Indian
Masala Dosa with Sambar and Coconut Chutney
$2
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
350Calories
8gProtein
12gFat
55gCarbs
4gSugar
6gFiber
600mgSodium
0mgChol
3gSat Fat
500mgPotassium
40mgCalcium
2mgIron
0mcgVitamin B12
15mgVitamin C
vegetarian
vegan
gluten-free
dairy-free
Instructions
1
Soak rice and urad dal with fenugreek seeds separately for several hours, then grind into a smooth batter and ferment overnight.
2
Boil and mash potatoes; set aside.
3
Heat oil in a pan, add mustard seeds and curry leaves, then sauté chopped onion, green chili and ginger until soft.
4
Add turmeric powder and mashed potatoes, mix well to make the masala filling, then season with salt.
5
Prepare sambar by cooking toor dal with mixed vegetables, tamarind pulp and sambar powder until soft and tangy.
6
Grind fresh coconut with green chili and a little water to make coconut chutney, tempering with mustard seeds if desired.
7
Heat a flat griddle, pour a ladle of dosa batter and spread thin in a circular motion.
8
Drizzle oil around the edges, cook until golden and crisp, then place potato masala in the center and fold the dosa.
9
Serve hot with sambar and coconut chutney on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cups1 cups rice
- 0.25 cup0.25 cup urad dal (split black gram)
- 0.25 tsp0.25 tsp fenugreek seeds
- 22 medium potato
- 11 medium onion
- 0.5 tsp0.5 tsp mustard seeds
- 44 leaves curry leaves
- 0.25 tsp0.25 tsp turmeric powder
- 1 piece1 piece green chili
- 0.50.5 tsp, grated ginger
- 1.5 tbsp1.5 tbsp oil
- 0.5 tsp0.5 tsp salt
- 0.25 cup0.25 cup toor dal (split pigeon peas)
- 0.5 cup0.5 cup mixed vegetables (carrot, drumstick, tomato)
- 0.5 tbsp0.5 tbsp tamarind pulp
- 0.5 tbsp0.5 tbsp sambar powder
- 0.250.25 cup, grated fresh coconut
