Indian Dosa Sambar


Dosa a crispy, savory crepe like from south Indian cuisine. It is popular not only in India but worldwide mainly in Indian restaurants.

Dosa is made from a fermented batter of rice and lentils and fried on a griddle and served with spicy potatoes, chutney and sambhar vary according to regional and personal preferences. Dosa in restaurants are served in various shapes, triangle shape, cone shape, and the common shape which is rolled.

Dosa is a food for any time of the day.  Dosa can be served for breakfast, lunch or sometimes as a main meal. It is also a street food that can be eaten as a snack at various stalls in the cities. While dosa, is the most well-known, there are also many other dosa versions like Masala dosa, potato stuffed dosa, Mysore dosa, Onion dosa and it is versatile in how you serve it.

It is a vegetarian dish. It is a low calorie food .It is easy to digest

Main Ingredients

  • Rice flour
  • Yeast
  • Urad dal flour
  • Toor dal
  • Onion
  • Tomato
  • Sambar powder
  • Tamarind paste

Dosa sambar is the staple food of the entire South Indian belt as well as South Indians living all over the world. However, dosa sambar is also liked by people, who don’t want to stay fit and eat tasty food at the same time.

Ingredients for Dosa
Following are the main ingredients for making dosa:

  • 3 cups rice flour
  • 1 tsp yeast
  • 2 ½ cups urad dal flour
  • Salt to taste

Making Dosa
Following steps are taken for making a dosa:

To this has to be added the requisite amount of salt and it has to be mixed
again. ¾th of a ladle has to be filled with dosa batter and it has to be poured at the center of the pan.

After this the batter has to be spread. After spreading the dosa a basting brush has to be dipped in oil and oil has to be drizzled on the surface of the dosa.

After some moment the dosa has to be flipped over and cooked for a minute. After this it has to be folded and cooked for half a minute.

Making Sambar
There are various ingredients for making sambar. They are as follows:

  • 1 cup toor dal
  • ½ tsp chilli powder
  • 1 small onion, chopped
  • ½ tsp coriander powder
  • 1 tomato, chopped in big pieces
  • 1 ½ -2 tsp sambar powder
  • 4-5 drumsticks
  • A pinch of turmeric
  • ½ tsp tamarind paste
  • Salt to taste.

Following are needed to season the sambar:

  • 2 Tbsp oil
  • 2-3 red chillies
  • 1 tsp mustard seeds
  • 3-4 curry leaves
  • ½ tsp urad dal
  • A pinch of asafoetida/hing

Following procedure is followed for making sambar:

  • The dal has to be cooked till it is mushy and soft. Then it has to be kept aside.
  • Oil has to be taken in a pan and heated. The ingredients for seasoning have to be added to it.
  • The chopped onions have to be added to it and it has to be sauted. The tomatoes have to be added to it and cooked for a couple of minutes.
  • The drumsticks have to be added to this.
  • Chilli, sambar, coriander and turmeric powder has to be added to it and mixed well. This has to be covered and cooked for a couple of minutes. This is done to permit various flavors to combine with each other. After this the tamarind paste has to be added to it and it has to be cooked for a couple of minutes.
  • The dal has to be added to this mixture and the flavors have to be allowed to blend. An adequate amount of water has to be added to it to properly execute the dish.

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