How to cook Dosa and Sambar

Dosa and Sambar is well-known south Indian dish and a very common in entire India. It is very delicious dish t eat and can be easily made at home by simply following certain tips such as:

Ingredients for Dosa :

• 3 cups rice
• 1 cup skinless split urad Daal (skinless black gram)
• 3/4 tsp fenugreek seed
• 1/2 tsp. soda bicarbonate
• Salt to taste
• Vegetable/ sunflower/ canola cooking oil.

Method to prepare Dosa :

1. Well, before preparing the Dosa first washed and soaked the rice and Daal separately overnight.
2. Then, grind the Daal and rice separately to make a plain and fine paste.
3. Mix both the Daal and rice together after grinding.
4. Next, add soda bicarbonate and salt and beat them well.
5. Add a little amount of water if necessary.
6. However, the mixture should be fairly thick.
7. Next, cover and keep the mixture aside for 7-8 hours, undisturbed. (preferably in a warm place)
8. Now, beat the curds well and add to the batter.
9. Add more water if required.
10. The consistency of the batter should be thick as enough to thickly coat on a spoon when dipped.
11. Now, heat the non-stick tawa or iron griddle well.
12. Pour a spoonful of batter in the centre and spread with the back of the spoon to a thin round surface.
13. Pour a tsp. of oil or ghee over it.
14. Remove with spatula when it becomes crisp.

Well, it is an advice that you can also do some kind of stuffing in your Dosa like onion, fry potato with onions and cheese etc.

Ingredient of Sambar :

• Bitter gourd (pavakkai) : 1/2 fresh
• Brinjal (egg plant) : 1 pc
• Drum Stick : 1 pc
• Ladies finger : 4 pcs
• Red chilies : 3-4 (split into 2)
• Sambar Daal (Red gram Daal) : 1 cup
• Curry leaves : 1 Sprig
• Turmeric powder : ½ tsp
• Water : 1 cup
• Mustard : 1 tsp
• Tamarind : Size of a golf ball
• Asafetida powder : ¼ tsp
• Red chili powder : 1 tsp
• Grated molasses : ¼ tsp
• Coconut oil : 2 tbs
• Salt : to taste
• Fenugreek : ¼ tsp
• Dried coriander seeds : 2 tbs
• Dried chili : 4

Method :

1. First clean the all vegetables and slice into long pieces.
2. Wash the Daal
3. Boil 3 cups of water and cook Daal in it and add curry leaves and turmeric powder into the Daal. Keep it aside.
4. Now take a pan and put ½ tsp coconut oil and add white gram Daal, dried coriander seeds, fenugreek, and dried chill and fry it.
5. Now, grind it all to make a smooth paste and keep aside.
6. Next, mash the tamarind in 1 cup water and strain.
7. Boil the tamarind water with salt, red chilly powder, curry leaves and asafetida.
8. When it boils, add 2tbs of coconut oil.
9. Now, add all the vegetables except the ladies finger into it and cook till done.
10. Add the prepared dal into it.
11. Bring to a boil and add the ground masala’s and the ladies finger.
12. Remove from fire after boiling.
13. Season with dried chilies and mustard seeds.
14. Sprinkle the Sambar with chopped coriander leaves.
15. Sambar is no ready to serve with delicious Dosa!