“Savory Indian Brunch: Masala Dosa with Coconut Chutney and Sambar”

## Savory Indian Brunch: Masala Dosa with Coconut Chutney and Sambar

Hello, fellow food enthusiasts!

Today, I want to take you on a flavorful journey to the vibrant kitchens of South India with one of my all-time favorite brunch dishes – Masala Dosa. This crispy, golden-brown delight filled with a spicy potato mixture, and served alongside coconut chutney and sambar, is an absolute treat for the senses.

Growing up in the UK, my palate was always curious and adventurous. While I love traditional British cuisine, there’s something incredibly exhilarating about exploring foods from around the globe. The first time I tasted masala dosa was at a small Indian restaurant in London, and I was instantly hooked. The combination of textures and spices was something unlike anything I’d experienced before.

### The Magic of Masala Dosa

So, let’s get into the nitty-gritty of preparing this delicious South Indian classic in your very own kitchen. While it may seem a bit daunting at first, trust me, it’s more than worth the effort, and you’ll be rewarded with a fantastic brunch that your family (and your taste buds) will thank you for.

### Ingredients

To make your own masala dosa, you’ll need some basic ingredients, which you might already have in your pantry. If not, they are easily found in any Asian or international supermarket.

**For Masala Dosa Batter:**
– 2 cups rice (400g)
– 1 cup urad dal (200g)
– 1/2 tsp fenugreek seeds (2g)
– Water (as needed)

**For Potato Masala Filling:**
– 4 medium potatoes (600g), boiled and mashed
– 2 tablespoons oil (30ml)
– 1 teaspoon mustard seeds (5g)
– 1 teaspoon cumin seeds (5g)
– 1 large onion (200g), finely chopped
– 2 green chilies, chopped
– 1-inch piece ginger (5g), grated
– 10-12 curry leaves
– 1/2 teaspoon turmeric powder (2g)
– Salt to taste
– 1/4 cup water (60ml)

**For Coconut Chutney:**
– 1 cup grated coconut (80g)
– 2 tablespoons roasted chana dal (30g)
– 1 green chili
– 1/2 inch piece ginger (2.5g)
– Salt to taste
– Water (as needed)
– 1 tablespoon oil (15ml)
– 1/2 teaspoon mustard seeds (2.5g)
– 5-6 curry leaves
– 1 dry red chili

**For Sambar:**
– 1 cup toor dal (200g)
– 2 tablespoons oil (30ml)
– 1/2 teaspoon mustard seeds (2.5g)
– 1/2 teaspoon cumin seeds (2.5g)
– 10-12 curry leaves
– 1 medium onion (150g), chopped
– 1 medium tomato (100g), chopped
– 2-3 cups mixed vegetables (carrot, drumstick, pumpkin, beans), chopped
– 1 teaspoon turmeric powder (5g)
– 1 tablespoon sambar powder (15g)
– Salt to taste
– 4 cups water (1 liter)
– Tamarind pulp (from a small lemon-sized ball)

### Method

Here’s a detailed step-by-step guide to help you whip up this delicious dish. The process is broken down into preparing the batter, making the potato masala filling, coconut chutney, sambar, and finally cooking the dosa itself.

**Prepare Masala Dosa Batter:**
1. Rinse 2 cups of rice, 1 cup of urad dal, and 1/2 teaspoon of fenugreek seeds separately. Soak the rice and urad dal with fenugreek seeds in water for 4-6 hours.
2. Drain the water from the urad dal and rice. Grind them separately with enough water to form a smooth batter. Then mix the batters together in a large bowl.
3. Cover and ferment the batter at room temperature for 8-12 hours until it doubles in volume.

**Make Potato Masala Filling:**
1. Heat 2 tablespoons of oil in a large skillet over medium heat.
2. Add 1 teaspoon of mustard seeds and let them splutter. Then add 1 teaspoon of cumin seeds, 10-12 curry leaves, chopped green chilies, and grated ginger. Sauté for 1-2 minutes.
3. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
4. Add 1/2 teaspoon of turmeric powder and salt to taste. Mix well.
5. Add the boiled and mashed potatoes along with 1/4 cup of water. Cook for another 5 minutes. Set aside.

**Prepare Coconut Chutney:**
1. In a blender, combine 1 cup of grated coconut, 2 tablespoons of roasted chana dal, 1 green chili, and grated ginger with enough water to form a smooth paste.
2. Add salt to taste.
3. In a small pan, heat 1 tablespoon of oil. Add 1/2 teaspoon of mustard seeds, 5-6 curry leaves, and 1 dry red chili. Let them splutter, and pour this tempering over the ground chutney.

**Cook the Sambar:**
1. Rinse 1 cup of toor dal and cook with 3 cups of water in a pressure cooker for 6-7 whistles or until soft. Mash the cooked dal and set aside.
2. Heat 2 tablespoons of oil in a large pot over medium heat. Add 1/2 teaspoon each of mustard seeds and cumin seeds. Let them splutter.
3. Add 10-12 curry leaves, chopped onion, and sauté until onions turn translucent, about 5 minutes.
4. Add chopped tomato and cook until soft, about 3-4 minutes.
5. Add chopped mixed vegetables and sauté for 5 minutes.
6. Add 1 teaspoon of turmeric powder, 1 tablespoon of sambar powder, and salt to taste. Mix well.
7. Add 4 cups of water and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes until vegetables are tender.
8. Add the cooked and mashed toor dal. Mix well and let it simmer for another 10 minutes.
9. Add the tamarind pulp and simmer for an additional 5 minutes. Adjust salt, if needed.

**Cook the Masala Dosa:**
1. Heat a non-stick pan or cast-iron skillet over medium heat and lightly grease it with oil.
2. Pour a ladleful of fermented batter onto the center of the pan and spread it out in a circular motion to form a thin dosa.
3. Drizzle a few drops of oil around the edges and cook until the dosa turns golden brown and crispy, about 2-3 minutes.
4. Place a portion of the potato masala filling in the center of the dosa, fold it over, and serve.

**Serve:**
1. Serve the crispy masala dosa hot with coconut chutney and sambar on the side. Enjoy your savory Indian brunch!

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I hope you enjoy making and eating this masala dosa as much as I do. Let me know in the comments how it turns out and if you have any twists or tips of your own. Until next time, happy cooking!

Cheers,
Al