Crispy Masala Dosa- "Dosa Mela"

Ingredients

Rice(long grain)-4 cups
Urad Dal-1 cup
Chana dal-2 tbsp
Moongdal-2 tbsp
Toor Dal-2 tbsp
Aval/Poha-2 tbsp
Onion-1 small
Sugar-2 tsp

Method
Soak Rice, uraddal, moongdal, Chanadal, Toordal, Aval/poha together for 5-6 hours.
Grind to a fine paste in a Mixie or wet grinder.Consistency of the batter should not be very thick.Grind the onion along with the ingredients.Keep the batter covered overnight for it to ferment.While preparing dosa add sugar to the batter(Adding sugar will give the crispiness and browning effect to the dosa)

Heat the Tava/griddle and grease with little oil. Pour a ladle of batter over the griddle and spread it.Make it thin and round dosas. Pour a teaspoonful of oil around the edges.Let the heat be medium so that dosas will get crispy.

Tips:You can cut the onion and smear(rub) it on the tava before pouring the batter so that it will be easy to lift dosas from the tava.


Ingredients for Red Chutney

Onion-1/2(Roast in oil)
Red chillies(Roast and powder)-1 tsp
Tamarind juice- 1 tsp
Salt

Method

Grind all the above ingredients in a blender.

Ingredients for Coconut Chutney

Grated coconut-1 cup
Coriander leaves-1 tbsp.
Tamarind juice- 1 tsp.
Sugar- 1/2 tsp.
Green chillies- 3-4 Nos
Curry leaves-4-5
Salt to taste

For Seasoning:

Oil-1 tsp
Mustard seeds-1/2 tsp
Urad dal-1 tsp
Asafoetida a pinch

Method:

Fry green chillies in little oil.Combine coconut, coriander leaves, tamarind juice, salt,sugar, fried chillies, in a blender.Blend to a smooth paste with little water.
Heat oil in a pan, add seasonings when it starts to split, pour it over the ground paste. Mix well.

Ingredients for Peanut chutney

Peanuts dry-roasted-1/2 cup
Cumin seeds(Roast)-1/2 tsp
Coriander seeds(Roast)-1/2 tsp
Dried whole red chillies(Roast)-3-4
Onion(Cut and roast in little oil)-1 small
Tamarind juice-2 tbsp
Salt to taste

Method:

In a blender grind all the above ingredients with little water into a fine paste.Add seasoning(Oil,mustard seeds,red chilli,curry leaves and urad dal)

Potato,Onion Curry
Ingredients

Potatoes, boiled, peeled and cubed- 4-5
Onions, chopped-2 medium
Oil-1-2 tbsp
Mustard seeds-1/2 tsp
Bengal gram- 1 tsp
Black gram- 1 tsp
Green chillies,chopped -3-4
Curry leaves-3-4
Turmeric powder-1/4 tsp.
Coconut grated,-1 tbsp.
Lemon juice-1 tbsp.
Chopped coriander leaves-1 tbsp.
Salt to taste

Method:

Heat oil in a saucepan. Add mustard, allow to splutter, add bengal gram, black gram, green chillies.Fry till light brown, then add curry leaves, turmeric, onions. Fry till the onions becomes translucent.Add potatoes, coconut, salt and mix well for 5 minutes.Remove from the heat, add lemon juice, coriander leaves and mix well.

Ingredients for Hotel type Sambhar


Onions-Handful of small onions peeled
Tomatoes-3 medium sized
Turmeric-1/2 tsp
Coriander powder-1/2 tsp
Red Chillies-8 (dry roast and powder)
Chana dal- (Roast and grind into powder)

Method

Heat little oil and season with little mustard seeds. Add peeled onions and then chopped tomatoes. Fry well and pour water(1 litre) with salt and turmeric. Boil till well done.Add ground mixture of coriander powder and chillies. Boil for few more minutes. Just before removing from fire add gram powder which is made into a paste with water.Garnish with curry leaves and coriander leaves.