Dosa with Peanut Chutney

By: Esther Vasa


For Dosa:
Rice – 2 cups
Black Gram (Urad Bean) – ½ cup
Split Chick Peas – 1/8th cup
Red Gram (Pigeon Peas) – 1/8th cup
Green Gram (Mung Bean) - 1/8th cup
Fenugreek Seeds – about 10
Water to blend

For Peanut Chutney:
Peanuts – 1 cup
Diced Onion – 1 cup
Diced Tomato – ½ cup
Green Chillies – 2 or 3 diced (more if you like it hot)
Salt to taste
Oil – 2 tsp
Mustard seeds – 1/4th tsp
Curry Leaves – 6
Finely Chopped Cilantro – 1/4th cup


Soak the above ingredients “For Dosa” for about six hours. Blend the ingredients until a thick paste is formed. Let the mixture ferment for at least four hours. When you are ready to make dosas, add in sufficient water to get the pancake mix consistency. On a hot pan, spray some cooking spray and using a cup of the dosa mix you blended, make a thin or thick pancake, as you like. I like it thin! The above mixture makes about 10-15 dosas.

Now for the chutney roast your peanuts and set them aside. In the same pan, heat up a teaspoon of oil and add the diced onions. Let them sweat a bit; then add in the diced chillies and tomato. Let this cook for a minute. Let these cool a bit. Then transfer the peanuts and the mixture of onions, tomatoes and chillies with some salt into a blender. Blend the ingredients with about 1.5 - 2 cups of water to make nice chutney. For seasoning, heat up the other teaspoon of oil and let the mustard seeds splutter. Then add in the curry leaves and mix in the chutney. Finally garnish with the cilantro. Serve this chutney either with dosa or idli or even with a cup of brown rice. This makes about 4 cups of chutney. Adjust the amount of ingredients to suit yout needs.