Name: Masala dosa with sambhar recipe by Neeru Goyal at BetterButter
Prep time: 1440 min
Cook time: 60 min
Total time: 1500 min
Yield: 6
Ingredients: Ukda rice 3 cups; Urad dhuli daal 1 cup; Methidana 2 teaspoons; Potatoes 1 kg; Onions 1/2kg; Tomatoes 4; Chopped Vegetables petha carrots radish 2 cups; Tuar daal 1 cup; Mustard seeds 2 teaspoon; Salt 3 teaspoon; Turmeric powder 1/2 teaspoon; Red pepper powder 1 teaspoon; Sambhar masala 3 teaspoons; Tamarind paste 3 tablespoon; Jaggery 1 inch; Curry leaves 2 tablespoon; Dry whole red chillies 4-5; Oil

Ingredients Serving: 6

Ukda rice 3 cups
Urad dhuli daal 1 cup
Methidana 2 teaspoons
Potatoes 1 kg
Onions 1/2kg
Tomatoes 4
Chopped Vegetables petha carrots radish 2 cups
Tuar daal 1 cup
Mustard seeds 2 teaspoon
Salt 3 teaspoon
Turmeric powder 1/2 teaspoon
Red pepper powder 1 teaspoon
Sambhar masala 3 teaspoons
Tamarind paste 3 tablespoon
Jaggery 1 inch
Curry leaves 2 tablespoon
Dry whole red chillies 4-5
Oil

Instructions

Wash and soak rice, daal and methidana for atleast 6 hours. Grind into a paste.
Keep in a warm place for the fermentation process to take place for 7-8 hours.
For Dosa filling: Boil, peel and crush the potatoes
In a pan 3-4 teaspoons of oil.
Add a pinch of asafoetida.
Add 1/2 of mustard seeds, whole red chillies and curry leaves.
Add 3-4 chopped onions and sauté.
Add crushed potatoes, salt and 2 teaspoons sambhar masala. Stir-fry for 2-3 minutes.
Now grease a heavy bottom tava and spread the dosa filling on it. Cook until golden and fill with the potato mixture. Roll and serve with sambhar.
For sambhar: Soak arhar daal for 1 hour.
In a pressure cooker boil the daal adding 3 glass of water, salt and turmeric powder.
Add all the vegetables to the boiling daal.
Now for tadka of sambhar take 2 teaspoon of oil in a pan. Add a pinch of asafoetida, mustard seeds, curry leaves and whole red chillies.
Add 3-4 chopped onions. Saute. Add chopped tomatoes and saute again. Add sambhar masala.
Add this mixture into the boiled daal.
Add tamarind paste and jaggery. Cook for 15 minutes on a slow flame. Serve with the Dosa.

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