Sambar Recipe for Idli Dosa | How to make Sambar at Home | South Indian Sambar Recipe – Step By Step with Images and Video.
Craving something warm, crispy, and packed with bold Indian flavors? This Instant Aloo Kachori recipe is just the thing to satisfy your snack-time hunger! Traditionally made with a dough stuffed with spiced lentils or potatoes, kachoris are a popular street food across India. But this simplified version skips the complicated steps and brings you a quicker, equally delicious treat using mashed potatoes as the base.
Each bite is a perfect combination of crunch on the outside and a spicy, tangy aloo masala on the inside. It’s the kind of dish that reminds you of festive mornings, cozy evenings with chai, or the irresistible aroma wafting from roadside stalls. Whether you’re making it for guests, kids, or just treating yourself, this easy recipe is a guaranteed hit.
Best of all, no deep frying or fancy ingredients required—just simple pantry staples and a little bit of love. So, roll up your sleeves and let’s bring home the taste of the streets with these golden, crispy Aloo Kachoris!
Ingredients of Sambar Recipe for Idli Dosa
Sambar Recipe for Idli Dosa Video
Sambar Recipe for Idli Dosa | How to make Sambar at Home | South Indian Sambar Recipe
Materials
- Toor Dal / Pigeon Peas
- Salt Turmeric – 1/4 tsp
- Ghee – 1 tsp Oil – 2 tbsp
- Mustard Seeds – 1 tsp
- Cumin – 1/2 tsp
- Fenugreek – 250 gm
- Asafoetida – 1/4 tsp
- Dry Red Chilli – 4 pcs
- Curry Leaves
- Small Onion – 10O gm
- Splitted Green Chilli – 3 Pcs
- Tomato – 2 pcs Large Size
- Salt as per Taste
- Kashmiri Red Chilli Powder – 1 tsp
- Turmeric – 1/2 tsp
- Coriander Powder – 2 tsp
- Pumpkin – 1/2 cup
- Carrot – 2 pcs Small Size
- Brinjal – 1 pcs Small Size
- Drumstick – 1 pcs
- Sambar Masala – 2 tbsp
- Hot Water – 4 cup
- Imli ka Water – 2 tbsp
- Jaggery – 1 tbsp
- Chopped Coriander Leaves
- Ghee – 1 tsp
Instructions
- Start by boiling 4-5 medium-sized potatoes until soft, then peel and mash them well in a large mixing bowl, making sure there are no lumps left.
- Add 2 finely chopped green chilies, a handful of chopped fresh coriander, ½ teaspoon of red chili powder, ½ teaspoon of coriander powder, ½ teaspoon of cumin seeds, ½ teaspoon of chaat masala, and salt to taste to the mashed potatoes.
- Mix all the ingredients thoroughly to create a smooth, flavorful dough-like potato mixture that can easily be shaped by hand.
- Grease your palms lightly with oil and take a small portion of the mixture, rolling it into a ball about the size of a lemon.
- Gently flatten the ball between your palms to form a round disc about ½ inch thick, making sure there are no cracks on the edges.
- Repeat the process and shape all the kachoris, placing them on a plate or tray without stacking them.
- Heat 2-3 tablespoons of oil in a flat tawa or non-stick pan over medium heat, ensuring the entire surface is coated with oil.
- Once the oil is hot, gently place the kachoris on the tawa, leaving some space between each one.
- Let them cook on one side for 2-3 minutes or until they turn golden brown and crisp, then carefully flip them using a spatula.
- Continue cooking and flipping occasionally so that all sides get evenly browned and develop a crunchy crust.
- Press gently with a spatula while cooking to ensure they cook well from the inside and remain crispy on the outside.
- Once all kachoris are golden and crispy, remove them from the pan and place them on a paper towel-lined plate to remove excess oil.
- Serve hot with green chutney, tamarind chutney, or tomato ketchup. Pair them with a hot cup of chai for the perfect snack or light meal.
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Sambar Recipe for Idli Dosa – Step By Step
1: Start by boiling 4-5 medium-sized potatoes until soft, then peel and mash them well in a large mixing bowl, making sure there are no lumps left.
2: Add 2 finely chopped green chilies, a handful of chopped fresh coriander, ½ teaspoon of red chili powder, ½ teaspoon of coriander powder, ½ teaspoon of cumin seeds, ½ teaspoon of chaat masala, and salt to taste to the mashed potatoes.
3: Mix all the ingredients thoroughly to create a smooth, flavorful dough-like potato mixture that can easily be shaped by hand.
4: Grease your palms lightly with oil and take a small portion of the mixture, rolling it into a ball about the size of a lemon.
5: Gently flatten the ball between your palms to form a round disc about ½ inch thick, making sure there are no cracks on the edges.
6: Repeat the process and shape all the kachoris, placing them on a plate or tray without stacking them.
7: Heat 2-3 tablespoons of oil in a flat tawa or non-stick pan over medium heat, ensuring the entire surface is coated with oil.
8: Once the oil is hot, gently place the kachoris on the tawa, leaving some space between each one.
9: Let them cook on one side for 2-3 minutes or until they turn golden brown and crisp, then carefully flip them using a spatula.
10: Continue cooking and flipping occasionally so that all sides get evenly browned and develop a crunchy crust.
11: Press gently with a spatula while cooking to ensure they cook well from the inside and remain crispy on the outside.
12: Once all kachoris are golden and crispy, remove them from the pan and place them on a paper towel-lined plate to remove excess oil.
13: Serve hot with green chutney, tamarind chutney, or tomato ketchup. Pair them with a hot cup of chai for the perfect snack or light meal.
