Udipi Sambar

Ingredients


Toor Dal 1 cup
Ripe Tomato 3 Nos
Onions Finely chopped
Home made sambar Powder 2 tsp
Tamarind paste 1 tsp
Hing
Salt to taste
Turmeric Powder
Any Sambar vegetables (Drumstick, Pumpkin, Brinjal, Okra etc..)
Jaggery Gooseberry size
Dhania (Coriander seeds) 2 tsp
Dry Red Chillies 4 (According to taste)
Raw Rice 1/4 Tsp
Grated Coconut 2 tsp
Elaichi 1
Cinnamon Stick 1 small piece
Cumin seeds very little
Fenugreek seeds few
Grated Coconut 1 tsp
Fry the above ingredients with little oil and Grind it into coarse paste.
Oil
Mustard Seeds
Curry leaves.
Dry Red Chillies
Coriander Leaves for Garnishing


Method


Pressure Cook dal, Tomato, Onion Pieces, Turmeric, Hing, Sambar Powder. In a Kadai/Pan,heat oil temper with Mustard seeds, Curry leaves. Add Vegetables and fry for a minute.Pour 1/4 glass of water and cook till the vegetables done. Now goes Tamarind pulp/paste, Grinded Paste, Cooked dal mixture and Jaggery. Boil till it gives good aroma. Garnish it with Coriander leaves.

Spicy Idly Sambar

Ingredients


1 cup toor dal(split pigeon peas)
1 tomato, chopped
1 green chilli, slit
1 tsp mustard seeds
1 tsp urad dal(split black gram)
4 dry red chillies
a small pinch of asafoetida
a small ball of tamarind soaked and extracted

To make into a powder
1½ tsp whole black pepper
½ tsp fenugreek seeds
1½ tbsp toor dal


Method


Soak the toor dal for an hour. Dry roast the ingredients under "To make into a powder". Grind it into a fine powder. Cook the dal with green chilly and tomato. Meanwhile add oil to a kadai. Add mustard seeds and urad dal. After the mustard seeds starts to splutter add the red chillies, broken into small bits. To this add the cooked lentils. Add a cup of water. When it comes to a boil add the powdered dal mix and tamarind extract. Let it simmer for 15 mins. Serve it piping hot with mini idlis.

Ghee Idli Sambar

Ingredients


Urad Dal/ Ulunthu/ Black gram-1cup
Idli Rice-2cup
Salt and Water required


Method


Wash and Soak Idli rice and Urad dal separately for 4 to 5 hours. Drain the urad dal and rice, set aside the drained water. Using a mixer grinder or wet grinder, grind the urad dal to smooth batter by adding required drained water( the batter should be of butter consistency).Next in the same grinder, grind the rice to a coarse and smooth batter by adding required drained water. In a deep vessel mix together dal batter, rice batter and required salt. Cover with a lid and set aside the batter vessel in warm and dry place for overnight to ferment. Once batter is fermented idli is ready to cook. Add water to the idli cooker and bring to boil. Now separate idli plates from the stand and grease the idli moulds with oil. Pour spoonful of idli batter into the each idli moulds on idli plates. Mount the idly plates on to the idly stand and place the idli stand inside the boiling idli cooker and cover with the lid. Steam for about 20 mins. When the idlis are done, remove the idlis from the idli moulds and place in the insulated casserole.While serving place 2 to 3 hot idlis on a plate, pour 1tsp of ghee over the idlis and pour generous amount of Tiffan Sambar on the hot idlis. Serve hot.

Idli Sambar

Ingredients


2 cups idli rava
1 cup urad dal (washed and soaked overnight)
1/2 tsp. soda bicarb salt to taste
Having soaked urad dal , wash well with plenty of water.
Grind dal to a very fine paste.
Mix well both idli rava and grinded dal.
Add soda bicarb and salt and beat well.
Add a little water if necessary.
The batter should be fairly thick.
Cover and keep aside for 7-8 hours, undisturbed.
To make idlies, do not beat the batter again.
Spoon batter onto an idli stand.
Heat water in idli cooker, and place stand in.
Steam for 5-7 minutes. Insert a clean matchstick (back end) or a skewer.
The skewer should come out clean if the idlis are done.

Tamarind - a lemon sized ball (soak in warm water for 1/2 hour)
Tuvar dal - 1 cup
coconut - 1/2 cup (grated)
Dry red chillies - 6-7
Chana dal - 2 tbpns dhania seeds - 2 tbspns
Hing - 1/4 tsp
Mustard - 1/2 tsp oil -
3 to 4 tsps salt to taste
Curry leaves - a few
Any one of the following vegetables - : onion - 2 sliced or drumstick - 2( cut into2" pieces) or radish - 2 (sliced ) or bhindi - 4 or 5 (cut into 1 " pieces)


Method


If you are using onion or bhindi ,heat 2 tsps of oil in a kadhai and fry the vegetables for 5 - 6 minutes stirring a few times. If you are using drumstick or radish boil the vegetables in water to which has been added 1/2 tsp turmeric powder and 1/2 tsp salt. In a seperate pan heat 2 tsps oil and add the coconut,dhania seeds,red chillis,chana dal and hing.Fry for a few minutes till the coconut starts to brown.Remove from fire and grind to a slightly coarse paste with a little water.Keep aside. Squeeze out the juice of the soaked tamarind and add about 750ml of water to it. Add the tamarind water to the cooked veggies and put to heat.When it starts boiling add the coconut paste and salt to taste.Let it boil for 10 - 15 minutes or till it slightly thickens. Mash the boiled dal and add to the boiling sambar.Let it cook together for a few more minutes till the dal and sambar combine well.Remove from fire. Heat 1 tsp oil,add mustard seeds.When they splutter remove from fire and pour on the sambar.Garnish with either curry leaves or chopped coriander leaves.

