Start your day off right with a crispy, flavorful dosa! These South Indian-inspired crepes are perfect for breakfast or brunch, and can be filled with a variety of ingredients to suit your taste. From classic masala dosas to creative twists like cheese and herb stuffed dosas, there’s something for everyone in our collection of 20 delicious recipes.
In this article, we’ll take you on a culinary journey through the world of dosas, sharing tried-and-true techniques and innovative ideas to get your started. Whether you’re a seasoned cook or just looking for some inspiration, these mouthwatering dosa recipes are sure to become a staple in your kitchen.
Classic Masala Dosa with Coconut Chutney
Experience the quintessential Indian street food – a flavorful and crispy dosa paired with creamy coconut chutney!
Ingredients:
For the dosa:
– 2 cups of rice flour
– 1/2 cup of split black gram (urad dal)
– 1/4 teaspoon of asafoetida (hing)
– Salt, to taste
– Water, for mixing
For the coconut chutney:
– 1 cup of fresh coconut grated
– 1/2 cup of green chilies
– 1 small onion, finely chopped
– 1/2 teaspoon of salt
– 1 tablespoon of lemon juice
– 1/4 cup of water
Instructions:
1. Mix the rice flour, urad dal, asafoetida, and salt in a bowl.
2. Gradually add water to form a smooth batter, allowing it to rest for 30 minutes.
3. Heat a non-stick pan over medium heat. Pour a ladle of batter and spread evenly to form a thin layer.
4. Cook for 1-2 minutes or until the edges start to curl. Flip and cook for another minute.
5. For the chutney, blend all ingredients together in a blender until smooth.
6. Serve the dosa with coconut chutney and enjoy!
Cooking Time: 15-20 minutes
Cheese and Herb Stuffed Dosa
Elevate your dosa game with this flavorful twist that combines the crispy, fermented rice crepe with melted cheese and fresh herbs. Perfect for a quick snack or light meal.
Ingredients:
– 2 cups dosa batter (homemade or store-bought)
– 1 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon butter, melted
– Salt, to taste
Instructions:
1. Heat a non-stick skillet or dosa pan over medium heat.
2. Pour 1/4 cup of dosa batter onto the center of the skillet and spread evenly to form a thin layer.
3. Sprinkle 1-2 tablespoons of grated cheese over the dosa, leaving a 1-inch border around the edges.
4. Top with chopped cilantro and scallions.
5. Fold the dosa in half to enclose the filling, then fold again to form a triangle or a square shape.
6. Cook for 2-3 minutes on each side, until crispy and golden brown.
7. Serve hot with a dollop of melted butter, if desired.
Cooking Time: 8-10 minutes per dosa
Onion Rava Dosa with Tangy Tomato Chutney
Savor the flavors of South India with this crispy Onion Rava Dosa paired with a tangy and sweet Tomato Chutney. Perfect for breakfast, lunch or dinner!
Ingredients:
For the dosa:
– 1 cup rava (semolina)
– 1/2 cup water
– 1 onion, finely chopped
– 1/4 teaspoon salt
– 1 tablespoon oil
For the chutney:
– 2 cups fresh tomatoes, diced
– 1/4 cup tamarind paste
– 1 tablespoon jaggery powder
– 1 tablespoon oil
– Salt to taste
Instructions:
1. Mix rava and water in a bowl to form a thick batter.
2. Add chopped onion, salt, and oil to the batter and mix well.
3. Heat a non-stick pan over medium heat and pour a ladle of the batter.
4. Cook for 1-2 minutes or until the edges start to curl.
5. Flip and cook for another minute.
For the chutney:
1. Saute onions, garlic, and tomatoes in oil until they soften.
2. Add tamarind paste, jaggery powder, salt, and a splash of water. Mix well.
3. Simmer for 10-12 minutes or until the chutney thickens.
Cooking Time: 20-25 minutes
Spicy Potato and Peas Stuffed Dosa
A flavorful twist on the classic Indian dish, this Spicy Potato and Peas Stuffed Dosa is a perfect blend of comfort food and spice. Crunchy dosa wrapped around creamy potato and peas filling – a match made in heaven!
