This is one of the most popular foods in India. Dosa and sambar is an authentic South Indian dish perfect for breakfast or added to any of your meals. These are vegan and gluten-free.
Dosa is indigenous to South India. But it's one of the most loved foods in all parts of our country. In Mumbai, dosa is one of the standard and best street food items. This is loved as much as golgappa or pani poori as a street food.
This is one of the best breakfast items. It's filling and also a good food option for kids and toddlers. You can even make them for your kid's tiffin box. You can make plain or masala dosa based on the kid's choice.
If your family loves this recipe, you can make the dosa batter for 4 - 5 days together and store it in the refrigerator (after fermentation). Whenever you feel like having this, make it instantly.
Masala Dosa and Sambar
These crepes (dosa) are made from a fermented rice batter and black gram lentils (Urad Dal). For this recipe, we use dhuli urad, which is white. We must soak the rice and urad dal overnight before making the crepes or dosa.
Also, after preparing the batter, you must keep it in a warm place (at least not in the refrigerator) for 6 hours for fermentation. You can also use the batter without fermentation, but the results will differ. Fermentation is an essential step for the best crispy dosa.
What should the ratio of rice and lentils be for making crispy dosa?
The ratio of rice to lentils is 3:1. However, I prefer more lentils to be more fluffy. I do take three parts of rice and 1.25 parts of lentils. Also, if you like to make it crispy like street side dosa, make a mixture of lentils as:
Rice - 3 cups + 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 chilies/ powder, and sambar masala are the main spices used to add flavor to this dish.
If you are a beginner, it's not very easy to make dosa. You need to be careful while spreading the batter on the tawa. But with practice, nothing is complicated. We use a flat tawa or dosa tawa for this. Very hot tawa will not help in spreading the batter.
To avoid this after every dosa, sprinkle water or wipe it out with a wet cloth. Keep the flame low during this process. Once you spread the batter on the tawa, you can increase the heat to high for a crispier dosa.
Similar Recipes
If you are looking for some healthy breakfast options, please read similar recipes like upma, vegetable upma, pinwheel samosa, aloo pyaz poha, aloo matar poha, gobi paratha, aloo paratha, aloo kachori, bread roll, spinach corn sandwich, cheesy potato sandwich, masala dosa sambar, sattu porridge, tomato omelette, whole wheat dosa, atte ka chila, etc on blog.
Masala dosa and sambar recipe
Masala Dosa and Sambar
Equipment
- 1 laddle
- 1 Dosa tawa flat pan
- 1 Spatula
Ingredients
For Dosa
- ⅓ cup Urad Dal
- 1 cup Rice
- 4 tsp Refined Oil
- 1 tsp Salt as per taste
For Stuffing Masala
- 2 - 3 potatoes Peeled & Mashed
- 1 small onion
- 6 - 8 curry leaves
- 2 tbsp oil
- ¼ tsp cumin seeds
- ½ tsp mustard seeds
- ¼ tsp urad dal
- ¼ tsp chana dal
- ½ inch ginger finely chopped
- 4 garlic cloves finely chopped
- 1 green chilies chopped
- ¼ tsp turmeric powder
- 1 tsp sambar masala
- ½ - 1 tsp salt as per taste
- 1 tbsp chopped coriander leaves
For Sambar
- 1 cup Toor Daal wash and soak for 30 - 40 minutes
- 1 Drumstick diced
- 1 brinjal diced into large chunks
- ½ cup pumpkin diced
- 1 tomato chopped
- 2 tbsp tamarind paste or 20gms (lemon size ball)
- 8 - 10 curry leaves
- 6 - 8 garlic cloves finely chopped
- ½ inch ginger
- 2 green chilies cut into slits
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp red chilli powder
- 1.5 tbsp Sambar Masala
- ¼ tsp Turmeric Powder
- Salt as per taste
Instructions
Making Dosa
- Wash and clean rice thoroughly.
- Soak them overnight or minimum 8 hrs. Soak them separately.
- Take tur dal, chana dal, and methi seeds in another bowl and soak them.
- Wash and clean urad dal and soak it overnight in a separate bowl.
- Grind rice and mixture of dal separately with minimal required water; otherwise, the mixture will not be as smooth as needed in the dosa batter. After grinding them separately, transfer them into a large mixing bowl.
- Mix water to make the batter a thick but flowing consistency. Consistency should neither be very thick nor thin, as it will be difficult to spread on the dosa pan.
- Add salt as per taste and mix thoroughly.
- Now cover it with a lid and leave overnight outside for fermentation. After fermentation the batter will be lighter and fluffier.
- Put a flat pan on heat. Keep it on low flame. Add 1 teaspoon of oil and one ladle of batter to it and then spread the batter evenly. If the pan is very hot, it will be difficult to spread the batter evenly. Hence, Keep a bowl of water along with it, sprinkle a few drops on the pan, and wipe it off with a clean cloth to avoid excessive heating of the dosa pan.
- Sprinkle a few drops of butter or oil over them.
- Once the dosa is cooked, the sides will automatically leave the pan. Then take it out on a plate.
- Repeat for all the batter. Plain dosa is ready.
Potato Masala for Stuffing in Dosa
- Heat oil in a frying pan.
- Add mustard seeds and cumin seeds and let it splutter.
- Add hing (asafoetida) to it.
- Then add green chilli, ginger and garlic chopped, curry leaves.
- Add sliced onions and fry for 2-3 mins till it turns brown.
- Add mashed potato, mix thoroughly, and sauté for another 2-3 minutes.
- Then add turmeric powder and salt to taste.
- Once done, remove from flame and keep aside to cool. Masala is ready to serve with Dosa.
Preparation of Sambar
- These are the basic ingredients for sambar.
- Pressure cook toor dal until cooked (3-4 whistles), adding turmeric powder and salt. You may add vegetables like brinjal, pumpkin, Drumsticks, and tomato along with dal.
- In the meantime, make tamarind paste by soaking it in hot water. Squeeze the pulp into water and remove seeds if they have.
- Heat oil in a pan. Add one tsp mustard seeds and cumin seeds and let it splutter. Add one tsp hing or asafoetida.
- Add curry leaves, crushed garlic and ginger. Then add sliced onions and green chillies. Saute for 2 mins.
- Add chopped tomatoes and saute till it's cooked and mashy.
- Next, add ½ tsp red chili powder and 2 - 3 tbsp sambar masala.
- Then add tamarind paste and diced tomato into the pan and let it simmer for 2 – 4 min.
- Add cooked dal and a little water if it has a thicker consistency.
- Bring it to a boil for 3-4 mins. Add salt as per taste. Garnish with chopped coriander leaves.
- Serve hot masala dosa with sambar coconut chutney.
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