South Indian Dosa Plate
A crispy golden dosa served with a bowl of warm sambar, coconut chutney, a simple potato curry, steamed rice, and a crunchy papadum. This is a complete and satisfying South Indian meal that you can put together on a weeknight.
- Total time
- 40 min
- Servings
- 2
- Calories
- 550
- Protein
- 15g
Ingredients
- 2 cups dosa batter
- 2 medium potato
- 1 medium onion
- 2 tbsp sambar powder
- ½ cup toor dal
- 1 tsp tamarind paste
- ½ cup coconut chutney
- 2 pieces papadum
Instructions
- 1
Cook the 0.5 cup toor dal with 1.5 cups water in a pot until soft, about 20 minutes. Mash lightly and set aside.
- 2
In a pan, heat 1 tbsp oil and sauté 1 sliced onion until golden, about 5 minutes. Add 2 diced potatoes and 1 cup water, cover, and cook until tender, about 10 minutes.
- 3
Stir in 2 tbsp sambar powder and 1 tsp tamarind paste into the potato mixture. Add the cooked dal and simmer until thickened, about 5 minutes. Season with salt.
- 4
Heat a non-stick skillet over medium-high. Pour 0.5 cup dosa batter in the center and spread into a thin circle. Drizzle 1 tsp oil around the edges.
- 5
Cook until the bottom is golden and crisp, about 2-3 minutes. Fold the dosa in half and remove to a plate. Repeat with remaining batter.
- 6
Microwave the 2 papadums for 30 seconds until crisp. Serve the dosa with sambar, 0.5 cup coconut chutney, steamed rice, and papadum on the side.
Tools you’ll need
- non-stick skillet
- pot
- pan
- spatula
- microwave
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