Dosa Sambhar Recipe
The recipe of dosa is from South India. However it is popular all over India. It is a crisp and delicious recipe which is easy to prepare. This whole meal can be tasted at road side stalls or at restaurants. Some vendors also sell it on cycle stalls on the streets of many cities. Dosa is generally accompanied with Sāmbhar to make it a perfect dish.
Ingredients to prepare dosa:
You need 1 cup of ordinary rice and parboiled rice
¼ cup of black gram
½ spoon of fenugreek seeds
½ spoon of soda
½ cup of curd
Some clarified butter or oil
Ingredients to prepare Sāmbhar:
Some medium onions and tomatoes
Some coriander leaves and garlic cloves
Some pigeon peas and clarified butter or oil
Some mustard seeds and asafetida
Some salt for taste
Method to prepare dosa:
Firstly, wash the rice and dal properly with fresh water.
Now soak the rice, dal, fenugreek seeds in the water. Remember you have to dip everything properly.
Let the ingredients soak for at least 7 to 8 hours.
Once they settle in water, blend them together.
Blend it in a way that it is left with a grainy texture and add soda and salt to it.
You should let the blended mixture sit properly. The ideal time is for 8 to 10 hours. The longer it sits the better it is for you.
Beat the curd for few minutes to make it smooth and runny.
Now add some water to the batter. This will make it more smoother.
Make the batter of a consistent thickness.
It should be in a liquid form and coat the spoon.
Once your griddle is ready on the flame, pour the dosa batter in the center on the griddle.
Make a thin round shape with the batter on the griddle and fry it with some oil.
When the color of the dosa turns to golden brown, remove it from the griddle.
Method to prepare Sāmbhar:
Cook the dal in a pressure cooker by adding some water to it.
Take your food processor and make a paste with onion, tomato and garlic.
Extract some fresh tamarind juice.
Now add the Sāmbhar masala powder and left over vegetables.
Now let this mixture boil for some time and then add the cooked dal into it.
Once the mixture comes to a boil add salt and asafetida and the grinded paste to it.
Complete the garnish with coriander leaves.