Dosa And Sambhar Recipe By Shilpi Sinha

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Ingredients for Dosa and Sambhar

1 Count MTR sambhar powder

1 Count MTR Masala Dosa powder

1 Cup Ghee

1 Count RED ONION

1 Count roma tomato

1 Tablespoons tamarind pulp

1/2 Tablespoons turmeric powder

1.5 Tablespoons salt - Tata

1/2 Tablespoons mustard seeds

1/2 Tablespoons cumin seeds

2 Count dried red chilies

6 Count curry leaves

Together, dosa and sambhar represent the variety and complexity of Indian food. This legendary culinary team is a cherished component of Indian cuisine, praised for its versatility and health advantages in addition to its delicious flavor. This meal is not only tasty but also full of healthy benifits.

It's easy to digest and rich in protein, fiber, vitamins and minerals.

Preparation Method for Dosa and Sambhar Recipe

Step 1:

Add salt to the batter and mix well. The batter should be of pouring consistency, similar to pancake batter. Allow the batter to ferment overnight or for about 8-12 hours.

Step 2:

Heat a non-stick skillet or dosa tava. Once hot, smear a little oil or ghee on it. Pour a ladleful of dosa batter onto the center of the skillet and spread it outward in a circular motion to form a thin crepe.

Step 3:

Cook on medium heat until the edges turn crispy and golden brown. You can drizzle some oil or ghee on the edges for extra crispiness.

Step 4:

Flip the dosa and cook for another minute on the other side. Serve the dosa hot with sambhar and coconut chutney.

Step 5:

Cook the toor dal with enough water until it becomes soft and mushy. Mash it well and set aside.

Step 6:

In a large pot, boil the chopped mixed vegetables with turmeric powder and a pinch of salt until they are tender. Drain and set aside.

Step 7:

In a separate pot, prepare the tamarind pulp by soaking tamarind in warm water and extracting the juice.

Step 8:

eat oil in a pan for tempering. Add mustard seeds; when they splutter, add cumin seeds, dried red chilies, and curry leaves.

Step 9:

Add chopped onions , chopped tomatoes and sauté until they become soft and mushy.

Step 10:

Add the boiled vegetables and tamarind pulp to the pan. Mix well. Add sambhar powder, salt, and asafoetida. Mix everything together.

Step 11:

Add the cooked and mashed toor dal. Adjust the consistency by adding water if needed. Let the sambhar simmer for about 10-15 minutes.

Step 12:

Garnish with chopped coriander leaves. Your dosa and sambhar are now ready to be served!

The nutrient value of dosa and sambhar can vary depending on the recipe and serving sizes.General overview as per 100g is given below:

Calories : 200 kcal

Fat : 2 g

Carbohydrates : 40 g

Dietary Fiber : 6 g

Protein : 7 g

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Dosa and Sambhar Recipe

Dosa and Sambhar

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Holiday Special

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