Delicious Dosa

Recipe of Dosa

      Dosa  is a fermented crepe or pancake made from rice batter and black lentils. Dosa originated in the Karnataka State Though it was originated in Karnataka, the staple dish is widely popular in all the other southern Indian states Andhra Pradesh, Tamil Nadu and Kerala, as well as being popular in other countries like Sri Lanka and Singapore.

Ingredients
3 Cup Rice
1 Cup Split Black Lentils (Urad Dal)
Salt to taste
Few Fenugreek Seeds
Oil for greasing and Cooking

Best Served with Sambar, Potato Vegetable and Coconut Chutney.

Method

1. Soak the Rice and Fenugreek seeds , Split Black Lentils,  separately in enough water for 5-6 hours and later drain water from it.
2. Grind the Rice and Fenugreek Seeds ( add water little by little as required ) till the batter is smooth.
3. Grind Split Black Lentils ( add water little by little as required ) till the batter is smooth.
4. Combine both the batter together and keep it to ferment overnight.
5. Once batter fermented add salt and mix it well.
6. Heat a non-stick pan and sprinkle little water on it. It should steam immediately.
7. Grease with oil and Pour the batter on non-stick pan or Tava and spread it in circular motion.
8. Smear some oil along the sides cook till the dosa turns brown and crispy and fold over to make a semi-circle.
9. Repeat with the remaining batter. Serve with sambhar, potato vegetable and Coconut Chutney.

Sambhar

Ingredients

For Sambhar Powder

6 Tbsp Bengal Gram ( Chana Dal)
6 Tbsp Split Black Gram (Urad Dal) 
3-4 Red Chillies (Lal Mirch)
3 Ttbsp Coriander Seeds ( Dhania)
1 Tbsp Cumin Seeds ( Jeera)
7-8 Black Pepper Seeds (Kali Mirch)
1(2 inch) Stick Cinnamin ( Dal Chini)
Pinch of Asfoetida

Method

1. Roast all the above mentioned ingredients.
2. Cool it for sometime and Grind it later.
3. Sambhar Powder is Ready.

Directions for Preparing Sambhar

Ingredients
1 Cup Yellow Lentil ( Arar Dal)
5-6 Garlic 
1 Onion
5-6 Beans
7-8 Diced Pumpkin
6-8  Drumstick
1 Tomato
3 tbsp Tamrind Paste
4 tbsp Prepared Sambhar Powder
Salt to taste
1 tbsp Sugar
4 tbsp Oil
1 tbsp Mustard Seeds
Pinch Asfoetida
4 Red Chilly ( Dried)
5-6 Curry Leaves 
Coriander leaves for Garnish

Method

1. Wash the dal thoroughly and add 4 teacups of water  and Pressure cook the dal until soft. Side by side boil Beans, Pumpkin, Drumstick until it is soft.
2. Soak the tamrind in water. Keep it aside for 30 min. Squeeze the tamrind by hand and strain.
3. Take a Kadai ( Deep cooking pot) and add 4 tbsp cooking oil. 
4. Add 1 tbsp mustard seeds. When it starts to crackle add garlic paste,curry leaves,Asfoetida and dried chilly.
5. Fry it for few min until garlic is little brown in color.
6. Add diced onion. Fry for few min.
7. Then add prepared sambhar powder. Fry for few min.
8. Add tamrind paste. Add boiled yellow lentil (Arar Dal), Vegetables. 
9.  Add salt as per your taste. Add 1 tbsp sugar. Add 2 tbsp Red chilly powder.
10. Add diced tomatoes. Boil it for some time. Till it is thick.
11. Garnish the sambhar with finely chopped Coriander leaves.