Masala Dosa with Tamarind Chutney

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A crispy dosa made from fermented rice and urad dal, served with a tangy tamarind chutney. This Indian recipe (vegetarian), ready in about 90 minutes, pairs rice, urad dal, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rice
• 1/2 cup urad dal
• 3 cups water
• 1/2 tsp salt
• 2 tbsp tamarind paste
• 1/4 cup, grated coconut
• 2, finely chopped green chilies
• 1/4 cup, chopped coriander leaves
• 1/2 inch, grated ginger
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric

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Instructions

1. Step 1: Soak rice and urad dal in water for 8 hours. Drain and grind into a smooth batter with 2 cups water.
2. Step 2: Let the batter ferment for 8-12 hours until it doubles in size and has a tangy smell.
3. Step 3: In a pan, heat 1 tbsp oil. Add mustard seeds, cumin seeds, and green chilies. Sauté until seeds crackle.
4. Step 4: Pour the batter into a dosa maker or a shallow pan. Cook over medium heat until golden and crisp.
5. Step 5: For the chutney, mix tamarind paste, coconut, green chilies, coriander, ginger, turmeric, and salt. Adjust consistency with water.
6. Step 6: Serve warm dosa with chutney and a side of sambar or coconut chutney.