Paper Dosa with Chutneys & Sambar
Crispy, impossibly thin crepes made from rice-and-lentil batter, served with tangy sambar, coconut chutney, and tomato chutney. A complete, showstopping dinner that feels restaurant-quality but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
- 1.5 cups dosa batter (rice-and-lentil, shop-bought or pre-made)
- 2 tbsp sambar powder
- 1 whole tomato (medium, diced)
- ½ cup fresh coconut (shredded or frozen, thawed)
- 1 whole lime (juiced)
- 3 tbsp vegetable or neutral oil
Instructions
- 1
Warm a non-stick skillet or crepe pan over medium-high heat for 2 minutes until hot.
- 2
Lightly oil the hot pan, then pour 1/4 cup batter in the center and immediately spread outward with the back of a spoon into a thin, wide circle.
- 3
Cook 60-90 seconds until the bottom is golden and edges curl up slightly, then flip and cook the other side 30 seconds.
- 4
Slide onto a plate. Repeat with remaining batter to make 3-4 dosas, stacking them as you go.
- 5
Stir sambar powder with 1 cup water and 1/4 cup diced tomato in a small pot over medium heat for 3 minutes until warm and fragrant.
- 6
Mix shredded coconut with lime juice and a pinch of salt in a small bowl for the chutney, then serve dosas alongside sambar and coconut chutney.
Tools you’ll need
- non-stick crepe pan or 10-inch skillet
- wooden spoon or offset spatula
- small pot
- small bowl
- measuring cups and spoons
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