Ingredients:
– 2 cups dosa batter
– 1 large potato, boiled and mashed
– 1 cup fresh peas
– 1/4 cup chopped cilantro
– 1 small onion, finely chopped
– 1-2 green chilies, finely chopped (depending on desired spice level)
– Salt to taste
– Cooking oil or ghee for frying
Instructions:
1. Heat a non-stick skillet over medium heat.
2. Prepare the filling by mixing together mashed potato, peas, cilantro, onion, and green chilies.
3. Pour 1/4 cup of dosa batter onto the skillet and spread evenly to form a circle.
4. Place about 1-2 tablespoons of potato-peas filling in the center of the dosa.
5. Fold the dosa into a triangle or rectangle shape to enclose the filling.
6. Cook for 2-3 minutes, until the dosa is crispy and golden brown.
7. Serve hot with your favorite chutney or raita.
Cooking Time: Approximately 10-12 minutes per batch (depending on the number of dosas)
Pesarattu (Green Moong Dosa) with Ginger Chutney
Pesarattu is a popular Andhra delicacy made from green moong lentils, known for its soft and delicate texture. Paired with a flavorful ginger chutney, this dish makes for a perfect breakfast or snack option.
Ingredients:
For Pesarattu:
– 1 cup split green moong lentils
– 1/2 cup rice flour
– 1/4 teaspoon salt
– Water, as needed
For Ginger Chutney:
– 1-inch piece of fresh ginger, peeled and grated
– 1/2 cup tamarind paste
– 1 tablespoon jaggery powder
– Salt, to taste
– Water, as needed
Instructions:
1. Soak the lentils in water for at least 4 hours or overnight. Drain and grind into a smooth batter using rice flour, salt, and water.
2. Heat a non-stick pan over medium heat. Pour a ladle of batter and spread evenly to form a thin circle. Cook for 1-2 minutes, until the edges start to curl. Flip and cook for another minute.
3. For the chutney, combine grated ginger, tamarind paste, jaggery powder, and salt in a blender. Add water as needed to achieve desired consistency. Blend until smooth.
4. Serve Pesarattu hot with a dollop of Ginger Chutney.
Cooking Time: 15-20 minutes
Set Dosa with Vegetable Kurma
Set dosa, a popular breakfast or snack option from South India, is a crispy rice and lentil crepe served with a flavorful vegetable curry. This recipe combines the two to create a satisfying meal.
Ingredients:
For Set Dosa:
– 2 cups idli rice
– 1 cup split black gram (urad dal)
– 1/4 teaspoon methi seeds
– 1/2 teaspoon fenugreek leaves (optional)
– Salt, to taste
For Vegetable Kurma:
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 cup mixed vegetables (e.g., bell peppers, cauliflower)
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Mix rice, urad dal, methi seeds, and fenugreek leaves (if using) in a bowl.
2. Soak the mixture in water for 4-5 hours or overnight.
3. Drain excess water and grind the mixture into a smooth batter.
4. Heat a non-stick pan over medium heat. Pour a small amount of batter onto the pan.
5. Cook for 1-2 minutes, until the edges start to curl. Flip and cook for another minute.
6. For Vegetable Kurma, sauté onions, garlic, carrot, potato, and mixed vegetables in oil until tender.
7. Add cumin, salt, and cilantro. Serve with Set Dosa.
Cooking Time: 30-40 minutes
Neer Dosa with Mango Coconut Dip
Neer dosa, a popular South Indian dish, is a thin and delicate rice crepe that pairs perfectly with a sweet and tangy mango coconut dip. This recipe brings together the freshness of mango and the creaminess of coconut to create a delightful snack or dessert.
