Sunday, December 6, 2009



For the podi:

Coriander seeds/dhaniya 3tsp
Channa dal 1.5 tsp
Urad dal 1.5 tsp
Dried red chillies-4 to 5 (depending on taste)
Vendhayam/Methi - 4-5 seeds
3 tsp grated coconut
Oil-5 tsp

Fry the above ingredients in a little oil and make a powder in a mixie.

To make the Sambhar:

Mustard 1 tsp
Curry leaves 1 sprig
Extract of tamarind(1 lemon sized ball)
Choice of veggies+ 1 tomato
1/2 cup toor dal
Turmeric 1/4 sp, hing 4 dashes
Jaggery (gur) 1/8 tsp


Add the remaining oil, 1 tsp of mustard seeds, curry leaves, choice of veggies, 1 tomato. Fry well. Add the extract of 1 lemon sized ball of tamarind. Add turmeric, hing. Let it boil well till the raw smell of tamarind vanishes. Add the fresh sambhar powder. Let it boil. the sambhar will start thickening. Add 1/4 cup of cooked toor dal. Simmer for a few min. Add jaggery 1/8 tsp. Garninsh with coriander leaves.

Serve with rice and cooked seasoned veggies on the side.


2 cups of dosa batter
1 tsp minced ginger
1 fresh red chillie finely chopped
1 onion chopped
2 tbs coriander leaves finely chopped
2 tbs grated carrots

Heat a dosa kal or non stick pan.
Pour a ladle ful of batter and spread to make thick dosai.
Sprinkle little of the ingredients on the dosai.
Drizzle gingelly oil over and along the dosai.
Lower the flame and cover the dosai.
Let it cook for a minute, flip to cook the other side.
Serve hot with chutney or sambar.