Gluten-Free Vegetable Dosa with Sambar and Coconut Chutney

Ingredients

• 2 cups Idli Rice (Parboiled Rice)
• 1/2 cup Urad Dal (Split Black Lentils)
• 1 teaspoon Fenugreek Seeds
• as needed Vegetable Oil
• 2 cups Mixed Vegetables (carrots, peas, beans)
• 1 medium Onion
• 1 medium Tomato
• 2 tablespoons Sambar Powder
• 1 tablespoon Tamarind Paste
• 1 teaspoon Mustard Seeds
• 10-12 Curry Leaves
• 1 cup shredded Coconut
• 2 Green Chilies
• 1 inch piece Ginger
• to taste Salt

Instructions

1. 1In separate bowls, wash the 2 cups of Idli Rice, 1/2 cup Urad Dal, and 1 teaspoon Fenugreek Seeds. Soak them in water for at least 4-5 hours. Drain them well before the next step.
2. 2Combine the drained 2 cups of Idli Rice, 1/2 cup Urad Dal, and 1 teaspoon Fenugreek Seeds in a wet grinder or blender. Add just enough water to create a smooth batter. Grind until the batter is smooth and pourable, similar to pancake batter.
3. 3Cover the batter and let it ferment in a warm place for at least 8 hours, or preferably overnight. The batter should increase in volume and become slightly bubbly.
4. 4Prepare the sambar: Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add 1 teaspoon of Mustard Seeds and 10-12 Curry Leaves. Cook for 30-60 seconds, until the mustard seeds begin to splutter.
5. 5Add 1 chopped medium Onion to the pot and sauté for 5-7 minutes, until it turns golden brown. Add 1 chopped medium Tomato and cook for another 3-5 minutes, until the tomatoes soften. Stir in 2 tablespoons of Sambar Powder and cook for 1 minute until fragrant.
6. 6Add the 2 cups of Mixed Vegetables, 1 tablespoon of Tamarind Paste, and to taste Salt to the pot. Pour in 2 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
7. 7Prepare the coconut chutney: In a blender, combine 1 cup shredded Coconut, 2 Green Chilies, 1 inch piece Ginger, and to taste Salt. Add a little water, about 2-3 tablespoons, and blend until you achieve a smooth, thick consistency. Add more water, 1 tablespoon at a time, if needed.
8. 8Heat a flat griddle or dosa pan over medium-high heat (400°F / 200°C). Lightly grease the pan with vegetable oil. Pour a ladleful of the fermented batter onto the hot pan and quickly spread it into a thin, even circle, about 8-10 inches in diameter.
9. 9Drizzle about 1 teaspoon of vegetable oil around the edges of the dosa. Cook for 2-4 minutes, until the bottom of the dosa turns golden brown and the edges start to lift. Carefully flip the dosa and cook for another 1-2 minutes on the other side until lightly golden.
10. 10Serve the crispy dosa immediately with the prepared sambar and coconut chutney.

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