Learn how to make coconut chutney, Sambhar, potato masala and everything!
|For the dosa batter|
|Long grain rice||1 1/2 Cup (24 tbs)|
|Urad dal||1/2 Cup (8 tbs) (Split black gram|
|Chana dal||1/4 Cup (4 tbs) (Split Bengal gram|
|Poha||1/4 Cup (4 tbs) (Beaten rice)|
|Fenugreek seeds||1 Tablespoon|
|Water||1 Cup (16 tbs) (As needed to blend for the batter)|
|Salt||To Taste (Added after the fermentation)|
|For the masala dosa chutney|
|Whole dry red chilies||3 Medium (Adjust according to your taste)|
|Garlic cloves||5 Medium (4|
|Ginger||1/2 Teaspoon , chopped|
|Chana dal||1/4 Cup (4 tbs) , roasted (Daliya)|
|Tomato ketchup/Tamarind paste||2 Tablespoon (Optional)|
|Fresh lime juice||1 Tablespoon|
|Cumin powder||1 Teaspoon|
|For the coconut chutney|
|Shredded coconut||1/2 Cup (8 tbs) (Fresh coconut)|
|Garlic cloves||2 Medium|
|Green chili||1 Medium|
|Plain yogurt||3/4 Cup (12 tbs)|
|For seasoning for coconut chutney|
|Whole dry red chilies||2 Medium|
|Mustard seeds||1/4 Teaspoon|
|Curry leaves||5 Medium|
|For the potato (aloo) masala|
|Potatoes||4 Medium , boiled and mashed|
|Mustard seeds||1/2 Teaspoon|
|Cumin seeds||1/4 Teaspoon|
|Turmeric powder||1/2 Teaspoon|
|Onion||1 Medium , chopped|
|Ginger paste||1 Teaspoon|
|Garlic paste||1/2 Teaspoon|
|Green chili paste||1 Teaspoon|
|Green peas||1/4 Cup (4 tbs)|
|Cashews||2 Tablespoon , broken|
|Coriander and cumin powder||1 Teaspoon|
|Water||1/4 Cup (4 tbs)|
|Lime juice||1 Tablespoon|
|Fresh coriander leaves||2 Tablespoon , chopped finely|
|For the sambar|
|Cumin seeds||1/2 Teaspoon|
|Curry leaves||5 Medium , torn|
|Mixed vegetables||1 Cup (16 tbs) , chopped (Carrots, tomatoes, corn used)|
|Shredded coconut||2 Tablespoon|
|Chana dal||1/2 Cup (8 tbs) , cooked|
|Tur dal||1/2 Cup (8 tbs) , cooked|
|Water||1 Cup (16 tbs) (To cook the dals)|
|Sambar masala||2 Tablespoon|
|Tamarind paste||2 Tablespoon (Use as per your taste)|
|Cilantro||1 Tablespoon , chopped finely|
To prepare the dosa:
1. Soak rice, dal and fenugreek seeds overnight.
2. Soak poha for 30 minutes (can be soaked the next day 30 minutes before blending).
3. After about 6 to 8 hours, drain the rice and blend (in a blender) with a little water.
4. Once blended to a smooth paste, add the soaked poha and blend well.
5. Remove the smooth batter into a large pot.
6. Blend the chana dal, urad dal and fenugreek seeds and combine with the rice batter, mix well.
7. Cover the pot and keep it aside for at least 4 to 6 hours to ferment. (You can leave the light on in the oven and keep it inside the oven. Do not turn on the oven)
8. Soak dry red chilies and the roasted chana dal in warm water for about 4 hours to soften them.
9. Once the batter has fermented well, add salt and mix well.
10. Heat a tawa on medium-low heat and ladle a spoon of the batter on the tawa. Drizzle a little oil around the edges and let it cook.
11. Spread the masala dosa chutney (directions to prepare given below) followed by a small portion of the potato masala (directions to prepare given below).
12. Roll the dosa and plate it.
13. Serve the masala dosa with hot sambar and coconut chutney.
To prepare the masala dosa chutney:
1. Take a mini blender, add the garlic, ginger, whole red chilies, roasted chana dal, tomato ketchup/tamarind paste (optional), some fresh lime juice, salt to taste and cumin powder.
2. Blend with a little water to form a smooth chutney.
3. Spread the chutney inside the prepared dosa (with aloo masala) and serve as masala dosa.
To prepare the coconut chutney:
1. In a blender, grind coarsely all the ingredients in a blender and remove in a bowl.
2. To prepare the seasoning for the coconut chutney, heat up oil, add whole chilies. Add mustard seeds and curry leaves.
3. When they crackle and pop, take it off the stove and pour over the prepared coconut chutney.
4. Serve the seasoned coconut chutney with masala dosa or plain dosa.
To prepare the potato (aloo) masala:
1. In a pressure cooker, boil the potatoes. Cook till you hear about 6 to 7 whistles of pressure release.
2. When cooled, mash the potatoes and set aside.
3. Take a pan. add couple of tbsp of oil, add mustard seeds, cumin seeds, turmeric powder, chopped onions, curry leaves, ginger, garlic and green chili paste. Stir well.
4. Add the green peas, broken cashew pieces, coriander and cumin powder and the boiled and mashed potatoes.
5. Add some water and lime juice and stir well to mix everything together. Cover and let the spices release its flavor for a couple of minutes. Turn off the stove.
6. Spread portions of the aloo masala inside the prepared dosas along with the masala dosa chutney and serve warm.
To prepare the sambar:
1. In a pressure cooker, boil the tur dal and chana dal. Cook till you hear about 6 to 7 whistles of pressure release.
2. Using a hand blender, blend the dal well and set aside.
3. Heat a pot with a couple of tbsp of oil, add cumin seeds, turmeric powder, onions, carrots, curry leaves, corn, chopped tomatoes and some shredded coconut. Stir well.
4. Add ginger and green chili paste and stir again.
5. Add the cooked dals, along with the water used for cooking. Add a little more water, if required.
6. Add the sambar garam masala, tamarind paste and salt to taste. Stir well, cover and let it boil for a few minutes.
7. After a few minutes, turn off the stove and sprinkle some finely chopped cilantro.
8. Serve the sambar warm with plain dosa or masala dosa. Sambar can also be served with medhu vada or even rice.
If you have a large food processor or blender, you can blend the rice and dals together, instead of blending it separately.
Calories 550Calories from Fat 113
% Daily Value*
Total Fat 13 g20%
Saturated Fat 4 g20%
Trans Fat 0 g
Sodium 277 mg11.54%
Total Carbohydrates 91 g30.3%
Dietary Fiber 15 g60%
Sugars 9 g
Protein 20 g40%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 4400Calories from Fat 904
% Daily Value*
Total Fat 104 g160%
Saturated Fat 32 g160%
Trans Fat 0 g
Sodium 2216 mg92.32%
Total Carbohydrates 728 g242.4%
Dietary Fiber 120 g480%
Sugars 72 g
Protein 160 g320%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet