Dosa batter:

  • 2  cups short grain rice 
  • ½ cup urad dal (split husked black lentils)
  • 1 teaspoon fenugreek seeds
  • Salt for taste
  • Oil for fry

Potato filling:

  • 3 spoon oil
  • 1 spoon mustard seeds
  • ½ cumin seeds
  • 1 red chilly
  • 1 medium onion
  • 1 medium tomato
  • Salt for taste
  • ¼ spoon turmeric
  • Pinch of asafetida
  • 6 to 8 curry leaves
  • 2 green chilly 
  • 2 pound boil potato
  • 100 GM peas

Samber:

  • ¾ cup tuvar daal
  • 2 cup water
  • 1 spoon tamarind paste
  • 1 spoon jaggery
  • Salt for taste
  • ¼ spoon turmeric
  • 1 spoon red chilly powder
  • ¼ cup coriander leaves

Vegetable Sambar:

  • 1 medium onion
  • 1 large tomato
  • 2 vegetable drumstick
  • 1 green chilly

Tadka Samber:

  • 1 spoon oil
  • 8 curry leaves
  • ½  spoon cumin seeds
  • ½ spoon mustard seeds
  • Pinch of fenugreek seeds
  • Pinch of asafetida
  • 2 dry red chilly
  • 1 spoon sambar masala

Dosa Batter Recipe:

Make the dosa batter and put in rice in a bowl, rinse well and cover it up with 3 cups of cold water. Put urad dal in another bowl and leave both of them to soak for up to 6-8 hours. After the rice is ready, drain it and also drain the dal-fenugreek mixture in separate colanders. Put the rice in any blender or food processor. Add the 1 cup of water and grind it. It may  take up to 10 minutes for the rice to be a smooth paste. Repeat it for the dal-fenugreek. When both of the mixtures are really paste, mix the rice and dal-fenugreek together. Mix well, with adding enough water to a thick paste. After you are done mixing, cover the paste with a towel and let it sit in a warm place for 8 hours. When it is done settling, add in salt and cumin seeds. 

Potato Filling Recipe:

Put oil in a big pot on a medium flame. When the oil is warm, add mustard seeds, and cumin seeds. Wait for the seeds to start popping. After that, add onion, red chilly, curry leaves, asafetida, tomato, salt, and turmeric powder. Let it cook until everything is soft. Then add the potatoes, and cilantro

For making Dosa:

First, take the dosa batter and heat up a pan. Pour the dosa batter on the pan after it heats up. Remember, not to over pour it. Flip the dosa with a spatula and make sure that the both of the sides are equally cooked. The dosa sides should be lightly browned after cooking and make it crispy. You can serve it by filling the dosa with the potato filling and giving the sambar in a separate bowl. 

Vegetable Sambar Recipe:

Wash the toor dal a few times in a pressure cooker or pot. Pour some water and pressure cooker it until it whistles 3-4 times. Cook it until it is soft. Wash all the veggies. Scrape drumsticks and chop them into 2 inch pieces. Peel the shallot and rinse. Cut tomatoes and cut okras to 1 inch pieces. Keep all of them aside. Now to make the sambar, heat 2 tablespoon of oil in a pot. Fry the onions for 2 minutes and then add all the veggies and fry them, too. Add the chili powder and pour in 5 cups of water. When the water is hot, take ⅖ cups of hot water with a ladle to a bowl. You can add tamarind and jaggery if you want. Set it aside to soak. When all the veggies are done cooking, add sambar powder, salt, and turmeric powder. Cook that for 3-5 minutes. Mash the dal with a masher. Stir it to the boiling sambar. Adjust salt and tamarind paste if needed. Bring it to a gentle boil and add coriander leaves. Your Masala Dosa is ready. You can serve with Sambar and Coconut Chutney. 

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