Masala Dosa

Are you a fan of the iconic South Indian meal consisting of crispy masala dosa, tangy sambhar, and flavorful coconut chutney? While this delectable feast is often enjoyed at restaurants, you can now recreate it in the comfort of your own home. Let’s explore a simple and quick way to make this traditional South Indian meal, and bring the magic of its flavors to your kitchen.

Preparing the Aloo Filling:

1. Take boiled potatoes and cut them into cubes.

2. Heat oil in a pan and add mustard seeds, red chillies, hing, curry leaves, and chopped onions.

3. Sauté the onions until brown.

4. Add boiled water and roasted peanuts, and cook with some additional water.


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Making the Sambhar:

1. Boil arhar dal and add vegetables like drumsticks, pumpkin, brinjal, and capsicum. Boil them again.

2. In a separate pan, heat oil and add mustard seeds, hing, curry leaves, onions, and sambhar powder.

3. Add the dal and vegetables, and boil with some water.

4. Include tamarind paste, coriander leaves, and curry leaves to enhance the flavor of the sambhar.


Preparing the Coconut Chutney:

1. Grind roasted chana dal, chopped coconut, salt, green chillies, and yoghurt to make the chutney.

2. Create a tempering by heating mustard seeds and hing, then pour it over the chutney.

Coconut Chutney

Making the Masala Dosa:

1. Masala dosa is a rice and lentil crepe known for its thin, crispy texture.

2. To prepare the batter, soak urad dal and rice (in a 1:3 ratio) separately in water for 6-7 hours.

3. Grind the dal and rice separately, then combine them and let the batter ferment overnight.

4. Stuff the dosa with the aloo filling, and serve it with sambhar and coconut chutney.

Now, you can relish the flavors of a wholesome South Indian meal in the comfort of your own home. With the right ingredients and these simple steps, you can enjoy the culinary masterpiece of masala dosa, sambhar, and coconut chutney without any hassle. So, gather your ingredients, follow the recipe, and savor the deliciousness of this iconic dish.

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