Dosa,Sambhar, Chutney

Another staple breakfast item from south, Dosa is a commoner at most households. Served with a variety of Podis, Sambhar, Chutney, even sugar and ghee in some cases, this is one dish that very few people dislike.

Dosa
4 Cups Idli Rice
1.5 Cups Urad Dal
2 tsp Methi seeds
2 tsp Aval/Poha
1/2 cup raw rice

Soak all for 6 hours and grind dal and rice seperately to a smooth batter. Keep for fermenting and make dosas.

Sambhar:
1 cup Toor dal
10 Sambhar onions/Shallots
5 Tomato (medium pureed)
2-3 tsp imli extract
2 tsp Red Chilli Powder
2 tsp Dhaniya/Coriander Powder
1/2 tsp Haldi
1 tsp Sambhar Powder
Salt to taste
2 tsp oil
1 tsp ghee
2 Dry red chillies
Curry Leaves
Pinch of Hing
Mustard seeds, Cumin Seeds, methi seeds to temper.

Cook Dal and keep aside. Heat oil in a pan, add mustard, cumin, methi seeds, dry red chillies and let it crackle. Add curry leaves, hing, onions and saute. Add tomato puree, salt, haldi, red chilli powder, dhaniya powder and saute till raw smell goes. Add imli, dal, sambhar powder, 1 cup water and let it boil for 5 mts. Drizzle ghee on top and serve hot garnished with Dhaniya leaves.

I am sending this to the "Think Spice - Think Red Chillies" event going at lakshmi of KITCHEN CHRONICLES and Sunita's blog .


Onion Tomato Chutney
3-4 Medium sized Onions (chopped)
3 Medium Tomatoes (chopped)
2 tsp oil
Salt to taste
1/2 tsp Haldi
3/4 Tsp Red Chilli Powder
Mustard seeds and Curry leaves to temper.

Take oil in a pan, add onion, saute till transparent. Add tomatoes, salt, haldi, red chilli powder and saute till raw smell goes. Cool and grind to smooth paste. Do not add extra water else chutney will become watery. Temper with Mustard seeds, Curry leaves and serve.