How to make Masala Dosa and Sambar easily at home?

Introduction

Masala dosa is a popular South Indian dish that consists of a crispy rice and lentil crepe filled with a spiced potato filling. The crepe is made from a batter of fermented rice and urad dal (black lentils), which is spread thin on a griddle and cooked until crispy.

The potato filling is made by sautéing boiled and mashed potatoes with a mixture of onions, green chilies, and spices such as cumin, mustard seeds, turmeric, and coriander. The filling is then placed in the center of the crepe, which is folded over to enclose it.

This dish is typically served with a variety of accompaniments, including coconut chutney, sambar (a lentil and vegetable stew), and tomato and onion chutney. It is a popular breakfast or brunch item in South India and has gained popularity all over the world as a delicious and healthy vegetarian dish.

Recipe for making Dosa at home:

Ingredients:

For the dosa batter:

• 1 cup idli rice or regular rice
• 1/2 cup urad dal (split black lentils)
• 1/2 tsp fenugreek seeds
• 1/4 cup poha (flattened rice)
• Salt to taste
• Water as needed

For the potato filling:

• 3-4 medium-sized potatoes, boiled and mashed
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 1 medium-sized onion, chopped
• 1 green chili, chopped
• 1/2 inch ginger, grated
• 1/2 tsp turmeric powder
• Salt to taste
• A handful of chopped coriander leaves

For serving:

• Coconut chutney
• Sambar
• Tomato and onion chutney

Instructions:

1. Wash and soak the rice, urad dal, and fenugreek seeds in separate bowls for 4-5 hours.
2. Drain the water and grind the urad dal and fenugreek seeds in a wet grinder or mixer until smooth and fluffy. Transfer to a large bowl.
3. Grind the rice and poha to a fine batter consistency and add it to the urad dal batter. Mix well to combine.
4. Add salt to taste and mix well. Cover and keep aside in a warm place to ferment for 8-10 hours or overnight.
5. To make the potato filling, heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds. Once they start to splutter, add chopped onions, green chili, and grated ginger. Saute until onions turn translucent.
6. Add turmeric powder, salt, and mashed potatoes. Mix well to combine. Cook for 2-3 minutes on medium heat. Switch off the flame and add chopped coriander leaves. Mix well.
7. Heat a non-stick dosa tawa or griddle. Once hot, spread a ladleful of batter in a circular motion to form a thin crepe. Drizzle some oil around the edges and cook until the underside is golden brown.
8. Flip the dosa and cook for another minute until the other side is also cooked and crispy.
9. Place some potato filling in the center of the dosa and fold it over to make a half-moon shape. Serve hot with coconut chutney, sambar, and tomato and onion chutney.
10. Enjoy your homemade masala dosa!

Recipe for making sambar at home:

Ingredients:

• 1 cup toor dal (pigeon pea lentils)
• 2-3 cups water
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp salt
• 2-3 cups mixed vegetables (such as drumstick, brinjal, carrot, pumpkin, potato, etc.), chopped
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 1 onion, chopped
• 1-2 green chilies, slit
• A handful of curry leaves
• 2-3 ripe tomatoes, chopped
• 1 tsp sambar powder
• 1 tsp tamarind paste
• 1/2 tsp jaggery or sugar
• A handful of chopped coriander leaves

Instructions:

1. Wash the toor dal and soak it in water for 30 minutes.
2. Drain the water and pressure cook the toor dal with 2-3 cups of water, turmeric powder, red chili powder, and salt for 4-5 whistles or until the dal is cooked and mushy.
3. In a separate pan, heat oil and add mustard seeds, cumin seeds, and fenugreek seeds. Once they start to splutter, add chopped onions, green chilies, and curry leaves. Saute until onions turn translucent.
4. Add mixed vegetables and saute for 2-3 minutes.
5. Add chopped tomatoes and sambar powder. Mix well and cook for 2-3 minutes until the tomatoes are soft and mushy.
6. Add the cooked toor dal and tamarind paste. Mix well and add more water if needed to get the desired consistency.
7. Add jaggery or sugar and salt to taste. Mix well and let the sambar simmer for 10-15 minutes or until the vegetables are cooked and the flavors are well combined.
8. Switch off the flame and garnish with chopped coriander leaves.

Your homemade sambar is ready to serve! Serve hot with masala dosa or rice.

