A delightful twist on the classic South Indian dosa, featuring a spiced lentil filling and a tangy coconut chutney.
Soak the rice and urad dal separately in water for 4 hours.
Soaking the ingredients helps in grinding them smoothly and aids fermentation.
Grind the soaked rice and dal separately into a smooth batter, adding water as needed.
Ensure the batter is smooth but not too runny for the perfect dosa consistency.
Mix the batters together, add salt, and let it ferment overnight.
Fermentation enhances the flavor and makes the dosas light and crispy.
Cook the red lentils in water until soft, then sauté with onions, green chili, turmeric, and cumin seeds.
Cook the lentils until they are soft and mashable for a smooth filling.
Grind the grated coconut with salt and tamarind pulp into a smooth chutney.
Adjust the consistency of the chutney by adding water gradually.
Heat a skillet, pour a ladleful of batter, and spread into a thin circle. Cook until golden and crisp.
Use a non-stick skillet for easy dosa preparation.
Place the lentil filling on the dosa, fold, and serve with coconut chutney.
Serve the dosas hot for the best taste and texture.
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