Sponge Dosa With Coconut Chutney and Sambar (Sailu’s Home Made)

Hello, viewers today I’m going to present you a popular South Indian cuisine Sponge dosa, Coconut chutney and Sambar. Dosas are very popular all over the world. Many people love to eat this cuisine in the breakfast, in the evening and even in the dinner too.

Sponge dosa with the combination of coconut chutney and sambar is very much mouthwatering. Let us know how to make these three items in an easy process.

Preparation of Sponge dosa

 INGREDIENTS

  

Rice- 250 gms

Cooked rice- 250 gms

Curd -150 gms

Fenugreek seeds -1 tsp

Mitha soda – a pinch

  Salt- as per the taste

Soaking and Batter ready time – approximately 12 hours.

Preparation:

 * Soak the rice, cooked rice and fenugrrek seeds together for 5to 6 hours.

 * Grind them into a fine batter.

 * Add curd to the batter mix well keep aside for another 5 to 6 hours.

 * Before going to make dosa add the salt and soda.

 * Take a non stick tawa and put on the stove pour a teaspoon oil on the spread it. Take 2    

     Ladleful of batteron the tawa don’t spread it cover with a lid. After 2 minutes under part of                          

     the dosa whether it is cooked turn it to another side and cover with lid. After cooking

     remove dosa from the tawa. Your dosa is ready.

Preparation of Chutney

Coconut – 1 cup ( cut into small pieces)

Chena dal – ½ cup

Jeera – ½ tea spoon

Poppy seeds – ¼ tea spoon

Salt – as per the taste

Green chillie – 5

Oil – 1 tbsp

Ginger -1/4 inch

Garlic – 2 or 3 pods

Curry leaves – 10 to 12

Asafoetida – 1/8th  tsp

Prepration:

Put a non-stick kadhai on the stove pour 1 tbsp oil in it let it heat then add pieces of ginger and garlic fry for few seconds then add chen dal jeera, poppy seeds fry them in medium/ low flame until the aroma of the ingredients spreads up and oil separates the ingredients. Put off the stove. Let it cool in a room temperature add salt, green chillies and curry leaves grind all the ingredients with salt into a fine paste.

For tadka:

Mustard seeds – ½ tsp

Red chillies – 2 no.

Curry leaves- 7 to 8

Oil- 1 tbsp

Hing- 1/8^th tsp

Put the same kadhai on the stove pour the oil let it heat then add all tadka ingredients one by one stir fry for few seconds. Remove from pour in the chutney. Mix well. Cover with a lid. Taste the chutney.

Preparation of Sambar

Rahar dal- 250 gms

Tomatoes- 6

Tamarind – a small lemon size

Hing-1/2  tsp

Red chillie powder- 1 tsp

Salt – as per the taste

Turmeric – ½ tsp

Drum stick leaves – ¼ cup

Curry leaves- 10 to 15

Sambar powder -2 tsps
Jaggery- a small size

Baby corn -  4 nos. cut into 2 inches

Bottle gourd + ladies finger+ brinjal+ pumpkin – 2cups (cut into 2 inches length)

Preparation: 

Wash all the vegetables and leaves neatly.

In a pressure cooker keep washed rahar dal, tomatoes, corn pieces, hing, turmeric powder, chillie powder, curry leaves, a tsp oil (for quick cook), drumstick leaves cover the lid bring to cook for 4 whistles.

After cooling remove the lid and add the salt, vegetables and 2 lts of water approximately cook for 15 to 20 minutes. When the vegetables gets soften add sambar powder and jaggery mix well cook for 10 to 12 minutes. When the aroma is given up taste the sambar.  If you need more taste you can add extra (1tsp) sambar powder and a little more asafoetida boil for another few minutes then put off the stove.

For tadka (chownk):

Oil / ghee- 1 tbsp
Mustard seeds -1/2 tsp

Fenugreek seeds- 1/4^th spoon

Hing- 1

2 red chillies

Curry leaves- 7 to 8

In a pan heat the oil add musterd seeds, fenugreek seeds, Hing, red chillies and curry leaves one after one it stir fry for few seconds then pour it into the sambar. Garnish with coriander leaves. Serve with Idli, Dosa / rice.