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We hope you got insight from reading it, now let’s go back to dosa with masala aloo,idli & sambhar,coconut chutney recipe. You can cook dosa with masala aloo,idli & sambhar,coconut chutney using 38 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Dosa with masala aloo,idli & sambhar,coconut Chutney:

1. Take For Masala aloo–
2. Use 6 big boiled potatoes
3. Use 2 tbsp oil
4. Prepare 1 tsp cumin
5. Take 1 tsp urad dal
6. Provide 1 tbsp green chilli paste
7. Prepare 1 tbsp curry leaves
8. Take 1 tbsp ginger paste
9. Get 2 tbsp lemon juice
10. Get as per taste Salt
11. Prepare For Dosa batter-
12. Take 5 cups dosa batter
13. Provide 3 cups dosa rice
14. Use 1 cup urad dal
15. Use For Coconut chutney
16. Take 1 tablespoon oil
17. You need 1/2 teaspoon mustard seeds
18. You need 1/2 teaspoon urad dal
19. Provide 2 dried red chilies broken
20. Use 3-4 curry leaves
21. Prepare 2 cup thick yogurt
22. Get 2 tbsp green chutney
23. Get Salt as per taste
24. Provide 1 tbsp ginger paste
25. Take 1 tbsp coconut
26. Get for Tadka/Tempering
27. Prepare 1 tablespoon ghee or use oil
28. Use 3/4 teaspoon cumin seeds
29. Prepare 2 tbsp chopped onion
30. Take 1 tbsp sambhar masala
31. Use 1/4 teaspoon hing (asafoetida)
32. You need 10-15 curry leaves
33. Get 1 tbsp ginger paste
34. Prepare as required chopped cilantro to garnish
35. Use 2 cup cooked toor dal
36. You need for Tamarind Juice–
37. Get 1 tablespoon tamarind piece
38. You need 1/3 cup hot water

Steps to make Dosa with masala aloo,idli & sambhar,coconut Chutney:

1. Masala aloo : Heat oil in a pan. Add cumin, urad dal, curry leaves, in 20 sec add hing.Add in onions, green chillis. Saute for 2 mins.
2. Add mashed potatoes,ginger paste,sand mix well. Add salt and lemon, mix well. Cook for 5 mins.Ready to serve
3. Coconut chutney.In a bowl add yogurt, green chutney, ginger, salt and nut powder,mix well and add coconut. - For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds.
4. Let it pop and then add the hing,curry leaves - Add urad dal, red chilies. Stir until the dal starts changing colour. Add curry leaves, stir and remove pan from heat. Pour the kadka over a bowl of chutney and serve
5. Idli : Add 1 eno packet to the dosa batter (4 cup= 16 idli) mix it well, scoop the dosa batter into idli plate greased with oil.place in steamer and steam for 10 minutes on medium flame or till a knife inserted comes out clean. - finally, soft idli is ready to serve along with chutney and sambar.
6. Sambhar For tempering/tadaka.In a pot add ghee,cumin seeds curry leaves,for tempering,once ready add hing,chopped onion,saute for 2mins then add some water cook for 30 sec,add salt, sambhar masala,tamarind juice,cook for 1min
7. Then add cooked dal to the tempering/tadaka.let it simmer for 5mins,optional (you can add green chillis, green peas, eggplant & drum stick).Cook for 1min.Ready to serve with idli.
8. Dosa batter : Soak rice and dal for overnight in two different bowls, then blend rice and dal differently and gradually
9. Furthermore, heat Dosa pan and pour a ladleful of the batter on it and spread it in a circular motion thin circle. - also smear a little ghee the over it. cook till the bottom of dosa turns golden brown.
10. Finally, fold over to make a semi-circle or a roll and serve immediately with coconut chutney
11. Tamarind Juice: Soak tamarind in hot water for 1 hour.Then blend it.Ready to use

I love to experiment the toppings on dosa. Serve Mushroom masala dosa with coconut chutney or coriander chutney. Mysore masala dosa or masala dose is one of the tasty, lip smacking breakfast item. Mysore masala dosa is a very popular breakfast recipe from Mysore, Karnataka, India. Also I have heard that they use same batter for idli and masala dosa.

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