MASALA DOSA SAMBAR AND CHUTNEY

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
For dosa
Rava / suji   - 1 cup
Rice flour  -  1 cup
Curd  -  1 cup
Salt    -  to taste
Oil   -  2 tbsp
For masala
Boiled potatoes     -  4 big
Soak chana dal/gram lentil    - 1 tsp
Mustard seeds           -   a pinch
Cumin / jeera seeds   -   a pinch
Red chilli powder     -   1 tsp
Turmeric powder  -   1/2 tsp
Chopped onion   -   1
Ginger,garlic paste  -  1 tsp
Chopped green chilly  -   2
Chopped coriander leaves  -    1 tsp
 Curry leaves   - 6 - 7
Oil  -  2 tbsp
Salt  -  to taste


METHOD
For stuffing
Heat oil in a wok.
Add mustard seeds and cumin seeds to crackle.
Add onion n saute for one to two mins.
Add soaked chana dal /gram lentil,curry leaves.
Add turmeric powder ,red chilly powder,ginger garlic paste and 2 tbsp water and mix well.
Add potatoes and salt and cook for 2 mins.
Garnish with coriander leaves.
Now stuffing is ready.
Heat nonstick tawa to very hot sprinkle some oil till it sizzles and quickly pour a large spoon of dosa batter on it.
Lower the heat put some oil over dosa.
Add potato masala of the dosa.
Wrap it.

Serve them hot with sambar and chutney.

For coconut chutney 

INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Oil  -   1 tsp

Whole red chilly - 1

METHOD
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt, and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds and whole green chilly to splutter and add in the coconut chutney.
Serve coconut chutney with dosa and sambar.

For sambar 

INGREDIENTS 

Tuvar dal - 1 cup 

Catch 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 

Catch Salt - to taste 

 Sambar powder - 2 tbsp

 For the tempering 

Coconut oil - 1 tbsp

 Dry red chillies - 2 

Mustard seeds - 1 tsp

 Hing - a pinch 

Curry leaves - 8 - 10 

Urad dal - 1 tsp

 METHOD 

Heat oil add the chopped veggies and saute for 5 - 6 mins.

 Pressure cook dal and all the shallow fry veggies,catch turmeric powder and catch 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

BLACK GRAM CURRY

 

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Black gram  -  1 cup
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Soak black gram/kala chana over night drain it.
Heat oil in a pressure cooker.
Add cumin seeds to crackle.
Add chopped onion and fry till light brown.
Add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and 2 tbsp water and saute for two mins.
Add coriander leaves and mix well.
Add black gram and mix well.
Add salt and one cup of water and cover the lid when cooker release the whistle simmer the flame for ten mins.
Once cooled add garam masala powder and mix well.
Garnish with coriander leaves and serve.

SAMBAR

 

Prep Time : 10 mins 

Cooking Time : 15 mins 

Serve : 2

 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 Coconut oil - 1 tbsp 

Dry red chilly - 1 

Mustard seeds - 1 tsp 

Hing - a pinch 

Curry leaves - 8 - 10 

Coriander leaves - 1 tbsp 

 METHOD 

 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 hot.

COCONUT CHUTNEY

 

Prep Time  : 15 mins
Cooking Time  : 5 mins
Serve  : 4

INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Oil  -   1 tsp

Whole red chilly - 1

METHOD
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt, and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds and whole green chilly to splutter and add in the coconut chutney.
Serve coconut chutney with idli,dosa.

OMELETTE BREAD

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 1

INGREDIENTS 

Slices bread - 2

Eggs - 2

Salt - to taste 

Chilly flakes - 1/4 tsp

 Black pepper powder - 1/4 tsp

Finely chopped onion - 2 tbsp

Finely chopped green coriander leaves - 1 tbsp

Finely chopped green chilly - 1

Butter - 1 tbsp

METHOD 

Break the eggs in mixing bowl add onion, green chilly, coriander leaves,all the spices and salt.

Beat it well.

Heat a pan with butter and pour the eggs mixture on it.

Take a bread slices over it.

Drizzle some butter.

Once it gets cooked in one side,flip over to other side, press it with the laddle.

Cooking for two mins then flip over and serve .

Serve with tomato sauce and green chutney

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