Introduction: Dosa & Sambar

There are many kinds of Dosa (South Indian pancakes), with a variety of toppings and sides that accompany it. This is a very basic recipe, guiding from the preparation of the Dosa batter, to making them on the hot plates and a simple Sambar (South Indian Side) to go with it.

Step 1: The Dosa Batter Prep

Ingredients: (Makes approximately 30 Dosas)

1. Idli Rice: 4 cups

2. Urid Dal: 1 cup

3. Fenugreek seeds: 1.5 teaspoons

4. Water & Salt


1. Soak 4 cups of rice in enough water to submerge it, for approximately 5 hours

2. Soak 1 cup urad dal and 1.5 teaspoons of fenugreek seeds in enough water to submerge it, for approximately 5 hours

3. Grind the urad dal and fenugreek seeds together in a wet grinder with enough water to make a smooth batter

4. Grind the soaked rice in 3 cups of water, adding extra if needed, to form a smooth batter (the batter can be made using a blender instead of a wet grinder)

5. Mix the two batters together and add 1/2 tablespoon of salt (or add as per taste)

6. Cover and let the batter ferment for 12 hours before making the dosas

Step 2: Making of Sambar

Ingredients: (Serves 4)

1. Toor Dal: 1 cup

2. Turmeric Powder: 1 teaspoon

3. Fresh Garlic: 2 cloves

4. Any vegetables: 1 cup (This recipe used 1 carrot, 1/2 eggplant and 1 medium tomato)

5. Tamarind concentrate: 1 teaspoon

6. Fresh coriander leaves: A handfull

7. Vegetable Oil

8. Water

9. Salt

For Sambar Powder:

1. Coriander seeds: 2 tablespoons

2. Red chillies: 5-6

3. Curry leaves: 1 Strand

4. Chana dal: 1/2 tablespoon

5. Peppercorns: 1/4 tablespoon

6. Cumin seeds: 1/4 tablespoon

For tadka or seasoning:

1. Mustard seeds: 1 teaspoon

2. Urad dal: 1 teaspoon

3. Cumin seeds: 1 teaspoon

4. Green chillies: 2

5. Asafoetida: 1/2 teaspoon


1. Add 1 cup of toor dal, 1 teaspoon of turmeric powder and 2 cloves of garlic with 2 cups of water in a pressure cooker

2. Cook for 20 minutes or 4 whistles and mash the cooked dal

3. Cut any vegetables of preference, for example, carrots, eggplant and tomatoes

4. Make Sambar powder by grinding together 2 tablespoons of coriander seeds, 5-6 red chillies, 1 strand of curry leaves, 1/2 tablespoon chana dal, 1/4 tablespoon peppercorns and 1/4 tablespoon cumin seeds

5. Make a paste by adding 2 tablespoons of the ground sambar powder and tomatoes with enough water

6. Add oil to a pan, followed by the cut vegetables and fry for 3 minutes

7. Add the tomato paste to the vegetables and cook for a further 2 minutes before adding the required salt and 2 cups of water and let it boil

8. Add the mashed dal to the pan and mix in

9. Mix tamarind concentrate with 1 cup water and add to the sambar (add more water if necessary to make a thin sambar)

10. Add oil to another pan along with mustard seeds, urad dal, cumin seeds, green chillies and asafoetida

11. After the above ingredients start to splutter in the pan, transfer them to the sambar

12. Add fresh coriander leaves to finish the sambar

Step 3: Making the Dosas


1. Heat a pan or Dosa tawa

2. Mix the fermented batter with water to make it a moderately runny consistency

3. Check if the pan is hot enough by spluttering some water on it

4. Take a ladle (preferably flat at the bottom) of the batter and pour on the pan before spreading it on the pan (spread it as thin as possible for crispy dosas)

5. Wait until small holes start to appear in the dosa

5. Add ghee (clarified butter) or oil as per taste around the dosa and in the middle

6. Wait until the dosa changes to a golden brown colour before folding and serving it

7. Slit the Dosa from the center to the outer edge and fold for a cone shape

8. Serve with sambar or any other side

Makerspace Contest 2017

Participated in the
Makerspace Contest 2017