Ingredients:
For Neer Dosa:
– 2 cups fermented idli batter
– 1/4 teaspoon salt
– Water, as needed
For Mango Coconut Dip:
– 2 ripe mangos, diced
– 1/2 cup coconut cream
– 2 tablespoons honey
– Pinch of salt
Instructions:
1. Heat a non-stick pan over medium heat.
2. Pour a ladle of idli batter onto the pan and spread evenly to form a thin layer.
3. Cook for about 1 minute, until the edges start to curl.
4. Flip and cook for another minute.
5. Repeat with remaining batter.
For Mango Coconut Dip:
1. Mix all ingredients together in a bowl.
2. Refrigerate for at least 30 minutes to allow flavors to meld.
3. Serve chilled with neer dosa.
Cooking Time: About 15-20 minutes (including preparation time)
Enjoy your delicious Neer Dosa with Mango Coconut Dip!
Oats and Spinach Dosa with Peanut Chutney
Oats and Spinach Dosa with Peanut Chutney Recipe
Summary:
A twist on the classic South Indian dosa, this recipe combines the nutty flavor of oats with the earthy goodness of spinach. Serve it with a rich peanut chutney for a flavorful and nutritious meal.
Ingredients:
– 1 cup rolled oats
– 1/2 cup fresh spinach leaves
– 1/4 cup split black gram (urad dal)
– 1/4 teaspoon salt
– 3/4 teaspoon baking soda
– 1/2 cup lukewarm water
– Vegetable oil for frying
Instructions:
1. Rinse the oats and soak them in water for at least 4 hours or overnight.
2. Drain the water and blend the oats with spinach, urad dal, salt, and baking soda to a smooth batter.
3. Add lukewarm water and mix well to achieve a thick but pourable consistency.
4. Heat a non-stick pan over medium heat and brush with vegetable oil.
5. Pour 1/4 cup of the batter onto the pan and spread it evenly to form a circular dosa.
6. Cook for 2-3 minutes or until the dosa is golden brown, then flip and cook the other side.
7. Serve with peanut chutney (recipe below).
Peanut Chutney:
– 1/2 cup peanuts
– 1/4 cup grated coconut
– 1/4 cup tamarind paste
– 1 tablespoon lemon juice
– Salt to taste
Blend all ingredients together until smooth and adjust seasoning as needed.
Cooking Time:
20-25 minutes (includes soaking time)
Jowar Dosa with Spicy Garlic Chutney
Jowar dosa, a South Indian staple, gets a flavorful twist with this spicy garlic chutney recipe. This classic combo of crispy dosas and zesty chutney is perfect for a quick breakfast or snack.
Ingredients:
For the Jowar Dosa:
– 1 cup jowar (sorghum) flour
– 1/2 cup rice flour
– 1/4 teaspoon salt
– 1/2 cup lukewarm water
For the Spicy Garlic Chutney:
– 3 cloves garlic, minced
– 1 small onion, finely chopped
– 1 tablespoon vegetable oil
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 1/4 cup tamarind paste
– 1/4 cup water
Instructions:
1. Mix jowar and rice flours with salt.
2. Gradually add lukewarm water to form a smooth batter.
3. Heat oil in a pan over medium heat. Pour a ladle of batter and cook until golden brown.
4. For the chutney, sauté garlic, onion, cumin seeds, coriander powder, and red chili powder until fragrant.
5. Add tamarind paste and water. Simmer for 10 minutes or until thickened.
6. Serve dosas with the spicy garlic chutney.
Cooking Time: 20-25 minutes
Tomato Onion Dosa with Coriander Mint Chutney
A flavorful twist on traditional dosa, this recipe combines the tanginess of tomatoes and onions with the freshness of coriander and mint. Perfect for a quick and delicious breakfast or snack!
Ingredients:
For the dosa:
– 2 cups rice flour
– 1/4 cup semolina
– 1/4 teaspoon salt
– 1/2 cup lukewarm water
– 1 medium onion, finely chopped
– 1 medium tomato, finely chopped
For the chutney:
– 1/2 cup fresh coriander leaves
– 1/4 cup fresh mint leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a mixing bowl, combine rice flour, semolina, and salt.
