Best South Indian Breakfast - Dosa with Tomato Chutney, Ladies FInger Sambar, Mysore Bonda

Best South Indian Breakfast - Dosa with Tomato Chutney, Ladies FInger Sambar, Mysore Bonda

 Dosa is a fermented crepe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala. It is also popular in other parts of India, and other countries like Sri Lanka, Malaysia and Singapore.
Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture.

Dosa making
A mixture of rice and urad dal (ulundu) that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also served usually with chutney and sambar. The mixture of urad dal and rice can be replaced with highly refined wheat flour or semolina.


Ingredients : 1 1/2 cups rice 1/2 cup urad dal salt to taste Oil Masala

 Preparation :  shell Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste. Mix together, add salt with water to make batter. Leave in room temperature overnight. Mix onion and chilies to the thin batter. Heat pan or griddle with little ghee or oil. Spread the mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired.

Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:

Sambar : Here I made Ladies Finger Sambar in Hotel style.

Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander). I have Tomato Onion Chutney.

Dry chutney (podi): a powder of spices and desiccated coconut

Mysore Bonda : This makes the breakfast more enriching.