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INGREDIENTS


Mix Vegetable Coconut Sambar With Dosa

Servings - 2 - 3

INGREDIENTS
Washed pigeon peas - 250 grams
Water - 500 milliliters
Water - 700 milliliters
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Oil - 1 teaspoon
Split bengal gram - 2 teaspoons
Fenugreek seeds - 1/2 teaspoon
Coriander seeds - 2 teaspoons
Cumin seeds - 1 teaspoon
Dry red chili - 2
Coconut - 60 grams
Water - 50 milliliters
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Dry red chili - 2
Curry leaves - 10 - 12
Asafoetida - 1/4 teaspoon
Green chili - 1 teaspoon
Onions - 125 grams
Tomato - 240 grams
Turmeric - 1/2 teaspoon
Onions - 100 grams
Eggplant - 180 grams
Carrots - 185 grams
Salt - 1/2 teaspoon
Paprika - 1/4 teaspoon
Water - 600 milliliters
Water - 500 milliliters
Tamarind pulp - 170 grams
Jaggery - 1 1/2 teaspoons
Oil - 10 milliliters
Mustard seeds - 1 teaspoon
Curry leaves - 8 - 10
Green chili - 1 teaspoon
Onions - 45 grams
Turmeric - 1/2 teaspoon
Boiled mashed potatoes - 250 grams
Paprika - 1/2 teaspoon
Salt - 1 teaspoon
Dosa mixture - 165 grams
Yogurt - 110 grams
Water - 250 milliliters
Butter

PREPARATION


1. In a bowl, add 250 grams washed pigeon peas, 500 milliliters water and soak for 30 minutes.
2. Take a pressure cooker, add the soaked dal, 700 milliliters water, 1 teaspoon salt, 1/2 teaspoon turmeric and cover it with lid.
3. Cook until you hear 3 whistles.
4. Open the lid and remove it from heat.
5. Heat 1 teaspoon oil in a pan, add 2 teaspoons split bengal gram, 1/2 teaspoon fenugreek seeds, 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 2 dry red chili and roast for 3 - 5 minutes on medium heat.
6. Add 60 grams coconut and mix it well.
7. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
8. Remove it from heat and transfer this into a blender, add 50 milliliters water and blend it into a smooth paste.
9. Keep aside.
10. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 2 dry red chili, 10 - 12 curry leaves, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes.
11. Then, add 1 teaspoon green chili, 125 grams onions and fry till translucent.
12. Now, add 240 grams tomato and saute until it turns soft and pulpy.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1/2 teaspoon turmeric and stir well.
15. Add 100 grams whole onions and mix it well.
16. Then, add 180 grams eggplant, 185 grams carrots and mix it well.
17. Cook for 8 - 10 minutes on medium heat.
18. Add 1/2 teaspoon salt, 1/4 teaspoon paprika and mix it well.
19. Now, add 600 milliliters water and mix it again.
20. Cover it with lid and cook for about 15 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Then, add the blended mixture and mix it well.
23. Now, add the cooked dal and mix it again.
24. Add 500 milliliters water and mix it well.
25. Bring it to a boil.
26. Cook for 5 - 7 minutes on medium heat.
27. Add 170 grams tamarind pulp, 1 1//2 teaspoons jaggery and mix it well.
28. Cook for another 5 - 7 minutes on medium heat.
29. Remove it from heat and keep aside.
30. Heat 10 milliliters oil in a pan, add 1 teaspoon mustard seeds, 8 - 10 curry leaves, 1 teaspoon green chili and stir well.
31. Then, add 45 grams onions and fry till translucent.
32. Add 1/2 teaspoon turmeric and stir well.
33. Now, add 250 grams boiled mashed potatoes and mix it well.
34. Cook for 5 - 7 minutes on medium heat.
35. Add 1/2 teaspoon paprika, 1 teaspoon salt and mix it well.
36. Cook for another 3 - 5 minutes on medium heat.
37. Remove it from heat and keep aside.
38. In a mixing bowl, add 165 grams dosa mixture, 110 grams yogurt, 250 milliliters water and mix it well to make a thick batter.
39. Rest the batter for 10 minutes.
40. Heat a tawa, sprinkle some water and wipe off completely.
41. Now, pour a ladle full of dosa batter and spread gently.
42. Cook on moderate heat for 2 - 3 minutes.
43. Add some butter on it and spread it evenly.
44. Add the prepared potato mixture on it.
45. Fold it gently.
46. Remove it from pan.
47. Serve with prepared sambar.

Thatte Idli With Sambar & Coconut Chutney

Servings - 2 - 3

INGREDIENTS
Split pigeon peas - 200 grams
Water - 500 milliliters
Water - 800 milliliters
Salt - 1 teaspoon
Turmeric - 1/2 teaspoon
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Dry red chili - 2
Curry leaves - 10 - 12
Asafoetida - 1/4 teaspoon
Green chili - 1 teaspoon
Onions - 120 grams
Tomato - 180 grams
Turmeric - 1/4 teaspoon
Carrot - 100 grams
Green beans - 40 grams
Eggplant - 70 grams
Water - 500 milliliters
Salt- 1/2 teaspoon
Paprika - 1 teaspoon
Sambar masala - 1 tablespoon
Tamarind pulp - 85 grams
Semolina - 200 grams
Yogurt - 200 grams
Salt -1 teaspoon
Water - 300 milliliters
Fruit salt - 1 teaspoon
Water - 30 milliliters
Fresh coconut - 120 grams
Peanuts - 1 1/2 tablespoons
Green chili - 2
Ginger - 2 teaspoons
Tamarind - 2 teaspoons
Salt - 1 teaspoon
Water - 50 milliliters
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Dry red chili - 2
White lentils - 2 teaspoons
Curry leaves - 10 - 12
Asafoetida - 1/4 teaspoon
Idli podi masala - 2 teaspoons