Masala Dosa & Sambar

Dosa is indigenous to South India. This is a kind of pancake made from fermented batter of rice flour and black gram lentils flour. For making dosa washed skin less black gram is used. The ratio of rice to lentil is 3:1. How ever I prefer slight more of lentils.

To make it crispy there are few more ingredients.

Black gram (urad dal) – 1 cup + chana dal – 1/4 cup + fenugreek seeds (methi) – 1/2 tsp


Curry leaves, ginger garlic, mustard seeds, tamarind paste, red chillies/ powder, sambar masala are the dominating spices in this dish.

Spreading the batter on pan is the toughest job for making dosa. Make sure you are kept the flame on low else spreading will be difficult.

Lets make masala dosa at home.

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Masala Dosa & Sambar
Masala Dosa & Sambar
Print Recipe
This is a thin pan cake made from rice and washed & skin less black gram lentils. The batter is fermented for better taste.
  • CourseAppetizer, Breakfast, Street Food
  • CuisineIndian
Servings Prep Time
4 People 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 20 Minutes
Cook Time
20 Minutes
Masala Dosa & Sambar
Masala Dosa & Sambar
Print Recipe
This is a thin pan cake made from rice and washed & skin less black gram lentils. The batter is fermented for better taste.
  • CourseAppetizer, Breakfast, Street Food
  • CuisineIndian
Servings Prep Time
4 People 20 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 20 Minutes
Cook Time
20 Minutes
Instructions
Making Dosa
  1. Take split urad dal without skin and rice and soak overnight for 8 hours. Make sure to soak them separately as both require different consistency while grinding.
  2. Grind both the ingredients separately with minimal required water else the mixture will not be as smooth as required for batter. After grinding separately mix them properly in a larger mixing bowl.
  3. Mix water to make the batter to required thinner consistency. Consistency should neither be thick nor be very thin as it will be difficult for spreading on dosa pan.
  4. Add salt as per taste and mix thoroughly.
  5. Put a flat pan on heat. Keep on low flame. Put 1 teaspoon oil and one ladle batter above it and then spread it on evenly. If pan is very hot it will be difficult to spread batter evenly. Hence Keep a bowl of water along with and sprinkle few drops on pan and wipe it off with clean cloth to avoid excessive heating of dosa pan.
  6. Sprinkle some garam masala & few drops of butter on it.
  7. Once cooked the sides will automatically leave the pan. Then take it out on a plate.
Potato Masala for Stuffing in Dosa
  1. Heat oil in a frying pan. Add a pinch of hing (asafoetida) to it. Add mustard seeds and cumin seeds and let it splutter. Then add green chilli, ginger and garlic chopped, curry leaves.
  2. Add sliced onions and fry for 2-3 mins till it turns brown. Then add turmeric powder and salt as per taste. Add mashed potato and mix thoroughly and sauté for another 2-3 mins.
  3. Once done, remove from flame and keep aside to cool. Masala is ready to serve with Dosa.
Preparation of Sambar
  1. Pressure cook tur dal until cooked (3-4 whistle). You may add vegetables like brinjal, pumpkin, Drumsticks, tomato along with dal. Add only salt and turmeric powder to cook dal. You can also use leftover dal to make sambar
  2. In the meanwhile make tamarind paste by soaking it with water and squeeze the pulp into water and remove seeds if it has.
  3. Heat oil in a pan. Add one tea spoon of hing or asafoetida. Add one tea spoon of mustard seeds and let it splutter. Add curry leaves, crushed garlic and ginger. Then add sliced onions and green chillies. Fry it for 2 mins.
  4. After it’s cooked and turned light brown, add ½ tea spoon red chilli powder, 1/4th tea spoon turmeric powder and 1 table spoon Sambar. Then add tamarind paste and diced tomato into the pan and let it simmer for 1 – 2 min.
  5. Add cooked dal to it and boil for 3-4 mins. Add salt as per taste. Garnish with chopped coriander leaves.
  6. Serve hot masala dosa with sambar coconut chutney.
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