Dosa with tomato-onion chutney

Ingredients

For the chutney	For the dosa
1 tomato, chopped	1 cup premade batter
½ onion (or 1 small onion), chopped	1 cup water (adjust as needed for a pourable consistency)
¼ tsp mustard seeds	Oil – for cooking; a few drops per dosa
½ tsp turmeric powder
1 strand of curry leaves
½ tsp salt
1 tsp cooking oil

Cooking Notes

Imagine a thin, crispy crepe made from a fermented batter of rice and lentils, which gives it a mildly tangy flavour – that’s a dosa. Typically served with chutney or sambar (a flavourful lentil stew)—dosa is a delicious dish that speaks to the culinary traditions of South India.

Makes about 15 dosa and a bowl of chutney.

Method – For Preparation of Chutney

1. In a pan, heat the cooking oil over medium heat. Temper the spices by adding the mustard seeds and letting them sizzle until they begin to crackle.
2. Toss in the curry leaves and let them fry briefly to release their aroma.
3. Add the chopped onion to the pan. Sauté until the onion becomes soft and translucent, stirring occasionally (about 1–2 mins).
4. Add in the salt and turmeric powder, and stir.
5. Stir in the chopped tomato and continue to cook, stirring occasionally, until the tomato softens and begins to break down (about 5–7 minutes).
6. Press the tomato with the back of your spatula to help it release its juices. Cook until the mix becomes mushy.
7. Remove the pan from heat and allow the mixture to cool slightly. Then transfer it to a blender and pulse until you reach your desired consistency.
8. Taste and adjust the seasoning as needed. Keep aside.

Method – For Preparation of Dosa

1. In a bowl, combine the premade dosa batter with the water. Whisk well until smooth and lump-free. The batter should have a pourable, slightly runny consistency.
2. Heat a non-stick skillet or traditional cast iron tawa over medium-high heat. Once hot, lightly grease it with a few drops of oil spread evenly across the surface.
3. (Optional) Use a half-cut onion to rub the tawa before cooking to help prevent sticking.
4. Pour a ladleful of batter into the center of the pan. Quickly tilt and swirl or use the back of the ladle to spread it in a circular motion into a thin, even layer.
5. As it cooks, drizzle a few drops of oil around the edges. Cook on medium heat until the edges lift and the underside turns golden and crisp (2–3 minutes).
6. (Optional) Flip the dosa and cook the other side for an additional minute if a crispier texture is desired.
7. Slide the dosa onto a plate and repeat with remaining batter. Serve hot with the tomato-onion chutney for the perfect Sunday breakfast!