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Masala Dosa with Sambar: A Comforting South Indian Classic

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Masala dosa with sambar sounds like a very wholesome meal for lunch or dinner. It is a South Indian staple which originated in Karnataka and is part of the Udupi cuisine. Making it t home is quite and easy and simple. 
prep time 00 Hour 20 Mins
cook time 00 Hour 16 Mins
chef Team Kitchen Diaries

The magic of masala dosa lies in the balance of taste and texture with a hint of crispiness and chewiness, achieved by fermenting rice and urad dal batter. The masala filling, made with boiled potatoes, onions, and spices, adds a rich taste to the fermented recipe already. It is served with coconut chutney and sambar, becoming a meal by itself. 

Making masala dosa with sambar at home does not require too much work, if you have all the right ingredients and kitchen tools, you can easily make it the batter and cook it  Over time, the masala dosa evolved, and today it includes many different kinds of fillings like vegetable saagu, lemon rice, chutney podi, and even paneer, which has become popular in other parts of India and around the world. 

Dosa is believed to be invented in the process of a Brahmin Adiga (cook) who tried to commit a sin. In the earlier days, Brahmins were not allowed to consume any kind of alcohol, so he tried to ferment his own rice but was unsuccessful. So he pou

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Tips and Tricks

  1. A properly heated dosa tawa is the key to making crispy, golden dosas. Avoid overheating since it will make spreading the batter harder. 
  2. A non-stick pan helps sauté onions and spices with less oil while preventing the potato filling from sticking. 
  3. A strong mixer grinder can swiftly combine soaking rice and urad dal to create a smooth, lump-free batter. Grind in tiny batches and progressively add water to reach the desired consistency for crispy dosas. 
  4. If you’re using a wet grinder to create dosa batter, produce a slightly bigger batch and save the leftovers for other meals. Wet grinders yield a fluffier batter, resulting in softer dosas with better consistency. 
  5. A tiny tadka pan is ideal for tempering mustard seeds, curry leaves, red chillies, and hing. Pouring this fragrant tempering over hot sambar at the end immediately improves taste.
Step 1

Soak the rice, urad dal, and fenugreek seeds separately for 4-6 hours.

Step 2

Make a smooth batter with water. Mix thoroughly, cover, and let ferment overnight for 8-12 hours.

Step 3

In a pan, heat oil and crackle mustard seeds. Add curry leaves, green chillies, and onions. Sauté until softened.

Step 4

Combine turmeric and mashed potatoes. Season with salt and stir thoroughly.

Step 5

Finish with coriander and set aside. Pressure cook the toor dal with turmeric till soft.

Step 6

Cook the veggies, tomatoes, and onion until soft. Combine cooked dal, sambar powder, tamarind pulp, and salt.

Step 7

Simmer for 10–12 minutes. Heat the oil or ghee, then add the tempering ingredients and pour over the sambar. 

Step 8

Preheat a dosa tawa or regular tawa and gently oil it. Pour a ladle of batter and distribute it in a narrow circle.

Step 9

Drizzle a little oil down the edges. Cook till golden and crispy.

Step 10

Place 2-3 teaspoons of potato masala in the centre. Fold and serve hot with sambar.

Frequently Asked Questions

Yes, a mixer grinder is ideal for home cooking. Grind the soaking rice and dal in batches until smooth, then let the batter ferment overnight. 

This commonly occurs when the batter is too thick, the tawa is not sufficiently hot, or the batter has not fermented correctly. 

A well-heated tawa and a well-fermented batter contribute to crispy dosas.

Carrot, drumstick, pumpkin, beans, radish, brinjal, and bottle gourd are popular vegetables. You may use any combination depending on availability. 

Fermented dosa batter can be refrigerated in an airtight jar for 4-5 days.

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