Fermented Dosa Batter Three-Way Platter

Ingredients

• 1 cup Urad dal (split black gram, skinless)
• 2 cups Idli rice or short-grain rice
• 1 tsp Fenugreek seeds
• 2.5 cups Water (for soaking and grinding)
• 1 tsp Salt
• 4 tbsp Vegetable oil
• 1 cup Onion, finely chopped
• 0.5 cup Tomatoes, finely chopped(optional)
• 2 tbsp Cilantro, chopped(optional)
• 1 cup Fresh coconut, grated
• 3 pieces Green chilies
• 1 inch piece Ginger, chopped
• 2 tbsp Roasted chana dal
• 1 tbsp Tamarind paste
• 1 tsp Mustard seeds
• 8 leaves Curry leaves(optional)
• 1 tbsp Lemon juice

Instructions

1. 1

   Rinse urad dal and fenugreek seeds; soak in water for 30 minutes. Separately rinse and soak the rice for 30 minutes.

2. 2

   Drain and grind urad dal with 1 cup water until fluffy and smooth. Grind rice with 1.5 cups water to a slightly grainy consistency. Combine both batters, mix in salt, cover, and ferment in a warm spot (fermentation proceeds during the active prep window; longer fermentation deepens flavor if time allows).

3. 3

   Make coconut chutney: blend grated coconut, 2 green chilies, half the ginger, roasted chana dal, and a splash of water until smooth. Season with salt and lemon juice.

4. 4

   Make tomato chutney: sauté mustard seeds, curry leaves, remaining chilies and ginger in 1 tsp oil, add chopped tomatoes and tamarind paste, and cook 8 minutes until thickened.

5. 5

   Prepare uttapam topping: mix onion, tomatoes (if using), and cilantro in a bowl.

6. 6

   Heat a flat griddle over medium heat. For classic dosa, pour a ladle of batter, spread into a thin circle, drizzle 1 tsp oil, and cook 3-4 minutes until golden; flip briefly if desired. Make 2 dosas this way.

7. 7

   For uttapam, pour a thicker ladle of batter, sprinkle the onion topping on top, drizzle oil, and cook covered 5 minutes per side. Make 2 uttapams.

8. 8

   For paper dosa, spread a ladle of batter very thinly in a fast spiral, drizzle oil, and cook 3-4 minutes until crisp and lacy without flipping. Make 2 paper dosas.

9. 9

   Reheat the griddle between batches and wipe with a damp cloth. Serve the three dosa styles hot with both chutneys.