BEST DOSA EVER - with TOMATO Chutney and COCONUT PEANUT chutney

[@mamaandharry4573]

😂 seeing it fall on the floor but 100% I’d eat it too

[@FoodwithChetna]

well real life 😂

[@Godschild52909]

Me too! 😅😅😅

[@miekezevenhuizen7387]

Me too! Definitely!

[@rafkend1422]

Here in Texas we call it 5 second rule and get on with it.

[@druhdesilva8885]

I am yet to try this Chetna, but have to say I love your enthusiasm, honesty and down to earth nature. It's a joy to watch you cooking. I have tried your Pulao and also roti and love them. I will buy one of your books in the near future. I am looking for vegan healthy options.

[@shehnaazsheikhpierre9886]

My all time fav .. I can eat dosa for breakfast lunch dinner, as a tea time snack...

[@FoodwithChetna]

Same here

[@jalilahalias3457]

Chetna and chutney always together 😅...any way nice dosa that I hv to learn...👍🤤👌😍🇲🇾

[@FoodwithChetna]

Thanks

[@Vindya_N]

Believe it or not I am also one of those regular people whose 1st dosa is bit off! And I tried this recipe and I gave ample time to ferment, I live in Sydney. So it’s not cold. And my 1st dosa in the first time of my life came out perfect 👌🏽! All thanks to you ❤

[@FoodwithChetna]

Yeah 👏🏽👏🏽👏🏽

[@gaeangardensbyizabela]

Very good, I learned to use idli rice and urad dal instead of what I normally used- red lentils and basmati. This batter is magic, so soft and fluffy, can't wait to make it

[@FoodwithChetna]

it was perfect

[@mythilichintamani1674]

Loved this! I just made masala dosa for dinner last night! It is cold and rainy where i am, so i fermented the batter in an oven preheated at 175 F!

[@FoodwithChetna]

Great idea!

[@shalinicross4438]

20 second rule in my house too. Chetna where did you get this lovely dosa frying pan from please? I have a similar one but its smaller and i would love a bigger size. I love dosas and my first one turns out to be like a dogs dinner every time but crispy and i really enjoy it

[@FoodwithChetna]

Its from NethertonFoundry in the UK

[@MaxineSmith-zo6nq]

Can you make a batch of dosas and freeze them?

[@rafkend1422]

I would love to see how you make the Papadum...

[@FoodwithChetna]

👍🏼

[@michaelthomad4376]

It looks absolutely amazing! We were in Kerala at Easter & this was quite often my breakfast in the morning! Making me feel quite nostalgic! Thank you 😃

[@FoodwithChetna]

My pleasure 😊

[@rachelchin4697]

What blender does Chetna use?

[@shantinisabapathy1093]

Can one buy the dosa pan in the UK?

[@pravajyapandey1149]

I was planning to make dosa tomorrow. Will definitely try the tomato and coconut chutney. Thank you for the recipe. ❤

[@FoodwithChetna]

Hope you enjoy

[@lilycalir6515]

Thanks Chetna I’m sooooo happy to see this as dosa is my fave! I’ll make it this weekend!

[@FoodwithChetna]

enjoy

[@natashahutheram2078]

Lovely.....would love to try it but scared......can u freeze the batter

[@SukuChef]

Your Dosa is looking great & crispy well done sorry & all the chutney’s ❤❤❤❤

[@susangobin8726]

OMG Chetna....... It s 6 pm right now as I m watching this..... And 😭😭😭😭😭wish I had a magic wand..... So so delicious!!!

[@FoodwithChetna]

ooooh make it over the weekend.

[@rakeshchadda]

Yummy . Great recipe . Definitely will try it . Many thanks Chetna .

[@FoodwithChetna]

Hope you enjoy

[@luminarodrigues7517]

Enjoyed watching the video mistakes and all. Watching from Canada.

[@FoodwithChetna]

Glad you enjoyed it!

[@patriciaarango9128]

I love dosas ❤

[@FoodwithChetna]

me too

[@1050cc]

Superb, like the simplicity, a bit of prep yes but then all ready to serve when suits with those funky, quick chutneys 👌🤗 Can you use peanut butter at a pinch 🤔 What is the make and model of the blender you use pls 🤔

[@FoodwithChetna]

I use sage

[@Winterknits]

The best lunch 💕

[@FoodwithChetna]

absolutely

[@jacobalfonso25]

Hi Chetna. I absolutely love your videos. I watch them all the time. I just wanted to ask. What can I substitute if I can’t find whole fresh coconut?

[@ritaranee4787]

Walnuts

[@FoodwithChetna]

You can rehydrate some desiccated coconut and use that

[@martine1452]

I must make them,it looks really challenging 😊

[@FoodwithChetna]

You can do it!

[@---------------------------...]

Nailed the dosa 😋 😋 The dosa pan looked really good. Could you please share where you bought it?

