Ingredients:
Pick vegetables of you choice
( In this recipe: 3 whole drum sticks cut into pieces, 1 long and thin sized brinjal cut into pieces and soak in water for sometime, 1 cup pumpkin cubes, 1/4 cup raw green peas, 1 medium size carrot, 1/2 onion diced, 1 tomato and 1 green chili.
Small piece of ginger (optional)
3 cups water
½ cup toor dal
To make a paste- ½ onion + 4 cloves garlic + ½ cup grated coconut
3 Tbspn of sambar powder*
Pinch of Tamarind
Salt to taste
Small piece of jiggery
3 Tbspn of Oil
Method:
In a deep and wide vessel, add 3 cups of water, wash the toor dal and cook till the dal is soft.
Meanwhile, make a paste of onion and garlic fry in a 1 Tbspn of coconut oil till it is light brown, then add the grated coconut and fry well. When cold, grind this along with the sambar powder* with a pinch of tamarind and sufficient water. Keep this paste a side. Keep adding the vegetables to the boiling toor dal ( make sure you are going to cook the hard veggies first & then add the soft ones) add onion, tomato, and green chilly. When the veggies are almost done, add the grounded paste, mix well & add salt and a small piece of jaggery.
Cook for 2 mnts.
For Tempering : In 2 Tbspn coconut oil, when hot add 1 Tspn mustard seeds, small whole garlic (crush little bit), 1 sprig curry leaves, 2 whole small red chilies and a pinch of asafetida (hing). Pour this on the sambar.
• Sambar powder recipe- Please click on this link
https://www.facebook.com/photo.php?fbid=295670003894731&set=pb.111104895684577.-2207520000.1363272646&type=3&theater
Crispy Dosa
White rice 2 cups, Urad dal 1/2 cup, 1tsp fenugreek seeds. Wash this 3 times, drain and soak in sufficient water for at least 2hrs. Grind with salt, pinch of yeast (depends on weather, if it is cold u can add 1 more pinch), 1 medium onion cut into pieces, 1/2 cup cooked rice and sufficient water. Don't make the batter too thin, has to be thick ( easy to spread with the ladle to make it thin and crispy). Let it ferment for overnight.
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