Dosa is a very popular South Indian breakfast. It is made by mixing dal with rice and then grinding it. The batter is left to ferment overnight and then cooked on a hot griddle called Tava.
Dosa can be eaten with chutney, sambar, or dhal curry. There are many variations of dosas, such as masala dosa, Rava dosa, and so on.
The best accompaniments to dosa are onion sambhar and coconut chutney, though you can also try it with other curries like potato curry or tomato curry.
We have some side dishes for dosa in the article for you to choose from.
- What Is Dosa?
- 17 Best Side Dish For Dosa
- 1. Coconut Chutney
- 2. Onion Tomato Chutney
- 3. Chili Garlic Chutney
- 4. Onion Chutney
- 5. Carrot Chutney
- 6. Peanut Chutney
- 7. Coriander Chutney
- 8. Tomato Chutney / Thakkali Chutney
- 9. Red Coconut Chutney
- 10. Potato Chutney
- 11. Tamarind Coconut Chutney
- 12. Bombay Sambar
- 13. Udupi Sambar
- 14. Mulangi Sambar
- 15. Moong Dal Sambar
- 16. Raw Mango Nookal Sambar
- 17. Peerkanga Masial Sambar
What Is Dosa?
Dosa is an Indian pancake made from a batter of fermented rice and black gram. It is popularly served with several chutneys and sambar, a vegetable stew or rasam, and a tamarind-based soup. Dosa is usually eaten for breakfast or dinner. It can be stuffed with vegetables like onions and potatoes to make masala dosa, which is then served with chutney and sambar. Even though dosas are usually eaten as a snack in India, they can also be used as an accompaniment to other main courses such as kootu (a vegetable stew), idli (rice cake), Pongal (rice dish), uttapam (savory pancake) or curries such as chicken masala or mutton curry.
17 Best Side Dish For Dosa
1. Coconut Chutney
Coconut chutney is a common South Indian side dish.
Coconut chutney is also the most popular side dish for dosa. It is a thick, sweet, and tangy chutney made with coconut and jaggery. Coconut chutney goes well with all types of dosas. It can be served with idli or any other rice dishes too.
2. Onion Tomato Chutney
Onion tomato chutney is one of the most common side dishes served with dosa in restaurants across India. Onions and tomatoes are finely chopped and cooked with spices until the mixture becomes thick and saucy. This onion tomato masala tastes best when eaten fresh but it can be stored for about 2 days in an airtight container at room temperature.
3. Chili Garlic Chutney
This is a spicy and tangy chutney with a mixture of red chili, garlic, and other ingredients like tamarind, onions, and tomatoes. This is one of the most popular accompaniments for dosa, especially in South India. It can be easily prepared at home using simple ingredients and a blender or food processor.
4. Onion Chutney
Onion Chutney is another popular accompaniment for dosa. It is made using raw onions that are ground along with spices like turmeric powder, coriander powder, and mustard seeds. It is usually served as a side dish for idli and dosas but can also be used as a dip for fried foods such as pakoras (Indian fritters).
5. Carrot Chutney
This is a great side dish for dosa and idli. The best thing about this chutney is that it can be made in advance and stored in the refrigerator for 1 week.
Chop the carrots into small pieces and steam them for 10 minutes or until they are soft. Blend them using a mixer grinder or food processor until smooth. Add salt and cook for another 5-10 minutes until all the water evaporates and you are left with a dry paste.
6. Peanut Chutney
Peanut chutney is a popular South Indian side dish for idlis, dosas, and vadas. Its tangy and spicy flavor adds a great flavor to the dishes. This can be prepared easily at home, but if you want to save time, you can buy it from the market. It is a quick, easy and delicious recipe that can be prepared in less than 20 minutes.
7. Coriander Chutney
Coriander Chutney is a traditional chutney made with fresh coriander leaves and spices. It is a great side dish for dosa, idli, vada, and other South Indian snacks. It is also served as a condiment along with chapati or roti. Coriander leaves are rich in iron and vitamin C so it is good for health.
8. Tomato Chutney / Thakkali Chutney
Tomato chutney is a very popular accompaniment to dosa. It is also used as a side dish to rice dishes and idlis. When you are making this, it is important to use ripe tomatoes with a good amount of flesh, because they will be easier to puree. This chutney goes well with plain dosas (not masala dosas or stuffed dosas). You can also add roasted peanuts and coconut to this recipe for an extra flavor kick.
