Now you can saute the remaining cut onions and brinjals for a minute or two.
Potatoes, eggplant, or any other pumpkin squash would also be delicious in this. Drain the water from the rice, urad dal, fenugreek seeds, poha and add everything to the wet grinder.
Pour a few drops of oil around the dosa and on top of it. Add vegetables of your choice to make sambar more healthy. Set the dosas aside. So while growing up I made sure I learn all her South Indian tiffin recipes by heart. Your recipe was perfect for this and my dosas turned out great…I have my own recipe for sambar but I did try your cocount-cilantro chutney and it turned out great…It was pretty watery right after I made it, but overnight it assumed the perfect texture because of the coconut milk maybe?
I made this recipe with the desiccated coconut. Add New Board. Leave a Reply Cancel reply Your email address will not be published. Sambar cooked in quantity taste quite better.
The Dosa is now ready. Prep Time: Close Log in You must be logged in to interact with the activity feed.
Saving Photo... There are no results for your search. Let the sambar cook on medium-low heat about 10-15 minutes until the flavors merge together.
If you are making this sambar for South Indian thali then try to prepare it earlier like 2-3 hours before serving.
Most Recent Most Popular. That way once rested it taste even better. Other than this dosa sambar recipe that I am sharing today, I also make another variation of sambar recipe with lots of vegetables.
Pour about 2 teaspoons of oil around the corners and above the dosa. Click to see full recipe. This recipe of sambar that I am sharing today is quite straightforward.