Andhra style dosa with groundnut chutney Recipe

Cooking Directions

• STEP 1.To make the dosa batter, soak rice and urad dal separately for 4-6 hours. Grind them together to form a smooth batter. Ferment the batter overnight.
• STEP 2.Heat a non-stick pan and pour a ladleful of batter. Spread it in a circular motion to form a thin dosa. Drizzle oil around the edges and cook until golden brown.
• STEP 3.Serve the dosa hot with groundnut chutney. To make the chutney, roast groundnuts and blend them with tamarind, red chili, garlic, and salt. Add water to adjust the consistency.
• STEP 4.For storage, refrigerate the leftover dosa batter in an airtight container. It can be stored for up to 3-4 days. The groundnut chutney can be stored in the refrigerator for 4-5 days.

Cooking Tips

• Make sure the dosa batter is well fermented to get the perfect texture and taste.
• Use a non-stick pan or a well-seasoned cast iron pan for making dosas.
• To get a crispy dosa, cook it on medium-high heat and spread the batter thinly.
• You can add chopped onions, green chilies, or coriander leaves to the dosa batter for extra flavor.
• Adjust the spiciness of the groundnut chutney by adding more or fewer red chilies.

Storage and Serving

• Serve the dosa hot with groundnut chutney and sambar for a complete meal.
• Leftover dosas can be reheated on a tawa or in a microwave.
• The groundnut chutney can also be served as a dip for other snacks like vada or pakoras.