4 cups Bajra flour
1 cup rava
1/2 cup rice flour
2 cups yogurt
Water, enough to make the batter
salt to taste
Mix all the ingredients and let it sit for about an hour (add only enough water to get a dosa
Just before making the dosas, add chopped onions and green chillies
Udupi Sambar (adapted from Sia’s “Monsoon spice“)
Ingredients:3 carrots diced lengthwise
20 frozen pearl Onions,
2 large tomatoes, cubed
2 green chillies, slit
3/4 cups toor dal pressure cooked with pinch of Turmeric Powder and tsp of Oil and mashed well
1 small lime sized T]tamarind Pulp, soaked in warm water and juice extracted
1/2 tsp jaggery (Adjust acc to taste)
½ tsp Turmeric Powder
Small bunch of Coriander Leaves, finely chopped
1 tbsp coconut oil
¼ tsp Hing/Asafoetida
Few Curry Leaves
Salt to taste
For Udupi Sambar Powder:
1 tbsp Urad Dal
½ tbsp Channa Dal/
2 tsp Jeera/
1 tbsp Coriander Seeds
½ tsp Methi Seeds
4-6 Dry Red Chilli
1 cup Grated frozen Coconut (I might reduce to about 1/2 to 3/4 cup next time, oh I am making it again!)
1 tsp Mustard Seeds
1 Dry Red Chilli, halved
¼ tsp Hing/
Few Curry Leaves
1 tbsp ghee
Method:Heat 1 tbsp of Coconut Oil in a pan and add the pearl onions, green chillies and few curry leaves. Sauté it on medium flame for about 2-3 minutes till they turn glossy and translucent.
Add vegetables of your choice with cubed tomatoes and just enough water to cook the vegetables. Mix in turmeric powder, jaggery, tamarind puree and salt to taste. Cover and cook for 10-15 minutes till the vegetables are cooked well.
While vegetables are cooking, heat the pan and dry roast all the ingredients for the sambar powder (just about a minute or so). Mix in grated Coconut and roast it along the spices for another minute or so till it turns light golden and aromatic.
Cool and grind these roasted ingredients (I used the coffee grinder, did not add any water)
Add this ground mixture and mashed toor dal to cooked vegetables and mix well. Adjust the seasoning and add water depending on the required consistency of Sambar. Simmer and bring to a boil (takes about 5-7 minutes).
Heat oil in a pan and add mustard seeds, dry red chilli, hing and curry leaves in that order. Add this tempering to the sambar.
Mix in finely chopped coriander leaves and let it sit covered for about 10 mins for all the flavours to blend well. Serve this delicious Bajra dosa.
handful mint (I am sorry, I cannot remember the exact amount)
half a cup yogurt
salt and pepper to taste
Grind all the ingredients with sufficient amount of water (mine turned out to be a bit runny!). Also my mom sautes the mint for just about a minute or two with a bit oil before she grinds-I just did not end up making the chutney her way!
The dosa goes to Padma who is hosting her first ever event “Dosa corner“