Time to cook
A dish that provides a combination of a thin and crispy dosa served with a flavorful and tangy sambar, creating a satisfying and traditional South Indian meal.
Short Grain White Rice
Yellow Split Moong Dal
Red Chilli Powder
For the dosa - Combine regular white rice, idli rice (parboiled rice), fenugreek seeds, and urad dal in a bowl.
Rinse all these ingredients together and set them aside.
Take poha (flattened rice) in a separate bowl and rinse it once or twice.
Add the rinsed poha to the soaked lentils, fenugreek seeds, and rice along with water.
Mix well and allow everything to soak for 5-6 hours, covered.
Drain the water and transfer the soaked ingredients to a wet grinder jar.
Add water and grind until you have a smooth batter.
Transfer the batter to a large pan or bowl, add rock salt, and mix thoroughly.
Cover the batter and let it ferment for at least 8-9 hours, the time may vary with temperature.
Before making dosa, give the batter a gentle stir.
For the sambar - Soak the tamarind in hot water for 20-30 minutes.
Once the tamarind softens, squeeze it in the water itself to make tamarind pulp. Strain and discard the seeds and strands.
Rinse the toor dal and moong dal, and drain them before using.
Add the rinsed dals to a pressure cooker, along with water, oil, and turmeric powder.
Pressure cook the dal for 5 to 6 whistles or until mushy. Allow the cooker to release pressure naturally before opening the lid.
Open the cooker and mash the cooked dal well. Set it aside.
For the sambar - In a pressure cooker heat some oil.
Add onions, tomato, and green chili and sauté for a few minutes until the tomatoes turn mushy.
Add the cooked and mashed dal to the pot.
Rinse the cooker with some water and add it to the pot along with the carrots. Mix everything well.
Cook covered for 10-12 minutes for the veggies to get cooked. Check if the carrots are cooked by pricking with a spoon or fork. If it easily goes through, it's done. Otherwise, cook for a few more minutes.
Add the tamarind pulp and red chili powder and mix well. Let the sambar boil.
Meanwhile, prepare the tadka (tempering) - In a tadka pan, heat oil.
Add mustard seeds, urad dal, a pinch of asafoetida (hing), and a few curry leaves, and let it splutter.
Finally, add a teaspoon of sambar powder, give it a quick mix, and immediately switch off the heat to avoid burning.
Add this tadka to the boiling sambar and mix it well. Boil for an additional 3-5 minutes.
Finally, garnish with chopped coriander leaves and serve.
For the dosa - Heat a cast iron tawa on medium flame and evenly coat it with oil.
Pour a ladle of batter onto the tawa and gently spread it in a circular motion.
Cover with a lid and cook the dosa on low to medium flame, adjusting based on the dosa's thickness and size.
Sprinkle oil on the edges and center with a spoon when the top batter has cooked through, and the bottom is crisp and golden.
Continue cooking until the base is crisp and golden, and it naturally separates from the pan.
Fold the plain dosa and serve it hot.