Dosa Vada with Sambhar

Recipe by
Total Time:
1 day
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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Ingredients

  • For dosa batter: 1 cup - plain rice
  • 1 cup - parboiled rice
  • 1/4 cup - white urad dal
  • 1/2 tsp - methi (fenugreek) seeds
  • water for grinding
  • For vada masala: 2 - large onions, sliced vertically
  • 2 - large potatoes, boiled and peeled
  • 4 to 5 - green chillies
  • 1 tbsp - chopped coriander
  • 1/2 tsp - urad dal
  • 1/2 tsp - cumin seeds
  • 1/2 tsp - mustard seeds
  • 2 tbsp - oil
  • 1/4 tsp - turmeric
  • salt to taste

How to Make Dosa Vada with Sambhar

  • For the dosa batter: Wash the rice and dal together. Add plenty of water and methi seeds.
  • Allow to soak for 7-8 hours or overnight.
  • Rewash the rice by draining the water 2-3 times.
  • Grind to a paste, add salt and mix well.
  • Keep aside in a warm place for 8-10 hours.
  • For vada masala:
  • Boil and chop the potatoes coarsely. Chop green chillies.
  • Heat oil, add dal, mustard and cumin seeds and splutter.
  • Add the chillies and onions. Fry till tender.
  • Add turmeric, salt, potatoes and coriander.
  • Make round ping pong-sized balls and keep aside.
  • Heat oil for deep frying. Dip the balls into the dosa batter, one at a time and deep-fry until light golden and crisp.
  • Serve dosa vada with sambar.

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