Masala Dosa with Sambar

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Masala dosa with sambar doesn't have to be a restaurant-only treat and you're in for a surprise how easy it can be to make at home with this shortcut recipe.

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  • Average
  • Budget Friendly

Ingredients

  • For the Dosa
  • 1 cup rice flour
  • 1/2 cup chickpea flour (besan)
  • 1 teaspoon fenugreek seeds
  • 1 cup water
  • 1/2 teaspoon to 1 teaspoon salt
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • For the Sambar
  • 1/2 cup yellow or red lentils
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon tamarind concentrate
  • 1 Tablespoon vegetable oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • 1/8 teaspoon asafetida
  • 2 cups water
  • 1 1/2 teaspoons salt
  • 1 Tablespoon Sambar Masala spices
  • 1 potato peeled and cut into cubes
  • 1 cup tomatoes chopped
  • 1 cup onion chopped
  • 1/2 cup green beans cut into 1 inch lengths
  • 1 serrano or jalapeno chile diced
  • 6 sprigs cilantro
  • 10 curry leaves (or 2 bay leaves)
  • For the Potato Masala
  • 3 Tablespoons vegetable oil or ghee
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 small dried hot peppers
  • 1 onion diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • pinch asafetida
  • 1 Tablespoon ginger grated
  • 6 curry leaves
  • 4 garlic cloves
  • 4 garlic cloves minced
  • 2 small green chiles finely chopped
  • 1 1/2 pounds boiled potatoes
  • 1/2 cup cilantro chopped

Preparation

Step 1

For the Dosa Batter
In a large bowl, mix rice flour, chickpea flour, and fenugreek seeds. Pour in water and whisk to combine. Cover bowl and leave at room temperature at least one hour up to overnight.

Step 2

Add salt, cumin, and chili powder and mix well. Use immediately or refrigerate until ready to use.

Step 3

For the Sambar
In a small saucepan, combine lentils, turmeric, and 1 1/4 cups water. Bring to a boil then reduce heat to simmer, covered, until lentils are soft, about 30 minutes.

Step 4

Dissolve tamarind concentrate in 1 Tablespoon hot water and set aside.
In a large saucepan, heat oil on medium-high heat until shimmering. Add mustard seeds, fenugreek seeds, and asafetida and cook until mustard seeds begin to pop.

Step 5

Add the 2 cups water, salt, sambar spices, dissolved tamarind, potatoes, tomatoes, onion, green beans, chile, cilantro and curry leaves and simmer until potatoes are tender, about 20 minutes.

Step 6

Mash lentils to break up slightly, then stir into cooked vegetables in the saucepan. Continue simmering 10 minutes, season to taste with salt and pepper, and add more water if needed to adjust consistency.

Step 7

For the Potato Masala
Fry mustard and cumin seeds in hot oil until they pop.

Step 8

Add 2 hot red peppers and chopped onion until softened.

Step 9

Add turmeric, asafetida, ginger, curry leaves, garlic, and a green chile to coat and let fry 1 minute. Mix with cooked potatoes and cilantro.

Step 10

For the Masala Dosa
Set nonstick pan over medium heat. Brush with 1 teaspoon vegetable oil. Ladle 1/4 cup dosa batter into the pan and swirl to coat. Cook unti edges dry and bottom is browned, about 3 minutes. Spoon 1/2 cup potato masala on top in a strip across the middle then fold dosa around filling to make a cylinder. Serve immediately.

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Prepare in multiple stages and plan on letting the batter ferment overnight for best flavor.

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