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Masala dosa with sambhar

Dec-22-2017
Neeru Goyal
1440 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Masala dosa with sambhar RECIPE

Authentic south Indian dish, which os one of the most popular dishes in India

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • South Indian
  • Stir fry
  • Main Dish
  • Vegan

Ingredients Serving: 6

  1. Ukda rice 3 cups
  2. Urad dhuli daal 1 cup
  3. Methidana 2 teaspoons
  4. Potatoes 1 kg
  5. Onions 1/2kg
  6. Tomatoes 4
  7. Chopped Vegetables petha carrots radish 2 cups
  8. Tuar daal 1 cup
  9. Mustard seeds 2 teaspoon
  10. Salt 3 teaspoon
  11. Turmeric powder 1/2 teaspoon
  12. Red pepper powder 1 teaspoon
  13. Sambhar masala 3 teaspoons
  14. Tamarind paste 3 tablespoon
  15. Jaggery 1 inch
  16. Curry leaves 2 tablespoon
  17. Dry whole red chillies 4-5
  18. Oil

Instructions

  1. Wash and soak rice, daal and methidana for atleast 6 hours. Grind into a paste.
  2. Keep in a warm place for the fermentation process to take place for 7-8 hours.
  3. For Dosa filling: Boil, peel and crush the potatoes
  4. In a pan 3-4 teaspoons of oil.
  5. Add a pinch of asafoetida.
  6. Add 1/2 of mustard seeds, whole red chillies and curry leaves.
  7. Add 3-4 chopped onions and sauté.
  8. Add crushed potatoes, salt and 2 teaspoons sambhar masala. Stir-fry for 2-3 minutes.
  9. Now grease a heavy bottom tava and spread the dosa filling on it. Cook until golden and fill with the potato mixture. Roll and serve with sambhar.
  10. For sambhar: Soak arhar daal for 1 hour.
  11. In a pressure cooker boil the daal adding 3 glass of water, salt and turmeric powder.
  12. Add all the vegetables to the boiling daal.
  13. Now for tadka of sambhar take 2 teaspoon of oil in a pan. Add a pinch of asafoetida, mustard seeds, curry leaves and whole red chillies.
  14. Add 3-4 chopped onions. Saute. Add chopped tomatoes and saute again. Add sambhar masala.
  15. Add this mixture into the boiled daal.
  16. Add tamarind paste and jaggery. Cook for 15 minutes on a slow flame. Serve with the Dosa.

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Ruchi Gaur
Dec-29-2017
Ruchi Gaur   Dec-29-2017

Woww...Yummyyy...

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