little bit of **fresh coriander** (stems included). If you have mint, you can also add a few mint leaves. Mix well and turn off the gas. Let this mixture cool down.
Step 2: Preparing the Dosa Batter
While the chutney cools down, we’ll prepare the batter for the dosa. In a **mixing jar**, add **1 cup fine semolina (suji)**. You can also use coarse semolina if you prefer. Add **1/4 cup besan (gram flour)** to improve the taste and texture of the dosa. Blend the semolina and besan into a fine powder.
Now, add **1/2 cup curd (yogurt)** and **1 cup water** (use the same cup you measured the suji with). Add **1/2 teaspoon salt** and blend everything into a smooth batter. Once it’s well blended, transfer it into a mixing bowl and cover it for **15-20 minutes**. Since suji absorbs a lot of water, the batter will thicken a little during this time.
Step 3: Preparing the Chutney
While the batter is resting, transfer the cooled spice mixture into the mixie jar. Add a little water and blend it into a smooth chutney. Make sure the chutney is not too thin; it should have a thick consistency.
If you like, you can temper the chutney with **2 tablespoons oil**, adding **mustard seeds, cumin seeds, curry leaves, dry red chilies, and asafoetida (hing)**. Heat the tempering ingredients in the oil and then pour it over the chutney for added flavor. Mix it well and transfer the chutney into a small serving bowl.
Step 4: Preparing the Dosa
After 20 minutes, the batter will have thickened and risen slightly. The consistency of the batter should be perfect, not too runny or thick. Heat a **dosa pan** on medium-high heat. Once hot, reduce the flame to medium. Pour a spoonful of batter onto the pan and spread it out in a thin, even layer. Let it cook on medium flame until the top becomes dry.
Once the top side is dry, add **1 teaspoon oil, ghee, or your preferred cooking oil** and cook the dosa on low-medium flame. Cooking on a lower flame will make the dosa super crispy. If you prefer a soft dosa, cook it on medium-high flame.
Once the dosa turns golden and crispy, remove it from the pan and serve it hot. Repeat the same for the remaining batter.
Step 5: Serving
Serve the crispy dosa hot with the red chutney. I’ve also served it with a little bit of **sliced onion**, just like it’s served in South Indian hotels. This instant crispy dosa with spicy red chutney is absolutely delicious!
Thank You….♥️