We all want to have a healthy body and in order to have that we need to eat healthy food. So, in this blog I am sharing the recipe of a South-Indian dish called Dosa along with Sambar and Coconut Chutney as sides.
Ingredients for Masala Dosa:
- Urad Dal (1 cup)
- Rice flour (3 cups)
- Potatoes (2 medium sized – boiled and mashed)
- Salt (to taste)
- Turmeric powder (1/2 spoon)
- Onion (1 medium sized – chopped)
- Black Mustard seeds (1/2 spoon)
- Curry leaves (4-5 leaf)
- Vegetable oil (1 spoon)
- Water (2-3 cups)
Instructions for Masala:
- Heat vegetable oil in a pan and add Black Mustard seeds and Curry leaves.
- Once the seeds starts popping add Chopped Onions, Turmeric powder and Salt.
- Fry Onions until golden brown.
- Add mashed potatoes and fry them for another 5 minutes in medium-low flame.
Instructions for Dosa:
- Wash Urad Dal and let it sit in water for 30 minutes.
- Add Water to Urad Dal and grind it to make a paste.
- Add Rice Flour to Urad Dal and make a runny paste to make Dosa Batter.
- Add a little salt.
- Leave the Batter for 6-8 hours. (Don’t refrigerate)
- Take a pan, spread vegetable oil and spread Dosa Batter in circular motion with the help of a big spoon.
- Once the ends of the batter on pan begins to change color (yellow-orange) add a vegetable oil all over.
- Spread Masala evenly on the top of Batter and start rolling the Dosa from ends.
Ingredients for Coconut Chutney:
- Coconut slices (1 cup)
- Tamarind (1 small size)
- Ginger (1/4 size)
- Green Chili (2 pieces)
- Black Mustard seeds (1/2 spoon)
- Dry Red Chili (1 big)
- Roasted Chick peas (2 spoons)
- Vegetable oil (1 spoon)
- Salt (to taste)
- Curry leaves (3-4 leaf)
- Water (1/4 Cup)
Instructions for Coconut Chutney:
- In a blending jar add – Coconut slices, Tamarind, Ginger, Green Chili, Roasted Chick-peas and Salt.
- Add water and blend until fine paste.
- In a small pan heat Vegetable Oil.
- Add Black Mustard seeds, Dry Red Chili and Curry Leaves.
- When the seeds starts popping add the mixture (also called as tadka) to the Coconut paste we made.
Ingredients for Sambar:
- Arhar Dal/ Tuvar Dal/ Pigeon Pea (1 Cup boiled)
- Vegetables – Drumstick, Eggplant/ Brinjal, Radish, Carrots (2 cups – all chopped)
- Onions. (1 big size chopped)
- Tomato (1 big size chopped)
- Curry leaves (3-4 leaf)
- Turmeric Powder (1 spoon)
- Salt (to taste)
- Coriander Powder (2 spoon)
- Tamarind pulp/ Tamarind soaked in water (2 spoon)
- Black mustard seeds (1/2 spoon)
- Vegetable oil (1 spoon)
- Dry Red Chili (2 piece)
- Garam Masala powder (1/2 spoon)
Instructions for Sambar:
- Add vegetable oil in a hot pot.
- Add Black Mustard seeds, Dry Red Chili and Curry leaves.
- Once the Mustard seeds start popping add onions and fry until golden brown.
- Add tomatoes, Turmeric powder, Coriander Powder, Salt and fry until all tomatoes are soft.
- Add Tamarind pulp and fry for another 5 minuets on medium flame.
- Add boiled Arhar Dal and let it boil for another 5 minutes.
- Once the dish comes to boil, add all the chopped vegetables (Drumstick, Eggplant/ Brinjal, Radish, Carrots) and cover the pot.
- Let the mixture boil until all vegetables are fully cooked.
- After 30 minutes of boiling add Garam Masala powder and turn off the flame.
Notes:
- Prepare the Dosa batter a night before so as to let it ferment for the whole night.
- Next day prepare Masala, Coconut Chutney and Sambar first.
- Make Dosas in the end to enjoy it crispy hot.
- While making Dosa you can also add chopped onions or egg (or both) on the top after spreading batter in the pan. This way you can have Egg Dosa.
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