Kerala Dosa with Vegetable Sambar

Ingredients(for 2 medium dosas with 1 cup sambar per person)

• 1 cup Rice (short grain preferred)
• 1/4 cup Urad dal (split black gram)
• 1/2 tsp Fenugreek seeds (methi dana)
• as needed Salt (namak)
• as needed Water
• 2 tsp Coconut oil (for dosa and tempering)
• 1/3 cup Toor dal (arhar dal for sambar)
• 1.5 cups Mixed vegetables (carrot, drumstick, pumpkin, brinjal, beans)
• 1 tbsp Tamarind pulp (imli)
• 1 tbsp Sambar powder
• 1/2 tsp Mustard seeds (rai)
• 8-10 Curry leaves (kadi patta)
• 1/4 tsp Turmeric powder (haldi)
• 1 pinch Asafoetida (hing) - optional
• 1 Green chili (slit, adjust for spice) - optional

Instructions

1. 1

   Wash and soak rice, urad dal, and fenugreek seeds in water for at least 4 hours. Drain and grind to a smooth batter, adding water gradually. Add salt and let it ferment overnight or 8 hours.

   10 minutes active, overnight ferment

   Ferment in a warm place for best results. The batter should double in volume.

2. 2

   Rinse toor dal and cook in a pressure cooker with turmeric powder and 1.5 cups water until soft (2-3 whistles).

   10 minutes

   Mash dal lightly after cooking for a creamy sambar.

3. 3

   Chop all vegetables evenly. In a pan, add vegetables, tamarind pulp, sambar powder, salt, and cooked dal. Add water as needed and simmer for 10-12 minutes.

   12 minutes

   Add quick-cooking vegetables like brinjal later to prevent them from becoming mushy.

4. 4

   Heat coconut oil in a small pan. Add mustard seeds, curry leaves, asafoetida, and green chili for tempering. Pour tempering over sambar and mix well.

   2 minutes

   Tempering (tadka) enhances aroma and flavor—don’t skip this step.