Paper Dosa with Three Chutneys

Ingredients

• 1 cup rice flour
• ½ cup urad dal flour
• ¼ cup coconut, finely grated
• ½ tsp salt
• 2 tbsp jarred sambar powder (or sambar paste)
• 1 tbsp fresh ginger-garlic paste
• ¼ cup fresh cilantro (chopped)
• 1 medium tomato (diced)

Instructions

1. 1

   Mix rice flour, urad dal flour, coconut, and salt in a bowl with 1.5 cups water until smooth batter forms—consistency should be thinner than pancake batter.

2. 2

   Heat a non-stick skillet or tawa over medium-high heat. Lightly oil the surface and let it smoke slightly, about 1 minute.

3. 3

   Pour 0.25 cup batter into the center of the skillet and immediately spread it outward in circular motions using the back of a ladle to create a paper-thin crepe.

4. 4

   Cook until the bottom edges lift and curl upward and the crepe is golden-brown, about 2 minutes. Flip carefully and cook the other side 30 seconds until crispy.

5. 5

   While dosas cook, stir sambar powder, ginger-garlic paste, and diced tomato into 1 cup water in a small pot. Bring to a simmer, then fold in cilantro.

6. 6

   For coconut chutney, blend 0.5 cup fresh coconut with 0.25 cup water, a pinch of salt, and 1 tsp ginger until smooth. For tomato chutney, blend 1 cup tomato with 0.25 tsp red chili powder and a pinch of salt.

7. 7

   Serve each crispy dosa folded or rolled alongside warm sambar and both chutneys for dipping.

Tools you’ll need

• mixing bowl
• non-stick skillet or tawa (12-inch)
• ladle or back of a spoon
• small pot
• blender or food processor

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