Paper Dosa with Three Chutneys

Step 1

Mix rice flour, urad dal flour, coconut, and salt in a bowl with 1.5 cups water until smooth batter forms—consistency should be thinner than pancake batter.

Step 2

Heat a non-stick skillet or tawa over medium-high heat. Lightly oil the surface and let it smoke slightly, about 1 minute.

Step 3

Pour 0.25 cup batter into the center of the skillet and immediately spread it outward in circular motions using the back of a ladle to create a paper-thin crepe.

Step 4

Cook until the bottom edges lift and curl upward and the crepe is golden-brown, about 2 minutes. Flip carefully and cook the other side 30 seconds until crispy.

Step 5

While dosas cook, stir sambar powder, ginger-garlic paste, and diced tomato into 1 cup water in a small pot. Bring to a simmer, then fold in cilantro.

Step 6

For coconut chutney, blend 0.5 cup fresh coconut with 0.25 cup water, a pinch of salt, and 1 tsp ginger until smooth. For tomato chutney, blend 1 cup tomato with 0.25 tsp red chili powder and a pinch of salt.

Step 7

Serve each crispy dosa folded or rolled alongside warm sambar and both chutneys for dipping.