Nutritional Value of Masala Dosa

The nutritional value of the dosa can vary depending on the size, ingredients, and cooking method. Here is an estimate of the nutritional value of a typical dosa (1 large dosa with potato filling):

• Calories: 250-350 Kcal
• Protein: 5-8 grams
• Fat: 3-7 grams
• Carbohydrates: 45-60 grams
• Fiber: 2-4 grams
• Sodium: 600-800 milligrams
• Vitamins and minerals: Vitamin C, iron, calcium

The nutritional value of dosa can vary depending on the size of the dosa and the amount of oil used in the preparation. The potato filling used in the masala dosa typically contains potatoes, onions, and spices, which can provide some vitamins, minerals, and fiber. Masala dosa is also often served with chutney and sambar, which can contribute additional nutrients to the meal.

Keep in mind that the actual nutritional value of masala dosa can be higher if it is made with additional ingredients such as ghee or cheese, which can add more calories and fat. Additionally, the portion size of masala dosa can vary depending on the recipe, so it’s important to be mindful of your serving size to avoid consuming too many calories or sodium.

Nutritional Value of Sambar

The nutritional value of sambar can vary depending on the ingredients used and the recipe followed. Here is an estimate of the nutritional value of a typical serving (1 cup) of sambar made with lentils and mixed vegetables:

• Calories: 100-150
• Protein: 4-6 grams
• Fat: 1-2 grams
• Carbohydrates: 20-25 grams
• Fiber: 4-6 grams
• Sodium: 500-700 milligrams
• Vitamins and minerals: Vitamin C, iron, calcium

Sambar is a low-fat, low-calorie dish that is high in fiber and protein. It is typically made with a combination of lentils, mixed vegetables such as carrots, onions, tomatoes, and drumsticks, and a variety of spices such as mustard seeds, cumin seeds, coriander, and turmeric. The lentils used in sambar are a good source of plant-based protein and fiber, while the mixed vegetables can provide vitamins and minerals.

Keep in mind that the actual nutritional value of sambar can vary depending on the recipe and the amount of oil or salt used in the preparation. Additionally, the portion size of sambar can vary depending on the recipe, so it’s important to be mindful of your serving size to avoid consuming too many calories or sodium.

Health Benefits

Masala Dosa is a popular South Indian dish made from fermented rice and lentil batter, filled with a spiced potato filling. This delectable dish offers several health benefits due to its nutritious ingredients and cooking method:

1. Rich in Carbohydrates: The dosa is primarily made from rice and lentils, providing a good source of carbohydrates, which are essential for energy production and fueling the body.
2. Protein Content: Lentils used in the dosa batter are a rich source of plant-based protein, which is crucial for tissue repair, muscle maintenance, and overall growth.
3. Fermented Goodness: The fermentation process used to make dosa batter enhances its nutritional profile. Fermentation increases the bioavailability of nutrients, aids digestion, and promotes gut health by producing probiotics.
4. Low in Fat: Masala Dosa is relatively low in fat, making it a healthier option compared to many other fried dishes.
5. Vitamins and Minerals: The dosa batter includes rice, which provides essential vitamins like B-complex vitamins (thiamin, riboflavin, niacin) and minerals such as iron and calcium.
6. Gluten-Free and Lactose-Free: Since dosa is made from rice and lentils, it is naturally gluten-free and suitable for those with gluten sensitivities. Additionally, it doesn’t contain any dairy products, making it lactose-free.
7. Fiber-Rich Filling: The potato filling in Masala Dosa often includes onions, peas, and spices, providing additional fiber and nutrients. Fiber supports digestive health, regulates blood sugar levels, and helps maintain a feeling of fullness.
8. Balanced Spices: The spices used in the potato filling, such as turmeric, cumin, and mustard seeds, offer various health benefits. Turmeric, in particular, contains curcumin, which is known for its anti-inflammatory properties.
9. Hygienic Preparation: Dosa is typically cooked on a hot griddle with minimal oil, ensuring a hygienic and healthier cooking method compared to deep-frying.
10. Versatility: Masala Dosa can be customized to suit individual preferences by adjusting the spice level, filling ingredients, and accompaniments.

While Masala Dosa offers numerous health benefits, it’s essential to be mindful of portion sizes and accompaniments to maintain a balanced diet. Choosing healthier fillings and eating dosa with sambar and coconut chutney can enhance its nutritional value. Additionally, pairing it with a side of fresh salad or vegetables further boosts the overall nutrient content of the meal.

