Sourdough Cumin Seed Dosa with Spicy Tomato Chutney#FantasticalFoodFight

This dosa naturally fermented buns, yeast free, gluten free and vegan. The sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time. 
For the Dosa Batter 
1½ Cups Idli Rawa
½ Cup Urad Dal
1 Teaspoon Heaped Cumin seeds
Salt to taste
For the Spicy Tomato Chutney 

1 Large Tomato - peel the skin and finely chop
1 Teaspoon Oil
½ Teaspoon Each of Chana Dal & Urad Dal
5 Grains Fenugreek seeds
3 Dried Red Chilly or according to your level
2 Cloves Garlic
½ Inch Piece Ginger,
A Pinch Turmeric powder
Salt to taste
½ Teaspoon sugar,
½ Teaspoon Mustard seeds
1 Teaspoon oil
6 Curry leaves 
1 Tablespoon Oil

For the Dosa Batter
Wash and soak the idli rawa in water upto the level of rawa , an hour before grinding.
Wash and soak the and urad dal separately for at least 4 to 5 hours.
After the soaking time drain the water from the both the grains.  
In a blender  add  half the  urad dal with a tablespoon of water and the cumin seeds blend the mixture until light and super smooth and fluffy. When smoothly ground add half of the idli rawa and blend it for a minute or two only, we do not want the rawa to become a smooth paste a coarse texture is required.
Remove this into a big pot/vessel . Now likewise grind the remaining urad dal and idli rawa. Whisk the ground batter well until they are well mixed becomes light and fluffy. Place this pot into a large pot /vessel, so if it ferements and start pouring out, this batter will not get waste.  Cover the pot with a lid and leave it to ferment overnight or more depending on the weather ( in summer it takes 6 to 7 hours ). A good batter will actually double in size.

To make the Dosa
Take how much you want to use in another smaller pot. 
Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it with a cloth.
Take a ladle full of batter and spread it in a circular motion to make a thin dosa. 
Sprinkle little oil on the dosa/crepe and spread a little of the chutney cook until crisp on medium low flame.
When crisp and brown below fold the dosa/crepe, take it out on to a serving plate.
In one or two dosas I had some leftover potato sabzi added that too.
Serve hot with Spicy Tomato Chutney.
For the Spicy Tomato Chutney
Heat a teaspoon oil and add the dal/lentils, methi, chillies and toss it till you get nice aroma 
the dal starts to turn pink. Now add ginger & garlic pieces and  dried red chillies saute for a minute. 
Add chopped tomato and keep sauteing till all moisture goes off. 
Add turmeric powder, salt & sugar. Let it be for few seconds and then turn off the gas. 
Let this mixture cool completely and then grind it to a smooth paste. 
For the Tadka
Heat a tablespoon of oil add mustard seeds & curry leaves.  When the mustard seeds starts to crackle take off the flame and pour the over the chutney. 
Chutney is ready to be served !!
Enjoy  with dosas..  These make a filling main course or a brunch.

Labels:  Dosa, Sourdough, Cumin Seeds,Crepes, Spicy Tomato Chutney, Fantastical Food Fight, Healthy, Vegan, Gluten free, Brunch, Main course, Lentils, South Indian
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Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Those are so nice and thin!!

  2. Perfect crepes and I love the filling and flavors.

  3. Looks delish. I've been meaning to get myself a dedicated tava instead of trying to do this on a large rectangular griddle. Dosa is a favorite here!

  4. Love it, and will have to get some Idli Rawa and Urad Dal the next time I'm up in the big city. I'm so lucky, I know exactly where to go and get the ingredients. And my curry leaf tree has lots of new leaves on it as well. I'm excited.

  5. Those are so lovely and the chutney looks mouthwateringly delicious!!

  6. Nice One.....

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