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Masala Dosa
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Batter
3 cups of rice, 1 cup of urad dal, 2 teaspoons of fenugreek seeds
Rinse and soak the above ingredients together in 12 cups of water for overnight / 12 hrs.
Then grind it in a blender to make a fine and thick
paste and store it near a warm place for 12 hours to ferment.
Bhajee
3 medium-size boiled potatoes, 3 medium size vertically chopped onions, (2 green chilies, 2”
ginger, 10 cloves of garlic) finely chopped,
3 tbsp oil, 1 tbsp ghee, 1 tsp mustard seeds, 1 teaspoon turmeric, and 1/2 tsp hinga, 10-15
curry leaves, 3 tsp salt, and 1 cup of water,
1 cup of chopped coriander for garnishing.
Once oil and butter melt and are hot enough, add mustard seeds, curry leaves to temper.
Quickly add turmeric, ginger-garlic-chili paste,
hinga, and chopped onion. Stir for 4 minutes, add salt and pinch of sugar, and a cup of
water. Once mixed and cooked, add smash boiled
potatoes in it. Cook for another 5 minutes then garnish with chopped coriander.
Coconut Chutney
2 cups shredded coconut, 2 green chilies, 1 cup chopped coriander, 4 cloves of garlic, 1/2
cup roasted peanuts/cashews/chana
1 teaspoon salt, 1 teaspoon sugar, and juice of 1 lemon.
Grind all the above ingredients
2 cups of toor daal pressure-cooked, choice of any vegetable e.g. radish, drum stick,
cauliflower, pumpkin, okra, etc.,
1 onion chopped in 8 pieces, 2 tomatoes coarsely chopped / 1 teaspoon of tamarind paste,
For fodni: 1 tablespoon of oil, 1 teaspoon mustard seeds, 1 teaspoon of cumin seeds, 20
curry leaves, 2 teaspoons of hing,
1 teaspoon turmeric powder, 1 teaspoon red chili powder/Sambar powder
1/2 cup grated fresh coconut and coriander for garnish
In a large pot, pour oil and make fodni. Once tempered, add cooked dal and cover with
a lid. Add 7-8 cups
of hot water and remaining ingredients. Cook for a few minutes. Garnish with grated coconut
and coriander.
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Idli
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Batter
2 cups of idli rice, 1/2 cup of urad dal, 1/4 teaspoon of fenugreek seeds, 1 teaspoon of
salt
Rinse and soak the above ingredients together in 12 cups of water for 4 or 5 hrs. Drain the
water, then grind it in a blender with
1/4 cup water to make a fine and thick paste and store it near a warm place for 12 hrs to
ferment.
Add salt to stop fermentation.
Coconut Chutney
2 cups shredded coconut, 2 green chilies, 1 cup chopped coriander, 4 cloves of garlic, 1/2
cup
roasted peanuts/cashews/chana
1 teaspoon salt, sugar, and 1 lemon juice.
Grind all the above ingredient in a blender.
Sambar
2 cups of (toor) dal pressure-cooked, choice of any vegetable e.g. radish, drum stick,
cauliflower, pumpkin, okra, etc.,
1 onion chopped in 8 pieces, 2 tomatoes coarsely chopped / 1 teaspoon of tamarind paste,
For fodni: 1 tablespoon of oil, 1 teaspoon mustard seeds, 1 teaspoon of cumin seeds,
20 curry leaves, 2 teaspoons of hing,
1 teaspoon turmeric powder, 1 teaspoon red chili powder/Sambar powder
1/2 cup grated fresh coconut and coriander for garnish
In a large pot, pour oil and make fodni. Once tempered, add cooked dal and cover with
a
lid. Add 7-8 cups
of hot water and remaining ingredients. Cook for a few minutes. Garnish with grated coconut
and coriander.
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