2. Gradually add water and mix until smooth batter forms.
3. Heat a non-stick pan over medium heat. Pour in a ladle of batter and spread evenly.
4. Top with chopped onion and tomato.
5. Cook for 1-2 minutes or until the edges start to curl.
6. Flip and cook for another minute.
7. For the chutney, blend all ingredients together until smooth.
Cooking Time: 15-20 minutes (including preparation time)
Mysore Masala Dosa with Red Garlic Chutney
Experience the flavors of South India with this classic combination of crispy dosas and spicy chutneys.
Ingredients:
For Mysore Masala Dosa:
– 2 cups dosa rice
– 1/2 cup split black gram (urad dal)
– 1/4 teaspoon methi seeds
– 1/2 teaspoon active dry yeast
– Salt, to taste
– Water, as needed
For Red Garlic Chutney:
– 5-6 red garlic cloves
– 1 small onion, finely chopped
– 1 tablespoon vegetable oil
– 1 teaspoon grated ginger
– Salt, to taste
– 2 tablespoons tamarind paste
– 1/4 cup water
Instructions:
1. Prepare the dosa batter by soaking the rice and dal in water for 4-5 hours. Grind into a smooth paste.
2. Mix yeast, methi seeds, and salt with the batter.
3. Heat a non-stick pan or griddle over medium heat. Brush with oil.
4. Pour a ladle of batter and spread evenly to form a dosa.
5. Cook for 1-2 minutes, until crispy and golden.
6. For chutney, sauté garlic, onion, ginger in oil until fragrant.
7. Add tamarind paste, salt, and water. Simmer for 10 minutes or until thickened.
Cooking Time: 30-40 minutes (includes preparation time)
Ragi Dosa with Coconut Milk Gravy
Ragi dosa is a popular breakfast dish from the southern part of India, made with ragi (finger millet) flour and fermented with yeast. This recipe adds a creamy twist by serving it with a coconut milk gravy.
Ingredients:
For the Ragi Dosa:
– 2 cups ragi flour
– 1/4 cup plain yogurt
– 1/2 teaspoon active dry yeast
– Salt, to taste
– Water, as needed
For the Coconut Milk Gravy:
– 1 cup coconut milk
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Mix ragi flour, yogurt, and yeast in a bowl.
2. Gradually add water to form a smooth batter.
3. Ferment the mixture for 8-10 hours or overnight.
4. Heat a non-stick pan over medium heat.
5. Pour a ladle of batter onto the pan and cook until it’s crispy and golden brown.
6. For the gravy, heat oil in a pan and sauté onion, garlic, and ginger.
7. Add coconut milk and salt to taste.
8. Serve the ragi dosa with the coconut milk gravy and garnish with cilantro.
Cooking Time: 15-20 minutes
Paneer Tikka Dosa with Mint Yogurt Sauce
Experience the delightful fusion of Indian flavors with this recipe that combines the crispy goodness of dosas with the creamy sweetness of paneer tikka and a refreshing mint yogurt sauce.
Ingredients:
For Paneer Tikka:
– 250g paneer, cut into small cubes
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 1 teaspoon garam masala powder
– Salt, to taste
For Dosa:
– 2 cups dosa batter (homemade or store-bought)
– Oil, for greasing the pan
For Mint Yogurt Sauce:
– 250ml plain yogurt
– 1/4 cup fresh mint leaves, chopped
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. Marinate paneer cubes in a mixture of yogurt, lemon juice, garam masala powder, and salt for at least 30 minutes.
2. Heat a non-stick pan or griddle over medium heat. Grease with oil and pour dosa batter to desired thickness. Cook until crispy and golden brown.
3. Grill paneer cubes in the oven or on a grill pan until cooked through.
4. Mix yogurt, mint leaves, lemon juice, and salt for the sauce.
5. Serve warm dosas with grilled paneer tikka and a dollop of mint yogurt sauce.
Cooking Time: 20-25 minutes
Sweet Banana Dosa with Cardamom Honey Drizzle
Sweet Banana Dosa with Cardamom Honey Drizzle: A Delicious Twist on Traditional Indian Flatbread
This recipe combines the natural sweetness of ripe bananas with the warmth of cardamom and a drizzle of honey, creating a unique and flavorful dessert dosa that’s perfect for special occasions.
