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About Dosa

Plain Dosa and Sambar, the most simple and innocent dish, can turn your regular breakfast routine into a new level altogether. Though basically, its origin is from the southern part of India, however, because of its simplicity and yummy flavors, it has won the heart of the entire nation. This dish is one of the healthiest options for breakfast. Moreover, a large number of people throughout the country love to eat this dish.

There are many types of dosa, like plain dosa, masala dosa, paper masala dosa, paneer cheese dosa etc. Dosa – a type of pancake made from a fermented batter. It is somewhat similar to a crepe but its main ingredients are rice and urad dal. Dosa is a typical part of the South Indian diet and popular all over the Indian subcontinent. Dosa is served hot along with sambar, stuffing of potatoes and coconut chutney.

About Sambar

Sambar is a lentil based spicy soup or curry recipe made with blend of vegetables. Dosa and idlis are incomplete without sambar and chutney. Ideally most of people crave for idli sambar or dosa sambar combination for morning breakfast. There are many ways to make the sambar and this recipe post dedicates to the South Indian version of it.

Throughout India, people cook different types of sambar recipes. Each recipe has its own purpose. It could be either served with rice or as a side dish to South Indian breakfast dishes.

Sambar is one of the most popular dish in India. Mostly prepared using split pigeon peas, lots of fresh vegetables, sambar masala, tamarind juice and few spices. It is a very tasty and healthy dish to have it with dosa or idli. You could also serve it with steamed rice in lunch. You can make sambar with any vegetables of your choice. The sambar extracts all the flavors from the vegetables. People who normally don’t like vegetables even enjoy the vegetables in the sambar.

So friends, do try the plain dosa and sambar recipe at your home and share your experience with me. I am sharing the recipes below.

Plain Dosa and Sambar Recipe

Recipe by Pinky ShonaCourse: Main, Breakfast, BrunchCuisine: South IndianDifficulty: Medium


Prep time


Cooking time





Plain Dosa and Sambar, the most simple and innocent dish, can turn your regular breakfast routine into a new level altogether. Though basically its origin is from southern part of India


  • For dosa
  • Urad dal- 1 cup

  • Dosa rice- 2 cups

  • Fenugreek seeds- 1 tbsp

  • Baking soda- 1 tbsp

  • Oil for greasing (you can use ghee or butter)

  • Water as needed

  • Salt as per taste

  • For Sambar
  • Toor dal- 1 cup

  • Turmeric powder- 2 tsp

  • Salt as per taste

  • Vegetables needed in sambar
  • Chopped pumpkin- 1 cup

  • Chopped carrot- 1/2 cup

  • Ladies finger- 1/2 cup

  • Chopped eggplant- 1/2 cup

  • Tamarind pulp- 1 bowl

  • Readymade sambar powder- 3 tbsp

  • Salt as per taste

  • Sambar onion- 1 cup

  • Turmeric powder- 1 tsp

  • Red chilli powder- 1 tbsp

  • For tempering
  • Oil- 3 tbsp

  • Curry leaves

  • Mustard seeds- 1 tbsp

  • Hing- 1 tsp

  • Dry red chillies- 3 – 4 nos

  • Coconut Chutney
  • Finely chopped coconut- 1 cup

  • Green chillies- 4 nos

  • Ginger- 1 inch

  • Garlic- 5 – 6 cloves

  • Coriander leaves- its optional

  • Chana dal- 1 tbsp

  • urad dal- 1 tbsp

  • Mustard seeds- 1 tsp

  • Jeera- 1 tsp

  • Dry red chillies- 2 nos

  • Curry leaves

  • Hing

  • Oil- 1 tbsp

  • Salt as per taste


  • Plain Dosa
  • Take rice, urad dal and fenugreek seeds in a big bowl.
  • Wash everything properly, then add water into them and keep it overnight or you can keep it at least for 5 – 6 hours.
  • Then take a mixer jar. Put rice, urad dal and fenugreek seeds in this jar and grind them together and make a fine paste. Add water while grinding.
  • Then take out the paste in a bowl. Put some salt, baking soda and some water and mix well. Then keep it aside for sometime. Now the dosa batter is ready.
  • Now heat a nonsticky tawa on the flame. Sprinkle some water on it and wipe it with a cloth. Now grease oil on the tawa.
  • Then put some dosa batter on it and spread it.
  • When it will look golden brown, cut it from the middle to down and wrap it like a cone.
  • Your cone dosa is ready to serve hot with sambar and chutney.
  • Sambar
  • First take a pressure cooker. Add toor dal, turmeric powder and salt as per taste into it.
  • Then let it boil till 3 whistles will be done. Add little water into the boiled dal and mix properly. Then keep it aside.
  • Heat a kadhai. Add oil. When oil becomes hot, sprinkle some mustard seeds, dry red chillies, sambar onions, curry leaves and hing into it. Then let it fry till onion looks golden brown.
  • Now add chopped pumpkin, chopped carrot, chopped eggplant, chopped ladies finger and fry it for 1 minute.
  • Then add turmeric powder, red chilli powder and sambar powder into them. Now fry it for 2 minutes.
  • Now add water and salt as per taste into it. When boil will be start add tamarind pulp and let it boil for 10 – 15 minutes till vegetables will be soften.
  • Then add the boiled toor dal into them and stir it nicely. Add some more water for thinner consistency.
  • Now give it a good boil. Sambar is ready. Sprinkle some more curry leaves on the top and serve hot with dosa or idli.
  • Coconut Chutney
  • Take chopped fresh coconut in a blender jar.
  • Add green chillies, chopped ginger, garlic cloves, coriander leaves, salt and some water into it.
  • Now blend it nicely and take it out in a bowl.
  • Then for tempering, heat a tadka pan. Add oil and heat it. Then add mustard seeds, jeera, curry leaves, dry red chillies, hing, chana dal and urad dal into it.
  • Let it roast nicely and pour the tempering straight into the chutney. Mix everything together. Now the coconut chutney is ready.

If you liked this recipe, then you can try another healthy and tasty recipe here.

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