Tips and Tricks

Here are some tips and tricks to make perfect Masala Dosa:

1. Fermentation Time: Allow the dosa batter to ferment sufficiently, usually overnight or for at least 8-10 hours. Fermentation enhances the flavor and texture of the dosa.
2. Consistency of Batter: The dosa batter should have a smooth and slightly thick pouring consistency. It should coat the back of a spoon without being too runny.
3. Non-Stick Tava (Griddle): Use a good quality non-stick tava or griddle to make dosas. A non-stick surface requires less oil and ensures that dosas don’t stick to the pan.
4. Proper Heating: Preheat the tava well before making dosas. The tava should be hot enough to create a sizzle when the batter is poured onto it.
5. Oil Application: Use a small piece of cut onion or a kitchen towel dipped in oil to grease the tava lightly. This prevents excess oil usage and adds a subtle flavor to the dosa.
6. Spreading the Batter: Pour a ladleful of batter at the center of the tava and quickly spread it in a circular motion using the back of the ladle. Start from the center and move outwards to create a thin and even dosa.
7. Golden and Crisp: Cook the dosa on medium heat until it turns golden and crisp around the edges. Drizzle a little oil on the sides to enhance the crispiness.
8. Spreading Potato Filling: Keep the potato masala (filling) ready before making dosas. Spread the filling evenly on one-half of the dosa and fold it over to make a half-moon shape.
9. Serving Hot: Serve Masala Dosa immediately after making it. Freshly made dosas have the best texture and taste.
10. Accompaniments: Masala Dosa is traditionally served with sambar and coconut chutney. You can also serve it with other chutneys like tomato, mint, or peanut.
11. Variations: Experiment with different fillings like paneer, mixed vegetables, or cheese to create variations of Masala Dosa.
12. Maintaining Tava Temperature: Between making each dosa, clean the tava with a damp cloth to remove any residue, and ensure it’s at the right temperature for the next dosa.
13. Consistency of Filling: The potato masala filling should be moist and not too dry. Adjust the amount of water or spices to get the desired consistency.

Remember, making perfect Masala Dosa may take some practices, so don’t be disheartened if the first few dosas don’t turn out as expected. With time and patience, you’ll master the art of making delicious and crispy Masala Dosas at home!

Serving Suggestions.

Masala Dosa and Sambar is a classic South Indian dish that offers a delightful combination of flavors and textures. Here are some serving suggestions to enhance your Masala Dosa and Sambar experience:

1. Coconut Chutney: Serve Masala Dosa with a side of fresh coconut chutney, which adds a creamy and slightly sweet flavor that complements the dosa.
2. Sambar: Pour hot and flavorful sambar into small bowls or cups to accompany the dosa. Sambar is a lentil-based vegetable stew that provides a delicious and tangy contrast to the dosa.
3. Potato Masala: Inside the dosa, there is usually a spiced potato filling called “aloo masala.” Ensure that the dosa is generously filled with this aromatic potato mixture.
4. Ghee or Oil: Offer a small bowl of melted ghee (clarified butter) or oil on the side for dipping the dosa. It enhances the flavor and adds a luxurious touch.
5. Onion-Tomato Chutney: Alongside the coconut chutney, serve a tangy onion-tomato chutney for those who enjoy a little extra heat and tanginess.
6. Lemon Wedges: Provide lemon wedges for diners to squeeze over the dosa and sambar, adding a zesty and refreshing element.
7. Pickles: Offer a variety of Indian pickles, such as mango pickle or mixed vegetable pickle, for an extra punch of flavor.
8. Crispy Papad: A crispy papad or papadum on the side adds a crunchy texture that contrasts with the soft dosa.
9. Cucumber Slices: Serve fresh cucumber slices on the side to provide a cooling and hydrating element to the meal.
10. Mango Lassi: As a refreshing beverage option, a tall glass of mango lassi (a yogurt-based drink) pairs well with the spicy and flavorful dosa.
11. Fresh Herbs: Garnish the dosa with a sprinkle of chopped cilantro or curry leaves for a burst of color and freshness.
12. Paneer or Cheese: For a unique twist, consider adding crumbled paneer or grated cheese to the potato masala filling for added richness.
13. Steamed Rice: If you have extra sambar left, consider serving it over steamed rice as a separate dish alongside the dosa.
14. Fresh Fruits: End the meal with a plate of sliced fresh fruits like bananas or oranges to cleanse the palate.

The combination of crispy dosa, flavorful masala, and tangy sambar creates a harmonious balance of tastes. These serving suggestions allow you to customize the meal according to your preferences and create a satisfying South Indian dining experience.

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