Dosa Sambhar Platter

Ok now, confession time. :-) Seriously I can't get enough of sambar, especially araichuvitta sambar or sambar with fresh ground spices. Recipe for Bangalore Darshini Style Sambar Hotel Style Sambar for Idli Dosa is Tangy, sweet, spicy and just right to dunk those soft idlis or crispy vadas and dosas into this sambar, and slurp it off the bowl.

Ingredients of Dosa Sambhar Platter

1. Prepare of For Dosa.
2. It's 3 cup of rice.
3. It's 1 cup of urad dal.
4. It's 1/2 cup of chana dal.
5. You need 1 tbsp of Fenugreek seeds.
6. Prepare 2 tbsp of curd.
7. You need to taste of Salt.
8. It's As needed of Oil.
9. You need of For Stuffing.
10. You need 7-8 of potatoes.
11. It's 2 of green chilli.
12. It's 1 of onion.
13. It's 1/2 tsp of mustard seeds.
14. You need Pinch of Asafoetida.
15. It's 1/2 tsp of turmeric powder.
16. You need 1/2 tsp of Red chilli powder.
17. You need to taste of Salt.
18. Prepare 2 tbsp of pure ghee.
19. You need of For Sambhar.
20. It's 1 of medium bottle guard.
21. Prepare 3 of small brinjal.
22. Prepare 8-10 of french beans.
23. You need 3 of tomatoes.
24. Prepare 1 inch of ginger.
25. You need 3 of green chilli.
26. Prepare 1 cup of arhar dal.
27. You need 1/2 tsp of cumin seeds.
28. You need Pinch of Asafoetida.
29. Prepare 1/2 tsp of Red chilli powder.
30. It's 1/2 tsp of turmeric powder.
31. Prepare 2 tsp of sambhar masala.
32. You need 1/4 cup of tamarind pulp.
33. You need to taste of Salt.
34. You need 2 tbsp of pure ghee.

Dosa Sambhar Platter step by step

1. First of all we'll prepare batter for dosa. Soak rice, urad daal, chana daal and fenugreek seeds overnight in water. Take overnight soaked mixture in the morning and blend them. Add curd and leave the mixture for fermentation during the whole day for 8-10 hours. Once it is fermented properly it become ready to make dosa. Add salt and water if required to get required consistency..
2. Now it's time to prepare Sambhar. So first of all chop bottle guard, brinjals and French beans. Wash them thoroughly. Put chopped vegetables with soaked arhar daal, water and some salt in cooker and let boil for 8-10 whistles..
3. Heat ghee in a pan, add cumin seeds and asafoetida when it start to chap add turmeric powder, red chilli powder and sambar masala. Now blend the tomatoes, ginger and green chilli and add in pan to fry. Fry them until ghee start seperating..
4. Now add boiled vegetables and cook them for 10-15 minutes with continuous stirring. Add tamarind pulp and cook for 2 minutes. Add water according to consistency required and add salt and then cook them till water start boiling and till required consistency is achieved. Sambhar is ready..
5. Now we'll prepare stuffing. First wash and boil potatoes in cooker for 5-6 whistles. Heat ghee in a pan, add mustard seeds and asafoetida and when they start to chap, add turmeric powder, red chilli powder. Now add boiled potatoes, green chilli and Salt. fry them for 10 minutes. Stuffing is also ready. Chop the onion and keep it aside..
6. Finally we'll make dosa. Heat a tawa, grease it with oil. Take the batter and pour it on tawa and spread it evenly. Now bake it on medium flame till the side get in golden brown in colour. Spread stuffing and chopped onion over it and roll dosa to get the shape. Now serve the dosa with hot Sambhar, chutney..

Dosas are a common part of the diet in South India, but have become popular all over the Indian subcontinent.. South Indian Cuisine! इस व्यंजन को हिन्दी में पढ़ें. South Indian food has always been a temptation all over India. The steam cooked Idlis, variety of Dosas, vegetables filled Uttapam, different flavors of Rasam, Sambhar, huge range of chutneys and pickels, a wide range of rice delicacies and mouthwatering desserts, the list is never ending. Mirchi provides authentic Indian homestyle cuisine, Hyderabadi biryani, Chettined style appetizers, Mirchi house specials, traditional Dosa platters and sizzlers, delicious sambhar, chutneys and ethnic pickles from all parts of India to NJ residents.

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