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Today we’ve a special homemade delicious and also famous dish of southern India called Masala Dosa with Sambhar and chutney.So let’s start…

Certainly! Masala Dosa is a delicious South Indian dish consisting of a crispy fermented crepe made from a rice and lentil batter filled with a spiced potato filling. It is traditionally served with Sambar, a flavorful lentil soup. Here’s a general recipe to guide you:

*Ingredients*

• 1 cup rice (preferably parboiled) • 1/2 cup split black gram lentils (urad dal)
• 1/2 teaspoon fenugreek seeds • Salt to taste
• Oil or ghee for cooking dosas • Potato filling (masala) ingredients:
boiled and mashed potatoes, finely chopped onions, green chilies, ginger, curry leaves, mustard seeds, turmeric powder, salt, and oil. • Ingredients for Sambar:
1 cup split pigeon peas (toor dal)
• Vegetables of your choice (such as
carrots, beans, eggplant, drumsticks)
• Tamarind pulp (about lemon-sized
tamarind soaked in water)
• Sambar powder (readily available or you can make your own)
• Salt to taste

• Tempering ingredients: oil, mustard seeds, cumin seeds, dried red chilies, curry leaves, asafoetida (hing), and optional fenugreek seeds
• Water

Here’s a step-by-step guide :

1. Soak the rice, lentils, and fenugreek seeds in separate bowls for at least 4- 6 hours.

2. Drain the water and grind the rice, lentils, and fenugreek seeds separately to make a smooth batter. Mix them together, add salt, and let the batter ferment overnight or for about 8 hours.

3. To prepare the potato filling, heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves, chopped onions, green chilies, and grated ginger. Sauté until onions turn golden brown. Add turmeric powder, mashed potatoes, and salt. Mix well and cook for a few minutes. Set the filling aside.

4. For the sambar, pressure cook the split pigeon peas with water until soft and mushy. In a separate pan, cook the vegetables until tender. Mash the cooked pigeon peas and add them to the cooked vegetables.

5. Add tamarind pulp, sambar powder, and salt to the pan. Mix well and let it simmer for 15-20 minutes on low heat.

6. In another small pan, heat oil for tempering. Add mustard seeds, cumin seeds, dried red chilies, curry leaves, and asafoetida. Fry until the seeds splutter and the spices release their aroma. Pour this tempering into the sambar and mix well.

7. Now, heat a non-stick or cast-iron skillet and spread a ladleful of the dosa batter in a circular motion to form a thin crepe. Drizzle some oil or ghee around the edges. Cook until the bottom turns golden brown and crispy. Flip it over and cook the other side for a minute.

8. Place a portion of the potato filling on one side of the dosa and fold it over.

9. Serve the masala dosa hot with sambar and coconut chutney. Remember, these are general guidelines, and you can adjust the ingredients and measurements according to your taste preferences. Enjoy your homemade masala dosa with sambhar!

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Thank You