[@johncspine2787]

I just discovered (after looking online and noticing similarities) my 15-16inch pizza steel will work great for this..but there are lots on Amazon..

[@suejameson1517]

My absolute favourite!!

[@FoodwithChetna]

👍🏼👍🏼

[@farinaz005]

Looked awesome. Those chutneys looked really easy to make. I always thought chutneys were really difficult to make, but it looked really easy. I don't know so much about food from India. But I have my favorite dish at the Indian restaurant! Korma with lamb or chicken. Korma is really, really tasty! I absolutely love it. And chapati bread is really fun to make. I made chapati once for my New Year's Eve celebrations. I had homemade chapati bread, shrimps and tzatziki. Thank you for a great video! It was really fun! Best wishes from Sweden.

[@FoodwithChetna]

👍🏼👍🏼

[@farinaz005]

@@FoodwithChetna 🌶🍅🥥

[@lala7701]

I love dosa so much! I really want to make it - we don't have fresh coconut in my country unless it's a farmer's market but then they're almost rotten inside :( can I still make the chutneys and use maybe coconut shreds or milk to give it a coconut-y flavor?

[@FoodwithChetna]

You can rehydrate the dried desiccated coconut and use that in the chutney

[@vannaik]

Hi Chetna what is make / model of your blender used to grind the dosa mixture?

[@FoodwithChetna]

I use a sage

[@alfbarroso]

How many days this dosa batter last on fridge?

[@FoodwithChetna]

a good week

[@cheryllamoureux4996]

5 second rule! Well done!❤️ The dosa looks wonderful!

[@FoodwithChetna]

Thank you 😋

[@blackmamba3427]

Absolutely 💯 yummy❤

[@FoodwithChetna]

Thank you 😋

[@annaliseRS]

Thank you for showing the process of cooking the dosa. Here in Vermont there is a company that makes and sells dosa batter and I’ve struggled to get the technique right to cook it but I was doing the onion thing wrong. Gonna make the batter myself next time! Thank you so much Chetna. You are my auntie in the kitchen and I love and use your cookbooks every week and love your videos for inspiration. 💜💜💜💜

[@johncspine2787]

You can apply the onion half to season and clean a bbq grill, or the grill grates for steaks, there are sulfur and other compounds that form a nonstick surface..

[@sandrascott4949]

Very interesting. I never soaked rice.

[@FoodwithChetna]

not soaked rice for dosa????

[@Godschild52909]

Oh I am stoked! 😅

[@FoodwithChetna]

hope you will try it

[@Gazzaroo]

Wow

[@FoodwithChetna]

🙏🏽

[@rovinamusic]

Chetna - what brand mixer do you use to prep your dosa batter?

[@FoodwithChetna]

I have sage mixer

[@ahnanda68]

you will be laughing at my roti so probably no dosa here soon. I just wanted to see the tomato chutney. Didn't know this would turn out to be so super intersting! Love your videos they're all fabulous

[@FoodwithChetna]

Thanks a lot

[@gregoriopedroza1566]

The yell I yelled along with you when gravity took the Dosa away. Echoed throughout the teaching kitchen. #20SecondRule

[@FoodwithChetna]

😂😂

[@taxqueen4227]

You make it look so easy! Question if you don’t have fresh coconut can you use dried unsweetened coconut? Also what is the purpose of putting water and rubbing an onion on the hot tava? Thanks🙏

[@FoodwithChetna]

The purpose is to remove any left over bits from previous dosa and make it clean for the next one

[@johncspine2787]

@@FoodwithChetna onions have sulfur and other compounds which when rubbed on the hot surface make a natural nonstick coating. People use the “onion trick” on barbecue grills and the grill grates for high temp steak searing..

[@koda3967]

14:47 Season the pan, like you do for a cast-iron fry pan, and, as long as you don't wash the pan with anything other than water and a stiff brush, nothing should stick again. 🤷‍♀️ (To 'season' the pan: heat until smokey; remove from heat and rub with kitchen/paper towelling dipped in lard or shortening, leaving a very fine sheen, soaking any excess oil; repeat several times (3-4), then leave to cool - pan is ready for non-stick cooking!🙂)

[@FoodwithChetna]

My pan is not sticky like I mentioned it in the video

[@johncspine2787]

Terrible advice. Lard and shortening have lower smoke points than things like sunflower oil. Easy enough to confirm my facts, look up how to season cast iron on the web.

[@windlessoriginals1150]

Yum!

[@FoodwithChetna]

thanks

[@philiplee658]

A chefs tip, Buy yourself a paint scraper for your kitchen and use that to lift your dosa, pancakes anything

[@FoodwithChetna]

😂 i am good, thanks

[@johncspine2787]

Nope. Safety tip..”food safe” is a term applied to products used in the kitchen. Unless you are 100% sure everything is sanitary down to the composition of the steel, handle, rivets, welds and binding agents, don’t gamble. Use actual kitchen tools. Sometimes all the materials may conform, but the design doesn’t allow for total cleaning by leaving spaces where bacteria can multiply. There are many considerations.

