South Indian Special: Masala dosa with Coconut chutney & Sambar

This is exclusively for all my vegetarian friends, authentic South indian cuisine from my kitchen: Dosa with special alu masala, coconut chutney & Sambhar.

Here, on my blog, i will guide you how to prepare each dish, one by one. So, lets start.

Coconut Chutney

Preparation time: 10 mins

Ingredients:
Freshly grated coconut: 1 cup
chana dal: 1 tbsp
Roasted skinless peanuts: 1 tbsp
green chillies: 2
mustard seeds: 1/2 tsp
cumin seeds: 1/2 tsp
curry leaves: few leaves
dry red chillies: 2
pinch of asoefetida
salt & sugar to taste:
sunflower oil: 1 tbsp

Method:

1. In a mixer, take the freshly grated coconut, chanda dal, peanuts, green chillies & grind them to a paste. Dont make it very fine, and should have little coarse texture. (If you using dessicated coconut, grind the same quantity with 2 tbsp hot water).
2. For the tempering, take a pan & add 1tbsp oil. Once the oil is hot, add the mustard & the cumin seeds & saute them till they pop. Then add the dried red chillies, Curry leaves, a pinch of asoefetida & switch off the gas.
3. Pour this tempering over the ground coconut paste, add salt & 1/2 tsp sugar & mix them well. Your chutney is ready & goes with all south-indian dishes.

 

Potato onion filling

Preparation time: 20 mins

Ingredients:
Mustard seeds: 1 tsp
cumin seeds: 1 tsp
3 potatoes peeled & chopped into medium sized cubes
3 medium sized onions chopped in full length
green chillies: 3 slit
chana dal: 1 tbsp
urad dal: 1 tbsp
dry red chilli: 1
Chopped ginger: 2 tsp
broken cashew nuts: 10
curry leaves: few of them
turmeric powder: 1 tsp
red chilli powder: 1 tsp
coriander powder: 1 tsp
Salt & sugar to taste
Sunflower oil: 2 tbsp

Method:

1. In a saucepan, boil the chopped potatoes till 80% done. Dont overboil them. Drain most of the water & keep it aside. leaving little water with the potatoes prevents them from drying & can be used further in the cooking.
2. Now take a wok, add oil. Then add mustard & cumin seeds & let them pop. 
3. Then add chana dal & saute till light brown.
4. Then add urad dal & saute till light brown.
5. Add dried red chilli & cashews & saute again. Then add the curry leaves & slit green chillies.
6. To this, add the chopped ginger & saute.
7. Now add the chopped onions & saute till it turns pinkish. Now to this add salt, turmeric powder, red chilli powder, coriiander powder & pinch of sugar & mix them well.
8. After you saute for 3-4 mins, add the boiled potatoes along with the little water & mix well.
9. Mix them & gently mash the potatoes with the spoon so that it gets crushed & mixes well with the masala. If it is too dry, add 2 tbsp water & mix well.
10. Add little salt if required & once it starts leaving oil turn off the gas.
11. This tastes yummy.

Sambhar Dal

Preparation time: 30 mins

Ingredients:
Toor dal: 1 cup
Chopped vegetables: carrots, brinjal, beans, cauliflower & all other vegetable you prefer
Sambhar masala: 2 tbsp (readymade sambhar masalas are available in all indian grocery stores)
dry red chilli: 1
green chillies: 2 chopped
1 small onion finely chopped
1 small tomato very finely chopped
ginger & garlic chopped: 1 tbsp
mustard seeds: 1 tsp
cumin seeds: 1 tsp
red chilli powder: 1 tsp
Tamarind chutney sweet: 4 tbsp (This is prepared previously by mashing tamarind with warm water, salt, roasted cumin powder)
curry leaves: few
Salt
Sunflower oil: 1.5 tbsp

Method:

1. Pressure cook the toor dal with 3 cups of water, turmeric powder, salt & all the chopped vegetables. Cook in high flame till 3 whistles.
2. Take a wok, add oil, mustard & cumin seeds, curry leaves, dry red chillies & saute.
3. Now add, chopped onions & saute again. Cook till they turn pinkish.
4. To this, add ginger garlic paste & mix well.
5. Now add sambhar masala, little turmeric, salt, red chilli powder & saute them
6. Add little water & fry well all the masalas added.
7. Then add the tamarind chutney & mix well. To this add, the dal pressure cooked & mix well.
8. Simmer & cook it to the desired consistency for 5-6 mins. Check the salt & add more if required.

Dosa Batter, 

Ingredients: take 2.5 cups of parboiled rice, 1 cup urad dal, 1/4th cup short grained rice, 1tbsp methi seeds.

Method:

1. Soak them separately for min. 5 hours.
2. Then remove the water & grind all 4 of them in a mixer grinder part by part into a fine paste.
3. Then let it sit/ferments for min.8 hrs.

Dosa

Method:

1.  Add 1 tbsp salt to the batter & mix it well with a spoon or hand blender.
2. Now, take a non-stick tawa & heat it.
3. The tawa shouldnt be very hot, so now just cool it a little by sprinkling little water on the tawa.
4. Wipe it clean with the cloth & then pour 1 small katori batter in the centre & spread it out going in a round manner.
5. Good nonstick tawa dont require oil.
6. Now cook this on a medium flame for 3-4 mins, till the edges turn brown & comes out. 
7. Cook it for a min,more to ensure the centre is cooked well.
8. Now add 2 tbsp alu onion masala in the centre & fold the dosa. Put on one-side the alu masala & wrap it, in the way as shown in the photo below. Remove it & serve it on a plate.
9. Repeat the same process by sprinkling water, wiping & then pouring the batter in the centre.