MASALA DOSA

INGREDIENTS

  • 1  cup rice
  • 1/2 cup black gram ( urad dal)
  • Salt – to taste4
  • For Masala
  • urad daal  1tbs
  • chana daal 1 tbs
  • peanuts 1/2 cup
  • potatoes 2-3
  • tomato 1
  • greenbeans 100 gm
  • onion 1
  • garlic 1 tbs
  • ginger 1 tbs
  • corriander leaves
  • curry leaves
  • hing 1/4 tbs
  • salt
  •  turmeric 1/2 tbs
  • musterd seeds 1/2 tbs
  • green chilies 2-3

DOSA BATTER-

wash rice and urad daal 3-4

times. soak this in 6 cups of water

for about 4-5 hours.

Blend rice and daal and

Make a batter and keep it

aside overnight to ferment.

For the dosa masala:

Wash and cut potatoes into half

and pressure cook for 3 whistles.

After it cools, peel the skin and

mash it and Keep it aside.

Cut onions lengthwise, finely chop

green chillies and ginger.

Heat oil, add mustard seeds, when

it splutters, add hing, urad dal

and channa dal.

When dal turns golden brown, add

finely sliced onions, green chilli,

ginger and curry leaves. Saute for a

few minutes until onion turns pink.

Add the tomatoes, potatoes, salt

green beans , peanuts and

corriander leaves , mix  well

For the dosa:

Heat a little oil in a pan and

spread the dosa batter over it.

Pour oil around the dosa .

when dosa becomes crisp

Place some filling in the dosa,

fold and  serve hot.

SAMBAR

INGREDIENTS

  • 1 cup arhar  dal
  • 3-4 french beans
  • 100 gm pumpkin
  • 1 potatoes
  • 1 onions
  • 1 tomatoes
  • 10  gm tamarind
  • 2  tbs sambar powder
  • ½ tsp red chilli powder
  • ½ tsp turmeric
  • hing 1/4 tbs
  • 2 cups water
  • salt
  • for the tempering (tadka)
  • 2-3 tbsp  oil
  • 2 to 3 dry red chillies
  • 1 tsp mustard seeds
  • 1/4 tbs hing
  • 2 to 3 cloves garlic
  • 12 to 15 curry leaves

INSTRUCTIONS

  1. first soak the

tamarind in 1 cup warm

water for 30 mins.

  1. Add salt and turmeric in dal

and boil dal in 3 cups of water

in the pressure cooker for

3-4  whistles on high flame.

  1. once the pressure

settles down remove the lid.

  1. now add all the chopped

veggies in the boiled dal.

  1. cook again for 2-3 whistle

When it cooles down remove the lid.

  1. add the sambar powder

and tamarind pulp.

  1. let the sambar boil for

10-12 minutes on a low flame.

  1. keep on stirring at intervals
  2. in a pan heat some oil

and put mastard seeds.

  1. then fry the garlic, ginger

red chilies, hing and curry

leaves.

  1. pour the whole tadka

( tempering )in the sambar.

serve with dosa , idli or rice.

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