Dosa Sambhar Recipe

Originally from South India, the Dosa is famous all over India for its delectable taste and distinctive, crisp and very appetizing flavor. It is a whole meal in itself. Dosas are sold in fast food restaurants and also in authentic south Indian eating joints. You might see a south Indian with his kitchen on his cycle who prepares dosa and searches for customers. Sambhar is an accompaniment that comes with Dosa.

Ingredients:

 Dosa

  • 1 Cup- Rice
  • 1 Cup- Parboiled rice
  • 1/4th Cup-Split Black Gram
  • ½ tsp Fenugreek Seeds
  • ½ tsp – Soda
  • ½ cup – Curds
  • 10-12 tsps –Clarified Butter
  • Water

Sambhar

  • Tamarind
  • 3Tbsp – Sambhar powder
  • 3- onions
  • 2 – tomatoes
  • Coriander leaves
  • 7-10 garlic flakes
  • 2 tbsp – Pigeon peas
  • 3 tbsp- Clarified butter
  • Mustard seeds
  • Asafetida
  • Salt

Methodology:

Dosa

  • Wash the rice and dal.
  • Add plenty water and fenugreek seeds into the dal and rice mixture
  • Allow to soak for 7-8 hours
  • Grind all the soaked ingredients into paste.
  • The batter should be of a grainy texture, it shouldn’t be completely smooth.
  • Add Soda and salt to the batter.
  • Let it sit for 8-10 hours in a warm place.
  • Beat the curd till it is smooth.
  • Let the batter swell and add more water, if required.
  • Consistency of the batter should be enough to coat the spoon.
  • Heat the griddle to prepare the dosa.
  • Take a spoon to pour the batter onto the griddle and allow the batter to sit in the center of the griddle.
  • Spread it with the back of the spoon to a thin round.
  • Pour a tsp of clarified butter or oil
  • Remove with spatula when crisp and ready to serve with hot sambhar.

Sambhar

  • Take a pressure cooker and let the whistle sound 5-6 times after adding the toor dal with water.
  • Grind 1 onion, a tomato and garlic to a paste.
  • Extract tamarind juice by adding 4 glasses of water.
  • Add sambhar powder and the remaining onions and tomato to it.
  • Allow it to boil well and add the cooked dal to it
  • Once this starts boiling after adding the dal , add the onion , tomato, garlic paste to it
  • Add salt & asafetida
  • Heat 3 tsps of ghee in a pan, add mustard seeds and allow to splutter, add this to the sambhar.
  • Garnish with coriander leaves.