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Indian Vegetarian Recipes - Combinations & Mini Meals |
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Sambar Dosa With Coconut Chutney |
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| INGERIDENTS |
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| For Sambar:- |
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| Arhar dal |
1 cup |
| Turmeric powder |
1/2 tsp |
| Mustard seeds |
1/2 tsp |
| Asafoetida |
a pinch |
| Curry leaves |
10-12 |
| Tamarind paste |
1-1/2 tsp |
| Sambar Masala |
3 tsp |
| Red Chilli powder |
1/2 tsp |
| Salt |
to taste |
| Onions (chopped) |
2 |
| Oil |
2 tbsp |
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| For Masala Dosa: |
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| Rice |
120 gm |
| Urad dal |
3/4 tsp |
| Salt |
to taste |
| Oil for frying |
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| For Masala: |
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| Boiled potato |
200 gm |
| Onion (chopped) |
150 gm |
| Oil |
2 tsp |
| Mustard seeds |
1 tsp |
| Channa dal |
2 tsp |
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| For Coconut Chutney: |
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| Fresh Cocomut (chopped) |
1/2 |
| Thick curd |
1/2 cup |
| Green chillies chopped) |
4-5 |
| Mustard seeds |
1 tsp |
| Oil |
1 tsp |
| Salt |
to taste |
| Curry leaves |
7-8 |
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METHOD |
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For Sambar:- |
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| Add salt, turmeric powder and 3 cups of water to dal and
pressure-cook till soft. Heat oil in a frying pan, fry
asafoetida, mustard seeds and curry leaves. Add onion,
fry until golden, then add tamarind paste dissolve in
water, sambar masala and red chilli powder and pour it
over dal. Boil for 8-10 minutes on a low flame and serve
hot. (If dal is thick, add boilded water.) |
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| For Masala:- |
Peel and chop boiled potatoes. Heat oil in a karahi, add
mustard seeds. When they crackle, add dal and curry
leaves. Then add the chopped onions and fry for a little
while.
Add seasoning and potatoes, mix well and cook covered
for a few minutes on a low flame. When done, fill in the
dosa. |
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| For Dosa:- |
Soak rice and dal separately overnight. Grind the soaked
dal and rice separately to a fine paste. Mix the ground
dal and rice, add salt and let it ferment for 15-16 hours
in a warm place.
Heat a clean dosa tawa and grease it. Spread a spoon-
ful of mixture over it thinly and apply oil all around and
cook till the side turns golden brown.
Place masala over it and fold it. Serve hot with sambar
and coconut chutney. |
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| For Chutney:- |
Grind coconut and green chillies to a fine paste using
little water.
Add and curd and salt. Heat oil put in mustard seeds and
curry leaves and fry till they crackle and pour over the
chutney. Serve along with masala dosa. |
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