If there is anything I remember hating from my childhood it's eating dosa. Dosa has been a forever favorite in my house and something that my mom makes at least twice a month or sometimes even more. My dad LOVES south Indian food and dosa is probably the thing he loves more than anything in the world. Over the years I grew into loving it and honestly nobody has been able to beat my mom's dosa recipe.
Making the dosa itself takes quiet some time but it is so worth it. To find any of the ingredients in this recipe you can head to your nearest Indian store and find it there. To get the same deliciousness make sure the purchase the brands my mom uses because it makes everything amazing!! If you don't have an Indian grocery store near you, all this can be found on amazon as well and I'll put the links below.
This recipe is dear to my families heart and I hope your family enjoys it just as much.
Dosa Batter:
3 cups rice
1 cup urad dal
2 tbsp methi seeds
Water to soak
Potato Onion Filling:
5 potatoes boiled and cubed
8 onions cubed
2 tbsp ginger paste
Thai chilies (diced) (according to your spice level)
½ tsp hing (asafoetida)
Oil
1 tbsp urad dal
½ tsp
6 leaves limbdi (curry leaves)
Salt to taste
Sambar:
Oil
2 cups toovar dal
1 tomato
4 cups water
4-5 drumsticks
1 onion cubed
½ cup Lauki (bottle gourd) cubed
½ tbsp turmeric
2 tbsp red chili powder
4 tbsp sambar masala powder (She prefers MTR brand)
2 tbsp tamarind paste
2-3 dry red chili
½ tbsp urad dal
½ tbsp methi seeds (fenugreek seeds)
½ tsp hing (asafoetida)
4 leaves limdi (curry leaves)
Salt to taste
Coconut Chutney:
1 cup frozen shredded coconut (She prefers Deep Foods)
⅓ cup dalia (Roasted split gram)
1 cup roughly chopped cilantro
3-4 thai chili
2 tbsp ginger
Water as needed
Salt to taste
Tadka (Tempering) for the coconut chutney:
2 tbsp oil
2 dry red chili
½ tbsp urad dal
½ tsp rai (mustard seeds)
4 leaves limbdi (curry leaves)
½ tsp hing (asafoetida)
Chamundi Chutney (Onion chutney)
2 small onion
2 tbsp red kashmiri chili powder
1 tbsp tamarind paste
Salt to taste
Directions:
For the batter:
Take the rice, urad dal, and methi seeds and wash with warm water until the water runs clear.
In a container or pot soak the rice, urad dal, and methi seeds in warm water for about 8 hours.
After the soaking period, blend the mixture in a blender until smooth to form a batter and put mixture into a container with a lid and keep at room temperature to allow for fermentation. (You can see a visible rise in the batter)
For the Potato Onion Filling:
In a pressure cooker, add a cup of water and then add in the potatoes. Add salt to taste and let the pressure cooker whistle 4 times to fully cook potatoes.
(If using an instant pot add a trivet at the bottom to hold potatoes and put the instant pot on steam mode at high pressure for 10 mins. Once it beeps release pressure and you have steamed potatoes)
In a non-stick pan add 3-4 tbsp of oil and the urad dal. Let sizzle until the dal turns red.
Add in rai (mustard seeds) and then the limbdi leaves (curry leaves). Once the leaves are splattering add in hing (asafoetida).
Then add in the onions and cook for 2-3 mins. When onions have started turning translucent, add in the ginger paste and thai chiles
Once the onions are translucent, mix in the boiled potatoes and set aside to cool.
For the sambar:
In a pressure cooker put in toovar dal, tomatoes, and water. Let it whistle four times.
When cooked, open the pressure cooker and use an immersion blender to blend into a smooth puree.
In a pot add in oil, urad dal, methi seeds (mustard seeds). Once cooked, add in limbdi (curry leaves) and hing (asafoetida).
Add in the onion and cook until translucent.
Then add in your spices which are turmeric, red kashmiri chili, and sambar masala. Let the spices cook on low flame and then add 2 tbsp of water.
Once spices have a nice aroma add in ginger and tamarind paste.
When the ginger is cooked add in the toovar dal puree and let it come to a boil.
Once the sambar starts to boil, set aside.
Coconut Chutney:
In a blender add in shredded coconut, dalia (roasted split gram), cilantro, thai chili and ginger. Add salt to taste. Blend and add water as you go to get a thick consistency.
Once blended, take it out in a bowl.
For the tadka, in a small pan add oil, dry red chili, urad dal, rai, limbdi (curry leaves), and hing (asafoetida) and add straight into the bowl and mix till spread thoroughly.
Chamundi Chutney (Onion chutney):
In a blender add onion, red kashmiri chili, tamarind paste, salt to taste and blend till smooth.
To make the dosa:
Take a non-stick dosa pan or griddle pan and add about a tbsp of oil and heat on medium flame.
Take the batter in a ladle and place it in the middle of the pan and use the bottom of the ladle to evenly spread out the batter to form a very thin dosa similar to a crepe.
When it’s cooked, add in the potato onion mixture and fold the dosa on both sides.
Serve with the coconut chutney, chamundi chutney, and sambar on the side.
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