Medium

Coconut (grated)

Vegetable oil

tablespoons

Mustard seed

teaspoon

Turmeric powder

Sambar Powder

Teaspoon

Tamarind Paste

Carrot

unit

Potato

Toor Dal

Fenugreek Seeds

Rice

Urad Dal

Dosa with Sambar and Chutney

Soak urad dal, rice, and fenugreek seeds in water for 6 hours.

Grind the soaked mixture into a smooth batter, add salt, and let it ferment for 8-10 hours.

Heat a non-stick pan, pour a ladle of butter, and spread it to make a thin dosa. Cook until crisp and golden.

Serve hot dosas with sambar and chutney.

Pressure cook toor dal and mixed vegetables with water until soft.

In a separate pan, heat oil, add mustard seeds and curry leaves, and sauté.

Add cooked dal and vegetables to the pan, along with tamarind paste, sambar powder, turmeric powder, and salt. Simmer.

Grind grated coconut with a little water into a fine paste. Enjoy your delicious Dosa with Sambar and Chutney!

Medium

900 min

Breakfast

Snack

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

360 min.

Step #2

480 min.

Step #3

5 min.

Step #4

0

Step #5

0

Step #6

0

Step #7

0

Step #8

0

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