Dosa with Sambar is a famous South Indian dish made of a crispy, thin rice-lentil crepe served with a spicy, tangy lentil vegetable curry. Light, tasty, and healthy - it's a complete and comforting meal enjoyed anytime of the day!
🧂Part 1: Dosa Batter (for 6-8 dosas)
📝Ingredients:
• 2 cups rice
• 1/2 cup urad dal
• 1 tbsp Methi seeds
• Salt to taste
• Water (as needed)
• Oil or ghee (for roasting)
🧑🍳Method:
1. Wash and soak rice, urad dal, and methi for 5-6 hours.
2. Grind to a smooth batter (not too thick).
3. Ferment batter overnight or 8-10 hours in a warm place.
4. Add salt and mix well before making dosas.
🔥To Make Dosa:
1. Heat a non-stick tawa or iron tava.
2. Pour a ladle full of batter and spread in a circular motion.
3. Drizzle oil or ghee from sides.
4. Cook till golden and crisp. Fold and serve hot!
🍲Part 2: Hotel-style Sambar
📝 Ingredients:
• 1/2 cup toor dal
• 1 onion (sliced)
• 1 tomato (chopped)
• 1/2 Cup mixed veggies (carrot, lauki, drumstick)
• 2 tsp sambar powder
• 1/4 tsp turmeric
• salt to taste
• Tamarind water (1 tbsp pulp in 1/2 Cup warm water)
• coriander leaves (for garnish)
🌶️ For Tempering:
• 1 tsp mustard seeds
• 1/2 tsp jeera
• 1 dry red chilli
• 8-10 curry leaves
• A pinch of hing
• 1 tbsp oil or ghee
🧑🍳 Method:
1. Pressure cook toor dal with turmeric until soft. Mash it.
2. In a pan, add oil and cook onion, tomato, and veggies till soft.
3. Add Sambar powder, salt, and tamarind water.
4. Add mashed dal and some water as needed.
5. Simmer for 10-15 mins.
6. In another pan, do the tempering, pour into sambar, and garnish with coriander.
🍽️ Serving Suggestion:
Serve dosa with hot sambar, coconut chutney, and a small spoon of ghee on top - just like restaurant style! 💖😊
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