How to make Dosa-Sambhar, Nariyal- Chatney for 2 peoples?

How to make Dosa-Sambhar, Nariyal- Chatney for 2 peoples?

Here’s a simple guide to making dosa, sambar, and nariyal chutney for 2 people:

Dosa

Ingredients:

• 1 cup rice
• 1/4 cup urad dal (split black gram)
• 1/4 tsp fenugreek seeds
• Salt to taste
• Water as needed
• Oil for cooking

Instructions:

1. Soak: Rinse the rice, urad dal, and fenugreek seeds. Soak them together in water for at least 4-6 hours or overnight.
2. Grind: Drain and grind the soaked ingredients into a smooth batter, adding water as needed. The batter should be slightly thick.
3. Ferment: Allow the batter to ferment in a warm place for 8-12 hours or overnight.
4. Cook: Heat a non-stick or cast-iron skillet over medium heat. Lightly grease it with oil. Pour a ladle of batter onto the skillet and spread it in a circular motion. Cook until the edges start to turn golden and crispy. Flip and cook the other side for a minute.

Sambar

Ingredients:

• 1/4 cup toor dal (pigeon peas)
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 small carrot, chopped
• 1 small potato, chopped
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp sambar powder (store-bought or homemade)
• A few curry leaves
• 1-2 dried red chilies
• Salt to taste
• 1-2 tbsp oil
• Fresh coriander leaves for garnish

Instructions:

1. Cook Dal: Rinse and cook the toor dal with enough water in a pressure cooker or pot until soft.
2. Prepare Vegetables: In a pan, heat oil and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds.
3. Add Vegetables: Add onions, tomatoes, carrots, and potatoes. Cook for a few minutes.
4. Combine: Add the cooked dal, turmeric powder, sambar powder, and salt. Mix well and cook for another 10-15 minutes until vegetables are tender and the sambar thickens.
5. Garnish: Garnish with fresh coriander leaves.

Nariyal (Coconut) Chutney

Ingredients:

• 1 cup fresh grated coconut
• 1 green chili (adjust to taste)
• 1 tbsp chana dal (split chickpeas)
• 1/2 inch piece of ginger
• Salt to taste
• 1/2 cup water (adjust for consistency)
• 1/2 tsp mustard seeds
• A few curry leaves
• 1-2 dried red chilies
• 1-2 tbsp oil

Instructions:

1. Grind: Blend grated coconut, green chili, chana dal, ginger, and salt with water until smooth.
2. Prepare Tempering: Heat oil in a small pan. Add mustard seeds, curry leaves, and dried red chilies. Sauté until the mustard seeds crackle.
3. Combine: Pour the tempering over the chutney and mix well.

Serve the dosas hot with sambar and nariyal chutney. Enjoy your meal!