Masala Dosa and Sambar Recipes

Masala Dosa is a popular South Indian dish that has gained international fame for its crispy texture and delicious filling. It is a savory crepe made from a fermented batter of rice and urad dal (black gram lentils) and is typically filled with a spicy potato mixture. Sambar, a flavorful lentil-based vegetable stew, is often served alongside masala dosa, making it a perfect meal combination. In this comprehensive guide, we will walk you through the detailed steps of making Masala Dosa and Sambar at home.

Masala Dosa Recipe

Ingredients

For Dosa Batter:

2 cups rice (regular or parboiled rice)

1/2 cup urad dal (split black gram)

1/4 cup chana dal (split Bengal gram)

1/4 teaspoon fenugreek seeds (methi)

1/4 cup poha (flattened rice)

Salt to taste

Water

For the Potato Filling:

4 medium-sized potatoes, boiled and mashed
1 large onion, finely chopped
2 green chilies, finely chopped
1-inch piece of ginger, grated
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10-12 curry leaves
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
2 tablespoons oil
Fresh coriander leaves, chopped (for garnish)

For the Sambar:

1 cup toor dal (split pigeon peas)
1 medium-sized carrot, chopped
1 medium-sized potato, chopped
1 small eggplant, chopped
1 medium-sized tomato, chopped
1 small onion, finely chopped
2 green chilies, slit
1 tablespoon tamarind pulp
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
Fresh coriander leaves, chopped (for garnish)

For Sambar Masala:

2 tablespoons coriander seeds
1 tablespoon chana dal (split Bengal gram)
1 tablespoon urad dal (split black gram)
1 tablespoon fenugreek seeds
1 tablespoon cumin seeds
1 tablespoon black peppercorns
6-8 dried red chilies
1/4 cup grated coconut (optional)
2 tablespoons oil

For Tempering:

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
10-12 curry leaves
2 dried red chilies
A pinch of asafoetida (hing)

Instructions

Preparing the Dosa Batter:

Rinse the parboiled rice, raw rice, urad dal, chana dal, poha, and fenugreek seeds thoroughly under running water. Soak them together in enough water for at least 4-6 hours or overnight.
Drain the soaked ingredients and transfer them to a blender. Add water gradually and grind to a smooth batter. The batter should be of pouring consistency but not too runny.
Transfer the batter to a large bowl and add salt to taste. Mix well. Cover and let it ferment in a warm place for 8-12 hours or until it doubles in volume.

Preparing the Potato Filling:

Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds and let them sizzle.
Add curry leaves, chopped onions, green chilies, and grated ginger. Sauté until the onions turn translucent.
Add turmeric powder, red chili powder, and salt. Mix well.
Add the boiled and mashed potatoes to the pan. Mix everything together and cook for 5-7 minutes, stirring occasionally.
Garnish with freshly chopped coriander leaves. Set aside.

Preparing the Sambar Masala:

Heat 2 tablespoons of oil in a pan. Add coriander seeds, chana dal, urad dal, fenugreek seeds, cumin seeds, black peppercorns, and dried red chilies. Roast until the spices turn golden brown and aromatic.
Add grated coconut (if using) and sauté for another 2-3 minutes. Let it cool.
Grind the roasted spices to a fine powder. Set aside.

Preparing the Sambar:

Rinse the toor dal under running water and pressure cook it with 2 cups of water and a pinch of turmeric powder until soft and mushy. Mash the cooked dal and set aside.
In a large pot, heat oil and add mustard seeds. Let them splutter. Add cumin seeds, curry leaves, dried red chilies, and a pinch of asafoetida.
Add chopped onions and green chilies. Sauté until the onions turn translucent.
Add chopped tomatoes and cook until they become soft and mushy.
Add the chopped vegetables (carrot, potato, eggplant) and sauté for 2-3 minutes.
Add the prepared sambar masala, red chili powder, and salt. Mix well.
Add tamarind pulp and 3 cups of water. Bring it to a boil and let it simmer until the vegetables are cooked.
Add the mashed toor dal and mix well. Adjust the consistency by adding more water if needed. Let it simmer for another 10-15 minutes.
Garnish with freshly chopped coriander leaves.

Making the Masala Dosa:

Heat a non-stick tawa or griddle over medium heat. Pour a ladleful of fermented dosa batter onto the center of the tawa and spread it in a circular motion to form a thin crepe.
Drizzle a few drops of oil around the edges and cook until the edges start to lift and the bottom turns golden brown and crispy.
Place a spoonful of the potato filling in the center of the dosa and fold it over to cover the filling.
Serve hot with a bowl of steaming sambar and coconut chutney on the side.

Tips for Perfect Masala Dosa and Sambar:

Fermentation: Ensure that the dosa batter ferments well. A well-fermented batter will result in crispy and airy dosas. The batter should double in volume and have a slight sour aroma.
Consistency: The dosa batter should be of the right consistency – not too thick or too runny. Adjust the consistency by adding water gradually while grinding the soaked ingredients.
Seasoning: For an extra flavor boost, you can season the dosa batter with a pinch of fenugreek powder or a handful of chopped coriander leaves.
Sambar: For a tangier sambar, increase the amount of tamarind pulp. You can also add a teaspoon of jaggery for a touch of sweetness to balance the flavors.
Vegetables: Feel free to add or substitute vegetables in the sambar according to your preference. Drumsticks, radish, and pumpkin are popular choices.
Chutney: Masala dosa is traditionally served with coconut chutney. You can also serve it with tomato chutney, mint chutney, or any chutney of your choice.

Health Benefits:

Masala Dosa and Sambar are not only delicious but also packed with health benefits:

High in Protein: The dosa batter, made from rice and lentils, is a good source of protein, making it a nutritious meal for vegetarians.
Rich in Fiber: The potato filling and sambar, loaded with vegetables and lentils, provide a good amount of dietary fiber, aiding in digestion and promoting a healthy gut.
Low in Fat: When cooked with minimal oil, masala dosa is a low-fat meal option, suitable for those watching their calorie intake.
Vitamins and Minerals: The vegetables in sambar are rich in essential vitamins and minerals, including vitamin A, vitamin C, potassium, and iron.

Conclusion

Masala Dosa and Sambar is a timeless South Indian dish that brings together the flavors of crispy dosa, spicy potato filling, and tangy lentil soup. This recipe provides a step-by-step guide to creating this culinary masterpiece in your own kitchen. Whether you’re looking to impress your family or guests with an authentic South Indian meal or simply craving a comforting and nutritious dish, Masala Dosa and Sambar is the perfect choice. Enjoy the delightful combination of flavors and the joy of homemade goodness with this classic recipe.