Ingredients:
– 2 large ripe bananas
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup lukewarm water
– Cardamom honey drizzle (see below)
– Vegetable oil or ghee for frying
Instructions:
1. Mash the bananas in a bowl and set aside.
2. In a separate bowl, combine flour, salt, and baking powder.
3. Add lukewarm water to the dry ingredients and mix until a smooth batter forms.
4. Add the mashed bananas and mix well.
5. Heat a non-stick pan or griddle over medium heat. Grease with oil or ghee if necessary.
6. Pour a ladle of the dosa batter onto the pan and spread evenly.
7. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
8. Flip and cook for another minute.
9. Serve warm with cardamom honey drizzle (see below).
Cardamom Honey Drizzle:
– Mix 1 tablespoon honey with 1/4 teaspoon ground cardamom.
– Adjust sweetness and flavor to taste.
Cooking Time: 5-7 minutes per dosa
Chocolate Dosa with Nutella and Banana Slices
Take your dosa game to the next level with this indulgent treat, combining the crispy and soft texture of traditional Indian dosas with the richness of chocolate, Nutella, and ripe banana slices.
Ingredients:
– 1 cup dosa batter (store-bought or homemade)
– 2 tbsp unsalted butter, melted
– 2 tbsp Nutella
– 1 ripe banana, sliced
– 1/4 cup grated dark chocolate (at least 70% cocoa)
– Salt to taste
– Optional: chopped nuts or shaved chocolate for garnish
Instructions:
1. Preheat a non-stick skillet or dosa pan over medium heat.
2. Pour 1/4 cup of melted butter onto the pan, spreading it evenly.
3. Place 1/4 cup of dosa batter in the center and cook for 2-3 minutes or until edges start to curl.
4. Spread 1 tbsp of Nutella on one half of the dosa, leaving a small border.
5. Top with sliced banana and sprinkle with grated dark chocolate.
6. Fold the other half of the dosa over the filling to create a triangle shape.
7. Cook for an additional minute or until the chocolate is melted and the dosa is crispy.
8. Repeat with remaining ingredients.
9. Serve warm, garnished with chopped nuts or shaved chocolate if desired.
Cooking Time: 5-6 minutes per dose
Adai Dosa with Avocado Chutney
Experience the flavors of South India with this recipe that combines the spicy kick of fermented adai dosa with the creamy richness of avocado chutney.
Adai Dosa:
Ingredients:
– 1 cup fermented idli batter
– 1/2 cup rice flour
– 1/4 teaspoon fenugreek seeds
– Salt, to taste
– Water, as needed
Instructions:
1. Mix all ingredients together to form a smooth batter.
2. Heat a non-stick pan over medium heat. Pour in 1/4 cup of the batter and spread evenly.
3. Cook for 2-3 minutes or until the edges start to curl.
4. Flip and cook for another minute.
5. Repeat with remaining batter.
Avocado Chutney:
Ingredients:
– 3 ripe avocados
– 1 small onion, finely chopped
– 1 small tomato, diced
– 1/2 teaspoon grated ginger
– Salt, to taste
– Lemon juice, to taste
Instructions:
1. Blend all ingredients together until smooth.
2. Adjust seasoning as needed.
Cooking Time: 10-15 minutes for adai dosa; 5 minutes for avocado chutney.
Beetroot Dosa with Coconut Sesame Chutney
This recipe combines the traditional Indian dosa with a vibrant beetroot twist, served with a creamy coconut sesame chutney for a unique flavor experience.
