Masala Dosa

Masala Dosa is a savory, South Indian dish with many side dishes that go along in the plate. The dosa is accompanied by a chutney, sambhar, and shaak. It is a dish that is made on special occasions in my household and especially when guest come over. My sister especially likes it thin and crispy.

Recipe: 

Ingredients (Serves 4)

Potato/Onion shaak 

• 2 potatoes

• 2 onions

• ½ teaspoon turmeric 

• 2 teaspoons salt

• 1/2 teaspoon mustard seeds

• 1/4 teaspoon cumin

• 1 teaspoon blended green chili

• 1/2 teaspoonful blended ginger

• 1/8 cup soaked mung beans 

• 1 teaspoonful oil 

Sambhar

• 1 cups split pigeon peas cooked and blended 

• 1 cupful of diced cauliflower, potato, onion, peas, and carrots mixed

• 1 teaspoonful mustard seeds

• 1 teaspoonful cumin

• 2 teaspoon salt

• ⅛ cup jaggery

• 1/2 teaspoonful garam masala

• 2 teaspoonful lemon juice

• 1 & 1/2 teaspoonful red chili

• 1 teaspoonful ground ginger

• 1/2 teaspoonful coriander powder 

• 1 teaspoonful oil 

• 2 cups water 

Chutney 

• 1/2 dry split Bengal Gram (chana dal)

• 3/4 cup yogurt

• 1/4 cup sour cream

• 1/2 teaspoonful blended green chili

• 1/2 teaspoonful blended garlic

• 5 stalks of green cilantro

• 1/4 teaspoonful salt

Dosa batter

• 1/2 cup black split gram (urad dal)

• 1 & 1/2 cup jasmine rice 

• 1 teaspoonful salt

• 1/2 teaspoonful oil

Method:

Potato/onion shaak

1. Soak moong daal in warm water for at least 30 minutes

2. In the meantime steam and peel potatoes

3. Dice up onion and potato into medium size pieces. 

4. Put oil in a pot and add mustard seeds. 

5. After seeds have somewhat popped add jeera and moong daal. 

6. Sauté onions in oil for about 5-7 minutes in medium heat. 

7. When onions are little done add potatoes. 

8. Then add all the spices of tumeric, ginger, salt, and green chili. 

9. Set aside when done.

Sambhar

1. Pre-soak pigeon peas for at least 30 min-1 hour. 

2. Cook pigeon peas by putting in pressure or Instapot cooker at medium heat. 

3. Cook for 2 whistles and open cooker when cooled. 

4. Blend dal. 

5. In a pot on the side add oil and mustard seeds. 

6. Then add cumin (jeera). 

7. Keep heat between low and medium. 

8. Then add your mixed vegetables.

9.  Slowly add blended dal. 

10. Then slowly add all other remaining ingredients for sambhar. 

11. And add water to give it a more soupy consistency. 

12. Keep at low heat to give it a slow boil. 

Chutney 

1. Blend dal to where it is somewhat powder and broken pieces. 

2. Add yogurt and sour cream and mix well. 

3. Blend green chili, garlic, and coriander. 

4. Add blended portion to yogurt. 

5. Add salt. 

6. Ready to serve

Dosa 

1. Soak black split gram (urad dal) and rice overnight. 

2. Blend dal and rice next day in morning to a very uniform consistency. 

3. Keep at room temperature for 2-3 hours. 

4. Add salt and oil and mix well. 

5. The batter needs to be thin so it can spread easily.

6. When ready to to make use an oil and water combination to wipe the skillet in a circular motion. 

7. When the skillet is ready you will hear the sizzling sound. 

8. Use the ladle and get batter to pour

9. Spread in a circular manner until desired thinking. If the spread is thick then add water to batter to thin. 

10. Add a few drops of oil to make crispy as well. 

11. When the underside of the dosa is the desired color fold or roll into a desired look.

12. Serve with chutney, sambhar, and shaak.

Preparation time:

• Several hours to a day

Serving Instruction:

• Serve immediately

Nutritional Facts:

Calories: 300-400 calories

Protein: 6-8 grams

Carbohydrates: 50-60 grams

Fat: 10-15 grams