Can anyone tell me how to make delicious dosa, sambhar and narial chatani?

Question

Can anyone tell me how to make delicious dosa, sambhar and narial chatani?

Answer 1

take 2 cup of pudding rice(not the one we boil and eat nor basmathi)  1 cup of urad dal...

soak them separately and grind them.. mix them at last and add required salt....

leave them over nit (not in fridge) somewhere warm place so that it fervents...

next day make dosa in the flat frying pan...pour little oil and take them golden brown

note: the first the batter would be good for idly. only the next day it would be good for dosa

for narial chutney: u would need coconut pieces , 1 garlic , 2-3 green chillies , salt , and little water..

after beating them in the mixer take in a small bowl

note: if your pour little oil in tawa heat them and add mustard seeds let them burst out.. add urad dal little and curry leaves

pour this over the chutney.. it would taste great

sambhar u would need thoor dal..put it in the cooker with water, little haldi, one green chilli and little oil..

boil them well and blend the dal completely...

take cut carrot, onion, tomato, cauliflower and fry them with oil with mustard seeds urad dal and curry leaves...

after frying put them together with dal..

add dhania powder, jeera powder, aesafodita, tamarind powder, salt , and chilli powder..

let them boil together for ten min..

decorate with cut corriander leaves...

enjoy the meal

Answer 2

Soo many indians here............

You'll need:

Par boiled rice- 2 cups

raw rice- 2 cups

Black gram - 1 cup

Saffron color- 2 pinches

Cooking soda- 1/4 tsp

Salt 4 Tsp

Oil enough for frying



Serves about 25 dosas

Soak rice and dhal together in water for 4 hours. Grind to a smoth paste. Add salt just before taking out from the mixer/grinder. Allow to ferment for 15 hours. The next morning, add colour and soda to the batter. Mix well and pour dosa thick. (like uthappam) and let the circles be small. Fry both sides with little oil. Serve hot

Ingredients:

1/2 lime sized ball Tamarind

1 cup Toor Dal (or red lentils)

1/2 teaspoon Turmeric Powder

2 teaspoons oil

Salt to taste

5 small dry red chilies (or to taste)

8 Curry Leaves (see note)

1 medium onion (shallots are preferable)

1/2 teaspoon mustard seeds

1/4 tsp asafoetida (optional)

1/2 teaspoon fenugreek seeds

1 large tomato

2 tablespoons sambar powder (see note)

1/4 cup chopped cilantro leaves (also known as coriander leaves)

1 cup of a vegetable of your choice like green beans, chopped carrot

Directions:

Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.

Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.

INGREDIENTS:

1/2 coconut grated

1 tsp mustard seeds

1 tbsp urad daal (yellow lentil)

2 dry red chillies

5-6 curry leaves

Salt to taste

2 tbsps oil

PREPARATION:

Grind the coconut into a fine paste in the food processor.

In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and urad daal.

There you go

Answer 3

take two glass or measure of rice and one glass or urudu dal(black gram) and to be soaked in  water overnight and ground smooth as nice as paste . flat frying pa an with sufficient oil and heat it or non-stick tawa can be used.smear the rice paste evenly with less heat or Sim . apply lightly oil.turn roast it nicely.chutney is made by grinding coconut and roasted gram with required salt and water in a mixie. enjoy the delicious dosas as we south Indians enjoy daily.