MASALA DOSA
INGREDIENTS
- 1 cup rice
- 1/2 cup black gram ( urad dal)
- Salt – to taste
- 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
- first soak the
tamarind in 1 cup warm
water for 30 mins.
- 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.
- once the pressure
settles down remove the lid.
- now add all the chopped
veggies in the boiled dal.
- cook again for 2-3 whistle
When it cooles down remove the lid.
- add the sambar powder
and tamarind pulp.
- let the sambar boil for
10-12 minutes on a low flame.
- keep on stirring at intervals
- in a pan heat some oil
and put mastard seeds.
- then fry the garlic, ginger
red chilies, hing and curry
leaves.
- pour the whole tadka
( tempering )in the sambar.
serve with dosa , idli or rice.
VADA
INGREDIENTS
- urad dal1 cup
- rice 1/2 cup
- eno 1 sachet
METHOD
Wash dal and rice properly.
soak for 3-4 hours.
blend dal and rice in a mixer
and make a smooth paste.
heat oil in a kadai.
grease ur hand with oil or water
Place a ball shaped batter ,
pat it and make a hole in the
center. Transfer the vada to ur right
hand fingers and drop in oil.
Deep fry until it becomes golden
in color and crispy.
serve with sambar and coconut
cutney.