- Urid Dhal - 1 cup
- Raw Rice -1cup
- Dosa Rice -1 cup
- Chana Dhal -1/2 cup
- Thur Dhal -1/4 th cup
- Methi ( Fenugreek seeds ) -1 tsp
- Rice Flour -1cup
- Maida -1 cup
- Sugar -2 tsp
- Salt to taste
Method
Soak Rice flour N Maida in water for about 4 to 5 hours .
Soak urid dhal, Raw Rice, Dosa Rice, Chana Dhal, Thur Dhal , Fenugreek seeds for 8 hours and then grind to a fine batter . Remove the batter and add in soaked rice flour and Maida with salt .. mix well and allow it to ferment over night . Next day morning add sugar to the batter n mix .
Heat a dosa tawa , smear oil n spread the dosa in circular motion , add oil to the edges of dosa n after 1/2 a minute spread a spoonful of red chutney n then place a big spoon of potato bhaji in the middle n roast on one side n fold the dosa .
Note : For best results , Before spreading every dosa, sprinkle water over the heated Tawa and wipe with tissue or cloth.
Red Chutney
- Coconut-1 cup
- Garlic flakes- 12
- Kashmiri red chilles- 8 to 10
- Tamarind - Tamarind seed size
- Salt to taste
Method
Grind all the above to a fine paste .
Shallot Sambar
Seasoning
Garnishing
Method
Soak Shallot onions ( small onions ) in water for about 1/2 an hour .This will ease to peel the skin .
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well .
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .
Pressure cook shallot onion ( small onion ) and tomato for 1whistle
In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , n then do the seasoning , add hing n then garnish .
Potato Bhaji
Potatoes-3 medium
Onion - 2 medium
Green chilles-2 or according to the taste
Turmeric powder-1/2 tsp
water -1/2 cup
Salt to taste
Seasoning
Oil-1tsp
Mustard seeds-1/2 tsp
Urid dhal -1/4 th tsp
Curry leaves-1 sprig
Method
Pressure cook potatoes -cool ,peel the skin n roughly mash it .
In a kadai add oil, mustard seeds, once it splutters add urid dhal,n fry for a minute . then add curry leaves , green chillies n chopped onions n fry till pink . add salt , turmeric powder , water n cook till the onions are cooked well ..once cooked add smashed potatoes n give a boil .
seasoning
Method
Grind grated coconut , green chillies n salt to a paste .Remove it n dilute it with little water n season it !
Grind all the above to a fine paste .
Shallot Sambar
- Shallot ( small sambar oninons) -1 cup
- Thur Dhal- 1 cup
- Tomatoes-1
- MTR Sambar Powder- 2 tsp
- Tamarind - marble size
- Hing /Asafoetida- a pinch
- Salt to taste
Seasoning
- Oil-1tsp
- Mustard seeds - 1/2 tsp
- Curry leaves- 1 sprig
Garnishing
- Coriander leaves
Method
Soak Shallot onions ( small onions ) in water for about 1/2 an hour .This will ease to peel the skin .
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well .
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .
Pressure cook shallot onion ( small onion ) and tomato for 1whistle
In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , n then do the seasoning , add hing n then garnish .
Potato Bhaji
Potatoes-3 medium
Onion - 2 medium
Green chilles-2 or according to the taste
Turmeric powder-1/2 tsp
water -1/2 cup
Salt to taste
Seasoning
Oil-1tsp
Mustard seeds-1/2 tsp
Urid dhal -1/4 th tsp
Curry leaves-1 sprig
Method
Pressure cook potatoes -cool ,peel the skin n roughly mash it .
In a kadai add oil, mustard seeds, once it splutters add urid dhal,n fry for a minute . then add curry leaves , green chillies n chopped onions n fry till pink . add salt , turmeric powder , water n cook till the onions are cooked well ..once cooked add smashed potatoes n give a boil .
Coconut Chutney !
- Grated coconut-1 cup
- Green chillies -2 or 3 according to the taste
- Tamarind-tamarind seed size
- salt to taste
seasoning
- Oil-1 tsp
- Mustard-1/2 tsp
- Curry leaves -1 sprig
Method
Grind grated coconut , green chillies n salt to a paste .Remove it n dilute it with little water n season it !
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