How to Make Any-night-of-the-week Sambhar dosa

Hello everyone, I hope you have a great day. Today we will prepare a special meal, Super Quick Homemade Storage Dosa Recipe. This is one of my favorite recipes. For me, I make it a little salty. It looks fragrant and delicious.

Let's face it, cooking is not a priority in the life of every person, woman or child in the world. In fact, many people are forced to learn to cook, which is important in their lives. This usually means that people often turn to electric food and canned food for our family to create healthy food and without interfering with personal enjoyment.

Healthy cooking can be difficult because most people don't have to spend time preparing and planning meals that our families won't eat. At the same time, we need to keep our families healthy, so we feel compelled to learn new and improved ways to prepare balanced meals that our family will enjoy (and unfortunately, misconceptions in some situations).

Knowing that nutrition and weight are at the root of many health problems, it is important not only to eat healthy, but also to teach our children the importance of healthy eating. One way to ensure your loved ones are eating healthy is to eat healthy, nutritious food for them. This does not mean that you cannot enjoy calories. The healthy cooking technique is to always learn to control your ration and understand the importance of moderation.

Many things affect the taste quality of the stock dose, starting with the type of ingredient, then the choice of fresh ingredients, the ability to prepare and serve food. If you want to create a delicious dose stock at home, do not worry, because if you know the technique, this dish can be used as a great special dessert.

To get started with this recipe, you first need to prepare some ingredients. You can prepare a dose of the stock with 38 ingredients and 21 steps. It's a decent thing to do, and it should end there.

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Ingredients and spices required for stock dosa:

1. For samba
2. 1/2 cup tovar (arahar) dal
3. 1/4 teaspoon turmeric
4. Add 1.5 to 1.75 cups of water or as needed
5. For Tamarind Yogurt:
6. 1/3 cup hot water
7. 1 tablespoon tamarind
8. For stock vegetables:
9. 1-1.5 cups clean and chopped vegetables such as oranges, green beans, potatoes, small eggplants, pumpkins
10. 1-2 drums, torn and cut into 3-4 inch sticks
11. 1 small or medium tomato, chopped
12. 1/4 teaspoon turmeric powder
13. 1/2 teaspoon red cashmere chilli powder
14. Properly salted
15. Add 1.5 cups of water or as needed
16. 1-1.5 tablespoons sambar spice powder
17. Mood
18. 1/2 teaspoon mustard seeds
19. 1 tablespoon oil
20. Dried 1-2 red peppers, halves and seeds
21. 10-12 curry leaves
22. 2 pint hing (hing)
23. Dosage:
24. 3 cups rice
25. 1 cup of water
26. Taste the salt
27. 3-4 tablespoons oil
28. To cook potatoes
29. 1 cup boiled potatoes
30. Onion cut number 1
31. Chopped green pepper No.1
32. 1/4 teaspoon turmeric
33. Taste the salt
34. Hing bit (hing)
35. 1/2 teaspoon red chilli powder
36. 1 tablespoon chopped coriander leaves
37. 1 teaspoon mustard seeds
38. Curry page number 10-12

Steps for resource dossier

1. To prepare the stock:. Soak 1 tablespoon tamarind in a glass of warm water for 20-30 minutes.
2. When the tamarind is soft, press it in water, discard the sifted tamarind and preserve the tamarind pulp.
3. Rinse half a cup of tuvar dal (100 g) with water a few times
4. Drain all the water and place in a 2 liter pressure cooker. Add one teaspoon of turmeric powder.
5. Add 1.5 to 1.75 glasses of water and mix. Press on a medium-high heat for 7-8 minutes or 10-12 minutes. When the pressure itself is stable, open the lid and check. Dala should be boiled and softened completely.
6. Grind with a spoon or blender. Cover and reservation. You can see the continuity in the picture below.
7. When cooked with pressure, wash the vegetables, peel and cut. Take 1-1.5 cups of chopped vegetables in a saucepan or saucepan. Also add 6-7 onion pearls or 1 medium sized onion (in thick pieces) and 1 small and medium sized tomato (in quarters).
8. Sprinkle one teaspoon of turmeric powder, one teaspoon of red cashmere chilli powder and salt to taste. Adding red cashmere pepper powder is optional and can be discarded. Add 1.5 to 2 cups of water and stir. Put the pot on the fire and cook the vegetables over medium heat. In the meantime, check when the vegetables are cooked.
9. Cook the vegetables until almost done. Be careful not to overcook the vegetables.
10. When the vegetables are almost cooked, add tamarind pulp and 1 to 1.5 tablespoons of sambar powder. Mix well. Add the puree. Mix well again. Cook over medium heat until boiling. When you start making sambar you will see a layer of foam on top. At this stage, turn off the fire. Cover and reservation.
11. Smooth the stock. Heat 2 tablespoons oil in a small skillet or saucepan. Add half a teaspoon of mustard. Let the mustard seeds crack. Then add 1-2 dried red peppers (half and seeds). Immediately add 10-12 curry leaves and hing (hing) to 2 seasonings. Fry until the red pepper is colored and the curry leaves are crispy. Add this hot mixture to the hot sambar immediately. Cover the pan with a lid for 4 to 5 minutes.
12. Serve hot with one dose or idli.
13. To prepare the dose. Wash the rice and water well. Pour enough water into the rice bowl to cover a depth of about 2 inches. Soak overnight.
14. To prepare the potato filling. Mash the boiled potatoes in a bowl. Now put mustard seeds in a pan covered with oil, add curry leaves and leave in the pan. Now add chopped onion, chopped green chillies and fry for a few seconds, add hing, red chilli powder and a little turmeric, mix well. Now mix the boiled potatoes and salt well. Add chopped coriander and mix well.
15. Drain all the rice and add water the next morning. Now put something in the food processor and grind, add a little water if necessary, so that the flour is smooth but slightly sticky.
16. When the whole rice lentil mixture is cooked, place it in a large container and add enough water to make a paste. The consistency of the flour should be such that it covers a wet spoon.
17. Now season with salt and cover the pasta paste and leave it in a warm dark place for 6-8 hours. After this fermentation, mix the flour well. Now you have the dose ready.
18. Now take a non-stick pan and heat it well, soak it in cold water and oil and wash it.
19. Fill the spoon 3/4 with flour. Gently toss the egg in the middle of the pan and mix with a small bowl or round whisk.
20. Now pour a little oil on top and cook the flour.
21. Using a spatula, gently whiten the sides. Add the potato mixture and pour well. Serve hot with stock.

While this may not be the end of it all, it is a quick and easy way to prepare a meal, it is a great meal to think about. We hope to increase your creativity so that you can prepare great meals for your family without too much preparation for travel.

This stock will end up with this extra fruitful step for making dosa food. Thanks for reading. I'm sure you'll do it at home. More interesting homemade recipes will come. Be sure to bookmark this page in your browser and share it with your family, friends and colleagues. Thanks for reading. Go to the kitchen!