Video Tutorial
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Instructions
Ingredients Overview
All the above mentioned ingredients needed for both the Aata Dosa batter and the healthy chutney.
Preparing Dosa Batter
To prepare the dosa batter, combine wheat flour and semolina in a bowl. Gradually add water while mixing thoroughly to create a smooth batter. Once mixed, cover the batter and let it rest for just 5 minutes to allow the ingredients to settle and the semolina to swell.
Chutney Preparation
For the healthy chutney, place roasted chana dal, desiccated coconut, green chili, ginger, garlic, salt, and lemon juice into a mixer jar. Add a small amount of water and blend the mixture until it forms a smooth paste, ensuring a consistent texture.
Chutney Tadka
Prepare a flavorful tempering (tadka) for the chutney by heating oil in a small pan. Add mustard seeds and a dry red chili, sautรฉing until they crackle. Then, add fresh curry leaves and cook until fragrant. Pour this hot tempering over the prepared chutney to enhance its flavor.
Dosa Tadka
Prepare a separate tempering for the dosa batter to add extra flavor. Heat oil in a pan, then add cumin seeds and curry leaves, roasting them briefly. Next, add grated ginger, garlic, and chopped green chili, sautรฉing them for a short time. Finally, add finely chopped onions and cook them until they become translucent.
Mixing Tadka into Batter
Add the prepared onion and spice tempering to the rested dosa batter. Incorporate chopped coriander leaves, sambhar masala, salt to taste, and lemon juice. Mix all ingredients thoroughly and whisk the batter. Gradually add more water to achieve a thin, flowing consistency, which is essential for making crispy dosas.
Cooking the Dosa
To cook the dosas, heat a pan on high flame and apply ghee or butter. While the flame is still high, pour the batter in a circular motion, ensuring it spreads evenly and fills any gaps. Immediately after pouring, reduce the flame to medium-low. Cook the dosa until its top surface dries and bubbles appear. Apply more ghee or butter to the top and continue cooking until the bottom turns golden brown and crispy.
