Rasam Dosa Recipe

Cooking Directions

• STEP 1.To make the dosa batter, soak rice and lentils overnight, then grind them into a smooth paste.
• STEP 2.Ferment the batter for 8-10 hours or until it doubles in volume.
• STEP 3.Heat a griddle and pour a ladleful of batter onto it, spreading it in a circular motion to form a thin dosa.
• STEP 4.Drizzle oil around the edges and cook until the dosa turns golden brown and crispy.
• STEP 5.To make the rasam, heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, and dried red chilies.
• STEP 6.Add chopped tomatoes, turmeric powder, rasam powder, and salt. Cook until the tomatoes are soft.
• STEP 7.Add tamarind pulp and water, and let the rasam simmer for a few minutes.
• STEP 8.Pour the rasam over the dosa and serve hot with coconut chutney and sambar.

Cooking Tips

• Make sure the dosa batter is fermented well to get a crispy dosa.
• Adjust the spiciness of the rasam according to your taste.
• Serve the rasam dosa immediately after pouring the rasam to maintain its crispiness.

Storage and Serving

• Rasam dosa is best served hot and fresh.
• Leftover dosa batter can be stored in the refrigerator for up to 2 days.
• Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days.