Ingredients:
- 1 cup rice (preferably idli rice or any short-grain rice)
- 1/4 cup urad dal (split black gram)
- 1/4 teaspoon fenugreek seeds (optional, for fermentation)
- Water (as required for soaking and grinding)
- Salt (to taste)
- Oil or ghee (for cooking)
- Soaking:
Wash the rice and urad dal thoroughly. If using fenugreek seeds, add them to the urad dal. Soak the rice and dal mixture together in a large bowl for 4–6 hours or overnight. Fenugreek seeds help in fermentation and enhance the texture of the dosa. - Grinding:
After soaking, drain the rice and dal mixture. In a wet grinder or blender, grind the rice and dal mixture into a smooth batter. Add water gradually to achieve a slightly thick batter consistency. If you’re using a wet grinder, grind for about 20-25 minutes. The batter should have a grainy texture, not too smooth. If you’re using a blender, you may need to blend in batches.Optionally, you can grind the dal and rice separately and then mix them, or grind them together for a consistent batter. The consistency should be thicker than pancake batter but pourable. - Fermentation:
Transfer the batter to a large bowl, leaving some room for it to expand. Cover it with a lid or cloth and let it ferment in a warm place for 8-12 hours or overnight. In colder climates, you can place the batter in the oven with the light on or use a fermentation setting on an Instant Pot. The batter will rise and develop a slightly sour aroma, which is characteristic of fermented dosa batter. - Cooking the Dosa:
Once the batter is fermented, stir it gently. Heat a non-stick or cast-iron griddle (tawa) over medium-high heat. Lightly grease the tawa with a paper towel dipped in oil or ghee. Test the heat by sprinkling a few drops of water on the tawa; it should sizzle. Pour a ladleful of the batter onto the center of the hot griddle. Using the back of the ladle, spread the batter in a circular motion, starting from the center and moving outward. The dosa should be thin but not too delicate. - Crisping:
Drizzle a little oil or ghee around the edges of the dosa. Let it cook for 2-3 minutes until the bottom turns golden brown and crispy. Once the edges start to lift, gently flip the dosa with a spatula or fold it in half. Cook for another minute, ensuring it’s crispy. - Serving:
Remove the dosa from the griddle and serve immediately. Dosas are best enjoyed fresh and hot, served with coconut chutney, tomato chutney, and sambar (a spicy lentil soup). For a traditional touch, you can also fill the dosa with a spiced mashed potato filling to make it a masala dosa.
Tips for Perfect Dosa:
- Fermentation: Fermentation is key to dosa’s texture and flavor. If your batter doesn’t ferment well, you can add a pinch of baking soda or fermented batter from a previous batch to kick-start the process.
- Tawa Temperature: The griddle must be hot but not smoking, as too high a heat will burn the dosa before it crisps.
- Consistency: Adjust water as needed during grinding to ensure the batter is not too runny or too thick.
Enjoy your homemade dosa with a variety of chutneys and sambar for an authentic South Indian experience!
SAMBHAR
Ingredients:
- 1 cup toor dal (pigeon peas)
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 carrot, diced
- 1 potato, diced
- 1/2 cup drumstick (moringa) pieces (optional, but authentic)
- 1/4 cup pumpkin or bottle gourd (optional)
- 1/2 teaspoon turmeric powder
- 1 tablespoon tamarind paste (or 1 small lime-sized ball of tamarind soaked in warm water)
- 1 1/2 tablespoons sambar powder (homemade or store-bought)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 2 dried red chilies
- 10-12 curry leaves
- 1-2 tablespoons oil (preferably sesame or coconut oil)
- Salt to taste
- Fresh coriander leaves (for garnish)
Preparation:
- Cook the Toor Dal:
Wash the toor dal thoroughly. In a pressure cooker or large pot, add the dal with 3 cups of water and a pinch of turmeric powder. Pressure cook for about 3-4 whistles (or cook in a pot for 25-30 minutes until the dal is soft and mushy). Once cooked, mash the dal lightly with the back of a spoon or a masher to get a smooth consistency. Set aside. - Prepare the Tamarind Water:
If using tamarind paste, dissolve it in 1/2 cup warm water and strain it to remove any impurities. If using fresh tamarind, soak a small lime-sized ball in warm water for 15 minutes, then extract the pulp and strain it. - Cook the Vegetables:
In a separate pan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and sauté until they turn translucent. Then, add the chopped tomatoes and cook until they soften. Add the diced vegetables (carrot, potato, drumstick, and pumpkin) and stir. Add about 1 cup of water to the pan and let the vegetables cook for 10-12 minutes or until they are tender. - Combine the Dal and Vegetables:
Once the vegetables are cooked, add the mashed dal to the pan along with the tamarind water. Stir everything well, and bring it to a simmer. Add sambar powder and salt to taste, adjusting the consistency by adding more water if needed. Let the sambar simmer for 10-15 minutes, allowing the flavors to blend together. Check seasoning and adjust salt or tamarind as needed. - Prepare the Tempering:
In a small pan, heat 1 tablespoon of oil. Add mustard seeds and let them crackle. Then add cumin seeds, asafoetida, dried red chilies, and curry leaves. Sauté for 1-2 minutes until fragrant. Pour this tempering over the simmering sambar and mix well. - Final Adjustments:
Let the sambar simmer for another 5 minutes after adding the tempering. The consistency of sambar should be thick, but you can add more water if you prefer a thinner consistency. Garnish with fresh coriander leaves. - Serve:
Serve the hot sambar with steamed rice, dosa, or idli. It’s also delicious when paired with vada or even enjoyed with a side of appam (rice pancakes).
Tips for Perfect Sambar:
- Vegetables: You can adjust the types of vegetables according to your preference or what is available in season. Common vegetables used are drumstick, carrots, potatoes, tomatoes, and brinjal (eggplant).
- Sambar Powder: Homemade sambar powder adds an authentic flavor. If using store-bought, opt for a good quality one.
- Tamarind: The tanginess of tamarind is a defining feature of sambar. Adjust the amount based on your taste.
- Dal Texture: If you prefer a smoother texture, you can blend the dal and vegetables together after cooking, but traditionally, they are kept separate.
Sambar is a perfect dish that combines protein-rich lentils with nutritious vegetables, making it a wholesome meal. Enjoy this comforting South Indian dish that is sure to please your taste buds!