Set Dosa with Chutneys & Sambar
Soft, spongy dosas paired with coconut and tomato chutneys, spiced potato masala, and warming sambar. A complete South Indian dinner that feels restaurant-quality but comes together in under 30 minutes using store-bought dosa batter.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 2 cups store-bought dosa batter (or fermented rice-lentil batter)
- 1 large potato, diced small
- ½ medium onion, thinly sliced
- ½ cup coconut, shredded (fresh or frozen unsweetened)
- 1 large tomato, diced
- 2 tbsp sambar powder
- 1 whole green chili, slit lengthwise
- 4 tbsp vegetable or neutral oil
Instructions
- 1
Heat 2 tbsp oil in a skillet over medium-high. Sauté diced potato until edges turn golden, stirring occasionally, ~6 minutes.
- 2
Stir in sambar powder, sliced onion, and green chili. Cook until onion softens and fragrant, ~2 minutes. Transfer to a bowl.
- 3
In the same skillet, toast shredded coconut over medium heat until light golden, ~2 minutes. Add to the masala bowl. Set aside.
- 4
Wipe the skillet. Heat remaining 2 tbsp oil over medium-high until very hot. Pour 0.5 cup batter and spread thin.
- 5
Cook dosa 90 seconds until underside is golden and crispy, then flip and cook another 45 seconds. Transfer to a plate.
- 6
Repeat step 4–5 to make a second dosa. Serve both dosas with potato masala, coconut chutney, tomato chutney, and sambar.
Tools you’ll need
- 10-inch non-stick or cast-iron skillet
- bowl
- spatula
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