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Photo of Dosa with sambar and chutney by Neelima Mishra at BetterButter

Dosa with sambar and chutney

Neelima Mishra
1080 minutes
Prep Time
90 minutes
Cook Time
4 People
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ABOUT Dosa with sambar and chutney RECIPE

This is a south-Indian recipe and in this recipe i haven't used onion and garlic but if you want to use you can.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • South Indian
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. White lentil 1 cup (soak overnight and grind)
  2. rice 3 cup (soak overnight and grind)
  3. To taste salt
  4. potato 1/2 kg (boiled and mashed)
  5. cumin seeds 1/2 teaspoon
  6. Bottle guard 400 gm cut in big chunks)
  7. tomato 5 (cut in 4 halves)
  8. Toor daal 250 gm (roasted)
  9. Green chilli 5-7
  10. ginger paste 1-2 tablespoon
  11. turmeric powder 1/2 teaspoon
  12. Sambar masala 3 tablespoon
  13. Red chilli powder 1 1/2 teaspoon
  14. tamarind paste 3-4 tablespoon
  15. Grated coconut 3 tablespoon
  16. Roasted peanut 3 tablespoon (soak 1 hour)
  17. Roasted chana daal 4 tablespoon (soak 1 hour)
  18. curd 1 cup
  19. Black Mustard Seeds 1 teaspoon
  20. Dry red chilli 4
  21. oil


  1. For dosa, combine grinded white lentil, grinded rice, grinded fenugreek seeds and salt in bowl, mix it well allow it ferment for 10-12 hours.
  2. Now, heat a flat pan and add half tablespoon of it and spread it all over the pan and wipe the pan with a wet tissue or cloth. Now put batter on it and spread it thinly. When it cook from bottom spread the prepared potato mix in middle of it and cover it with sides.
  3. Now for potato mix, heat oil in a pan, add cumin seeds and dry red chilli in it and all it to crackle. Now add mashed potato, salt, little bit red chilli powder, roasted peanuts and turmeric powder in it and cook well.
  4. For sambar, in a pressure cooker add bottle guard, tomatoes, 4 green chillies, 1 teaspoon Red chilli powder, salt, 1/2 teaspoon ginger paste turmeric powder, 2 tablespoon grated coconut ,1 tablespoon of oil and water as per requirement.
  5. Set the pressure cooker and cook it for 4-5 vessels.
  6. Now add 3 tablespoon of tamarind paste in it and boil it for 5-7 minutes without covering with lid.
  7. For tempering, heat 2 tablespoon of oil in a tempering pan, add black mustard seeds, dry red chilli in it and allow it crackle. Keep aside half of the tempering and in rest halve add sambar masala and temper it again for 2 minutes and pour this tempering in sambar.
  8. For chutney, in a grinder, add left grated coconut, chana daal, roasted peanuts, ginger paste, 2 green chilli, salt, left tamarind paste and curd in it and grind it into fine paste.
  9. Now add left tempering in this chutney and it is ready to serve.
  10. Your dosa with sambar and chutney is ready to serve now.

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Neema Bhardwaj
Neema Bhardwaj   Aug-27-2018


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