Masala Dosa With Sambar & Podi

Ingredients (serves 3–4)

• Dosa batter (store-bought or homemade) – 6–8 medium dosas

• Potatoes – 4 medium, boiled and mashed

• Onions – 2 medium, thinly sliced

• Green chillies – 2, finely chopped

• Curry leaves – a handful

• Mustard seeds – 1 tsp

• Urad dal – 1 tsp (optional)

• Turmeric – ¼ tsp

• Salt – to taste

• Lemon juice – 1–2 tsp

• Ghee or oil – for cooking

• Fresh coriander – a small handful, chopped

For the Sambar

• Toor dal – 1 cup, cooked until soft

• Mixed vegetables (carrot, drumstick, pumpkin, eggplant) – 2 cups, chopped

• Tamarind pulp – 2 tbsp (adjust to taste)

• Sambar Powder (our blend) – 2–3 tbsp

• Turmeric – ½ tsp

• Salt – to taste

• Mustard seeds – 1 tsp

• Fenugreek seeds – ¼ tsp

• Curry leaves – a few

• Asafoetida (hing) – a pinch

• Oil – 1–2 tbsp

Finishing condiments

• Milagai Podi (our chilli-lentil podi)

• Curry Leaves Podi (our fragrant podi)

• Ghee or sesame oil for mixing with podi

Masala Potato Filling

1. Heat 1–2 tbsp oil in a pan. Add mustard seeds and let them pop, then add urad dal if using.

2. Add sliced onions and curry leaves; sauté on medium heat until onions are translucent.

3. Stir in green chillies and turmeric. Add mashed potatoes and mix well.

4. Season with 1–2 tsp of our Curry Powder and salt. Cook for 2–3 minutes to blend flavours.

5. Finish with lemon juice and chopped coriander. Keep warm.

Sambar (quick version)

1. Cook toor dal until soft; mash lightly and set aside.

2. In a pot, heat oil. Add mustard seeds, fenugreek, curry leaves and a pinch of asafoetida.

3. Add chopped vegetables and sauté briefly. Add turmeric and 2–3 tbsp Sambar Powder; coat vegetables.

4. Add enough water to cover vegetables, simmer until vegetables are tender.

5. Add cooked dal and tamarind pulp, simmer 5–10 minutes to blend. Adjust salt and tamarind for balance.

6. Garnish with coriander.

Dosa

1. Heat a non-stick or cast-iron pan. Pour a ladle of dosa batter and spread thinly in a circular motion.

2. Drizzle ghee or oil around edges. Cook until the base is crisp and golden.

3. Place a portion of the masala potato filling on the dosa and fold or roll.

Serving and Pairing

• Serve dosas hot with a generous bowl of sambar.

• Offer Milagai Podi mixed with ghee or sesame oil: add a spoonful directly onto the dosa or dip pieces for a spicy, nutty lift.

• Offer Curry Leaves Podi for a fragrant, herbaceous contrast — works beautifully as a finishing sprinkle over the masala filling or mixed into ghee for dipping.

• For a balanced combination: use a thin smear of ghee, a light dusting of Curry Leaves Podi on the dosa, and a small side of Milagai Podi for extra heat.

Tips

• Adjust Curry Powder and Sambar Powder quantities to taste; our blends are aromatic and designed to be versatile.

• Milagai Podi is best mixed with hot ghee or oil to release its flavours.

• Curry Leaves Podi is fragrant and slightly floral — use sparingly until you find your preferred level.

• Make extra sambar; it keeps well and improves in flavour the next day.

Enjoy an authentic Masala Dosa experience with our handcrafted spice blends — simple, homemade, and full of South Indian character.