Masala Dosai with Amma's Sambar

Now all of you, say with me...."I LOVE DOSA".....! What?? No? Who was that?? Could there be possibly anyone who doesn't love dosa??? Me and V can have dosa for breakfast, lunch, dinner, snack... or even midnight munch!!! ;) I am fairly good at making dosas, thanks to my "Prestige" non-stick dosa-tava, with which making dosa is as effortless as eating it! (No no, I am not a marketing agent for Prestige!!!!)

This Sambar is amma's version. It is not the usual Sambar and I don't know where she got the recipe, but it is an absolutely delicious combo for Dosa and Idli. Try it for yourself and let me know! Now no more talks, only action!!

Masala Dosai

What we need:

For Batter:

Rice - 4 cups

Urad dal - 1 cup

Fenugreek seeds - 1 tbsp.

Salt -as needed

Water - as needed

For Masala:

Potaotes, medium sized - 2, boiled and peeled

Onion, medium sized -1, finely chopped

Green chilli - 1 or 2, minced

Turmeric powder - a pinch

Oil - 1 tbsp.

Mustard seeds - 1 tsp.

Cumin - 1 tsp.

Chana dal - 1 tsp.

Ginger, grated - 1 tbsp.

Salt - as needed

Coriander - for garnishing, optional

How to do:

Preparing the batter:

Wash well and soak rice, urad dal and fenugreek seeds for 5 to 6 hours, preferably overnight. Grind together to a fine smooth paste. Add enough water, salt and dilute to the desired consistency. Leave it overnight for fermentation.

For the Masala:

1. Heat oil and add mustard, followed by cumin, chana dal.

2. When they are done, add the chopped onion, turmeric powder, grated ginger and green chillies. Fry till the onion turn soft.

3. Mash the boiled potatoes to a coarse texture, giving them a rustic shape. Add this to the pan, along with salt and mix well.

4. Remove from the flame, garnish with coriander and let it cool.

Preparing the dosa:

1. Heat the tava or griddle to high. To check the heat, sprinkle some water over the tava. It should sizzle immediately.

2. Now pour a ladle full of batter, and slowly spread it to form the dosa shape. Add a few drops of oil/ ghee around it.

3. After 3 to 4 minutes, (if you want it golden brown, leave it for a minute more), flip to the other side.

4. After the other side is done, flip back again. Take a spoon full of potato masala, keep it on one side of the dosa. Slowly roll the dosa (use another spoon to hold other side) and transfer to the serving plate.

Sambar for Idly / Dosa

What we need:

Shallots / Small Onion - 5 to 7

Tomato, medium sized - 2, chopped

Carrot - 1, diced

Dhania - 2 tbsp.

Red Chilli - 2 or 3, depending on your spice tolerance

Roasted gram / Pottu Kadalai - 3 tbsp.

Tamarind extract - 3 tbsp., extracted from a marble sized ball

Oil - 2 tbsp.

Mustard - 1 tbsp.

Salt- as needed

Water - as needed

Coriander - to garnish

How to do:

1. In a pan, heat a tbsp of oil and roast red chillies and dhania. When they are done, add half of the shallots / small onions.

2. When they start to turn soft, add half the chopped tomato and stir till they pulp.

3. Let this cool and grind them along with the roasted gram.

4. Heat oil again and add mustard. When they start to pop, add the remaining small onions. Fry till the turn soft. Now add the carrots and stir well.

5. When the carrots are done, add the remaining tomato, salt and stir. When the tomatoes turn soft, add the tamarind extract, half a cup of water, followed by the ground masala from step 3.

6. Bring to a boil and remove from the flame. Garnish with chopped coriander.

Serve together the dosa, Sambar and Coconut chutney and relish it as you sing..."I love Dosa" :)

Happy cooking and happy Blogging!!