HOMELY SOUTH INDIAN

HOMELY SOUTH INDIAN  - DOSA, UTTAPAM, IDLI, SAMBHAR ACCOMPANIED BY COCONUT CHUTNEY AND SAMBHAR........

Ingredients :

FOR THE BATTER 

Parmal rice - 1 cup
Sela rice  - 1/2 cup
Urad dal (white) - 1/2 cup
Boiled rice - 1/2 cup

Method :

Wash and soak all the above ingredients in water for 8-10 hours.
Grind the soaked contents into a fine batter. Use the same water in which the rice and dal were soaked.
Leave it to ferment for 12- 14 hours, It would give out sour smell and would double up in volume.

DOSA - Thin crisp crepe made with fermented rice and dal.......

Add salt to the batter.
Take a non stick griddle and put it on low flame. Pour a ladle full of batter at the center of the griddle and spread it into a fine sheet in and circular motion.
Increase the flame and let it give a dry look. do not turn it.
Sprinkle some cooking oil over it.
Let it turn light golden. 
Roll it up and serve hot.

UTTAPAM - Pancake topped with onions, tomatoes, green chilies prepared with fermented rice and dal.........

Add salt to batter.
Heat a non stick griddle, Pour 2 ladles full of the above made batter at the center of the griddle.
Spread it in a circular motion into a little thick round sheet.
Sprinkle chopped onions, tomatoes and green chilies over it.
Let it dry from top and then sprinkle some oil over it.
Turn it upside down on the griddle and roast the side.
Serve hot.

IDLI - Steamed cake again prepared with fermented rice and dal.....

Add salt to the batter ,
Grease the idli moulds.
Pour a little batter in each mould.
Place the mould in a steaming pot with a cup of water in it.
Close the lid and steam for 14 minutes.
Let it cool a little and unmould the idlis.
Serve steaming hot.

SAMBHAR - Soup made with arhar dal and vegetables along with tamarind......

Ingredients :

Arhar dal - 2 cups
Carrots - 2 Tbsp (diced)
Brinjal - 2 Tbsp (diced)
Gourd - 2 Tbsp (diced)
Onions - 2 Tbsp (julienne )
Tamarind paste - 3 Tbsp
Turmeric powder - 2 Tsp
salt - according to taste
Oil - 4 Tbsp
Whole dry chilies - 4-5 nos
Mustard seeds- 1 Tsp
Asafoetida - 1/2 Tsp
Curry leaves - hand full
Sambhar powder - 4 Tbsp

Method :
Wash the arhar dal and pressure cook it with salt, turmeric powder and asafoetida. After a whistle lower the flame and cook for 15 minutes. Cool , open the lid and whisk the dal.
In a pan heat 3 Tbsp of oil and all diced vegetables along with the onions.
Saute for 5 minutes and add the sambhar powder. Saute for 1 minute and add the tamarind  paste. Cook for another 1 minute and put this into the cooked dal.
Again pressure cook the dal for 15 minutes.
Open the lid.
Heat the remaining oil in a pan and add the whole dry chilies, mustard seeds. When they start spluttering add the curry leaves.
Pour this tempering over the cooked dal and the sambhar is ready.
Serve with idlis, dosa or uttapam. it also goes well with steamed rice.

COCONUT CHUTNEY :

Ingredients :

Fresh coconut - 1 cup (grated)
Chana dal - 1/2 cup (dry roasted and soaked in water for 1 hour )
Garlic - 5 cloves
Green chilies - 3
Cold milk - 1/4 cup
Salt - according to taste

Method :

Grind the chana dal, grated coconut, garlic, green chilies and salt into a smooth paste by adding some water,
Add the milk and again grind it.
Serve cold with dosa, idli or uttapam.