For Dosa -

Wash and rinse 2-3 times Urad dal and idli rava.

Soak Idli rava and urad dal in enough water in separate vessel. Add 1 tsp Fenugreek Seeds in urad dal. Cover with a lid. Soak for 7-8 hours.

In a Katori soak half cup Poha. Keep aside

After 7-8 hours grind idli rava and soaked Poha into a smooth paste. Transfer in a big bowl. Similarly grind urad dal and Fenugreek Seeds into a smooth paste and add to the same bowl that has idli rava paste.

Now mix gently in one direction with a ladle. Cover and let the batter ferment for 8-9 hours.

After 8-9 hours Fermented batter will be frothy and doubled. Add a tsp of salt in batter and mix gently again.

Now use this batter for making Idli 1st day, Dosa - 2nd day and Appe or Uttapam - 3rd day

Heat a Non-stick pan or iron dosa griddle, spread some butter to make it greasy. Usually people use half cut onion Soaked in oil for greasing the tawa

Now add 2 ladle full of dosa batter and start spreading as thin as possible in circular motion.

Add a tsp of oil or butter. Let the Dosa cook till it's crispy and done.

For Sambar

Pressure cook toor dal by adding turmeric powder and salt for 3-4 whistles.

In a pan heat oil and add all Sambar vegetables - Carrots, Pumpkin, Suran and Okra.(Don't add drumsticks). Add a pinch of salt. Cover and cook for 10 mins

Now in cooked dal add fried vegetables, Sambar Masala, Tamarind Pulp, Tomato Puree, Drumsticks and red chili powder. Adjust Salt. Pressure cook again for 1 whistle.

For Sambar Temporing - Heat Oil add Mustard seeds let it crackle, add Asafoetida, curry leaves, dried red chillies and a pinch of red chili powder.

Pour this temporing over Cooked Sambar. Sambar is ready to serve

Dosa Bhaji

In a pan heat oil, add Mustard seeds and let it crackle, now add Asafoetida, urad dal, curry leaves and mix, add sliced Green chillies, grated ginger, sliced Onions and mix again.

Now add turmeric powder, boiled potatoes (roughly smashed with hands leaving some big chunks), water and salt.

Cover and cook for 5 mins

Add coriander leaves. Dosa bhaji is ready to serve.

Coconut Chutney

Wash and peel coconut, cut it into thin slices. Add in a mixer ginder. Now add into grinder - Phutana Dal, rosated peanut powder, coriander leaves, garlic cloves, green chillies, water and salt. Grind into a smooth paste add water if required.

Heat oil splutter Mustard seeds, urad dal, curry leaves and red dried chillies. Pour this temporing over Chutney. Chutney is ready to serve

Dosa Platter - Add Dosa, Sambar, Chutney and Dosa Bhaji (Either separately or inside the Dosa)

Thank you and enjoy this delicious South Indian cuisine. Do leave your Remarks / Comments / Suggestions.

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