Masala Dosa Sambar
Dosa is indigenous to South India. But it’s one of the most loved food in all parts of our country. In Mumbai, you will find dosa as one of the common and best street food item. This is loved as much as that of golgappa or pani poori as a street food.
This is one of the best breakfast item. It’s filling and also good food option for kids and toddlers. Even you can make them for your kid’s tiffin box. You can make plain dosa or masala dosa based on kid’s choice. If your family loves this recipe, you can actually make batter of dosa for 2 – 3 days together and store in refrigerator (after fermentation). Whenever you feel like having this, make it instantly.
These crepes are made from fermented batter of rice and black gram lentils (Urad Dal). For this recipe we use dhuli urad which is white. We need to soak rice and urad dal overnight for this crepe or dosa.
Also after preparing the batter you need to keep it on warm place (at least not in refrigerator) for 6 hours for fermentation. You can use the batter without fermentation also. But the results will be different. For best crispy dosa fermentation is an essential step.
What should be the ratio of rice and lentils for making dosa?
The ratio of rice to lentil is 3:1. However I prefer little more of lentils so that it’s more fluffy. I do take 3 parts rice and 1.25 parts of lentils. Also if you like to make it crispy like street side dosa, make 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 chillies/ powder, sambar masala are the dominating spices in this dish.
If you are a beginner, it’s not very easy to make dosa. Specially you need to be careful while spreading the batter on tawa. But with practice nothing is difficult. We use flat tawa or dosa tawa for this. One important point is if you will overheat the tawa, it will be difficult to spread. To avoid this after every dosa, sprinkle some water or wipe out with a wet cloth.
Instruments Used For Making Masala Dosa Sambar:
- Dosa Tawa
- Laddle & Spatula
- Mixer Grinder
Lets make masala dosa at home.
Masala Dosa & Sambar
Ingredients
For Dosa
- Urad Dal – 1/3rd Cup
- Rice – 1Cup
- Refined Oil – 8-10 Tbsp
- Garam Masala- 2 tsp
- Salt- ¼ tea spoon or as per taste
For Stuffing Masala
- Potato- 2 Boiled Peeled & Mashed
- Onion- ½ sliced
- Curry– 5-6 leaves chopped
- Green Chilli – 1 – 2 finely chopped
- Turmeric – ¼ tea spoon
- Salt as per taste
- Garam Masala – ¼ tea spoon
- Cumin Seeds – 1 pinch
- Mustard Seeds – 1pinch
- Garlic - 3 -4 crushed
For Sambar
- Toor Daal – 1 cup
- Drumstick – 1 diced
- Brinjal – 1 diced
- Pumpkin – 1cup diced
- Tomato – 1 diced
- Tamarind paste 20gms (lemon size ball)
- Curry Leaves – 7-10
- Garlic – 6-7 buds chopped/ crushed
- Ginger – 1finely chopped
- Green Chilli- 2 chopped
- Mustard Seeds- ½ Tea spoon
- Cumin Seeds- ½ Tea spoon
- Red Chilli Powder – ½ Tea spoon
- Sambar Masala – 1 Table spoon
- Turmeric Powder – ½ Tea spoon
- Salt as per taste
Instructions
Making Dosa
- Wash and soak rice for 5 - 6 hrs separately.
- Take tur dal, chana dal, methi seeds 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 else the mixture will not be as smooth as required for batter. After grinding separately mix them properly in a larger mixing bowl.
- Mix water to make the batter to required consistency. Consistency should neither be thick nor be very thin as it will be difficult for spreading on dosa pan.
- Add salt as per taste and mix thoroughly.
- Now cover it with lid and leave overnight for fermentation. After fermentation the batter will be lighter and fluffy.
- Put a flat pan on heat. Keep on low flame. Put 1 teaspoon oil and one ladle batter on 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.
- Sprinkle some garam masala & few drops of butter on it.
- Once cooked the sides will automatically leave the pan. Then take it out on a plate.
Potato Masala for Stuffing in Dosa
- 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.
- 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.
- 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 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
- In the meanwhile make tamarind paste by soaking it with water and squeeze the pulp into water and remove seeds if it has.
- Heat oil in a pan. Add one tsp hing or asafoetida. Add one tsp mustard seeds and cumin seeds and let it splutter. 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 chilli powder, 2 - 3 tbsp sambar masala.
- Then add tamarind paste and diced tomato into the pan and let it simmer for 1 – 2 min.
- Add cooked dal to it and boil for 3-4 mins. Add salt as per taste. Garnish with chopped coriander leaves.
- Serve hot masala dosa with sambar coconut chutney.
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.
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