A south Indian dish with centuries of tradition, the combination of fermented dosa and lentil sambar is the most iconic breakfast of states like Tamil Nadu and Karnataka.
Indian
Dosa with Sambar
Dosa with traditional south Indian sambar, authentic fermented recipe step by step.
- Indian
- Breakfast
- Light
- Low fat
- medium
720 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 14 g
- Carbohydrates 62 g
- Fat 9 g
Story behind the dish
Preparation
Dosa with Sambar is an Indian preparation with medium difficulty. Reserve about 740 minutes in total (720 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of rice.
- Have ready: 100 g urad dal (peeled black lentil).
- Have ready: 1 teaspoon fenugreek.
- Have ready: 200 g toor dal (yellow lentil).
- Have ready: 2 carrots.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Soak the rice and urad dal with fenugreek separately for…
Soak the rice and urad dal with fenugreek separately for 6-8 hours. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Grind each one separately until you obtain a fine paste.
Grind each one separately until you obtain a fine paste, mix both and let it ferment at room temperature for 8-12 hours until the dough doubles in volume and bubbles. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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For the sambar
For the sambar, cook the toor dal with turmeric until very soft, mash partially. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the chopped vegetables and diluted tamarind to the dal.
Add the chopped vegetables and diluted tamarind to the dal, cook for 15-20 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Prepare a tempering by frying mustard seeds and curry leaves in oil
Prepare a tempering by frying mustard seeds and curry leaves in oil, add it to the sambar. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the fermented dosa batter on a hot and greased griddle
Cook the fermented dosa batter on a hot, oiled griddle, spreading it very thinly in a circle, until golden brown and crispy. Serve with the sambar and coconut chutney. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Fermentation is the most important step and should not be shortened, it is what gives the characteristic flavor and texture.
- The griddle should be very hot and well oiled so that the dosa turns out thin and crispy.
Variations
- Masala dosa (stuffed with spiced potato).
- Rava dosa (quick version without fermentation, with semolina).
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