Masala Dosa with Sambhar and Chutney

Ingredients(for 1 large masala dosa with 1 cup sambhar and 2 tbsp chutney)

• 1 cup Rice (short-grain or dosa rice)
• 1/4 cup Urad Dal (split black gram (उड़द दाल))
• 1/2 tsp Fenugreek Seeds (methi dana)
• 2 medium Potatoes (boiled and mashed)
• 1 large Onion (thinly sliced)
• 2 Green Chillies (finely chopped)
• 1 tsp Mustard Seeds (rai)
• 8-10 Curry Leaves (kadi patta)
• 1/2 tsp Turmeric Powder (haldi)
• 1 small Carrot (grated (optional, for sambhar)) - optional
• 1/2 cup Toor Dal (arhar dal for sambhar)
• 1 cup Mixed Vegetables (drumstick, pumpkin, brinjal, etc.)
• 1 tbsp Tamarind Pulp (imli)
• 2 tsp Sambhar Powder (store-bought or homemade)
• 1/2 cup Fresh Coconut (grated, for chutney)
• 2 tbsp Roasted Chana Dal (dalia)
• to taste Salt
• 2 tbsp Oil (preferably cold-pressed)

Instructions

1. 1

   Soak rice, urad dal, and methi seeds together in water for at least 6 hours. Drain and grind to a smooth batter. Ferment the batter overnight or for 8-10 hours.

   10 minutes

   A warm spot helps batter ferment faster.

2. 2

   For masala, heat 1 tsp oil in a pan, add mustard seeds, curry leaves, and green chillies. Sauté onions until translucent, then add turmeric and mashed potatoes. Mix well and cook for 2-3 minutes.

   5 minutes

   Sprinkle some water to keep the masala moist.

3. 3

   To make sambhar, pressure cook toor dal with turmeric and 2 cups water until soft. Add mixed vegetables and cook until tender. Stir in tamarind pulp and sambhar powder. Simmer for 5 minutes.

   10 minutes

   Add fresh coriander for extra aroma.

4. 4

   For chutney, blend coconut, roasted chana dal, green chilli, and salt with water to a smooth paste. Temper with mustard seeds and curry leaves in 1/2 tsp oil.

   5 minutes

   Use chilled water for a fresh-tasting chutney.