Masala dosa with sambar
Time to cook
50 minutes
Difficulty
Easy
Serves
2
A popular South Indian dish featuring a crispy dosa filled with a spiced potato mixture and served with tangy and flavorful sambar, providing a satisfying and well-balanced meal.
Ingredients
Parboiled Rice
0.5 cup
Urad Dal
3 tbsp
Raw Poha
1 tbsp
Bengal Gram Lentil
0.5 tsp
Fenugreek Seeds
0.25 tsp
Water
0.25 cup
Water
2 tbsp
Salt
1 pinch
Potatoes
1.25 cup
Cold Pressed Olive Oil
1 tsp
Mustard Seeds
0.25 tsp
Bengal Gram Lentil
0.5 tsp
Onion Raw
2 tbsp
Fresh Ginger
0.25 tsp
Curry Leaves
1 tsp
Picador Chillies
0.25 tsp
Turmeric
0.25 tsp
Asafoetida
0.25 tsp
Water
2 tbsp
Coriander Leaves
1 tbsp
Salt
1 pinch
Arhar Dal
1 tbsp
Yellow Split Moong Dal
0.5 tsp
Cold Pressed Olive Oil
0.25 tsp
Onion Raw
1 cup
Tomatoes
2 tbsp
Carrots
1 tbsp
Picador Chillies
0.5 tsp
Red Chilli Powder
0.25 tsp
Tamarind
0.25 tsp
Turmeric
0.25 tsp
Coriander Leaves
0.5 tbsp
Water
2 tbsp
Salt
1 pinch
Cold Pressed Olive Oil
0.25 tsp
Mustard Seeds
0.25 tsp
Urad Dal
0.25 tsp
Asafoetida
0.25 tsp
Curry Leaves
1 tbsp
Sambar Masala
0.25 tsp
Step-by-step instructions to cook
Prep
For the masala dosa: To make the dosa batter - Rinse and soak urad dal, Bengal gram lentil, and fenugreek seeds for 4-5 hours.
Grind them into a fluffy batter, adding water as needed.
In a separate bowl, soak the parboiled rice and raw poha for the same duration.
Grind the rice into a grainy consistency with 1 cup of water.
Combine rice and urad dal batter, add salt, and mix well. Let the batter ferment for 8-9 hours.
To make the potato filling - Boil potatoes until fork-tender.
While boiling, soak Bengal gram lentil (chana dal) for 30 minutes, then drain.
After boiling, peel and chop the potatoes.
Slice onions, chopped green chilies, ginger, and coriander leaves.
In a pan, heat oil.
Lower the heat, add mustard seeds, Bengal gram lentil (chana dal), onions, curry leaves, green chilies, and ginger.
Add turmeric and asafoetida (hing), followed by water.
Add boiled potatoes, and salt.
Simmer until the filling thickens, then add coriander leaves and mix. Set the filling aside.
Soak the tamarind in hot water for 20-30 minutes.
Once the tamarind softens, squeeze it in the water itself to make tamarind pulp. Strain and discard the seeds and strands.
7 Rinse the toor dal and moong dal, and drain them before using.
8 Add the rinsed dals to a pressure cooker, along with water, oil, and turmeric powder.
9 Pressure cook the dal for 5 to 6 whistles or until mushy. Allow the cooker to release pressure naturally before opening the lid.
0 Open the cooker and mash the cooked dal well. Set it aside.
Cooking
For the sambar - In a pressure cooker heat some oil.
Add onions, tomato, and green chili and sauté for a few minutes until the tomatoes turn mushy.
Add the cooked and mashed dal to the pot.
Rinse the cooker with some water and add it to the pot along with the carrots. Mix everything well.
Cook covered for 10-12 minutes for the veggies to get cooked. Check if the carrots are cooked by pricking with a spoon or fork. If it easily goes through, it's done. Otherwise, cook for a few more minutes.
Add the tamarind pulp and red chili powder and mix well. Let the sambar boil.
Meanwhile, prepare the tadka (tempering) - In a tadka pan, heat oil.
Add mustard seeds, urad dal, a pinch of asafoetida (hing), and a few curry leaves, and let it splutter.
Finally, add a teaspoon of sambar powder, give it a quick mix, and immediately switch off the heat to avoid burning.
Add this tadka to the boiling sambar and mix it well. Boil for an additional 3-5 minutes.
Finally, garnish with chopped coriander leaves and serve.
For the masala dosa - Lightly stir the dosa batter.
Heat a non-stick or cast iron pan and spread the batter evenly to make a dosa.
Cook until the base becomes golden and crisp.
Sprinkle oil on top and the edges.
Cover and cook until the edges separate from the pan.
Place a portion of the potato filling on the dosa and fold it.
Nutrition information
(per serving)
Carbs
63.4
Proteins
9.7
Fats
5.0
Fiber
15.6
337
kcal
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