Besan Dosa Recipe – Spicy Onion & Tomato South Indian Dosa

Last Updated on 2 months by Neha Deshmukh

Besan Dosa Recipe – Spicy Onion & Tomato South Indian Dosa

Introduction

Oh, dosa! Is there anything more comforting than a crispy, golden dosa with a flavorful chutney? I remember the first time I tried to make dosa at home – it was a bit of a learning curve, let me tell you! But once I got the hang of it, I started experimenting with different fillings and chutneys. This Besan Dosa is one of my absolute favorites. It’s a delightful twist on the classic, packed with flavor from a spicy karam chutney and a wonderfully textured besan chutney. You’ll love how easy it is to make, and the burst of flavors will definitely brighten up your day!

Why You’ll Love This Recipe

This Besan Dosa isn’t just another dosa recipe. It’s a flavor explosion! The combination of the crispy dosa, the fiery karam chutney, and the savory besan chutney is simply irresistible. It’s a little different, a little special, and guaranteed to impress your family and friends. Plus, it’s a great way to use up leftover idli dosa batter.

Ingredients

Here’s what you’ll need to create this deliciousness:

• as needed Idli dosa batter
• 3 tablespoons Besan (Gram flour) – about 85g
• 2 Onions
• 1 Tomato
• 4 Green chilies
• 1 teaspoon Ginger, grated
• 2 & ?? cups Water (approximately 500ml – adjust for batter consistency)
• to taste Salt
• 1 teaspoon oil (for tempering)
• 2 tablespoons Coriander leaves, chopped
• 1 tablespoon Oil (for cooking dosas)
• ?? teaspoon Mustard seeds
• 2 teaspoons Urad dal (split black lentils)
• 1 tablespoon Chana dal (split chickpeas)
• 1 sprig Curry leaves
• 2 Onions (for besan chutney)
• 1 Tomato (for besan chutney)
• 1.5 teaspoon Red chilli powder

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Besan (Gram Flour): Exploring Varieties & Nutritional Benefits

Besan, or gram flour, is made from ground chickpeas. It’s a staple in Indian cooking and adds a lovely nutty flavor and texture to this dosa. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets. There are different varieties – some are lighter in color, others a bit darker. They all work well! Besan is also a good source of protein and fiber.

Idli Dosa Batter: Homemade vs. Store-Bought – What’s Best?

You can absolutely use store-bought idli dosa batter to save time. But honestly, homemade batter just tastes better. It’s worth the effort if you have the time! If you’re using store-bought, make sure it’s fresh.

Spice Level: Adjusting the Heat with Green Chilies & Red Chili Powder

I love a good kick, but you can adjust the spice level to your liking. Use fewer green chilies or reduce the amount of red chili powder if you prefer a milder dosa.

Regional Variations in Chutney Making

Chutney recipes vary wildly across South India! Some regions prefer a more coconut-based chutney, while others lean towards tomato or peanut-based variations. Feel free to experiment and find your favorite.

Oil: Choosing the Right Oil for Authentic South Indian Flavor

Traditionally, groundnut oil (peanut oil) is used in South Indian cooking. It has a high smoke point and imparts a lovely flavor. However, you can also use sunflower oil or vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare besan chutney: Slice the onions, chop the tomatoes, and slit the green chilies. Dissolve the besan in water to form a smooth paste.
2. Temper the besan chutney: Heat oil in a pan. Add mustard seeds, urad dal, chana dal, and curry leaves. Let them splutter. Fry the onions and ginger until translucent. Add the tomatoes and salt; cook until soft.
3. Simmer the besan chutney: Pour the besan mixture into the pan, stirring continuously. Simmer until thickened. Garnish with coriander leaves and a drizzle of ghee. Set aside.
4. Make karam chutney: In a blender, combine onions, tomatoes, red chili powder, and salt. Blend into a coarse paste without adding water. This is key for the right texture!
5. Cook the dosa: Heat a griddle or flat pan over medium heat. Spread a thin layer of idli dosa batter onto the hot griddle.
6. Add the chutneys: Drizzle a little oil around the edges of the dosa. Spread the karam chutney evenly over the dosa. Then, layer the besan chutney on top.
7. Fold and serve: Fold the dosa into a triangle and serve immediately.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Dosa Crispness

A hot griddle is essential for a crispy dosa. Make sure it’s well-heated before you start spreading the batter. A little oil around the edges also helps.

Mastering the Art of Chutney Tempering

Don’t rush the tempering process! Let the mustard seeds splutter and the dals turn golden brown for maximum flavor.

Preventing the Dosa Batter from Sticking

A well-seasoned griddle is your best friend. If the dosa still sticks, add a little more oil.

Tips for Evenly Spreading the Chutneys

Use the back of a spoon to spread the chutneys evenly. This will ensure that every bite is packed with flavor.

Variations

Let’s get creative!

Vegan Besan Dosa

Simply omit the ghee when garnishing the besan chutney.

Gluten-Free Besan Dosa

This recipe is naturally gluten-free! Just double-check that your idli dosa batter is also gluten-free.

Spice Level Adjustments: Mild, Medium, and Hot

• Mild: Use 1-2 green chilies and ½ teaspoon red chili powder.
• Medium: Use 3-4 green chilies and 1 teaspoon red chili powder (as in the recipe).
• Hot: Use 5-6 green chilies and 1.5-2 teaspoons red chili powder.

Festival Adaptations: Serving Besan Dosa During Special Occasions

This dosa is perfect for festivals like Ganesh Chaturthi or Onam. It’s a festive and flavorful treat that everyone will enjoy.

Karam Chutney Variations: Peanut or Garlic Addition

My friend loves adding a handful of roasted peanuts to her karam chutney for extra crunch and flavor. You can also add a few cloves of garlic for a bolder taste.

Serving Suggestions

Traditional Accompaniments: Sambar & Coconut Chutney

Besan Dosa is traditionally served with sambar and coconut chutney. It’s a classic combination that’s hard to beat!

Modern Twists: Pairing with Other South Indian Dishes

Try serving it with other South Indian favorites like vada or idli.

Breakfast, Lunch, or Dinner: When to Enjoy Besan Dosa

Honestly? Any time! It’s a versatile dish that’s perfect for breakfast, lunch, or dinner.

Storage Instructions

Storing Leftover Dosa Batter

Store leftover dosa batter in an airtight container in the refrigerator for up to 3 days.

Storing Besan Chutneys

Besan chutney can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating Dosa: Maintaining Crispness

Reheating dosa can be tricky. The best way to maintain crispness is to heat it on a dry griddle for a few minutes.

FAQs

What is besan, and where can I find it?

Besan is gram flour, made from ground chickpeas. You can find it at Indian grocery stores and increasingly in well-stocked supermarkets.

Can I use store-bought dosa batter for this recipe?

Yes, absolutely! It’s a great time-saver.

How can I adjust the spice level of the karam chutney?

Adjust the number of green chilies and the amount of red chili powder to your liking.

What is the best way to prevent the dosa from sticking to the griddle?

Make sure your griddle is well-heated and seasoned. A little oil also helps.

Can I make the besan chutney ahead of time?

Yes, you can make it a day ahead and store it in the refrigerator.

Is this dosa suitable for people with nut allergies?

Yes, as long as your idli dosa batter doesn’t contain any nuts.

What type of oil is traditionally used in South Indian cooking?

Groundnut oil (peanut oil) is traditionally used, but you can also use sunflower oil or vegetable oil.