Easy Sambar

Ingredients
Toor dal         -     1 cup
Onion (chopped)     -     1 large
Tomatoes(chopped)     -    2small
Curry leaves          -     1sprig
Mustard seeds        -    1/2tsp
Turmeric Powder        -    1pinch
Coriander Powder    -    2 1/2tsp
Chilli powder        -    1 1/2tsp
Asafoetida powder     -     1pinch
Salt             -    to taste
Oil             -    1tbsp

Method

In a vessel add toor dal(washed),onions,tomatoes,turmeric powder, chilli powder ,coriander powder and salt and 3 cups of water.

Pressure cook it for 15-20 minutes.

Open the cooker after 10 minutes and mash the dal so the sambar becomes thick.

Temper it with mustard seeds,urad dal(optional),curry leaves and asafoetida powder

Kaara Adai

Ingredients
Raw rice         -    3 cup
Toor dal         -     1 cup
Urad dal         -     1 cup
Bengal gram dal        -     1 cup
Dry Red chillies     -     5
Onion (finely chopped)     -     1 large
Curry leaves (chopped)     -     1/2 cup
Mustard seeds        -    1tsp
Asafoetida powder     -     1/2 tsp
Green chillies        -    2
Salt             -    to taste
Oil             -    3tbsp

Method

Soak raw rice,dry red chillies and all dals in water for 2-3 hours.

Grind them together to make a batter with salt to taste and allow it to ferment for 1-2 hours

Then heat a pan ,add oil and temper mustard seeds ,urad dal and curry leave and then saute the chopped onions and green chillies for few minutes till onions turns translucent,finally  add asafoetida powder.

Add them to the batter prepared.

Heat dosa tava and pour 1 ladle of batter on tava and make it in the dosa form(this will be more thicker than Dosa and at the same time Tava should not be very hot as the Adai won't come properly.It should be prepared in medium flame).Spread 1 tsp of oil in and around the Adai.

Flip it over and press on all sides of adai with the spatula for it to become less thicker.Once it is done put it in a plate to be served

Adai can be taken as a snack or as a tiffin without any accompaniments.

Dosa

Ingredients
Dosa batter         -        refer to basic menu
Oil

Method
Dosa batter should be thinner than idly batter.

Heat the Dosa Tava and when it is hot keep the flame in medium.

Pour 1 ladle of batter on tava and in circular motions spread it till it becomes round and thin.

Then add few drops of oil to the edgesof dosa and apply ghee in the middle portions which is optional.

After keeping it for few minutes turn the dosa using a spatula to the other side.You can see the color of the Dosa should be reddish to dark brown.

Press The other side also so it becomes more flat and thin.

Thin and Crispy Dosas are ready which can be served with sambar abd chutney

Idly

Ingredients

Idly batter         -        refer to basic menu
Oil
Idly moulds
Idly cooker or Pressure cooker

Method

Apply oil on the moulds so that when the idly is cooked  it comes out easily from the moulds.

Then pour 3/4th ladle of batter into the moulds.

Arrange the idly mould one after the other.

Here I'm using Pressure cooker instead of Idly cooker.Fill 2 cups of water inside pressure cooker and place the idly moulds inside it.

Don't use pressure cooker whistle instead close the lid and cook it under the steam for 15-20 minutes.
Open the cooker and take the moulds out.Keep it out for 5 minutes and then use spoon or knife to take the idlis out.

Idlis are best served with Chutney and Sambar

Idly/Dosa Batter

Ingredients
Parboiled Rice         -       5cups
Urad Dal                 -       2cups
Fenugreek Seeds     -       2teaspoon
Salt                         -        to taste

Method

Soak Parboiled rice,urad dal and fenugreek seeds separately for 4-5 hours.

Grind the soaked parboiled rice in a grinder adding few drops of water to make a fine thick batter.

Then grind the urad dal and fenugreek seeds together and make it to a fine paste.

Finally mix the rice batter with the urad dal paste such that the consistency of the batter is thick.Add salt according to taste.

Ferment it for 8-9 hours.Don't fill the mixed batter till thre rim of the vessel as the batter may overflow the next day during fermentation.(better to make the batter in the evening and ferment it that overnight)

First day try to make Idlis as the batter is thick.

Idlis and Dosas can be made out of this same batter,But the difference is we add little more water to make the batter thinner So that thin, crispy Dosas can be made out of it.

This batter can be refrigerated and used for 5 days.As the number of days increases the batter becomes sour and Dosas won't come out properly.