🥞 1. Masala Dosa (Crispy Rice Crêpe with Potato Filling)
Ingredients:
For Dosa Batter:
1 cup rice
½ cup urad dal (split black gram)
Salt to taste
Water (as needed for grinding)
For Potato Filling:
3 medium potatoes (boiled and mashed)
1 onion (sliced)
1 green chili (chopped)
1 tsp mustard seeds
Few curry leaves
½ tsp turmeric powder
1 tbsp oil
Salt to taste
Fresh coriander for garnish
Method:
Make the Batter: Soak rice and urad dal separately for 4–5 hours. Grind them with water to form a smooth batter. Mix both, add salt, and ferment overnight.
Prepare the Filling: Heat oil in a pan, add mustard seeds and curry leaves. Add onion, chili, and sauté till golden.
Add turmeric, salt, and mashed potatoes. Stir well and cook for 2 minutes. Garnish with coriander.
Cook the Dosa: Pour a ladle of batter on a hot greased tawa and spread it in a circular motion. Drizzle oil on sides.
Once golden and crisp, place the potato filling in the center and fold the dosa.
Result: Crispy golden dosa with flavorful spiced potato stuffing.
🥣 2. Idli Sambar (Steamed Rice Cakes with Lentil Soup)
Ingredients:
For Idli Batter:
1 cup rice
½ cup urad dal (split black gram)
Salt to taste
Water as required
For Sambar:
½ cup toor dal (pigeon peas)
1 onion (sliced)
1 tomato (chopped)
1 drumstick (cut into pieces, optional)
1 tbsp sambar powder
½ tsp turmeric powder
1 tsp mustard seeds
Few curry leaves
2 dried red chilies
Tamarind (lemon-sized, soaked in water)
1 tbsp oil or ghee
Salt to taste
Coriander leaves for garnish
Method:
Make the Batter: Soak rice and dal for 4–5 hours. Grind together into a smooth batter. Add salt and ferment overnight.
Steam Idlis: Pour batter into idli molds and steam for 10–12 minutes.
Prepare Sambar: Boil toor dal with turmeric till soft, mash, and keep aside.
In another pan, heat oil, add mustard seeds, curry leaves, and red chilies.
Add onion, tomato, and cook for 2–3 minutes. Add sambar powder, salt, tamarind water, and boiled dal.
Simmer 10–15 minutes. Garnish with coriander.
Result: Soft, fluffy idlis paired with flavorful, tangy sambar.
🧅 3. Uttapam (Soft South Indian Pancake with Veggie Toppings)
Ingredients:
For Batter:
1 cup rice
½ cup urad dal (split black gram)
Salt to taste
Water (as needed)
For Toppings:
1 small onion (finely chopped)
1 tomato (chopped)
1 green chili (chopped)
2 tbsp coriander leaves (chopped)
1 tbsp oil or ghee
Method:
Prepare Batter: Soak rice and urad dal for 4–5 hours, grind smooth, and ferment overnight.
Cook Uttapam: Heat a tawa, spread a ladleful of batter in a slightly thick circle.
Sprinkle onion, tomato, green chili, and coriander over it.
Drizzle oil around the sides and cook on low flame until golden brown.
Flip and cook the other side briefly.
Result: Soft and slightly crisp uttapam topped with colorful vegetables — best with chutney or sambar.
🍅 4. Rasam (Spicy South Indian Soup)
Ingredients:
½ cup toor dal (boiled)
2 tomatoes (chopped)
1 small lemon-sized tamarind ball (soaked)
1 tsp rasam powder
½ tsp turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
2 dried red chilies
Few curry leaves
1 tbsp ghee
Salt to taste
Fresh coriander for garnish
Method:
Extract tamarind juice and add it to a pot along with chopped tomatoes, turmeric, rasam powder, and salt.
Boil until tomatoes are soft and raw flavor disappears.
Add the boiled toor dal and mix well. Adjust water consistency (rasam should be thin).
In a small pan, heat ghee, add mustard seeds, cumin, red chilies, and curry leaves.
Pour the tempering over the rasam.
Simmer for 2 minutes and garnish with coriander leaves.
Result: Light, spicy, tangy soup — perfect as an appetizer or with steamed rice.
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