South Indian Style Dosa

One of the most enjoyed south Indian breakfast dishes, Dosa/Dosai. A thin layer of crispy batter tastes amazing with different types of chutneys. Let's go ahead with learning regularly cooked south Indian breakfast.

Dosa Batter Ingredients:

3 cup rice

1 cup urad dal

1 tsp fenugreek seeds

Procedure:

• Rinse and soak rice for at least 8-10 hrs.
• Rinse and soak urad dal for the same duration, also add few fenugreek seeds to it.
• Now grind rice and dal together and make a fine batter
• Keep the batter for fermentation overnight so you can prepare dosa the next day morning.

Coconut Chutney:

1 grated coconut

1 1/2 tsp roasted gram

a small quantity of tamarind

2 - 3 green chilies

salt to taste

water as per requirement

For tempering:

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp chana dal

1/4 tsp urad dal

8-10 curry leaves

Procedure:

1. Blend roasted gram, salt, tamarind, and green chilies together.
2. Now add grated coconut to it and grind it to make a smooth paste.
3. Take it out in a bowl and keep it aside.
4. Take some oil in a pan and let it heat, then add mustard seeds, chana dal, urad dal to it and let it turn golden.
5. Add curry leaves and coconut paste to it and mix well.
   
   COCONUT CHUTNEY IS READY!!

Sambhar:

Ingredients

1 cup tuvar dal (Pigeon pea) - rinse and soak for one hour

1 medium-size onion

1 -2 drumsticks (cut into 3 inches) 

1 large tomato 

1 cup of carrot, ladyfinger, beans, and pumpkin mixed

1 tsp tamarind soaked in water

1/2 jeera

1/4 tsp asafoetida

1 1/2 tsp sambhar powder

1 tsp turmeric powder

1 tsp red chilly powder

Salt as per your taste

Procedure:

1. Add water & dal (Pigeon peas) to the pressure cooker, add a little salt, turmeric powder, curry leaves, and 1/2 tsp of sambhar masala.

2. Cover and cook dal for 7-8 whistles on a medium flame. 

3. When the cooker pressure settles down, open the lid and check if the dal is cooked and mushy, keep it aside.

4. Heat oil in a pan, add jeera, asafoetida, and onion to it. Let the onion turn translucent now add tomatoes to it and let it become soft. Mash the dal and whisk it.

5. Add remaining vegetables to it and mix well. Add turmeric powder, salt and let all the vegetables cook with a cup of water. In between check if the vegetables are cooking and do not overcook them. 

6. Once the tamarind is soaked mash it in the same water with your hands and strain. Squeeze all the water from the pulp. 

7. Add the tamarind water to the vegetables and mix well. Next add sambhar powder, chilly powder.

8. Add dal to it, if the consistency is thick then add warm water to it. Keep the consistency of sambhar the way you would like, add salt if required.

9. Simmer the sambhar on low flame and stir in between. 

10. Pour a tsp of oil in a pan,  add red chilies and curry leaves to it.  Once it starts crackling pour same on sambhar cover the lid immediately for some time. 

11. Garnish it with coriander and serve hot. 

The LAST step is to prepare dosa:

1. Fermented batter may be thick so before preparing dosa, add water and salt to it.

2. Take a nonstick tawa, grease oil on it, rub tawa with cleaned cotton cloth, sprinkle some water on top of it. 

3. Non-stick tawa should be hot enough, pour a ladle of batter in the center of tawa.

4. Immediately start spreading the batter evenly in a clockwise direction on a full flame. 

5. Add oil on top of it and lower the flame. 

6. The base will turn golden brown and flip it. I do not flip and cook another side which is OK.

Delicious Dosa, Chutney, and Sambhar Are ready.