Delicious Dosa with Sambar and Chutney Recipe

Introduction

Dosa Sambar with Chutney is a classic South Indian breakfast dish that’s loved by people all over the world. The crispy and thin dosas served with a flavorful vegetable sambar and a variety of chutneys make for a wholesome and satisfying meal. In this recipe blog, we’ll take you through the step-by-step process of making this delightful combination of dosa, sambar, and chutney.

Ingredients

For Dosa Batter:

• 1 cup rice
• 1/2 cup urad dal (black gram)
• 1/4 cup fenugreek seeds
• Salt to taste
• Water (as needed)

For Dosa Filling (optional):

• 1 cup finely chopped onions
• 1 cup finely chopped tomatoes
• 1/2 cup finely chopped bell peppers
• 1/2 cup grated cheese (optional)
• Green chilies (to taste, optional)
• Chopped cilantro (for garnish)
• Oil or ghee (for cooking dosas)

For Sambar:

• 1 cup toor dal (split pigeon peas)
• 2 cups mixed vegetables (carrots, beans, eggplant, okra, etc.)
• 1 medium-sized onion, finely chopped
• 2 tomatoes, chopped
• 1/2 cup tamarind extract
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 2 tsp sambar powder
• 1/2 tsp asafoetida (hing)
• Salt to taste
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• A few curry leaves
• Chopped cilantro (for garnish)

For Coconut Chutney:

• 1 cup grated coconut
• 2-3 green chilies (adjust to taste)
• 1/2 cup roasted chana dal (split chickpeas)
• A small piece of ginger
• A few curry leaves
• Salt to taste
• Water (as needed)

Instructions

Making Dosa Batter:

1. Wash the rice, urad dal, and fenugreek seeds separately.
2. Soak them in enough water for 4-6 hours or overnight.
3. Drain the water and grind them together in a blender to make a smooth batter. Add water as needed.
4. Transfer the batter to a large bowl, add salt, and mix well. Allow it to ferment overnight or for at least 8 hours.

Preparing Sambar:

1. Pressure cook the toor dal with enough water until it’s soft and mushy.
2. In a large pot, heat oil, add mustard seeds, and let them splutter.
3. Add cumin seeds, curry leaves, and asafoetida. Sauté for a minute.
4. Add chopped onions and sauté until they turn translucent.
5. Add tomatoes, turmeric powder, red chili powder, and sambar powder. Cook until the tomatoes become mushy.
6. Add the cooked dal, tamarind extract, and salt. Mix well.
7. Add the mixed vegetables and enough water to cover them. Cook until the vegetables are tender.
8. Garnish with chopped cilantro.

Making Coconut Chutney:

1. In a blender, combine grated coconut, green chilies, roasted chana dal, ginger, curry leaves, and salt.
2. Add water and blend to a smooth paste. Adjust water to achieve your desired consistency.

Cooking Dosas:

1. Heat a non-stick skillet or a dosa tava over medium-high heat.
2. Grease it lightly with oil or ghee.
3. Pour a ladleful of dosa batter in the center and spread it in a circular motion to make a thin dosa.
4. Add chopped onions, tomatoes, bell peppers, cheese, green chilies, and cilantro if desired.
5. Drizzle some oil or ghee around the edges.
6. Cook until the dosa turns golden and crispy.
7. Fold it in half or roll it up and serve hot.

Serving

Serve the hot and crispy dosas with a generous helping of sambar and a side of coconut chutney. Enjoy the delightful flavors of South India right in your home!

Now you have a detailed guide to make a delicious Dosa Sambar with Chutney breakfast. It’s a fantastic way to start your day with a burst of flavors. Enjoy!