Sambhar: Wash toor dal, put it in pot. Add a glass of water and 2 tbsp sliced onions in it. Put the potato and the pieces of drumstick in a bowl with water. Add water in tamarind in a different bowl. Put all these- Dal, veggies and tamerind for boiling in one cooker. Cook on medium heat till 5 whistles release. Heat oil in a pan. Splatter mustard, then add dry red chilli, fenugreek seeds, udad dal, mung Dal, green chillies and curry leaves.

Add sliced onions and fry till they are translucent. Next add the tomatoes and the veggies followed by the spices, asafoetida and salt. Add 2-3 tbsp water and allow the spices to cook until oil oozes.

Then add 400 ml water and the boiled tamarind water (sieved) and bring it to boil on low heat. Add dal. Let it all boil on low heat for 5-10 min. Remember that the consistency of sambhar should be thinner than regular dal. And it should be slightly on sour side.

Sabzi : heat oil in a pan. Splatter mustard seeds. Add methi seeds, udad dal, chillies, curry leaves, asafoetida and turmeric powder. Next add onions and saute till they are translucent. Then break potatoes between your fingers and add

Add all the spices and salt. Combine everything well.. If the potatoes feel a bit hard (not mushy), add some hot water, cover and cook on low heat for 2-3 min.

Chutney: roast chana Dal. Combine all the ingredients in the mixture jar and grind till smooth paste. You may add a little water if needed.

Take water in a bowl and dissolve 1 tsp salt in it. Use this water to sizzle and wipe the pan before spreading dhosa every time. Add oil, milk, and sugar in the batter. Combine very well. Also, add a little water if required to make thick, but smoothly pouring consistency (not the ribbon consistency).Heat dosa pan thoroughly for about 5 min. Sprinkle some salty water to cool it a bit. Wipe it dry.

Put batter on it and spread it going outwards going in the same direction. Lift up the pan off the stove if the pan is too hot to spread the batter. Wait till the surface looks dry.

Then spread butter and chutney on it. Place sabzi on it. Mash it lightly in order to spread it all over the dhosa. Let the dhosa cook evenly on all the sides till it looks golden and crisp all arpund. You may have to move the pan to help flame reach out on all sides. Keep the flame low to high.

Dosa will easily peel off with a little help of spatula when it's cooked well. Try to scrape it gently and peel it off the pan. Fold it and remove from pan. Serve hot with chutney and sambar.

Variation : once the surface of dosa looks dry enough, put much amount of butter in the centre followed by chopped onions,chopped tomatoes and peas- a tsp of each. Let it cook a bit then put sabzi on it.

Tips on dosa batter: 1. Consistency: the batter should be slightly thinner than for idli, but if the batter is too thin, it will stick to the pan and not come off. Whereas if it is thick, the dhosa will not spread. 2. Temperature : the batter must be at the room temperature or else the dhosa will be very chewy. 3. The batter must be well fermented and must have the right proportion of dal and rice to get crispy golden dosa. See my recipe for 'idli dosa batter ' on Cookpad.

Tips on the pan: In the making of the beautifully golden and crisp dhosa, pan also plays a big role. Use the right kind of pan and understand the temperature; your dhosa will turn out like a pro! It will remain crisp even when it cools down !

Type of pan: use the regular dosa pan (which is kind of non-stick), not the non-stick pan with multiple quoting. Thick iron tawa is the best.
WHY?: dhosa batter does not stick well and stay long enough on the nonstick pan. That's why it doesn't get golden

Temperature: moderately hot pan holds the batter as we spread. The dhosa sticks to the pan at first & the heat of the pan makes it golden and crisp. Dhosa releases the pan once it is cooked thoroughly.
1. If the pan is too hot, the entire quantity of batter will stick to it so fast that you cannot spread it well.2. If the pan is not hot enough, you can spread the batter well, but it won't stick to the pan and hence dhosa will not be golden and crisp. So the temperature of the pan matters a lot

2. We want the batter to stick to the pan, but not permanently 😉😅Hence, we need to quote the pan correctly so it cooks and releases the dhosa in time. To do so, you can stir fry a piece of bread/chapati/Puri on tawa before starting to make dosa on it, OR just run an oily tissue all around the HOT pan. (MINDWELL, WE DO NOT MAKE IT SO OILY THAT DHOSA DOESN'T STICK TO THE PAN AT ALL!) This small process helps to prepare pan for dosa so dosa does not stick to it permanently.

Tips on making dosa: 1. The pan should be hot, but at the time of spreading batter, the temperature has to be controlled a bit so dosa can be spread easily. That's why we sprinkle just a little water before spreading batter. You may also remove the pan off the flame while spreading if you need more time to spread it. 2. Spread dosa in the same direction. That creates nice and even swirls on the dosa. 3. Spread dosa starting from the centre going outwards.

Tips on heat under the pan at different times: 1. Keep the flame low while spreading the batter and even after till the surface of dosa looks dried. The heat can be increased to medium-high then after. 2. Do not cook dosa over high heat or it won't be crisp. 3. Move the pan over heat all around for even cooking. 4. Do not start scraping off dosa until it looks cooked (a little brownish at the bottom)