Prep Time : 30 mins
Cooking Time : 60 mins
Serve : 4
INGREDIENTS
For dosa batter
Rice - 3 cup
Urad ki dhuli dal - 1 cup
Methi seeds - 1/2 tsp
Salt - to taste
Coconut oil - 4 tbsp
For sambar
INGREDIENTS
Tuvar dal - 1 cup
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Chopped veggie
(Bringal,tomatoes,
onion,) - 1 cup
Imli pulp - 1 tsp
Water - 3 cup
Salt - to taste
Sambar powder - 2 tbsp
For the tempering
Oil - 1 tbsp
Dry red chillies - 2
Mustard seeds - 1 tsp
Hing - a pinch
Curry leaves - 8 - 10
Urad dal - 1 tsp
For rasam
Tomato - 1
Tamarind - lemon size
Water - 3 cup
Salt - to taste
Sugar - 1/2 tsp
Turmeric powder - 1/2 tsp
Curry leaves - 4 - 5
Coriander leaves - 1 tbsp
Oil - 1 tsp
For tempering
Clarified butter - 1 tsp
Whole red chilly - 1
Cumin seeds - 1/2 tsp
Black mustard seeds - 1/2 tbsp
METHOD
Wash and soak rice, dal and methi seeds for 4 hours.Blend all the ingredients together.Add more water if necessary.
The batter should be relatively thin.
Add salt and covered it for 12 hours fermentation.
Heat non stick tawa to very hot sprinkle some coconut oil till sizzles and quickly pour a large spoon of dosa batter on it.
Lower the heat but some oil over dosa.
Serve them hot with sambhar and rasam
SAMBAR
Heat oil add the chopped veggies and saute for 5 - 6 mins.
Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water.
After one whistle simmer the gas for ten minutes.
After some time we open the cooker lid
.Now we add sambar powder, red chilly powder and imli pulp and mix well..
To temper it with all spices and mix well in the sambar.
Garnish with coriander leaves and serve with dosa
RASAM
Soak tamarind in hot water for 30 mins
Now squeeze the tamarind and reserve the water.
Wash and chop the tomato.
Heat oil in a pan and add chopped tomato and cook until soft.
Add curry leaves,coriander leaves and turmeric powder and mix well.
Add tamarind water and bring to boil.
Once boiled add salt, sugar and rasam powder and mix well.
Heat one tsp clarified butter in a pan.
Add black mustard seeds,cumin seeds and whole red chilly and temper the rasam.
Soak tamarind in hot water for 30 mins
Now squeeze the tamarind and reserve the water.
Wash and chop the tomato.
Heat oil in a pan and add chopped tomato and cook until soft.
Add curry leaves,coriander leaves and turmeric powder and mix well.
Add tamarind water and bring to boil.
Once boiled add salt, sugar and rasam powder and mix well.
Heat one tsp clarified butter in a pan.
Add black mustard seeds,cumin seeds and whole red chilly and temper the rasam.
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