Wednesday, August 24, 2011

Sambhar for dosa/idli...hotel style

This is a very light version sambhar that i make with left over dhal! It goes very well with dosa or idli and is more like the thin sambhar you get in hotels. You could make this and soak the mini idlis to make delicious "sambhar idli"! This requires very little dhal and no tamarind at all


- 1 onion sliced across
- 2 tomato sliced across
- 2 tsp sambhar powder
- 1 tbsp boiled toor dhal
- 1 green chilly slit
- 1 tsp rice flour ( thickening agent)
- curry leaves and coriander for garnish
- 1 tsp oil
- 1/2 tsp methi seeds
- 1/2 tsp mustard seeds
- Salt to taste
- Adding 1 or 2 cloves garlic is optional

Prep time: 5 mins                  Cook time: 20 mins


- Cut the onions and tomatoes and keep the ingredients ready

- In a deep pan, heat oil, add  the mustard, methi seeds, green chilly and curry leaves.
- Once the mustard crackles, add the onions and tomatoes and fry a couple of minutes.
- To this add the sambhar powder, salt and 2 1/2 cups of water.
- Boil on medium for 10 mins or you will get the raw smell of the sambhar powder.
- Now add the toor dhal and bring to a boil.

- If you find the sambhar is too thin, you could mix 1 tsp rice flour to very little water and add to the boiling sambhar. This will thicken the sambhar slightly.
- Use this sambhar as a side for dosa, idly or pongal as per your choice!

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