A dosa, which is also known as a dosai, is a South Indian pancake prepared from fermented batter made of rice and powdered black lentils. South Asia and other parts of the world enjoy dosas. Dosas are frequently served hot with chutney and sambar.

Dosa, is the perfect food to pair with coconut chutney and vegetable sambar. This well-liked breakfast meal is not only simple to make, but also healthy. There are other Dosa variations, including Mysore Masala Dosa, Set Dosa, Ragi Dosa, Wheat Flour Dosa, and Paper Dosa. This straightforward Dosa recipe offers instructions for making Plain or Paper Dosa from scratch along with step-by-step pictures and advice on avoiding them from sticking to the pan while cooking.
A well-made dosa batter is essential for thin and crispy dosas, and it is quite simple to make.

Dosa are essentially soft or crunchy crepes. Dosa is healthy breakfast because Urdu dal is protein rich.

Preparation of dosa;

1. First take idli rice 1 kg and soak the rice into water

2. Then take Urdu dal 500 grams soak into the water.

3. They are soaked in separate bowls into 4 to 5 hours.

4. And then grind separately to a fine consistency.

5. After cover mixture stored at room temperature in over night.

6. After fermentation then they ready for super idli and dosa batter.

7. This fermentation process is very important for dosa batter.

8. And then take dosa pan prepared the dosa.

Preparation of coconut chutney;

Idli, Dosa, Uttapam, and Medu Vada are some delicious South Indian breakfast and snack foods that go great with coconut chutney.

1. First of all add 1 cup of coconut into blender jar.

2. And then add 3 table spoon of fried gram.

3. After red and green chilli another then salt added for based on your taste. I am used 2green chilli and  2 red chilli and 1 spoon of salt .

4. And then add half amount ginger and 2 garlic.

5 . After added in curry leaves and coriander leaves.

6. And then grind in fine paste.

7. After preparation of coconut chutney, take the pan, when heat a pan add 1 or 2  table spoon of oil.

8. And add 1/4 teaspoon of mustard, 1 broken chilli,  pinch amount of Urdu dal, 5 to 10 curry leaves. Soon curry leaves turn crspy. Turn off heat.

9.curry leaves, mustard seeds, red chilli, green chilli they are gives flavour of this dish.