Hello, fellow food enthusiasts!
Today, I’m thrilled to take you on a delicious journey to the vibrant streets of southern India. If you’ve ever had the pleasure of savoring a Masala Dosa, you’ll know what a truly delightful experience it is—a delicate, crispy lentil and rice crepe that cradles a warm and spiced potato filling. Accompany it with a tangy Coconut Chutney and a bowl of hearty Sambar, and you’re in for a brunch that feels nothing short of a celebration!
The heart and soul of this dish lie in its simplicity, yet it offers a complex array of flavors. The base is the dosa itself—a fermented rice and lentil batter that cooks into a beautifully crispy crepe. Preparing the batter is an exercise in patience, but trust me, as you watch it rise overnight, there’s a sense of anticipation that’s absolutely worth it.
Now, let’s chat about the wonderful potato filling. It’s all about creating that perfect blend of spices that wakes up your taste buds. The mustard seeds, cumin, and curry leaves bring an aromatic dance to the dish, while the turmeric and green chilies add a punch of vibrant color and heat. Feel free to get creative here—I’ve often snuck in some leftover veggies, and it always works a treat.
The Coconut Chutney and Sambar are not mere accompaniments; they bring their own excitement to each bite. The chutney is cool and refreshing, balanced by the toasted warmth of the mustard seeds we use in the tempering. Meanwhile, the Sambar—with its comforting, soupy consistency and bold spices—adds a tangy depth that ties everything together.
While this might seem like a weekend endeavor, once you master these components, they can be effortlessly woven into your breakfast routines. Dosas can even be made ahead and reheated, keeping your mornings indulgent yet hassle-free. Plus, the sambar makes for a versatile soup that pairs well with rice or even enjoyed solo.
So, if you’re in the mood for a dash of exotic flavor, roll up your sleeves and dive into this flavorful adventure. Whether it’s for brunch, lunch, or dinner, Masala Dosa, Coconut Chutney, and Sambar bring that delightful burst of Indian sunshine right to your kitchen.
Happy cooking, and let me know how it goes for you in the comments below. I’d love to hear if you added your own twist to this classic!
Cheers,
Al
Ingredients
For the Masala Dosa:
– 1 cup urad dal (split black gram)
– 3 cups rice
– 1/2 teaspoon fenugreek seeds
– 1/4 cup poha (flattened rice)
– Water, as needed
– Salt, to taste
– Oil, for cooking
For the Potato Filling:
– 4 medium potatoes, boiled and mashed
– 1 tablespoon oil
– 1 teaspoon mustard seeds
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon asafoetida
– 1 tablespoon chana dal (split chickpeas)
– 1 tablespoon urad dal (split black gram)
– 1 onion, finely chopped
– 1 green chili, finely chopped
– 1/2 teaspoon turmeric powder
– 1 sprig curry leaves
– Salt, to taste
– 2 tablespoons chopped coriander leaves
– Lemon juice, to taste
For the Coconut Chutney:
– 1 cup grated fresh coconut
– 1/4 cup roasted chana dal (roasted split chickpeas)
– 2 green chilies
– 1/2 inch ginger piece
– Salt, to taste
– Water, as needed
– 1 tablespoon oil
– 1/2 teaspoon mustard seeds
– 1/2 teaspoon urad dal (split black gram)
– 1 dried red chili
– 1 sprig curry leaves
For the Sambar:
– 1 cup toor dal (pigeon peas)
– 2 tablespoons oil
– 1/4 teaspoon mustard seeds
– 1/4 teaspoon fenugreek seeds
– 1/4 teaspoon asafoetida
– 1 sprig curry leaves
– 1 onion, sliced
– 1 tomato, chopped
– 1 carrot, diced
– 1 drumstick, cut into pieces
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 tablespoon sambar powder
– 2 tablespoons tamarind pulp
– 2 tablespoons chopped coriander leaves
Method
For the Masala Dosa Batter:
1. Rinse 1 cup of urad dal, 3 cups of rice, and 1/2 teaspoon of fenugreek seeds separately. Soak the urad dal and fenugreek seeds in enough water for 4 hours. Soak the rice and 1/4 cup of poha in a separate bowl for 4 hours.
2. Drain the soaked urad dal and fenugreek seeds. Transfer to a blender and grind to a smooth batter, adding water as needed. Transfer to a large bowl.
3. Drain the soaked rice and poha. Blend them together to form a smooth batter, adding water as needed. Add this rice batter to the urad dal batter.
4. Mix both batters well, adding salt to taste. Cover and let the batter ferment in a warm place for 8-12 hours or overnight until it doubles in volume.
For the Potato Filling:
1. Heat 1 tablespoon of oil in a pan over medium heat. Add 1 teaspoon of mustard seeds and let them crackle.
2. Add 1/2 teaspoon of cumin seeds, 1/4 teaspoon of asafoetida, 1 tablespoon each of chana dal and urad dal. Sauté for 1-2 minutes until the dals start turning golden.
3. Add 1 finely chopped onion, 1 finely chopped green chili, and a sprig of curry leaves. Sauté until the onions are translucent.
4. Add 1/2 teaspoon of turmeric powder and mashed potatoes. Mix well, season with salt, and sauté for 5 minutes.
5. Stir in 2 tablespoons of chopped coriander leaves and lemon juice to taste. Set aside.
For the Coconut Chutney:
1. In a blender, combine 1 cup of grated coconut, 1/4 cup of roasted chana dal, 2 green chilies, 1/2 inch of ginger, and salt. Blend into a smooth paste, adding water as needed.
2. For tempering, heat 1 tablespoon of oil in a small pan. Add 1/2 teaspoon of mustard seeds and let them crackle.
3. Add 1/2 teaspoon of urad dal, 1 dried red chili, and a sprig of curry leaves. Sauté for 30 seconds and pour over the chutney.
For the Sambar:
1. Rinse 1 cup of toor dal and pressure cook it with 2 cups of water for 3-4 whistles or until soft. Mash the cooked dal and set aside.
2. Heat 2 tablespoons of oil in a large pan. Add 1/4 teaspoon each of mustard seeds, fenugreek seeds, and asafoetida. Let the mustard seeds crackle.
3. Add a sprig of curry leaves, 1 sliced onion, and sauté until the onion is soft.
4. Add 1 chopped tomato, 1 diced carrot, and 1 chopped drumstick. Mix in 1/2 teaspoon of turmeric powder and salt. Cook for 5 minutes.
5. Add the mashed dal, 1 tablespoon of sambar powder, and 2 tablespoons of tamarind pulp. Add water to achieve the desired consistency. Simmer for 15 minutes.
6. Finish with 2 tablespoons of chopped coriander leaves and adjust salt if needed.
To Assemble the Masala Dosa:
1. Heat a non-stick tawa or griddle over medium heat. Grease lightly with oil.
2. Pour a ladleful of dosa batter onto the center and spread it in a circular motion to form a thin dosa.
3. Drizzle a few drops of oil around the edges. Cook until the base is golden brown and crispy.
4. Place a portion of potato filling in the center and fold the dosa over to cover it.
5. Serve hot with coconut chutney and sambar on the side.
