Samber Masala Dosa

Introduction – Hello friends! We welcome you to our food recipes blog. Today we will talk to you about the famous South Indian dish. Samber Masala Dosa is a delicious main dish made in every household of South India. Its crispness is its biggest specialty.

Not only in South India, people all over the country eat this delicious South Indian dish with great gusto. Many types of vegetables, tur dal and red lentils are used to make samber, due to which it is a recipe rich in nutrients.

According to the recipe, samber masala is prepared by mixing many types of herbs and aromatic spices into fine powder, which gives a great taste to the taste of samber. The slight sourness of tamarind and the wonderful aroma produced by aromatic spices attract everyone to eat it.

After preparing the dosa batter from rice flour, spread it thinly on a hot pan to make crispy golden dosa. Dosa stuffing is prepared by boiling, peeling and crushing potatoes, adding mustard seeds and aromatic spices, then stuffing it inside a crispy dosa and serving it with samber. Let’s go on a journey to make the best of South Indian cuisine.

Preparation Time – 30 – 45 Min
Cook Time – 30 – 45 Min
Total Time –One and a Half Hours
Servings – 3 to 4 servings
Cuisine – South Indian

Table of Contents

Samber Masala Dosa Ingredients:

For Samber

1 cup – Arher Dal (tur dal)
1/2 cup Red Lentils
1 teaspoon – Salt (as per taste)
1 teaspoon – Turmerik powder
4 pinch – Asafoetida
1/2 teaspoon – Mustard seeds
2 – Red Chili (dry)
2 tbspn – Samber Masala (M.D.H)
1/2 cup – Onion (chopped)
1/2 cup Tomato (chopped)
25 gm – Tamarind
10 – Curry leaf
1/2 teaspoon – Red Chili Powder (as per taste)
200 gm – Red pumpkin (small cube size)
200 gm -Bottle gourd (small cube size)
1 – Carrot ( cut half-inch cube size)
6 pieces – Drumstick pods (one and a half inches)

For Stuffing

2 – service spoon Cooking oil
1 teaspoon – Mustard seeds
1/2 cup – Chana dal
1 – Red Chili dry
10 – Curry Leaves
2 pinch – Asafoetida
2 – Green Chili (chopped)
1 inch Ginger (chopped)
¼ teaspoon – Turmeric powder
1 teaspoon – Salt (as per taste)
1 teaspoon – Green Coriander Leaves (chopped)
3 to 4 – Boiled Potatoes (mash)
1 teaspoon – Lemon Juice

For Dosa Better

3 to 4 cups – Rice Powder
100 gm – Butter

Samber Masala Dosa Instructions:

Step 1
First of all, we will boil our red lentils, and on Saturday, we will take water in a pressure cooker 7 to 8 cup, we will put both types of pulses in, half a teaspoon of salt two pinches of asafoetida and half a teaspoon of turmeric powder will also be added. And boil well. It will take three to four whistles to boil them in the pressure cooker. When the dal is well boiled, we will mash it well with a wooden masher.
Step 2
Now we will boil our vegetables to make samber. Peel the bottle gourd and cut it into small cubes size, peel the red pumpkin and cut it into small cubes size, cut the drumstick into one-and-a-half-inch pieces, and also peel the carrot and cut it into small cube size. Soak tamarind in half a cup of hot water and mash it well with hands, filter it in a sieve keep it aside, and throw away the seeds.
Step 3
Pour 4 cups of water into a pan and boil all these vegetables. After the vegetables are soft, we will make and mash the pumpkin and bottle gourd, take out the water from the carrot and drumstick, and keep it aside.
Step 4
Put a big pan on top of the flame and put a big serving spoon of cooking oil in it, when the cooking oil becomes hot, put half a teaspoon of mustard seeds inside it, when the mustard seeds start crackling, then break the dry red chili and add curry leaves, will also add a pinch of asafoetida.

