Masala Dosa Recipe
aloo masala, garlic chili & coconut chutneys, sambar
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Ingredients
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For Masala Dosa
For Aloo Masala Filling
For Garlic Chili Chutney
For Coconut Chutney
For Sambar
Method
For Masala Dosa
- 1
Soak the Ingredients
In a large bowl, soak the rice, urad dal, and fenugreek seeds in water for at least 6 hours or overnight.
- 2
Blend the Batter
Drain the soaked ingredients and blend them together with 1-2 cups of water until smooth and slightly thick. Add salt and mix well.
- 3
Ferment the Batter
Cover the batter and let it ferment in a warm place for 8-12 hours, until it has risen and is bubbly.
- 4
Cook the Dosa
Heat a non-stick skillet or tawa over medium heat. Pour a ladle of batter onto the skillet and spread it into a thin circle. Drizzle oil around the edges and cook until golden brown. Flip and cook for an additional minute.
For Aloo Masala Filling
- 5
- 6
- 7
Combine the Ingredients
Add turmeric powder, curry leaves, and the mashed potatoes. Mix well and season with salt to taste. Cook for 5 minutes and set aside.
For Garlic Chili Chutney
- 8
Blend the Chutney
In a blender, combine garlic cloves, dried red chilies, grated coconut, and salt. Add water and blend until smooth.
For Coconut Chutney
- 9
Blend the Chutney
In a blender, combine grated coconut, green chilies, ginger, and salt. Add water and blend until smooth.
For Sambar
- 10
Cook the Toor Dal
Rinse the toor dal and boil it in 3 cups of water until soft. Mash lightly and set aside.
- 11
Cook the Vegetables
In another pot, cook mixed vegetables until tender. Add the cooked dal, sambar powder, tamarind pulp, and salt. Simmer for 10 minutes.
- 12
Prepare the Tempering
In a small pan, heat oil and add mustard seeds and curry leaves. Once the seeds splutter, pour the tempering over the sambar.