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We hope you got benefit from reading it, now let’s go back to sambhar dosa recipe. To cook sambhar dosa you need 38 ingredients and 21 steps. Here is how you achieve it.
The ingredients needed to prepare Sambhar dosa:
- Provide For sambhar
- Take 1/2 cup toovar (arhar) dal
- Use 1/4 teaspoon turmeric
- Use 1.5-1.75 cups water or add as required
- Provide For tamarind pulp:
- Take 1/3 cup hot water
- Get 1 tablespoon Tamarind
- Get For sambhar vegetables:
- Prepare 1-1.5 cups cleaned and chopped vegetables like okra, french beans, potatoes, small round brinjals, pumpkin
- Take 1-2 drumsticks, scraped and chopped in 3 to 4 inches sticks
- Prepare 1 small to medium tomato diced
- Get 1/4 teaspoon turmeric powder
- Prepare 1/2 teaspoon kashmiri red chilli powder
- You need salt as required
- Provide 1.5 cups water or add as required
- Prepare 1-1.5 tablespoons sambar masala powder
- You need For tempering
- You need 1/2 teaspoon mustard seeds
- Use 1 tablespoon Oil
- Prepare 1-2 dry red chillies - halved and seeds removed
- Get 10-12 curry leaves
- Take 2 pinch asafoetida (hing)
- Use For Dosa:
- You need 3 cups rice
- Prepare 1 cup urad daal
- Prepare to taste Salt
- Get 3-4 tablespoon Oil
- You need For potato preparation
- Prepare 1 cup Boiled potato
- You need Chopped onion 1 number
- Provide Chopped green chilly 1 number
- Use 1/4 teaspoon Turmeric
- Provide to taste Salt
- Prepare 1 pinch Asafoetida (Hing)
- Get 1/2 teaspoon Red chilli powder
- Get 1 tablespoon Chopped coriander
- You need 1 teaspoon Mustard seeds
- You need Curry leaves 10-12 number
Steps to make Sambhar dosa:
- For the preparation of sambhar:. soak 1 tablespoon tamarind in ⅓ cup hot water for 20 to 30 minutes.
- Once the tamarind gets soft, then squeeze the tamarind in the water itself. discard the strained tamarind and keep the tamarind pulp aside.
- Rinse ½ cup tuvar dal (100 grams) a couple of times in water
- Drain all the water and add the dal in a 2 litre pressure cooker. also add ¼ teaspoon turmeric powder.
- Add 1.5 to 1.75 cups water and mix. cover and pressure cook dal for 7 to 8 whistles or 10 to 12 minutes on medium flame. - when the pressure settles down on its own, open the lid and check the dal. the dal should be completely cooked and mushy.
- Mash the dal with a spoon or wired whisk. cover and keep aside. you can see the consistency of dal in the pic below.
- When the dal is pressure cooking – rinse, peel and chop the vegetables. - take 1 to 1.5 cups chopped vegetables in a pan or pot. also add 6 to 7 pearl onions or 1 small to medium onion (thickly sliced) and 1 small to medium tomato (quartered).
- Sprinkle ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri red chilli powder and salt as per taste. adding kashmiri red chili powder is optional and can be skipped. - add 1.5 to 2 cups water and stir. - keep the pan on a stove top and begin to cook vegetables on a medium-low to medium flame. in between do check when the vegetables are cooking.
- Cook till the vegetables are almost done. ensure that you don’t over cook the vegetables.
- Once the vegetables are almost cooked, then add the tamarind pulp and 1 to 1.5 tablespoons sambar powder. mix well. - add the mashed dal. mix again very well. - simmer on a medium-low flame till it comes to a boil. - you will see a frothy layer on top when the sambar begins boiling. at this step switch off flame. cover and keep aside.
- For tempering of sambhar. in a small pan or tadka pan, heat 2 tablespoons oil. add ½ tsp mustard seeds. - let the mustard seeds crackle. - then add 1 to 2 dry red chillies (halved and seeds removed). - immediately add 10 to 12 curry leaves, and 2 pinches of asafoetida (hing). - fry them till the red chilies change color and curry leaves become crisp. - immediately add this tempering mixture in the hot sambar. - cover the pan with its lid for 4 to 5 minutes
- Serve the sambhar hot with Dosa or idli.
- For the preparation of Dosa. Wash the rice and urad daal well. fill enough water in the rice-daal bowl to cover them about 2-inch deep. Soak overnight.
- For preparation of potato filling. Mash the boiled potato in a bowl. Now in a non stick pan add oil mustard seeds, curry leaves and let it crackl. Now add chopped onion, chopped green chillies and saute it for a couple of seconds to this add pinch of Hing, red chilli powder and turmeric mix it properly. Now add mashed boiled potatoes to it add salt and toss it well. Add chopped coriander to it and toss well.
- The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind—adding very little water if necessary—to a smooth yet slightly grainy paste.
- When all the rice-daal mix is ground, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.
- Now add salt to taste and keep the dosa batter aside in a warm, dark spot, covered, for 6 to 8 hours. After this fermentation, stir the batter well. It is now ready to make dosa.
- Now take a non stick pan and heat it properly, sprinkle some cold water and oil on it and clean it with a piece of cloth.
- Fill the ladle up to the 3/4 level with dosa batter. Gently pour this batter onto the center of the pan and rotate with a small bowl or laddle in a round shape.
- Now drizzle some oil over it let let the batter cook.
- Carefully start loosing the side with the help of spatula. Add the potato mixture in it and roll it properly. Serve hot with sambhar.
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