Aloo Masala Dosa With Udupi Style Sambhar Made with Fresh Sambhar Ground Paste - How to Make a Perfect Dosa

Masala Dosa is one wonderful invention of South India. Be it breakfast, lunch,snacks or dinner, you can have it any time. I guess South Indian Cuisine became so famous world wide only because of Masala Dosa. As its , one of my favourite snack item, I make sure to make it almost once a week . I make sure to soak rice and lentils and always prefer home made batter over the store bought.

Few Things Why I don’t buy Store Bought Dosa Batter :

1)      I clean everything 3 times. A friend's mom who happens to be a successful practicing Doctor said we must wash each grain, vegetables and fruits 3 times before we use them as it removes 99.99% of bacteria and germ. I recently got the Kent Veg and Fruit Purifier which claims to kills all bacteria and harmful chemicals.)

2)      The quality of rice/urad dal being used. What if the rice had rice kida (Worm in it) or the urad dal is pretty cheap and old ??? Being too imaginative.

3) The quality of water being used to grind the dosa.. Well many would argue that cooking at high temperature will kill most bacteria. I would unhappily agree to you.

4) I want my rice and urad proportion to be just perfect. Most Dosa batter have "Rice" proportion more than needed. Also, its only rice and urad daal.To get a perfect crispy dosa, we must add handful of channa daal and a spoonful of fenugreek seeds.

So what is the recipe to a perfect Dosa Batter :

2 cups of rice + 1 cup of urad dal + 1/4th cup of chana dal + 1 tsp methi seeds (sufficient to make plenty of dosas for the whole family)

Soak for 4 hours at least and grind to a smooth paste by adding little water. Allow it to ferment for 8 hours in warm place. If you do not have a warm corner in your house, just place it on one of the gas stoves or near the gas stove where you will do most of the cooking.

After fermentation, the batter will rise to almost double the size , add 1 tsp salt and mix well. Your Dosa batter is ready.

Smear your dosa pan with ghee for best taste. First Dosa usually goes bad. To get a perfect dosa, the temperature should be low. That’s the reason, you might have seen people sprinkling water all the time on pan and wiping with a wet cloth. Start with low temperature. Spread your batter. Sprinkle few drops of oil and cover with a lid. Increase the flame. This helps Dosa to release moisture and leave the pan without you scrapping the pan with a spatula.Once you have rolled your dosa and removed from pan, lower the flame of gas again. Sprinkle water and wipe with a wet cloth. The Temperature of Dosa pan reset for the next dosa.

For the perfect Aloo Masala:

6 to 7 boiled peeled mashed potatoes +  handful of green peas + 3 onions chopped, 2 green chili + 4 to 5 curry leaves + mustard seeds + 2 tbsp oil + 1 tsp turmeric powder + handful of chopped coriander leaves.

Heat oil and add mustard seeds. Wait till it crackles. Add curry leaves, green chilies and onion. Cook till it turns brown. Next add turmeric powder followed by green peas and boiled potatoes. Now the most important part. Add ½ cup water and salt to taste. Mix. This helps the salt to get evenly spread. Cover and cook for 6 to 7 minutes. Sprinkle fresh coriander leaves at the end.

And finally the Perfect Authentic Udupi Style Sambhar made with Freshly Made Sambhar Paste..Yes it’s a paste and not powder. Follow the recipe for the authentic taste. I got the recipe from my Mangalorean friend and she certified saying..Wow.. The taste is so authentic.

Fry 1 tbsp oil in pan. Add 1 tbsp cumin seeds + 1 tbsp coriander seeds +1 tbsp fenugreek seeds + 8 Bedki Chili (note: Don’t even try to add any other variety of red chili) . Fry for a minute. Switch off flame, add 2 tbsp freshly grated coconut. Grind to a very fine paste by adding 2 tbsp of water. Your Sambhar Masals is ready.

Rest of the ingredients :

1 cup tuwar dal cooked in 3 cups of water for 10 minutes in pressure cooker.
1 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
Few curry leaves
1 tsp turmeric powder
1 onion chopped
2-3 garlic crushed
2 tbsp Tamarind paste
A small piece of jaggery

Vegetables like Raddish, Drumstick, Carrots, Beans , Pumkin, Brinjal etc as per your choice and preference. Cut them in small and equal sizes. If using okra or ladies finger, fry them separately and add it at the end when Sambhar is ready to be served.

What you need:

Heat oil in a pan. Add mustard seeds, hing and cumin seeds. When the seeds crackle, throw in the chopped onions and garlic cloves. Once it turns brown, add the vegetable. Cover and cook for 2 minutes. Open the lid, add tamarind paste, turmeric powder and the sambhar paste. Add 1 glass of water and cook till vegetables are soft. Add cooked dal , salt to taste and jaggery. Add more water if required. Finally add some coriander leaves. Trust me, it taste so so better than the ones made from the store bought Sambhar Powder. Also, you don’t end up feeling heavy.

If you have read it entirely and not just scrolled through the pictures, it’s your duty now to prepare it and thanks again for reading the entire post.

If you are making the No Onion- No Garlic version, you can easily skip the step where you need to add onions. It still tastes best.


  1. Thanks Sushma.. I made sambhar with home made fresh paste which I learnt from an Udupi Friend . It tasted so authentic. Even she tastes and agreed :) :)

  2. Mouthwaterig dosa and sambar. Love it