Heat a few drops of oil in a pan and add 1 tsp of mustard seeds to it. Once the seeds start crackling, add 2-3 green chilies, 1/2 tsp asafoetida, 1/2 tsp turmeric powder, and saute them for 30 seconds. Add 3-4 ripe tomatoes and mix well. Cook till the tomatoes become soft and mushy (5-6 minutes). Add salt to taste and transfer the contents into a blender along with 1 tbsp water and blend it into a smooth paste.
9. Red Coconut Chutney
Tomato chutney is a popular accompaniment to dosa and idli in South Indian cuisine, while coconut red chutney is a condiment that goes well with rice-based dishes or as a side dish with chapati or paratha. Both these chutneys have the same ingredients but different proportions of them.
10. Potato Chutney
Potato chutney is a great accompaniment for dosas and uthappams. The potatoes will get cooked in the oil and then mashed up with spices and coconut. The coconut adds a nice flavor to the dish. It goes well with rice too. This can be prepared in advance and stored for about a week in an airtight container in the fridge.
11. Tamarind Coconut Chutney
This is a very simple but delicious chutney made from raw mangoes (amchoor), tamarind pulp, and coconut, mixed with spices like red chilli powder, coriander powder, cumin powder etc., depending on your taste preferences. It goes well with dosa or idly/dosa batter. You can also use it as a side dish or even as a dip for rotis or phulkas (flatbreads).
12. Bombay Sambar
This is a traditional buttermilk-based soup from Tamil Nadu. It’s usually served with Idlis, Dosas, and Uttapams. You can also have it on its own as a light meal or snack.
Heat oil in a kadai and add mustard seeds, asafoetida, urad dal, and curry leaves. Add the chopped onions and sauté till translucent. Add the chopped tomatoes and sauté till soft and mushy. Add the sambar powder and mix well till it leaves out all its moisture in about 5 minutes or so. Add salt to taste, water or stock and let it boil for about 5 minutes or until it reaches a thick consistency (not too thin nor too thick).
13. Udupi Sambar
Udupi Sambar is a popular dish from Udupi in Karnataka. It is a vegetarian gravy made with lentils and vegetables. The main ingredients include pigeon pea (toor dal), fresh coconut and tomato. This dish is usually served with steamed rice as part of an elaborate meal on important occasions like marriages or festivals like Ganesh Chaturthi.
14. Mulangi Sambar
There are a lot of sambar varieties that go well with the dosa. Mulangi Sambar is a popular one among them.
This vegetable sambar recipe is traditionally made with mulangi (cucumber) and other vegetables like ivy gourd, drumstick, bottle gourd, and beans. The vegetables are cooked in tamarind water and seasoned with spices like coconut oil, mustard seeds, fenugreek seeds, curry leaves, and red chilies.
It is usually served as a side dish with dosas or idlis. This can also be served as a main course along with rice or chapatis.
15. Moong Dal Sambar
Moong Dal Sambar is a tasty and healthy side dish for dosa. It goes well with idli, vada, chapathis and even rice. This side dish can be made in minutes and tastes delicious.
Moong Dal Sambar is a great combination of moong dal, tamarind and spices. The tangy flavor from tamarind makes this dish very flavorful.
This recipe is so simple that you can make it in minutes but it tastes delicious. You can serve this side dish for breakfast or dinner with chapati or it goes well with rice too.
Brinjal Drumstick Sambar
16. Raw Mango Nookal Sambar
This is another very famous south Indian dish. The main ingredient of this dish is raw mango. The raw mangoes are cut into thin slices, which are then mashed and cooked in a spice powder. The spice powder used in this recipe is known as nooks masala paste. It consists of fresh coriander leaves and some other spices. You can add tamarind pulp to this dish if you like the tangy taste in your food. This dish is normally served with dosas or idlis but can also be enjoyed with chapathis or Rotis.
17. Peerkanga Masial Sambar
This is one of the simplest recipes where you just need to cook the vegetables until they are tender enough but not mushy and soft. This is my favorite side dish for dosa because it has a very unique taste and texture which is unlike any other sambar that I have ever tried.
A side dish for dosa can be as simple as a chutney or as complex as a curry, but it is always an essential part of the meal.
The best part about making your own side dish for dosa is that you can use whatever ingredients you have on hand. Anything from vegetables to spices to nuts can be used to make this delicious dish.