Masala Dosa with Sambar and Coconut Chutney

Name: Masala Dosa with Sambar and Coconut Chutney
Ingredients: 3 cups rice for dosa batter; 1 cup urad dal; 1/2 cup yogurt or buttermilk; 1 teaspoon asafoetida and salt; 3 tablespoons vegetable or mustard oil; 1 onion, finely chopped, green chili, finely chopped; 1 teaspoon mustard seeds, curry leaves; 6 boiled potatoes; Spices as needed: salt, chili powder, cilantro, garam masala, sambar masala; 1 cup toor dal; Vegetables as needed: bottle gourd, carrots, four potatoes; Spices as needed: salt, chili powder, cilantro, garam masala, sambar masala; as needed Whole red chilies, tamarind; 1/2 cup coconut, 1/2 cup peanuts, 5 garlic cloves; 1 teaspoon mustard seeds, curry leaves; 2 tablespoons vegetable oil; 1 teaspoon salt

Swati kapoor @cook_26056974

Masala Dosa with Sambar and Coconut Chutney

Swati kapoor @cook_26056974

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Ingredients

3 cupsrice for dosa batter
1 cupurad dal
1/2 cupyogurt or buttermilk
1 teaspoonasafoetida and salt
For stuffing
3 tablespoonsvegetable or mustard oil
1onion, finely chopped, green chili, finely chopped
1 teaspoonmustard seeds, curry leaves
6boiled potatoes
Spices as needed: salt, chili powder, cilantro, garam masala, sambar masala
For sambar
1 cuptoor dal
Vegetables as needed: bottle gourd, carrots, four potatoes
Spices as needed: salt, chili powder, cilantro, garam masala, sambar masala
as neededWhole red chilies, tamarind
For coconut chutney
1/2 cupcoconut, 1/2 cup peanuts, 5 garlic cloves
1 teaspoonmustard seeds, curry leaves
2 tablespoonsvegetable oil
1 teaspoonsalt

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Steps

1

To make the dosa batter, soak the dal and rice separately overnight. In the morning, grind them separately and then mix them together. Add half a cup of yogurt or buttermilk, a little asafoetida, and salt. Mix well and leave it in the sun for 6 hours.
2

For the dosa stuffing, heat vegetable or mustard oil in a pan. Add mustard seeds and curry leaves, then add onions and ginger-garlic paste. Once the onions turn pink, mix in the potatoes and spices. Sauté for a while, then turn off the heat.
3

For the sambar, add salt and turmeric to the dal in a pressure cooker and cook for two whistles. Set the dal aside. In the cooker, heat vegetable or mustard oil, add mustard seeds, curry leaves, onions, tomatoes, and vegetables along with spices. Cook for three whistles, then turn off the heat. Mix the vegetables with the dal and add tamarind water. Add two tablespoons of sambar masala and cook for one whistle. Turn off the heat. The sambar is ready.
4

For the coconut chutney, first heat vegetable oil in a pan, add mustard seeds, curry leaves, and whole red chilies. Turn off the heat. Lightly roast the peanuts in another pan. Blend the peanuts, coconut, and the oil mixture in a blender. The coconut chutney is ready.
5

Now the dosa, sambar, and coconut chutney are ready to eat.