[@MitsCary]

Chetna this is a personnel question: What frustrates me when I am cooking is the splattering of oil on the pot holders which are cast iron therefore when cleaning sometimes it's sooo difficult😫😫 to get the oil stains out how do manage to do this 👌👌

[@FoodwithChetna]

I just clean it same way as the pan. with a rough scrub and warm water

[@Mayaxxxxxx]

Wow! 😍👌🏼😋

[@FoodwithChetna]

🙏🏽

[@sandrascott4949]

Plus you blend it

[@FoodwithChetna]

ok

[@mrdin5332]

That dosa was so light and crispy I'm very surprised that it didn't float to the ceiling, not drop to the floor.

[@FoodwithChetna]

😂😂

[@johncspine2787]

I tried putting in the sun..but the metal bowl started getting really hot, so I put it in the oven on the bread proofing setting at 85F, 29.4C, it sat all day with zero activity, so I made a focaccia biga for the next day in case it was a failure, that might be the key, cause at 630 now this morning, I think it’s fermenting away in there! I’m going to make some chutneys and potato masala, and your tamarind/date chutney, then tackle the dosa cooking. I was going to buy a special griddle, then realized my pizza steel might work great, I cleaned it and reconditioned with onion and oil. Maybe spray with Pam for the first one, then add some oil too. I’m going to google griddle temp for dosas, I have a laser thermometer which helps a lot for stuff. Might get distilled water for spritzing the pan, it won’t leave minerals that collect and cause more sticking. Thanks for the lovely content!

[@FoodwithChetna]

Hope it all works out, you can also just use a normal frying pan for this

[@stacycrain9967]

I made the batter exactly as you instructed - it looked just like yours- thick and a little fluffy. I left it out on my table in a stainless steel bowl and covered with a plastic lid (just like you did) it’s been 20 hours and it didn’t rise? 😭 I wonder what I did wrong. Maybe the temperature in the room was too cold (68 degrees Fahrenheit)? I just moved the batter carefully in the oven with the light on. But worried about the batter going bad after 20 + hours… how long do you think it’s safe for the batter to sit out and not go bad? Im always worried about harmful bacteria growing?🤷🏼‍♀️

[@FoodwithChetna]

It could vary from room temperature. Sometimes it does not ferment for me too but I still use the batter and it still tastes amazing....... Dont put in the oven with light on...... dont worry too much about how much fermentation you get, just enjoy it

[@johncspine2787]

Did you mix with your hand? Some say the batter gets needed bacteria from us..!

[@stacycrain9967]

@@johncspine2787 yes! I did mix it by hand 😃

[@BoggWeasel]

I've had to give up making dosa for breakfast as they give my wife terrible gas and it's not worth making dosa batter for just one person. I'm guessing it's the dahl. Are their any solutions to this problem or alternatives? I have a 10lb bag of idli rice looking for something to do

[@FoodwithChetna]

make some idlis instead?

[@BoggWeasel]

Same thing... I think it's the urad dhal that's the cause or possibly the fermentation ?... it's a shame because I was getting quite good at making masala dosas and chutneys (your coriander mint being the favourite )@@FoodwithChetna

[@johncspine2787]

Give your wife Beano!

[@BoggWeasel]

@@johncspine2787 Tried it..... fail.... but thanks anyway

[@sandrascott4949]

Soak the rice with fenugreek

[@FoodwithChetna]

fenugreek is soaked with dal

[@noopurmehta4522]

Hi. If you would use onion slightly dipped in oil and then rub on the pan, your first Dosa won't stick :). Mine doesn't. It never has

[@FoodwithChetna]

👍🏼👍🏼

[@johncspine2787]

Then there’s no point in using the onion unless it contacts the surface..you might as well just use a paper towel soaked in oil.

[@sjay6668]

This is so hard to make. Trued and failed so many times.

[@gaeangardensbyizabela]

Maybe the next time will work? I'm cheering for you, don't give up, they are worth the effort

[@sjay6668]

@@gaeangardensbyizabela thank you

[@FoodwithChetna]

try this method next time and let me know the results

[@hakanandre]

Hahahhaha 20 second rule and no one saw 👀

[@FoodwithChetna]

😂

[@NeedhishB]

what do you mean by natural yogurt? That's weird and funny because yogurt is yogurt right? Is it found naturally in nature or what?

[@johncspine2787]

Yogurt that says it has live cultures probably.

[@thiagarajannatarajan5987]

I can make better dosa

[@FoodwithChetna]

Thats a great thing👍🏼

[@UnknownYoutuberReaction]

Why u sound like indian?

[@FoodwithChetna]

????

[@UnknownYoutuberReaction]

@@FoodwithChetna i mean u kinda speak like indian