Homestyle Dosas with Tomato Chutney
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Dosas are commonly served with a spiced potato filling, sambar (a thin lentil stew) or a savory chutney. Coconut chutney is the standard, but when coconuts are hard to come by, a tomato one steps in nicely. The mix of tomatoes and onions are tempered by a slick of ghee, mustard seeds, curry leaves, chilies, and toasted dal, for a deeply flavored accompaniment.
As with any fermented food, timing will depend on the ambient temperature (the hotter it is, the faster it will go). Indoor temperatures were about 68°F—72°F when we developed this recipe and that’s what our time range reflects, so use it just as a guideline. If possible, 82°F is ideal. Most important though will be checking for signs that indicate the batter is ready (bubbly, airy, and sour). For more on the nuances of making dosas at home, check out Tara O'Brady's primer.
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