Breakfast

Coconut-Saffron Dosa with Charred Tomato & Crispy Curry Leaf Oil

Name: Coconut-Saffron Dosa with Charred Tomato & Crispy Curry Leaf Oil
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 2 servings
Ingredients: 1 cup long-grain white rice; ⅓ cup whole black lentils (urad dal); ¼ teaspoon fenugreek seeds; ½ teaspoon salt; 2 tablespoons grated coconut; 8 saffron threads, steeped in 2 tablespoons warm milk; 1 large tomato, diced; 2 shallots, thinly sliced; 1 tablespoon ghee; 12 fresh curry leaves; ½ teaspoon black mustard seeds; ¼ teaspoon asafoetida (hing); ⅛ teaspoon dried red chili flakes

Tissue-thin, lacy dosa crafted from overnight-fermented batter—crispy edges charred golden, center yielding and tender. Filled with toasted coconut cream infused with saffron threads, topped with a slow-cooked tomato confit, finish of crackling curry leaves in clarified butter.

583cal 17gprotein 101gcarbs 12gfat 15min prep 75min cook 2serves

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