Saturday mornings are always lazy and especially when the season is getting a little chilly you don't feel like waking up. Brunch was the practical approach to address the situation and since we were still early for it, we went to the farmers market. Fresh produce just out of farms is the most beautiful sight to see and thankfully my husband and I both of us love to explore different types of products available in the local markets. Awesome use of one hour and we headed back to home with bags full for the week ahead and I totally hit a jackpot when I received this long rose stem. Well, I admit I gave a hint...Still after 18 years of marriage, receiving flowers is something!!!!
So coming back to the point, before stepping out I soaked all the lentils and quinoa. My Sambar and two chutneys were already ready by then. This Dosa is wonderfully nutty and crispy. Nutrition is the middle name of this dosa since it has all the benefits of superfoods and lentils.
Making Dosa is an art and fortunately, I learnt it a few years back. One of our friends used to make it, and after seeing him I got inspired to make it at home. It was a difficult journey and now after a few years, I can say that "OK, I can make a decent Dosa."
At home, we all have our preferences for chutney, and sambhar and the easiest thing is to make a few of these so that we all can enjoy. When making Sambhar and Chutney I always follow my former househelp's recipe. She used to make killer sambhar. I am not as good as her but still, I make a good one.
Moong dal-½ cup
Masoor dal-½ cup
Urad dal-½ cup
Chana dal-½ cup
1 teaspoon salt
Grind everything together with the help of a little water.
Make it into a smooth batter.
Add little water if the consistency of the batter is still not pourable.
Take flat griddle or tawa and spread two big spoons of batter on the griddle.
Spread it as thin/thick you want.
Roll it into your desired shape.
Serve with chutney or sambar of your choice.
In a pressure cooker take 1/.2 cup of Toor Dal.
Add ½ teaspoon turmeric and ½ teaspoon salt.
Add three cups of water and boil it.
Boil it till three whistles.
Now take a few mixed vegetables and cut it into small pieces. I have taken Carrot, cauliflower,lauki(squash) onion, tomato, green beans, and garlic cloves.
Take a pan.
Add one table spoon oil.
Add one teaspoon of cumin seeds.
Add onion and garlic.
Saute for 2-3 minutes.
Add rest of the vegetables.
Saute for 6-7 minutes.
Add three table spoon of sambar masala.
Add a few curry leaves.
Remove the lid of pressure cooker. Mix the dal, with a help of a spoon or whisker.
Add all the vegetable and sabar mix.
If it is too thick then add water as per your liking.
Cover the lid and let it whistle for two times.
Switch off the gas.
Take a tadka pan .
Add one table spoon oil.
Add two dry red chillies.
½ teaspoon of whole urad dal.
½ teaspoon of black mustard seeds.
Pinch of Asafoetida.
Let it crackle for 2-3 minutes.
Mix it with our Sambar.
Garnish with green cilantro leaves.
Serve with Dosa.
Note-I will make a separate post of Chutneys.