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.