Simple Way to Prepare Any-night-of-the-week Delicious sambar dosa with coconut chutney

Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Super Quick Homemade Delicious sambar dosa with coconut chutney. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Delicious sambar dosa with coconut chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Delicious sambar dosa with coconut chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Delicious sambar dosa with coconut chutney is 5-6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Delicious sambar dosa with coconut chutney estimated approx 2-30 hr.

To get started with this particular recipe, we have to first prepare a few components. You can cook Delicious sambar dosa with coconut chutney using 48 ingredients and 8 steps. Here is how you cook it.

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Ingredients and spices that need to be Get to make Delicious sambar dosa with coconut chutney:

1. Dosa batter:
2. 1 cup urad dal (no skin) 3 cups rice flour Pinch sugar Salt
3. Onion Masala:
4. 1 1/2 cups rice bran oil
5. 1/2 cup cashews
6. 1 tablespoon chana dal
7. 1 tablespoon mustard seeds
8. 1 teaspoon turmeric powder
9. 10 dried red chiles
10. 1 sprig curry leaves
11. 1 pound yellow onions, sliced
12. Potato Masala and Tempering:
13. 1/2 cup oil
14. 1/4 cup mustard seeds
15. 1/2 cup chopped fresh cilantro Pinch asafoetida
16. 5 dried red chiles
17. 5- 6 boiled potatoes
18. 1 sprig curry leaves Salt
19. Coconut Chutney:
20. 1/2 cup frozen shredded coconut 1/4 cup roasted chana dal
21. 1/4 cup dry coconut powder
22. 5 Thai chiles
23. 1 small whole tamarind
24. 1/2 bunch f resh cilantro
25. as per taste Salt ,
26. as required Oil, for cooking
27. as required Ghee, for topping
28. Sambar
29. 1/2 cup toor dal
30. ½ tsp turmeric powder
31. 2 cups water
32. 10 drumstick pieces
33. ¼ onion, cubed
34. ½ tomato, roughly chopped
35. 7 pieces brinjal
36. ½ carrot, chopped
37. ½ potato, chopped
38. 1/2 lemon sized tamarind
39. 1 tsp sugar
40. 2 green chilli, slit
41. to taste salt
42. ½ tsp turmeric powder
43. 2 tsp sambar powder, homemade udupi style sambar powder
44. 1 tbsp coconut oil / any cooking oil
45. 1 tsp mustard seeds
46. 3/4 tsp urad dal
47. 7-8 curry leaves
48. pinch of hing

Instructions to make to make Delicious sambar dosa with coconut chutney

1. Sambar...... firstly, in a pressure cooker add ½ cup of toor dal with 2 cups of water. also add pinch of turmeric. pressure cook it for 5 whistles. meanwhile, in a small bowl take small half lemon sized tamarind and soak in water. also, prepare and chop veggies like carrot, eggplant, drumstick, onions and tomatoes.
2. Now, in a large kadai take the tamarind water. to that add 1 tsp of jaggery/sugar along with green chill, salt and turmeric powder. furthermore, add all the chopped vegetables to same mixture. meanwhile, once the dal is cooked mash it well. after 10 minutes, the vegetables should be cooked properly.
3. Now add the mashed toor dal and bring it to boil. add 2 tsp of sambar powder. mix the sambar powder and bring it to boil. prepare the tempering by heating urad dal, mustard seeds, hing, curry leaves and red chillies. add the tempering to the freshly prepared sambar. finally, sambar is ready.
4. For the dosa batter:....... Soak urad dal in water for 8 to 12 hours. Wash the soaked lentils and blend in a high-powered blender with 3/4 cup water to a smooth paste. Add rice flour, sugar, salt and 1 1/2 cups water to blend to a smooth paste consistency. Let batter ferment at room temperature 8 to 10 hours.
5. For the onion masala: Heat the rice bran oil in big saute pan until hot, then add cashews, chana dal, mustard seeds, turmeric powder, red chiles, curry leaves and onions and cook, stirring constantly, over medium heat, until caramelized, about 30 minutes.
6. Potato masala and tempering: Heat oil in a saute pan until hot, then add mustard seeds. Cook until you hear the crackle, then add cilantro, asafoetida, chiles, potatoes, curry leaves, salt and 1 1/2 cups onion masala.
7. For the coconut chutney: Add coconut, chana dal, coconut powder, chiles, tamarind seeds, cilantro and salt to a high-powdered blender with water and blend to a smooth paste consistency. Finish by adding a tablespoon of tempering to the coconut chutney.
8. Heat a cast-iron or nonstick pan over medium heat and season with oil. Once it is hot, take one ladle of dosa batter and spread it from the middle to outer edge of the pan, making sure it is thin. Cook until cooked completely, about 1 minute. Put ghee on top of dosa. Serve with potato masala and coconut chutney and sambar, Repeat with remaining batter.

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