Sambar for dosa: the tiffin sambar recipe
Sambar for dosa, often called tiffin sambar, is a thinner, milder sambar made with toor dal, shallots or onion, tomato, a little tamarind and sambar powder, often balanced with a small piece of jaggery. This recipe makes about 1.2 litres, or 8 bowls of 150 ml at about 80 kcal each.
How sambar for dosa differs from sambar for rice
Sambar served with dosa and idli, often called tiffin sambar, is thinner and milder than the sambar ladled over rice at lunch. It is made to be dipped into, so it needs to flow off a piece of dosa without being watery. It usually uses fewer vegetables, more shallots or onion, less tamarind, and in Karnataka and Udupi-style kitchens a little jaggery for a gentle sweet-sour balance.
| Feature | Tiffin sambar (for dosa, idli) | Rice sambar (for lunch) |
|---|---|---|
| Consistency | Thinner, pourable | Thicker |
| Vegetables | Shallots or onion, tomato, sometimes drumstick | Many: drumstick, brinjal, pumpkin, okra, radish |
| Tamarind | Less | More |
| Sweetness | Often a little jaggery | Usually none |
| Served | In a katori for dipping | Poured over rice |
Recipe card
Ingredients
- 1/2 cup toor dal (about 100 g)
- 1/4 tsp turmeric
- 12–15 shallots (sambar onions), peeled, or 1 large onion, chopped
- 1 medium tomato, chopped
- 1 drumstick, cut into 5 cm pieces (optional)
- A small lemon-sized piece of tamarind (about 10 g), soaked in 1 cup warm water
- 2 tbsp sambar powder
- 1 tsp jaggery
- 1 1/4 tsp salt
- About 4 cups water in total
- 2 tbsp chopped coriander
Tempering
- 1 tbsp oil or ghee
- 1 tsp mustard seeds
- 1/4 tsp fenugreek (methi) seeds
- 2 dried red chillies
- 10–12 curry leaves
- A pinch of asafoetida (hing)
Method
- Pressure-cook the toor dal with the turmeric and 1 1/2 cups of water for 4–5 whistles, until completely soft. Mash it smooth.
- Squeeze the soaked tamarind and strain the water, discarding the pulp.
- In a pot, simmer the shallots, tomato and drumstick in 1 cup of water for 8–10 minutes, until the drumstick is tender.
- Add the tamarind water, sambar powder, jaggery and salt, and boil for 5–6 minutes until the raw smell goes.
- Stir in the mashed dal and about 1 cup more water to make a pourable sambar. Simmer for 5 minutes.
- For the tempering, heat the oil or ghee, add the mustard seeds, and when they pop add the fenugreek, red chillies, curry leaves and asafoetida.
- Pour the tempering into the sambar, add the coriander and serve hot in katoris with dosa.
Tips for a better tiffin sambar
- Cook the toor dal until it is completely soft and mash it smooth. Grainy dal makes a sambar that separates.
- Boil the tamarind water with the sambar powder for 5–6 minutes before adding the dal, so the raw taste of both goes.
- Keep it slightly thinner than you want at the table. Sambar thickens as it cools.
- Temper with ghee instead of oil on special days; it smells like the sambar at older Udupi restaurants.
How long does sambar keep?
Sambar keeps for 2 days in a covered container in the fridge. Bring it back to a boil before serving and add a splash of water, because it thickens overnight.
Calories in sambar
A 150 ml bowl of this sambar has about 80 kcal and about 4 g of protein by MasalaDosa.in’s estimate; restaurant sambar made with more oil is closer to 100 kcal, which is the figure the calculator uses. Either way, sambar is the lightest part of a masala dosa plate and the easiest way to add protein to it. The masala dosa calorie calculator lets you add one or two bowls to your dosa.
Related
- Coconut chutney for dosa: the other half of the plate.
- Masala dosa recipe: batter, potato masala and cooking the dosa.
Frequently asked questions
What is the difference between tiffin sambar and regular sambar?
Tiffin sambar, served with dosa and idli, is thinner and milder than the sambar poured over rice. It uses fewer vegetables, more shallots or onion, less tamarind, and often a little jaggery. Rice sambar is thicker and usually has several vegetables.
Why do some sambars taste sweet?
Karnataka and Udupi-style sambar often includes a small piece of jaggery to balance the tamarind. The sambar should taste sweet-sour, not sugary; 1 teaspoon of jaggery is enough for 1.2 litres.
Can I make sambar without a pressure cooker?
Yes. Soak the toor dal for 30 minutes, then simmer it in a covered pot with plenty of water for 40–50 minutes until it breaks down completely, adding water as needed.
How many calories are in a bowl of sambar?
A 150 ml bowl of this sambar has about 80 kcal and 4 g of protein by MasalaDosa.in's estimate. Restaurant sambar made with more oil is closer to 100 kcal a bowl.
How long does sambar last in the fridge?
Sambar keeps for 2 days in a covered container in the fridge. Boil it again before serving and add a little water, because it thickens overnight.