Masala Dosa with Tamarind Chutney
A crispy dosa made from fermented rice and urad dal, served with a tangy tamarind chutney. This indian-inspired indian (vegetarian) ready in about 90 minutes blends rice, urad dal, water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- Step 1: Soak rice and urad dal in water for 8 hours. Drain and grind into a smooth batter with 2 cups water.
- Step 2: Let the batter ferment for 8-12 hours until it doubles in size and has a tangy smell.
- Step 3: In a pan, heat 1 tbsp oil. Add mustard seeds, cumin seeds, and green chilies. Sauté until seeds crackle.
- Step 4: Pour the batter into a dosa maker or a shallow pan. Cook over medium heat until golden and crisp.
- Step 5: For the chutney, mix tamarind paste, coconut, green chilies, coriander, ginger, turmeric, and salt. Adjust consistency with water.
- Step 6: Serve warm dosa with chutney and a side of sambar or coconut chutney.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Masala Dosa with Tamarind Chutney take to make?
Total time is about 90 minutes (60 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Masala Dosa with Tamarind Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Masala Dosa with Tamarind Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Masala Dosa with Tamarind Chutney for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Masala Dosa with Tamarind Chutney vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Perfect indian recipe for a weeknight dinner.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
