Serves: 4–5 people

For the Sambar

Ingredients

  • Arhar dal (toor dal) – 1 cup
  • Bottle gourd – 1 small (grated)
  • Mixed vegetables (carrot, cauliflower, bottle gourd) – 1 cup (cut into small cubes)
  • Mustard seeds (rai) – 2 tsp
  • Curry leaves – 2 tsp
  • Sambar masala – 2 tbsp
  • Tamarind pulp – ¼ cup (thick)
  • Onion – 2 (sliced lengthwise)
  • Tomatoes – 2 (grated)
  • Whole red chillies – 2
  • Salt – to taste
  • Red chilli powder – to taste
  • Turmeric powder – to taste
  • Oil – 2 tbsp
  • Fresh coriander leaves – for garnishing

Method

  1. Add dal, grated bottle gourd, salt, turmeric powder, and 4 cups water to a pressure cooker.
  2. Pressure cook for 3–4 whistles until the dal becomes soft.
  3. Heat oil in a pan.
  4. Add mustard seeds and allow them to crackle.
  5. Add curry leaves and whole red chillies.
  6. Add onions and sauté until light golden brown.
  7. Add grated tomatoes and cook for 4–5 minutes.
  8. Add mixed vegetables, sambar masala, salt, and red chilli powder. Cook for another 4–5 minutes.
  9. Add the cooked dal mixture and mix well.
  10. Add tamarind pulp and bring the sambar to a boil. Simmer for 2–3 minutes.
  11. Add more water if a thinner consistency is desired.
  12. Garnish with fresh coriander leaves and serve hot.

For the Dosa

Ingredients

  • Urad dal – ¼ cup (soaked for 6–7 hours)
  • Rice – ½ cup (soaked for 6–7 hours)
  • Chana dal – 1 tbsp
  • Salt – to taste
  • Oil – for cooking

Method

  1. Grind urad dal, chana dal, and rice separately with water until smooth.
  2. Combine all the batters and mix well.
  3. Add salt and mix properly.
  4. Ferment the batter for 3–4 hours in summer or overnight in winter.
  5. Heat a tawa over medium heat and lightly grease it with oil.
  6. Pour a ladleful of batter and spread it evenly into a thin circle.
  7. Apply a little oil around the edges.
  8. Cook until the dosa becomes golden brown and crisp.

Potato Filling for Dosa

Ingredients

  • Potatoes – 2 (boiled and finely chopped)
  • Onion – 1 (cut into medium cubes)
  • Mustard seeds (rai) – ¼ tsp
  • Whole red chilli – 1 (crushed)
  • Salt – to taste
  • Red chilli powder – 1 pinch
  • Kitchen King masala – ¼ tsp
  • Oil – 1 tsp

Method

  1. Heat oil in a pan.
  2. Add mustard seeds and allow them to crackle.
  3. Add onions and sauté until light golden brown.
  4. Add potatoes, salt, crushed red chilli, red chilli powder, and Kitchen King masala.
  5. Cook for 2 minutes and mix well.
  6. Place the filling in the center of the dosa and fold before serving.

Serving Suggestions

  • Serve hot with sambar and coconut chutney.
  • Best enjoyed fresh and crispy.
  • Suitable for breakfast, lunch, or dinner.
  • Garnish the sambar with fresh coriander leaves for extra flavor.

Tips

  • Proper fermentation helps make soft and crispy dosas.
  • A slightly thin batter spreads more evenly on the tawa.
  • Cook on medium heat for even roasting.
  • Tamarind pulp gives authentic sambar flavor.
  • Freshly prepared sambar tastes best with dosa.

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