Dosa and Sambhar

Recipe for Masala Dosa and Sambhar

Dosa

Ingredients:

  1. Rice (lakshmi long grain,jasmine rice) 1 cup
  2. Urad dhaal 3/4 cup
  3. salt 1.5tsp.
  4. water
  5. cooking oil

Method:

  1. Soak rice and urad dhaal in seperate vessels – (overnight) -6-8hrs. (outside fridge).
  2. Grind uraad dhaal in mixie until you get a fine paste.
  3. Take the paste into a vessel.
  4. Next grind the rice into a fine paste (you can add water).
  5. Add a lump of cooked rice. Grind that also.
  6. Now, pour the paste into the vessel which has urad daal paste.
  7. Add salt.
  8. Mix the batter as much as possible with your hand.
  9. Make sure that the paste is upto half the vessel.
  10. Then in a preheated oven (set to warm) warm it up for 3 minutes and switch it off.
  11. Leave it in the oven overnight.
  12. Now you have fermented batter. take a little batter into a smaller vessel and mix a little water until you get a good consistency. make sure that the batter does not become very thin.
  13. Take a pan, wait until it is heated, oil it (with very little oil spread evenly). Take 2 big spoons of the batter and pour it in the center and spread it slowly outwards (like making an omlette) until it is thin and even……then pour a half teaspoon of oil around the dosa.
  14. Wait for a few minutes until it is golden brown.
  15. Now carefully turn the dosa upside down. Wait for a few seconds….now your dosa is ready.

Note: Sometimes it may help to cover the frypan with a lid while
cooking the dosa.
POTATO MASALA

Ingredients:

  1. Boiled Potatoes
  2. Onions – chopped (1 big)
  3. green chillies – 4 (finely chopped)
  4. corriander leaves
  5. Mustards and jeera seeds
  6. Oil – 2tsp.

Method:

  1. Pour oil, once the oil is heated add jeera and mustard seeds.
  2. Then add onions and chillies and fry them until they are brown.
  3. Now add the boiled potatoes (mash them and then add).
  4. Add salt to taste and a little turmeric powder.
  5. Add very little water so that it is a little soft/gravy.
  6. Now add the corriander leaves too and fry for a few minutes an then it’s done.

SAMBHAR

Ingredients:

  1. Toor dhaal
  2. Onions
  3. Tomatoes
  4. Jeera and mustard seeds
  5. any vegetables (usually okra, eggplant, carrot or drumstick)
  6. Tamarind paste
  7. Sambhar masala powder
  8. Salt
  9. Turmeric powder
  10. Oil

Cook the dhaal in a pressure cooker and keep it aside.

  1. Now in a vessel, add 3 tsps of oil. Add a few mustard or jeera seeds.
  2. Now add the onions and fry until they are brown. Now add the tomatoes.
  3. Add salt, turmeric powder and 2.5 tsps of sambhar powder.
  4. Now add the tamarind paste and add water also.
  5. Add the vegetables and allow to cook until the vegetables are cooked well.
  6. Allow it to boil for 10-15 minutes.
  7. Now add the dhaal and mix well so that you get a homogenous mixture.
  8. Allow it to boil for a few minutes.
  9. Check for salt and chilli (whether hot enough).

Now you are done!!

Source: Padmasani Kumar

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