Maida Dosa

Ingredients


Maida or All purpose flour - 1 cup
Rice flour - 3/4 cup
Onion - 1/2
Green Chili - 2
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Coriander leaves - 3 spoons
Curry leaves - 1 or 2 sprigs
Pepper powder - 1/4 teaspoon
Water - 3 to 4 cups
Oil and Salt


Method



Finely chop Onion,Green chilies and Coriander leaves. Keep them aside.Mix maida and rice flour with 3 to 4 cups of water and mix thoroughly without any lumps. The consistency of the batter should be watery.Heat oil in a pan. Add Mustard seeds, Cumin seeds, Green chilies and Onion. Fry til Onion turns into golden brown. Remove from heat and add this to the batter.Add chopped Coriander leaves, Curry leaves, Salt and Pepper powder to the batter.Heat dosa pan. Season the dosa pan with little oil and rub it with a onion or a paper towel. Once the pan is hot enough, pour a ladle full of batter onto the pan evenly. It may be difficult to spread the batter. So pour a thin layer of batter all over the pan evenly and spread a little.
6. Pour 1 or 2 tspns of oil along the edges of the dosa. Once the underside of the dosa turns golden brown, flip it to the other side. Once it is cooked on both sides, remove from the pan and serve hot.

Sada Dosa

Ingredients


3/4 cup of parboiled rice (also labeled Idli rice in Indian stores)
3/4 cup of medium grain rice
1/2 cup whole black gram (urad dal, skinned)
1/2 tsp Fenugreek seeds (methi)
salt to taste (start from 1-1/2 tsp)

Method

Soak the Black gram and Fenugreek together in a bowl and the rice separately in another bowl for at least 3 hours.You can either use your Mixie or the wet grinder to grind the Dosa Batter. I have a table top grinder which I use for making these goodies. You can also see the Idli recipe to see the Idli batter making process. First grind the Rice Grind it to a paste. Even after grinding for long time, you might see that the batter is little coarse. No panic! Perfectly normal. As long as its ground well its fine. Pour the batter into a large bowl Next add the Black gram and the fenugreek to the wet grinder. No need to clean the grinder/mixie in the middle.Grind this into a smooth batter. Unlike the rice batter, this ones gets a velvety smoothness.Add this batter to the rice batter.Add salt and mix well with your clean hands. Of course you can use a ladle, but the heat from your hands helps the yeast action to work well when you ferment this batter overnight.Set this aside to ferment overnight. Thanks to lack of humidity and cold in the place I live, I place this in my Oven. It does not overflow but it sure rises well.Next day, mix the batter well. Place a iron skillet/ non stick skillet, grease with little oil. I use a cut onion to spread the oil – this prevents the batter from sticking.Drop a ladle of batter Spread it around into a thin crepe-let it cook for 2-3 minutes until you see the edges turning up. You will be easily able to place a spatula under it. Also if you have spread it thinly, you will be able to see the bottom cooked when you start seeing reddish-brownish color from the surface.Turn and cook for another 1-2 min.Fold and serve hot. These are best served as soon as they are made. The number of side dishes enjoyed along with this is myriad. Enjoy it with Coconut Chutney, Tomato Chutney, Onion Chutney or Spiced Idli Powder mixed with little oil.

Mixed Dal Dosa

Ingredients

3 tbsp each of arhar, chana, masoor and moong dals
1 green chilli
1/2 inch piece of ginger
1/4 tsp asafoetida
3 tbsp semolina-sooji (optional)
3 tbsp rice flour (optional)
oil or ghee or butter
salt

Method

Soak all the lentils overnight in water.
Discard this water, the next day.
Wash the lentils in clean water and grind the lentils with green chili, ginger and asafoetida in a grinder till smooth. Add around 1/4 cup of water while grinding the lentils.Adding rice flour and semolina is optional. You could add them at this stage. I have made mixed dal dosas with and without semolina and rice flour. Both taste good. However, rice flour gives a consistency to the batter and semolina makes it crispier. Personally, I prefer to use both rice flour and semolina. Season the batter with salt. Right away, you could start making the dosas. On a tava or thick bottomed griddle, take a ladle of the batter. Pour the batter on the tava and spread the batter in a round circular portion with the ladle. Cook on a low to medium flame. Apply 1-2 tsp of oil/butter/ghee on the edges and top of the dosa.
When the base is cooked and crisp…..you can check this by lifting the dosa slightly with the spatula. Turn over the dosa when the base is cooked.
Cook the other side.
Serve with potato sabzi, sambhar and coconut chutney.