Step 5

When the red chilies become fry, add chopped onions to them and fry them golden. After that add chopped tomatoes stir slowly and soften, after the tomatoes become soft add half a cup of water and stir slowly. When the tomato becomes soft, add half a teaspoon of red chili powder, 1/2 teaspoon of turmeric, 1/2 teaspoon of salt, and 2 teaspoons of samber masala and stir.
Step 6

After stirring well for 20 seconds, now add two cups of water inside it and let the good boil come. After it boils well for two to three minutes, we will put our mashed lentils and mashed vegetables in it and stir well, adding tamarind water. Add boiled carrots and drumstick pods as well. Try a little test and check whether it is sour salt or chili according to your taste, if it is less then you can add.
Step 7

Now we will prepare our staffing. Boil half a cup of gram dal drain the water and keep it aside. Soak the lentils for half an hour before boiling. Will put a pen on the flame and put a service spoon of cooking oil in it, when the cooking oil becomes hot then put half a teaspoon of mustard seed and asafoetida in it, when the mustard seed starts to crackle, add curry leaves and break a dried red chili.
Step 8

When the red chilies become fry, add chopped onions to them and fry them golden. After that add red chili and salt according to the test, add a quarter teaspoon turmeric powder, green chili, and ginger and stir, Add boiled chana dal while stirring for 10 seconds and mix it on slow flame for half a minute.
Step 9

Now we will put our mashed potato inside it and mix it well. Will add 1 teaspoon of lemon juice. You can add salt or sourness as per taste. This is our stuffing is ready now we will prepare to make dosa.
Step 10

Put rice powder in a big bowl and add one cup of water, mix it well, and slowly increase the amount of water to make a perfect batter, keep in mind that the batter should not thin too much, nor should it be too thick. Place a large flat nonstick griddle over the flem.
Step 11

When it becomes hot, pour batter over it and slowly spread it in a round shape. Spread the waiter thin not thick. When the dosa starts to become light golden, put a spoonful of butter on it and bring it evenly from all sides. Place 2 tbsp of prepared stuffing and spread evenly.
Step 12

When the dosa becomes golden crisp, fold it from one side and roll it, take it off the griddle, and keep it on a plate. Our Samber Masala Dosa is ready and served hot with Samber.

Tips And Notes

1 – If you want, you can increase or decrease your favorite vegetables in Samber, some people also like to add Bhindi, Brinjal, or some other vegetables in Samber.
2 – You can add a little sugar or sugar to taste sour and sweet in Samber, some people like a little sweet taste.
3 – If you want, you can also add urad dal and fenugreek seeds to the dosa batter. For that type of batter, dal and fenugreek seeds have to be soaked the night before.
4 – You can also grade paneer in dosa stuffing. Some people prefer to eat paneer in stuffing. Paneer also makes a better taste in dosa stuffing.

Faq

Q: Which pulse is used in Samber?
Ans: Traditionally, yellow tur dal and red lentils are always used to make samber, no other dal is used in samber.
Q: Which is the best samber masala ?
Ans: There are many types of packaged samber spices available in the market but I always use Mdh Everest or Mtr spices. Some people prepare samber masala at home by roasting some standing spices, you can do the same.
Q: what does samber taste like?
Ans: Samber is often prepared sour and sweet in South Indian restaurants and at home. A balanced mixture of guna and amchur powder is added to the samber for a sweet taste. Some people also prefer to drink samber as a soup.

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In Conclusion

Welcome to the Khana Khilana recipe Blog. Today we have told you about Samber Masala Dosa. In this recipe, We have told you Arhar dal and Red lentils boil some vegetables and mash them, Boiling some vegetables in cube size, Boiled potato stuffing is prepared with curry leaves and some aromatic spices Dosa is prepared by making batter of ground rice powder Stuffing is done inside it, serve with samber. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.

Samber Masala Dosa / Nutrition Facts

Amount Per Serving 400 gm (one)
Calories➡ 1080 kcal
Fat➡ 28 gm
Carbs➡ 180 gm
Protein➡ 28 gm

Rajeev Sharma

Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.