Masala Cheese Dosa with Sambar and Chutney: A Delicious South Indian Delight

South Indian cuisine is renowned for its amazing flavors and diverse range of dishes. Among them, masala cheese dosa with sambar and chutney stands out as a mouthwatering delicacy often enjoyed for breakfast or as a satisfying meal any time of the day. This delectable dish is a perfect blend of crispy dosa stuffed with a spiced potato filling, melted cheese, and served with flavorful sambar and tangy chutney. Let's dive into the recipe and learn how to prepare this culinary delight.

Ingredients:

For Dosa Batter:

1 cup rice

½ cup urad dal (split black gram)

¼ cup poha (flattened rice)

Salt to taste

Water for soaking and grinding

For Masala Filling:

2 medium-sized potatoes, boiled and mashed

1 onion, finely chopped

2-3 green chilies, finely chopped

½ teaspoon turmeric powder

½ teaspoon mustard seeds

A pinch of asafoetida (hing)

Curry leaves for seasoning

Salt to taste

Oil for cooking

For Sambar:

½ cup toor dal (split pigeon peas)

2 cups mixed vegetables (carrots, beans, potatoes, drumsticks)

1 small onion, finely chopped

2 tomatoes, finely chopped

2-3 green chilies, slit

1 teaspoon tamarind paste

1 teaspoon sambar powder

A pinch of asafoetida (hing)

½ teaspoon turmeric powder

Salt to taste

Water for cooking

For Chutney:

½ cup grated coconut

2-3 green chilies

A small piece of ginger

A handful of coriander leaves

Salt to taste

Water for grinding

Instructions:

Prepare the dosa batter by soaking rice, urad dal, and poha in water for at least 5-6 hours. Grind them into a smooth paste, adding necessary water and salt. Ferment the batter overnight or for 8-10 hours.

To make the masala filling, heat oil in a pan and add mustard seeds. Once they splutter, add asafoetida, curry leaves, chopped onions, and green chilies. Saute until the onions turn translucent.

Add turmeric powder and mashed potatoes to the pan. Mix well and cook for a few minutes. Add salt according to taste and set the filling aside.

Now, let's make the sambar. Pressure-cook toor dal with turmeric powder and needed water for 3-4 whistles until it becomes soft and mushy. In a separate pan, heat oil and add mustard seeds. Once they crackle, add asafoetida, onions, tomatoes, and green chilies. Saute until the tomatoes turn mushy.

Add the mixed vegetables, sambar powder, tamarind paste, and salt to the pan. Mix well and cook until the vegetables become tender. Finally, add the cooked dal to the vegetable mixture, adjust the consistency with water, and simmer for a few minutes.

For the chutney, blend grated coconut, green chilies, ginger, coriander leaves, and salt together with water until you achieve a smooth consistency. Adjust the spice level according to your preference.

To make the dosa, heat a non-stick pan or tawa. Pour a ladleful of dosa batter onto it and spread in a circular motion to form a thin pancake. Drizzle oil around the edges to make it crispy. Allow it to cook until the edges turn golden brown.

Spread a generous amount of the masala filling on one half of the dosa and sprinkle grated cheese on top. Fold the dosa in half, covering the filling.

Serve the masala cheese dosa hot along with sambar and chutney. The dosa can be enjoyed by itself or with a side of coconut chutney and sambar for dipping.

Masala cheese dosa with sambar and chutney is a true treat for your taste buds. The crispy dosa, flavorful potato filling, melted cheese, and the combination of spicy sambar and tangy chutney create a harmonious explosion of flavors. This dish embodies the essence of South Indian cuisine and is sure to leave you craving for more. So why wait? Gather the ingredients and give this recipe a try to experience the authentic flavors of South India in your own kitchen. Enjoy your delicious meal!