Step-by-Step Instructions

1. 1.Prepare the Sambar Base

   Heat 2 tablespoons of oil in a pressure cooker. Add chopped onions and sauté until they turn light golden. Then, add chopped drumsticks, beans, tomatoes, potatoes, and brinjal one by one, sautéing each for 1-2 minutes.

2. 2.Add Spices and Dal to Sambar

   Add 1 tablespoon of green/red chili paste to the vegetables and mix well. Then, add 1/2 cup of arhar dal (toor dal), 1 teaspoon of turmeric powder, 1.5 tablespoons of sambar masala, and salt to taste. Mix all ingredients thoroughly.

3. 3.Cook the Sambar

   Pour 3-4 cups of water into the pressure cooker, ensuring the dal and vegetables are covered. Add 1 tablespoon of tamarind pulp. Close the pressure cooker and cook for 4-5 whistles until the dal and vegetables are tender.

4. 4.Prepare Dosa Masala Tadka

   Heat 1 tablespoon of oil in a separate pan. Add 1 teaspoon of yellow mustard seeds, 2-3 dry red chilies, and 5-6 curry leaves. Let them splutter for about 30 seconds. Then, add 2-3 chopped garlic cloves and sauté until fragrant.

5. 5.Cook Dosa Masala Filling

   Add 1 medium chopped onion to the pan and sauté until it becomes translucent. Stir in 1 teaspoon of sambar masala, 1/2 teaspoon of turmeric powder, and salt to taste. Finally, add 3-4 medium boiled and mashed potatoes. Mix all ingredients thoroughly, mashing any large potato chunks, and cook for 2-3 minutes until well combined.

6. 6.Prepare Sambar Tadka

   Heat 1 tablespoon of oil in a small pan. Add 1 teaspoon of mustard seeds, 2-3 dry red chilies, and 5-6 curry leaves. Sauté until fragrant and the mustard seeds splutter. Pour this prepared tadka over the cooked sambar in the pressure cooker and mix well.

7. 7.Prepare Coconut Chutney

   In a grinder, combine 1/2 cup of chopped coconut pieces, 2 garlic cloves, 1/2 green chili, and salt to taste. Add a little water as needed and grind to a smooth paste. Transfer the chutney to a bowl.

8. 8.Prepare Coconut Chutney Tadka

   Heat 1 teaspoon of oil in a small pan. Add 1/2 teaspoon of mustard seeds, 1-2 dry red chilies, and 3-4 curry leaves. Let them splutter. Pour this tadka over the coconut chutney and mix well.

9. 9.Cook the Dosa

   Heat a dosa tawa over medium-high heat. Sprinkle some water on it and wipe it clean with a cloth to regulate the temperature. Pour a ladleful of dosa batter onto the hot tawa and spread it in a circular motion to form a thin, even dosa. Drizzle oil or butter around the edges and on top of the dosa. Cook until the bottom turns golden brown and crispy, about 2-3 minutes.

10. 10.Assemble the Cheese Loaded Masala Dosa

    Once the dosa is cooked, spread a generous amount of the prepared potato masala over half of the dosa. Grate 2-3 tablespoons of cheese over the potato masala. Drizzle 1-2 tablespoons of mayonnaise and place 1-2 cheese slices on top. Carefully fold the dosa in half or roll it up.

11. 11.Serve the Dosa

    Remove the cheese loaded masala dosa from the tawa and place it on a plate. Cut the dosa into desired pieces for serving. Garnish with finely chopped raw onions (optional). Serve hot with the prepared sambar and coconut chutney.