Recipe- Homemade Masala Dosa and Sambhar/ How to make dosa batter at home/ Tips to store the batter/ How to make it non sticky on tawa
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Dosa, popular food of South India, made from a fermented batter of rice and black gram, served with sambhar and kind of chutneys.
Servings |
6 people |
Cook Time |
1 Hour |
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Ingredients
Dosa
- 3 cup Rice/ Chawal
- 1 cup black gram/ Urad Daal (dhuli/ bina chilke ki)
- 2 tbsp Chana Daal
- 0.5 cup Poha
- 1 tsp Fenugreek Seeds/ Methi Dana
- To Taste Salt
- To Roast Ghee (Or Oil)
Aalu Masala (Potato Stuffing)
- 3 tbsp Oil
- 1 tsp Mustard Seeds/ Rai
- 2 medium onion (Optional)
- 2 nos Green Chili
- 1 tsp Chana Daal
- Few Curry Leaves/ Kari Patta
- 0.5 tsp Turmeric Powder/ Haldi
- 1 tsp Red Chili Powder/ Lal Mirch
- 1 tbsp Sambhar Masala
- 0.5 tsp Aamchur/ Dry Mango Powder
- To Taste Salt/ Namak
- 3 large Potato (Washed, boiled and peeled)
Sambhar
- 3 tbsp Toor Daal / Arhar daal (Washed)
- 1 cup French Beans/ Frans Beans (Roughly Chopped)
- 0.5 cup Carrot/ Gajar (Roughly Chopped)
- 1 small Potato/ Aalu (Roughly Chopped)
- 0.5 cup Pumpkin/ Kaddu (Roughly Chopped)
- 0.5 cup Bottle Gourd/ Lauki/ Calabash (Roughly Chopped)
- 0.5 cup Capsicum/ Shimla Mirch (Roughly Chopped)
- 2 medium Tomato/ Tamatar (Roughly Chopped)
- 2 medium Onion/ Pyaz (Optional) (Roughly Chopped)
- 3-4 cloves Garlic (Optional) (Roughly Chopped)
- 1 tsp Tamarind/ Imli
- 1 tbsp Sambhar Masala
- To Taste Salt/ Namak
- 2 tbsp Ghee/ Oil
- 1 tsp Mustard Seeds/ Rai
- Few Curry Leaves/ Kari Patta
- 2-3 nos Whole Red Chili/ Sabut Lal Mirch (Optional)
Servings: people
Instructions
How to make Dosa
- Now Heat tawa on high flame. When it is very hot, grease it with oil or ghee and wipe with clean kitchen towel.
How to prepare Stuffing
How to make Sambhar
Recipe Notes
- Soak rice separately, do not mix them with daals.
- Use just sufficient water to grind both rice and daal mix.
- Make sure while grinding rice paste must be very smooth, it should not be grainy.
- Be very careful while adding water to dosa batter, it should not be flowing consistency. Do not add more than 2 tsp at a time and make just pouring consistency.
- Too thin consistency will make dosa sticky on tawa.
- Too thick consistency will be difficult to spread in thin layer on tawa.
- So adjust the consistency accordingly and carefully.
- You may refrigerate the batter (without salt) in airtight box for 3 days.
- Do not add salt to whole batter if you are not using all at a time.
- Adding salt in whole batter will make it more sour if you refrigerate for next day.
- While cooking dosa, first heat the tawa at high flame, grease and wipe nicely.
- Reduce the flame while pouring and spreading the batter and turn immediately to high flame.
- We will cook dosa only from one side. Do not flip it to cook other side.
- For stuffing onion is totally optional. you may skip it if you do not want to use onion.
- Click here to check the Recipe of Chutney- Daal Chutney / Coconut Chutney (White Chutney) / Tomato Sesame Chutney (Red Chutney) / Mint Chutney (Green Chutney) / Peanut Chutney (Orange Chutney)
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