Hello indiaunite community friends,
How are you? I hope you are happy. IndiaUnite holds a contest every week, which is very amazing and interesting. I try to participate in the contest whenever I can.
The subject of this week's contest no #14 in the India United community, link
๐๐๐๐ฅ ๐๐ค ๐ช๐ ๐ฆ๐ฃ ๐๐๐ง๐ ๐ฃ๐๐ฅ๐ ๐๐ ๐ ๐ ๐๐๐ ๐จ๐๐ช?" is quite interesting. My favorite food is dosa, not biryani. Biryani is my daughters' favorite dish. I have liked dosa since childhood and make it once every 10-15 days. My husband and children also enjoy dosa very much. I make various types of dosa, such as plain dosa, masala dosa, and even sweet dosa by adding sugar to the batter.I don't know why I like dosa, but I like it a lot. Dosa is very light to eat. Its taste is amazing. It is also easy to make. I love dosa because it's super tasty.The crispy outside with the soft inside is just perfect. Plus, the chutneys and sambhar that come with it add so much flavor
๐๐ค๐ฌ ๐ ๐๐๐๐ง๐ฃ๐๐ ๐ฉ๐ค ๐๐๐ ๐ ๐ฟ๐ค๐จ๐
My father used to work in a steel plant, so we lived in a colony for the plant workers. There, we had people from different states and religions living together. One South Indian family lived there, and their daughter Usha was my friend. We used to play together. It was like the TV serial "Taarak Mehta Ka Ooltah Chashmah." My mother learned how to make dosa and idli from a South Indian aunty there. Every Sunday, my mother made dosa for breakfast. Gradually, we also learned how to make it. When I got married and moved to Kanpur, I made masala dosa once. Everyone loved it because no one knew how to make dosa here. Thatโs why my breakfast dish became a hit. When my father-in-law ate dosa for the first time, he was so happy that he gave me a reward. Now, my children also love eating dosa, and they prefer my homemade dosa over the ones from the market. They eat dosa for breakfast, lunch, and dinner.On Sunday, I made dosa. So, let me share the recipe with you all.
๐๐ฃ๐๐ง๐๐๐๐๐ฃ๐ฉ๐จ;
- 3 cups rice
-1 cup urad dal (split black gram) - Salt to taste
-Water as needed
-Oil for cooking
๐๐ฃ๐จ๐ฉ๐ง๐ช๐๐ฉ๐๐ค๐ฃ๐จ ;
๐๐ค๐๐ the rice and urad dal separately in water for 4-6 hours. Soak the urad dal.
๐๐ง๐๐ฃ๐ the rice and urad dal separately into smooth batters, adding water as needed. Mix them together in a large bowl.
๐๐๐ง๐ข๐๐ฃ๐ฉ the batter overnight or for 8-12 hours in a warm place until it doubles in size.
Add salt to the fermented batter and mix well.
๐๐๐๐ฃ๐ช๐ฉ ๐พ๐๐ช๐ฉ๐ฃ๐๐ฎ
๐๐ฃ๐๐ง๐๐๐๐๐ฃ๐ฉ๐จ:
๐ค 1 cup roasted peanuts
๐ค2 green chilies
๐ค1 small piece of ginger
๐ค 2-3 cloves of garlic
๐ค Salt to taste
๐ค Water as needed
๐ค 1 tablespoon oil
๐ค 1/2 teaspoon mustard seeds
๐ค 5-6 curry leaves
๐๐๐ฉ๐๐ค๐
๐๐ง๐๐ฃ๐ the peanuts, green chilies, ginger, garlic, and salt with water to make a smooth paste.
๐๐๐๐ฉ ๐ค๐๐ก in a small pan and add mustard seeds. When they splutter, add curry leaves and sautรฉ for a few seconds.
๐๐ค๐ช๐ง ๐ฉ๐๐ ๐ฉ๐๐ข๐ฅ๐๐ง๐๐ฃ๐ over the peanut chutney and mix well.
๐๐ค๐ฉ๐๐ฉ๐ค ๐พ๐ช๐ง๐ง๐ฎ
๐๐ฃ๐๐ง๐๐๐๐๐ฃ๐ฉ๐จ:
๐4 medium potatoes, boiled and peeled
๐ 1 large onion, finely chopped
๐ 2 green chilies, slit
๐ 1 teaspoon mustard seeds
๐1/2 teaspoon turmeric powder
๐8-10 curry leaves
๐ Salt to taste
๐ 2 tablespoons oil
๐Fresh coriander leaves for garnish
๐๐๐ฉ๐๐ค๐
Heat oil in a pan and add mustard seeds. When they splutter add curry leaves.
Add onions and green chilies, and sautรฉ until the onions turn golden brown.
Add turmeric powder andgreen peas and mix well.
Mash the boiled potatoes lightly and add them to the pan. Mix well.
Add salt and cook for a few minutes until the flavors combine.
Garnish with coriander leaves.
๐๐๐ข๐๐๐ง
๐๐ฃ๐๐ง๐๐๐๐๐ฃ๐ฉ๐จ:
๐1 cup toor dal + masoor dal
๐1 small tomato, chopped
๐ 1 small onion, chopped
๐100g, chopped bottle guard
๐ 1/4 teaspoon turmeric powder
๐2 tablespoons sambar powder
๐Tamarind
๐ Salt to taste
๐Fresh coriander leaves for garnish
๐2 tablespoons oil
๐1 teaspoon mustard seeds
๐ 1 teaspoon cumin seeds
๐ 8-10 curry leaves
๐๐๐ฉ๐๐ค๐๐จ
๐๐๐จ๐ ๐๐ฃ๐ ๐๐ค๐ค๐ the toor dal and masoor dal with turmeric powder until soft. Mash and keep aside.
In a pot, add the chopped vegetables ( tomato, onion, bottle guard) and enough water to cook them. Add salt and cook until the vegetables are tender.
Add the cooked dal to the vegetables and mix well.
Add sambar powder and tamarind pulp. Bring to a boil and simmer for 10-15 minutes.
In a small pan, heat oil and add mustard seeds. When they splutter, add cumin seeds, chopped garlic, and curry leaves.
Pour the tempering into the sambar and mix well.
Garnish with coriander leaves and ready to serve
๐๐๐ ๐๐ฃ๐ ๐ฅ๐ง๐ค๐๐๐จ๐จ ๐ค๐ ๐๐ค๐จ๐
Heat a non-stick pan or dosa tawa and lightly grease it with oil.
Pour a ladleful of batter onto the center of the pan and spread it out in a circular motion to form a thin dosa.
Drizzle oil around the edges and cook until the dosa is golden and crispy.
Spread 1 tablespoon of potato curry over the dosadosa. You can add paneer on top of potato curry. Alternatively, you can also add cheese. Then fold the dosa and serve it with sambar and chutney.
I made dosa on Sunday, so I am able to share the recipe with you. I hope you will like my recipe. I have always liked dosa, and I always will.