Masala Dosa with sambhar Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
This masala dosa is made by stuffing lightly cooked potatoes, onions, green chilli and spices. Make sure that the batter is fermented well and the masala dosa is sure to taste divine.
Here is the best “Masala Dosa with sambhar” recipe we have found until now. This will be smell and look delicious.
Ingredients of Masala Dosa with sambhar
- Take of For dosa khiru….3 cup boil rice,1cup urad dal.
- Make ready 1 teaspoon of fenugreek Dana, 1 tablespoon tur dal,pinch of soda.
- Prepare of Water according to necessity.
- Prepare of Soak all these ingredients overnight or 7to 8 hours….
- You need of For sambhar..take 2 cup of tur dal 1/2 cup chana Dal.
- You need 2-3 of chopped onions 2 chopped tomatoes 2 piece drumstick.
- You need 1 tsp of fenugreek seeds,curry leaves, 1 tsp urad dal,1 red chilli.
- It’s 2 tablespoon of oil,2 long,sambar masala powder, 1 tsp jaggery.
- You need of Juice of 1 lemon and 2to3 kokam,Dhaniya Patti,3-4 green chilli.
- Take of For coconut chutney..100 gm Desiccated coconut2 green chilli.
- It’s 2 tbsp of chopped coriander,2 tbsp Daliya (gram),Curry leaves,.
- Prepare 2 tbsp of fresh curd and some water.
Oh yes, idli sambar and vada sambar are all time favorite at home.Add the ground sambar masala which we have already prepared.Arachuvitta sambar recipe, arachuvitta sambar means sambar prepared with fresh ground spices.Let the vegetables get cooked and then add cooked dal and bring to boil.
Masala Dosa with sambhar instructions
- To prepare khiru crush above ingredients with necessary water..then add 1 teaspoon soda bicarbonate to the batter…Mix it well and cover it with tight lid….Put it in the sunlight for 3 to 4 hours for fermentation..Now batter become fluffy and fermented….
- Add salt to taste in the batter and stir it well also add require water to make it liquid..now it is ready to make dosa…
- Let's prepare sambhar..for that first of all take tur dal,chana dal,1tsp fenugreek seed and wash it properly for 3 times..add 1 chopped tomato in it.Then boil it in cooker..for 4 whistles.
- After 15 to 20 minutes you can open the cooker…Take all dals,add 6 cup water into it and crush it well.
- Add salt,chill powder,turmeric powder, dhaniya jeera powder and stir it…boil it on the medium flame for 15 minutes…
- For Tadka….take 2 tablespoon oil and boil it..add 1 tsp mustard seeds and 1tsp cumin seeds…when it started burning add pinch of asfeotida and curry leaves in it…add 1 chopped tomatoes and 2 chopped onions…stir it and mix it well. Then add it into boiling sambhar.
- Again take 1 teaspoon oil and 1/2 tsp mustard seed for tadka boil it and add pinch of asfeotida,curry leaves and red chilli powder.Then pour it into sambhar,also add boiled drumsticks and sambhar masala.Add lemon juice and 2-3 kokam in it…also add 1 tsp jaggery if you want (optional).
- To make dosa first heat dosa tavi…sprinkle some oil on it…Take dosa khiru (batter)and spreads it round and round to form circle.. grease it with butter if you want butter dosa..cook it until it become golden brown.Fold it in cylindrical or triangular or cone shape…Serve it in the plate with coconut chutney and sambhar…
- To prepare coconut chutney take all Ingredients of it into mixie jar…pour some water and finely crushed it until it have smooth texture..add salt to taste.
Sambar is one of the most delicious South Indian foods often served as a side with rice and vegetable stir fry.There are different kinds made like Idli sambar, udupi sambar etc.This masala powder is the main ingredient that adds.
Stir in the tomato purée along with the diluted sambar masala.Stir constantly so that they do not get burnt.Your sambhar is ready to be served with idli, dosa or even rice.Plane Dosa Masala Dosa Mysore Dosa Chilli Dosa Cheese Dosa Chattinad Dosa Chocholate Dosa Pav Bhaji Dosa Idli Sambhar Uttapa Chaat Papadi Chaat Samosa Ch.Masala dosa (Food Safari Earth)Source: Food Safari Earth.