Ingredients:
For the Beetroot Dosa:
– 1 cup besan (chickpea flour)
– 1/2 cup beetroot puree
– 1/4 teaspoon baking powder
– Salt to taste
– Water, as needed
For the Coconut Sesame Chutney:
– 1 cup grated coconut
– 1/4 cup sesame seeds
– 1 tablespoon oil
– 1 small onion, finely chopped
– 1 tablespoon tamarind paste
– Salt to taste
Instructions:
1. In a bowl, mix together besan, beetroot puree, baking powder, and salt.
2. Gradually add water to form a smooth batter.
3. Heat a non-stick pan over medium heat. Pour in the batter and spread evenly.
4. Cook for 2-3 minutes or until the dosa is golden brown and crispy.
5. For the chutney, dry roast sesame seeds and grated coconut separately.
6. Blend cooked onion, tamarind paste, oil, and roasted coconut and sesame seeds together.
7. Serve the Beetroot Dosa with the Coconut Sesame Chutney.
Cooking Time: 15-20 minutes
Multigrain Dosa with Spicy Tomato Onion Relish
A flavorful fusion of Indian and Mediterranean cuisines, this recipe combines the comfort of dosas with a spicy kick from the tomato onion relish.
Ingredients:
For the Multigrain Dosa:
– 1 cup multigrain flour
– 1/2 cup rice flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 3/4 cup lukewarm water
For the Spicy Tomato Onion Relish:
– 2 large onions, finely chopped
– 2 large tomatoes, diced
– 1-2 green chilies, seeded and chopped (depending on desired spiciness)
– 1 tablespoon olive oil
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a mixing bowl, combine multigrain flour, rice flour, baking powder, and salt.
2. Gradually add lukewarm water to form a smooth batter.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter and spread evenly to form a dosa.
4. Cook for 1-2 minutes or until the dosa is golden brown and crispy. Flip and cook for another minute.
5. For the relish, heat olive oil in a pan over medium heat. Add chopped onions and cook until translucent.
6. Add diced tomatoes, green chilies, and salt to taste. Cook for an additional 2-3 minutes or until the mixture thickens slightly.
7. Serve the Multigrain Dosa with the Spicy Tomato Onion Relish.
Cooking Time: Approximately 15-20 minutes
Egg Dosa with Curry Leaf Garnish
A classic South Indian dish, Egg Dosa is a crispy rice and lentil crepe stuffed with a savory egg filling. This recipe adds a fragrant twist with a garnish of fresh curry leaves.
Ingredients:
– 1 cup rice flour
– 1/2 cup split black gram (urad dal)
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup lukewarm water
– 2 eggs, beaten
– 1 small onion, finely chopped
– 1 green chili, minced
– Fresh curry leaves, for garnish
Instructions:
1. In a large bowl, mix together rice flour, urad dal, salt, and baking soda.
2. Gradually add lukewarm water to form a smooth batter.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter onto the skillet.
4. Cook for 1-2 minutes or until the edges start to curl. Flip and cook for another minute.
5. In a bowl, mix together beaten eggs, chopped onion, and minced green chili.
6. Place the cooked dosa on a plate, fill with egg mixture, and fold into a triangle.
7. Garnish with fresh curry leaves and serve hot.
Cooking Time: 15-20 minutes
Corn and Capsicum Stuffed Dosa with Tamarind Sauce
This recipe combines the flavors of Indian dosa with a twist by stuffing it with sweet corn and capsicum, served with a tangy tamarind sauce. Perfect for a quick and delicious meal.
Ingredients:
– 1 cup dosa batter
– 1/2 cup cooked sweet corn kernels
– 1/4 cup diced red capsicum
– 1 small onion, finely chopped
– 1/4 teaspoon salt
– 1 tablespoon oil
– For the tamarind sauce:
+ 1/2 cup tamarind paste
+ 1 cup water
+ 1 tablespoon sugar
+ Salt to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Pour a ladle of dosa batter and spread evenly to form a thin circle.
3. Sprinkle the sweet corn kernels, capsicum, onion, and salt on one half of the dosa.
4. Fold the other half over the filling to form a triangle or a square shape.
5. Cook for 2-3 minutes or until the bottom is golden brown.
6. Flip and cook the other side for another minute.
7. Prepare the tamarind sauce by mixing all the ingredients together and simmering for 10 minutes.
Cooking Time: 15-20 minutes
Summary
20 Crispy Dosa Recipes for Breakfast Delights