A delicious twist on a South Indian classic! This recipe features crispy, golden-brown dosas filled with a spicy and tangy prawn masala. It's a flavourful and satisfying meal, perfect for a special breakfast or dinner.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
Crispy Dosa with a savory Prawn Masala filling and tangy Sambar. A fiber-rich breakfast that's super tasty!
This udupi dish is perfect for breakfast. With 652.85 calories and 34g of protein per serving, it's a muscle-gain option for your meal plan.
14gfat
2 medium Onion (Finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (Slit lengthwise)
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 tsp Ghee (For cooking dosas, can substitute with oil)
Instructions
1
Prepare the Dosa Batter (Requires overnight fermentation)
Rinse the idli rice and urad dal separately until the water runs clear. In a large bowl, combine the rice, urad dal, and fenugreek seeds. Cover with plenty of water and let them soak for at least 6-8 hours.
Drain the soaked mixture completely. Transfer to a high-speed blender or wet grinder. Add about 1 cup of fresh water and grind to a smooth, flowing batter. Add more water, a tablespoon at a time, only if needed to achieve a pancake-batter-like consistency.
Pour the batter into a large container (it will double in volume). Add 1 tsp of salt and mix well with your clean hands for a minute; this helps initiate fermentation.
Cover the container with a lid (not airtight) and place it in a warm, dark place to ferment for 8-12 hours, or overnight. The batter is ready when it has risen, looks bubbly, and has a pleasant sour aroma.
2
Make the Prawn Masala Filling
Heat 3 tbsp of vegetable oil in a pan or kadai over medium heat. Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Add the curry leaves and finely chopped onions. Sauté for 4-5 minutes until the onions turn soft and translucent.
Stir in the ginger-garlic paste and slit green chillies. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and become mushy.
Add the spice powders: turmeric, red chilli, and coriander powder. Sauté for 1-2 minutes until the spices are fragrant and the oil begins to separate from the masala.
Add the cleaned prawns and 0.5 tsp of salt. Mix well to coat the prawns evenly with the masala. Cook for 4-6 minutes, stirring frequently, until the prawns turn pink and curl up. Be careful not to overcook them.
Turn off the heat. Stir in the garam masala, fresh lemon juice, and chopped coriander leaves. Set the filling aside.
3
Cook and Assemble the Dosas
Gently stir the fermented batter. Do not overmix. If it's too thick, add a tablespoon or two of water to reach a pourable consistency.
Heat a non-stick or cast-iron tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Wipe the tawa with a damp cloth or a slice of onion to season it.
Pour a ladleful (about 1/2 cup) of batter onto the center of the hot tawa. Using the back of the ladle, quickly spread the batter in a continuous circular motion, moving from the center outwards to form a thin, even circle.
Drizzle about 1/2 tsp of ghee or oil around the edges and on top of the dosa.
Cook for 1-2 minutes, or until the bottom surface turns golden brown and crisp, and the edges start to lift from the tawa.
Spoon 2-3 tablespoons of the prepared prawn masala onto one half of the dosa.
Carefully fold the other half over the filling. Press down gently with a spatula and cook for another 30 seconds.
Slide the Prawn Masala Dosa onto a plate and repeat the process with the remaining batter and filling.
4
Serve Immediately
Serve the Prawn Masala Dosas hot and fresh, accompanied by coconut chutney and sambar for a complete South Indian meal.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.