Madhurai Malli Dosa , China Vengayam Sambar n Thengai Chutney ... Dosa Bandi Special ... Famous Street food of Madhurai as Madhurai is famous for Mallige ( Jasmine ) n this dosa is as soft n spongy as Malli Flower .

Madhurai Malli Dosa , China Vengayam Sambar n Thengai Chutney ... Dosa Bandi Special ... Famous Street food of Madhurai as Madhurai is famous for Mallige ( Jasmine ) n this dosa is as soft n spongy as Malli Flower . 

Madhurai Malli Dosa 

• Urad Dhal .. 1 cup 
• Idly Rice ..Thick Small Rice ..2 cup's 
• Methi /Fenugreek seeds ..1 tsp 
• Thur Dhal ..1 fist 
• Cooked Rice .. 2 spoon
• Phova /Beaten Rice ..1 spoon 
• Salt to taste 

Method 

Wash urad dhal, idly rice , Methi seeds n Thur dhal n soak in water for about 4 to 5 hours . 

Grind all the soaked ingredients n at the end add cooked rice n phova ( washed n soaked in water for just 5 mts ) to a smooth thick batter .Let the batter be thick n dont add too much of water .

Remove the batter n ferment overnight .  

Heat a tawa , take a ladle full batter n spread , cover n cook adding oil at the edges only on one side . 

China Vengayam Sambar /Shallot  /Pearl Onion Sambar with Ground Masala 

• Pearl Onions -1 cup heaped 
• Tur dal - 1/4 th cup
• Turmeric Powder - a pinch
• Tamarind - Gooseberry size
• Salt to taste 

To roast n Grind to a paste 

• Oil - 1 tsp
• Coriander seeds - 2 1/2 tsp
• Channa dhal - 1 1/2 tsp
• Dry Red chillies -4
• Raw rice - 1 tsp
• Grated Coconut -2 1/2 tbsp

 Seasoning

• Oil - 2  tsp
• Mustard seeds - 1 tsp
• Fenugreek seeds - 1/4 tsp
• Curry leaves - 1 sprig 
• Turmeric Powder ..a pinch 

Garnish 

• Chopped Coriander leaves ..2 tsp 

Method

Wash n pressure cook thur dhal with turmeric powder ,cool n mash the cooked  dhal well and keep it aside. 

Peel the pearl onions n keep aside 

 Soak tamarind in 1/2 cup of water for about 1/2 an hour .

 Extract tamarind juice and discard the pulp. 

In a pan add oil n roast  coriander seeds, chana dhal, dry red chilly  and raw rice. Saute for sometime .  Switch off the flame, add grated coconut and saute the grated coconut in the heat of the pan itself. Leave it to cool. Grind it to a smooth paste adding little water.

Add oil in a  kadai n splutter mustard seeds then add  fenugreek seeds, saute for a second and add peeled onions and curry leaves n saute the onions on medium flame until they turn transparent  , add tamarind water, a pinch of turmeric powder and salt.

Cook on medium flame until  it reduces a little and the raw flavor of the tamarind goes. Add the ground paste , cooked dhal n a cup of water n cook till the sambar thickens ..The consistency should not be too thin nor too thick but medium ... Once done garnish with coriander leaves . 

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