Wednesday, 17 February 2016

Masala Dosa served with Brahmin style Sambar

Masala Dosa served with Brahmin style Sambar 

For the Dosa Batter
11/2 cups Rice
1/2 cup Urad dal / Split Black Gram
Salt to taste

Separately soak rice and urad dal at least overnight in water. Grind the dal and rice. Leave it to ferment overnight. Add salt and mix it.

Potato Filling
2 large Potatoes boiled and chopped
2 Green chillies chopped
Few Curry Leaves
1 Dry Red Chilli broken into pieces
1/2 tsp Chana Dal /  Yellow Split peas
1/2 tsp Urid Dal / Split Black Gram
1/2 tsp Mustard seed
2 Pinches of Asafoetida
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Oil
Few Coriander  Leaves chopped

Take a wok, add oil, let it heat. Add the chana dal and urid dal, stir it for few seconds, add the mustard seeds, let it crackle. Add the red chilli and curry leaves, saute it for few seconds, add the asafoetida and stir it. Add the potatoes, salt and turmeric powder. Stir and cook for 2 minutes, garnish with coriander leaves and keep it aside.

For the Masala Dosa
Potato Filling
Ghee for Drizzling on the Dosa

Take a dosa skillet. Let the skillet warm up. Add a ladle full of batter and swirl and spread the batter on the skillet. Drizzle ghee on top and let it cook till it becomes light brown, add 2 tbsp of the filling and spread it. Fold the dosa into half. Serve it hot with Sambar and Coconut Chutney..

Brahmin Style Sambar 

Brahmin Style Sambar Powder

1 tbsp Toor Dal
1/2 tbsp Chana Dal
10 Red Dry Chillies
4 tbsp Coriander seeds
1/4 tbsp Fenugreek seeds
1/4 tbsp Pepper Corns
1/4 tbsp Turmeric powder

Roast all the above ingredients except for the turmeric powder. Cool it. Add it in a grinder with the turmeric powder. Grind it in to a fine powder.

To make the Sambar
1/2 cup Toor dal washed and soaked
1 Potato peeled and cut into cubes
1 Tomato cut into cubes
1 Carrot cut into pieces
1/4 cup small Onions peeled
1/2 cup Pumpkin cut into cubes
2 Green chillies cut into pieces
1/2 tsp Turmeric powder
2 tbsp Sambar powder
Salt to taste
2 tbsp Fresh Coconut grated  or Desiccated Coconut powder
1 tsp Tamarind paste
1 tbsp Jaggery
For seasoning
1/4 tsp Mustard seeds
1 Red Dry Chilli broken into pieces
Few Curry leaves
2 Pinches of Asafoetida
2 tbsp Coconut Oil
Few Coriander leaves chopped

Take a pot, add the dal, turmeric powder, salt and 4 cups of water. Let it boil on low flame for 15 minutes. Add the vegetables. Let it continue to boil till the vegetables and the dal is almost cooked. Add water if required. Add the coconut grated or powder, sambar powder, salt, tamarind paste and jaggary. Simmer for 10 minutes more. Meanwhile take a pan, add the oil. Heat it. Add the mustard seeds, red chilli, curry leaves and asafoetida. Sauté for few seconds. Add it into the Sambar. Simmer for 2 minutes more.  Add the coriander leaves and serve hot.

No comments:

Post a comment