Soft Dosa with Three South Indian Chutneys

Thermomix recipe: Soft Dosa with Three South Indian Chutneys. Ready in 50 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 120 g raw rice (idli rice or parboiled rice)
• 30 g urad dal (split black gram, husked)
• 0.25 tsp fenugreek seeds
• 15 g poha (flattened rice, thick variety)
• 0.5 tsp salt (for dosa batter)
• Water for soaking and grinding
• 60 g fresh coconut, grated or chopped
• 15 g roasted chana dal (dalia)
• 1 small green chilli (for coconut chutney)
• 5 g ginger, peeled (for coconut chutney)
• 1 g tamarind (small piece, for coconut chutney)
• 0.25 tsp salt (for coconut chutney)
• 60-80 g water (for coconut chutney)
• 5 g coconut oil (for coconut chutney tempering)
• 0.25 tsp mustard seeds (for coconut chutney tempering)
• 1 sprig curry leaves (for coconut chutney tempering)
• 1 small dry red chilli, broken (for coconut chutney tempering)
• 50 g roasted peanuts, skinned
• 1 clove garlic (for peanut chutney)
• 1-2 dry red chillies (for peanut chutney)
• 1 g tamarind (small piece, for peanut chutney)
• 0.25 tsp jaggery or sugar (for peanut chutney)
• 0.25 tsp salt (for peanut chutney)
• 60-80 g water (for peanut chutney)
• 5 g oil (for peanut chutney tempering)
• 0.25 tsp mustard seeds (for peanut chutney tempering)
• 1 sprig curry leaves (for peanut chutney tempering)
• 100 g ripe tomatoes, roughly chopped
• 30 g onion, roughly chopped
• 1 clove garlic (for tomato chutney)
• 1 small green chilli (for tomato chutney)
• 1 g tamarind (small piece, for tomato chutney)
• 0.25 tsp salt (for tomato chutney)
• 10 g oil (for cooking tomato chutney)
• 5 g oil (for tomato chutney tempering)
• 0.25 tsp mustard seeds (for tomato chutney tempering)
• 1 sprig curry leaves (for tomato chutney tempering)

Instructions

1. **For the Dosa Batter (Preparation Day 1):**
2. Place raw rice, urad dal, and fenugreek seeds in a large bowl. Rinse thoroughly under running water, then soak in enough fresh water for 4-6 hours.
3. In a separate small bowl, soak the poha in a small amount of water for 15 minutes just before grinding.
4. Drain the soaked rice, dal, and fenugreek. Add them to the Thermomix bowl with 100 g of fresh water. Grind 2 min / Speed 8. Scrape down the sides.
5. Add the soaked and drained poha to the bowl. Grind again 1 min / Speed 8, adding more water (up to 50 g) gradually through the lid opening if needed, until a smooth, thick batter forms. The total volume should not exceed 1.5L.
6. Transfer the batter to a large, clean bowl. Stir in 0.5 tsp salt. Cover loosely and let it ferment in a warm place for 8-12 hours, or until it doubles in volume and becomes slightly bubbly. This step is done outside the Thermomix.
7. **For the Coconut Chutney (Preparation Day 2):**
8. Add grated coconut, roasted chana dal, 1 small green chilli, 5 g ginger, 1 g tamarind, 0.25 tsp salt, and 60 g water to the clean Thermomix bowl. Blend 30 sec / Speed 8, scraping down sides as needed. Add up to 20 g more water if a smoother consistency is desired.
9. Transfer the chutney to a serving bowl. Clean the Thermomix bowl.
10. Add 5 g coconut oil to the clean bowl. Heat 2 min / 120°C / Speed 1.
11. Add 0.25 tsp mustard seeds, 1 sprig curry leaves, and 1 dry red chilli. Sauté 1 min / 120°C / Speed 1 (Reverse).
12. Pour the tempering over the coconut chutney and mix gently. Set aside.
13. **For the Peanut Chutney (Preparation Day 2):**
14. Add roasted peanuts, 1 clove garlic, 1-2 dry red chillies, 1 g tamarind, 0.25 tsp jaggery or sugar, 0.25 tsp salt, and 60 g water to the clean Thermomix bowl. Blend 30 sec / Speed 8, scraping down sides as needed. Add up to 20 g more water if a smoother consistency is desired.
15. Transfer the chutney to a serving bowl. Clean the Thermomix bowl.
16. Add 5 g oil to the clean bowl. Heat 2 min / 120°C / Speed 1.
17. Add 0.25 tsp mustard seeds and 1 sprig curry leaves. Sauté 1 min / 120°C / Speed 1 (Reverse).
18. Pour the tempering over the peanut chutney and mix gently. Set aside.
19. **For the Tomato Chutney (Preparation Day 2):**
20. Add 10 g oil, roughly chopped tomatoes, roughly chopped onion, 1 clove garlic, 1 small green chilli, 1 g tamarind, and 0.25 tsp salt to the clean Thermomix bowl. Chop 5 sec / Speed 5.
21. Cook 10 min / 100°C / Speed 1 (Reverse), with the simmering basket on the lid instead of the measuring cup to allow steam to escape.
22. Blend the cooked mixture 30 sec / Speed 8, scraping down sides as needed. Transfer the chutney to a serving bowl. Clean the Thermomix bowl.
23. Add 5 g oil to the clean bowl. Heat 2 min / 120°C / Speed 1.
24. Add 0.25 tsp mustard seeds and 1 sprig curry leaves. Sauté 1 min / 120°C / Speed 1 (Reverse).
25. Pour the tempering over the tomato chutney and mix gently. Set aside.
26. **For Cooking the Dosa (Preparation Day 2):**
27. Heat a non-stick griddle or tawa over medium-high heat. Lightly grease it with a few drops of oil.
28. Once hot, reduce heat to medium. Pour a ladleful of fermented dosa batter onto the center of the griddle. Spread it outwards in a circular motion to form a thin dosa.
29. Drizzle a few drops of oil or ghee around the edges and on top of the dosa. Cook until the edges turn golden brown and crisp, and the bottom is cooked through (about 1-2 minutes).
30. Gently fold the dosa in half or roll it up and remove from the griddle. Repeat with the remaining batter.
31. Serve the soft dosas immediately with the three freshly prepared chutneys.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.