Dosa with Sambhar

Rice and Urad dal mixture is fermented till of porous consistency and rolled into crisp golden Dosa and served with lentil soup tempered with mustard seeds and curry leaves.This amazing recipe is extremely popular across India and is a staple breakfast food in Southern part of India.

  1. Rice...1 cup
  2. Black gram Skinless or Urad...1/2 cup
  3. Fenugreek seeds...1/2 tsp
  4. Curry leaves...2 sprigs
  5. Split pigeon peas...1/2 cup
  6. Cauliflower , radish , beans...1 cup , chopped & parboiled
  7. Coconut milk...1/2 cup
  8. Mustard seeds...1/2 tsp
  9. Tamarind juice...3 tbsp
  10. Sambhar Masala...2 tsp
  11. Red chili powder... 1 tsp
  12. Salt...to taste
  13. Oil...1 tbsp
  14. ...makes 4 dosai
  1. For sambhar -Soak split pigeon peas or toor dal for 1 hour. Add 2 cups of water , salt to taste and pressure cook for 8 minutes or till 2 whistles.
  2. Pan fry the parboiled vegetables for 4 minutes or till done and keep aside.
  3. Soak sambhar masala powder with red chili powder and 1/4 cup water for 5 minutes.
  4. Heat oil in a kadai . Add mustard seeds , curry leaves and let splutter. Add toor dal mixture , vegetables , tamarind juice , sambhar masala mixture , coconut milk and cook for 6 minutes or till done.
  5. For Dosa- Soak rice , skinless black gram , fenugreek seeds for 4 hours. Grind the mixture with 1/2 cup water to a smooth but slightly grainy texture and ferment overnight or till the batter is light and porous.
  6. Add salt to taste just before making dosa as salt delays the process of fermentation.
  7. Grease a non-stick pan with oil . Take a ladle full of the batter , pour it onto the centre and evenly spread the batter in sweeping circular motions upto say 7" to 8" diameter.
  8. Brush or drizzle the dosa with oil and fry for 5-7 minutes in medium to high heat or till golden crisp and is no longer sticking to the pan.
  9. Remove in a serving dish and serve crisp dosa with hot sambhar.