Sambar Recipe For Dosa Hotel Style Easy Cooking Method
Sambar Recipe For Dosa Hotel Style Easy Cooking Method
Sambar Recipe For Dosa Hotel Style Easy Cooking Method is a soul-satisfying South Indian lentil and vegetable stew that pairs perfectly with crisp dosa, idli, vada, pongal or even rice. In many hotel tiffin centres across Tamil Nadu, Karnataka and Kerala, this sambar is served piping hot with breakfast dishes. Sambar is traditionally made with pigeon pea lentils (toor dal), mixed vegetables, tamarind extract and a special aromatic spice blend known as sambar powder, giving it that signature tangy-spicy flavour beloved by millions. For more details, check the hotel booking.
Recipe Card
| Prep Time | 20 mins |
|---|---|
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Servings | 4 servings |
| Difficulty | Easy |
Ingredients You Need
The following ingredients are scaled for 4 servings of hotel-style sambar that goes beautifully with dosa:
- Toor Dal (Split Pigeon Peas): 1 cup (200 g)
- Tamarind Pulp: 3 tbsp (extract from a lemon-sized ball soaked in warm water)
- Water: 4–5 cups (adjust for consistency)
- Turmeric Powder: ½ tsp
- Sambar Powder: 3 tbsp (freshly ground or store-bought)
- Vegetables (mixed): 2 cups total — carrot, drumsticks, beans, potato (chopped bite-sized)
- Onion: 1 medium (sliced)
- Tomato: 1 large (chopped)
- Green Chillies: 2 slits
- Salt: 1 tsp (or to taste)
- Jaggery: 1 tsp (optional, for balance)
- Curry Leaves: 10–12 leaves
For Tempering
- Oil or Ghee: 2 tbsp
- Mustard Seeds: 1 tsp
- Split Urad Dal: ½ tsp
- Dried Red Chillies: 1–2
- Asafoetida (Hing): a pinch
- Coriander Leaves: 2 tbsp finely chopped
Step-By-Step Instructions
This is the hotel style easy cooking method you can replicate at home with excellent results. Understanding Sambar Recipe Dosa Hotel is essential.
1. Prepare Tamarind Extract and Dal
Soak a lemon-sized ball of tamarind in ½ cup warm water for 10–15 minutes. Squeeze and strain the pulp; discard fibres. Wash the toor dal until water runs clear. Add it to a pressure cooker with 2 cups of water and ½ tsp turmeric. Cook for 3–4 whistles until the dal is soft. When pressure drops, mash lightly and set aside.
2. Cook Vegetables
In a large pot, add chopped carrots, beans, potato pieces and drumsticks with 1 cup water and a pinch of salt. Bring to a boil and simmer for 5–7 minutes until vegetables are about 80% cooked. This ensures they absorb sambar flavour properly without turning mushy.
3. Mix Tamarind, Dal and Veggies
Pour the tamarind extract into the vegetable pot. Add jaggery (if using), tomatoes, onions, green chillies and curry leaves. Stir well and allow it to simmer on medium flame for 5–7 minutes so the tamarind flavour melds with the vegetables. This relates to Sambar Recipe Dosa Hotel.
4. Add Dal and Sambar Powder
Add the cooked toor dal along with 1–2 cups of water (based on how thick you like your sambar). Now add the sambar powder and 1 tsp salt. Adjust water now to achieve a slightly pourable consistency — thicker than soup but thinner than curry. Simmer for another 6–8 minutes for full flavour development.
5. Temper the Sambar
Heat oil or ghee in a small pan. Once hot, add mustard seeds; when they crackle, add urad dal, dried red chillies, a pinch of hing and a few curry leaves. Fry for 20–30 seconds until aromatic. Immediately pour this tempering into the simmering sambar. Stir in chopped coriander leaves and switch off the flame.
Let the sambar rest covered for 5 minutes so the tempering aroma infuses fully. Your hotel-style sambar is ready! Learn more about Sambar Recipe Dosa Hotel.
What I Noticed In Real Hotels
When I visited Chennai and Bangalore tiffin centres, what surprised me was how easily the chefs balanced tanginess, sweetness, spice and texture. They consistently made sambar that was slightly runnier so that dosa could soak it up without getting soggy. I personally recommend adding jaggery; just a hint makes the sour tamarind pop beautifully against dosa’s savoury crispiness.
Pro Tips For Best Results
- Fresh Sambar Powder Matters: The aroma of freshly roasted sambar masala is far superior to store-bought. Roast coriander seeds, chana dal, dried red chillies, cumin, fenugreek and coconut until aromatic before grinding.
- Don’t Overcook Veggies: Slightly firm vegetables hold up better when simmered with dal.
- Tamarind Pulp Strength: Adjust based on sourness — more tamarind for extra tang (hotel style often leans slightly sour).
- Consistent Texture: Slightly runnier sambar works better with dosa; thicker sambar is ideal for rice meals.
- Add Curry Leaves Last: This preserves their fragrance and gives that signature South Indian aroma.
Chef’s Notes: Substitutions and Storage
Substitutions
- Dal Options: Pure toor dal gives classic flavour, but you can mix ¾ cup toor dal with ¼ cup moong dal if desired for creamier texture.
- Vegetables: Add brinjal, pumpkin or okra for variation; hotels often adjust based on seasonal produce.
- Oil: Use coconut oil for a coastal flavour, or ghee for richer aroma.
Storage Tips
- Refrigerator: Store leftover sambar in an airtight container for up to 3 days.
- Freezing: Sambar can be frozen for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheat: Add a splash of water while reheating to restore original consistency.
Nutrition Information (Approx Per Serving)
| Calories | 90 kcal |
|---|---|
| Carbohydrates | 12 g |
| Protein | 6 g |
| Fat | 3 g |
| Fiber | 4 g |
| Sodium | 550 mg |
Nutrition values are approximate but based on similar hotel-style tiffin sambar estimates which show around ~69–90 kcal per serving when made with vegetables and dal.
Frequently Asked Questions
Can I Use Store-Bought Sambar Powder?
Yes, store-bought sambar powder works well and saves time. Freshly roasted powder, however, elevates the fragrance. Adjust the quantity to taste since some commercial powders are saltier or spicier. This relates to sambar recipe dosa hotel.
Why Is My Sambar Bitter?
Bitter sambar often results from overcooked or burnt spices while roasting or too much tamarind. Balance with a little jaggery if needed.
How To Make It Less Spicy?
Reduce green chillies and use mild sambar powder; adding a pinch of jaggery can also mellow heat.
Can I Make It Vegan?
Absolutely! Use oil instead of ghee for tempering to keep the recipe entirely vegan. This relates to sambar recipe dosa hotel.
About Sambar (Cultural Context)
Sambar (Wikipedia) is a lentil-based stew from South India that is traditionally served with dosa, idli, rice or vada. It is a staple in Tamil Nadu, Karnataka, Andhra Pradesh and Kerala kitchens, deeply rooted in regional breakfast and lunch culture. Sambhar’s unique blend of tangy tamarind, aromatic spices and nutritious dal makes it a wholesome comfort food enjoyed across India and internationally.
Hotels and tiffin centres often have their own sambar signature, but the method outlined here captures the essence of that familiar, comforting flavour you’ve likely enjoyed over countless breakfasts across South India.
