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The ingredients needed to make Delicious sambar dosa with coconut chutney 😋#:
- Use Dosa batter:
- Prepare 1 cup urad dal (no skin) 3 cups rice flour Pinch sugar Salt
- Prepare Onion Masala:
- You need 1 1/2 cups rice bran oil 1/2 cup cashews 1 tablespoon chanadal
- Take 1 tablespoon mustard seeds 1 teaspoon turmeric powder
- Provide 10 dried red chiles 1 sprig curry leaves
- Get 1 pound yellow onions, sliced
- Get Potato Masala and Tempering:
- You need 1/2 cup oil 1/4 cup mustard seeds
- Provide 1/2 cup chopped fresh cilantro Pinch asafoetida
- Get 5 dried red chiles 5 to 6 boiled potatoes
- Get 1 sprig curry leaves Salt
- Prepare Coconut Chutney:
- Prepare 1/2 cup frozen shredded coconut 1/4 cup roasted chana dal
- Use 1/4 cup dry coconut powder 5 Thai chiles
- Take 1 small whole tamarind 1/2 bunch fresh cilantro
- Use Salt Oil, for cooking Ghee, for topping
- You need Sambar
- Provide 1/2 cup toor dal ½ tsp turmeric powder 2 cups water
- You need 10 drumstick pieces ¼ onion, cubed ½ to mato, roughly chopped
- Provide 7 pieces brinjal ½ carrot, chopped ½ potato, chopped
- Take 1/2 lemon sized tamarind 1 tsp sugar 2 green chilli, slit
- Get salt to taste ½ tsp turmeric powder
- Provide 2 tsp sambar powder, home made udupi style sambar powder
- Prepare 1 tbsp coconut oil / any cooking oil 1 tsp mustard seeds
- Use 3/4 tsp urad dal few curry leaves pinch of hing
Instructions to make Delicious sambar dosa with coconut chutney 😋#:
- Sambar…… firstly, in a pressure cooker add ½ cup of toor dal with 2 cups of water. also add pinch of turmeric. pressure cook it for 5 whistles. - meanwhile, in a small bowl take small half lemon sized tamarind and soak in water. - also, prepare and chop veggies like carrot, eggplant, drumstick, onions and tomatoes.
- Now, in a large kadai take the tamarind water. - to that add 1 tsp of jaggery/sugar along with green chill, salt and turmeric powder. - furthermore, add all the chopped vegetables to same mixture. - meanwhile, once the dal is cooked mash it well. - after 10 minutes, the vegetables should be cooked properly.
- Now add the mashed toor dal and bring it to boil. - add 2 tsp of sambar powder. - mix the sambar powder and bring it to boil. - prepare the tempering by heating urad dal, mustard seeds, hing, curry leaves and red chillies. - add the tempering to the freshly prepared sambar. - finally, sambar is ready.
- For the dosa batter:……. Soak urad dal in water for 8 to 12 hours. Wash the soaked lentils and blend in a high-powered blender with 3/4 cup water to a smooth paste. Add rice flour, sugar, salt and 1 1/2 cups water to blend to a smooth paste consistency. Let batter ferment at room temperature 8 to 10 hours.
- For the onion masala: Heat the rice bran oil in big saute pan until hot, then add cashews, chana dal, mustard seeds, turmeric powder, red chiles, curry leaves and onions and cook, stirring constantly, over medium heat, until caramelized, about 30 minutes.
- Potato masala and tempering: Heat oil in a saute pan until hot, then add mustard seeds. Cook until you hear the crackle, then add cilantro, asafoetida, chiles, potatoes, curry leaves, salt and 1 1/2 cups onion masala.
- For the coconut chutney: Add coconut, chana dal, coconut powder, chiles, tamarind seeds, cilantro and salt to a high-powdered blender with water and blend to a smooth paste consistency. Finish by adding a tablespoon of tempering to the coconut chutney.
- Heat a cast-iron or nonstick pan over medium heat and season with oil. Once it is hot, take one ladle of dosa batter and spread it from the middle to outer edge of the pan, making sure it is thin. Cook until cooked completely, about 1 minute. Put ghee on top of dosa. Serve with potato masala and coconut chutney and sambar, Repeat with remaining batter.
Ingredients Pour the hot seasoning over the ground chutney, mix well and serve with idlis or dosas. They are delicious and I can never get enough of them. They can be eaten by themselves, maybe with some sambhar and coconut chutney or they can be stuffed with delicious masalas. Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and curry leaves.
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