5-in-1 Healthy Feast: Instant Beetroot Dosa, Fermented Dosa & 3 Types of Chutney-Sambhar
Recipes in this Video
Ingredients
- ●1 cup rice
- ●1/2 cup urad dal (split black gram)
- ●1/4 tsp fenugreek seeds
- ●1/2 tsp salt
- ●water as needed
- ●oil for cooking
Instructions
- 1Rinse the rice and urad dal together in water until the water runs clear.
- 2Soak the rice, urad dal, and fenugreek seeds in water for at least 4 hours or overnight.
- 3Drain the soaked ingredients and transfer them to a blender.
- 4Add a little water and blend until you achieve a smooth batter consistency.
- 5Transfer the batter to a bowl and cover it with a cloth.
- 6Let the batter ferment in a warm place for about 6-8 hours or until it has risen and has a slightly sour smell.
- 7Once fermented, add salt to the batter and mix well.
- 8Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil.
- 9Pour a ladleful of batter onto the skillet and spread it into a thin circle.
- 10Cook for 2-3 minutes until the edges lift and the bottom is golden brown, then flip and cook for another minute.
- 11Repeat with the remaining batter, greasing the skillet as needed.
Equipment
Ingredients
- ●1 cup rice flour
- ●1/2 cup grated beetroot
- ●1/4 cup urad dal flour
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1/2 tsp turmeric powder
- ●1 1/2 cups water
- ●2 tbsp oil (for cooking)
Instructions
- 1In a mixing bowl, combine rice flour, urad dal flour, grated beetroot, cumin seeds, salt, and turmeric powder.
- 2Gradually add water to the mixture, stirring continuously to avoid lumps, until you achieve a smooth batter.
- 3Let the batter rest for about 30 minutes to allow the flavors to meld.
- 4Heat a non-stick skillet or dosa pan over medium heat and lightly grease it with oil.
- 5Pour a ladleful of the batter onto the skillet and spread it in a circular motion to form a thin dosa.
- 6Cook for about 2-3 minutes or until the edges start to lift and the bottom is golden brown.
- 7Drizzle a little oil around the edges and flip the dosa to cook the other side for another 1-2 minutes.
- 8Remove the dosa from the skillet and repeat the process with the remaining batter.
- 9Serve hot with coconut chutney or sambar.
Equipment
Mango chutney has its roots in Indian cuisine, where it serves as a tangy condiment to balance spicy dishes. Traditionally made during mango season, it showcases the fruit's versatility and is often enjoyed with curries or as a spread. Today, mango chutney has found its way into global kitchens, inspiring variations that incorporate local ingredients and flavors.
Ingredients
- ●mango
- ●sugar
- ●vinegar
- ●ginger
- ●garlic
- ●mustard seeds
- ●cumin seeds
- ●red chili powder
- ●salt
- ●turmeric
- ●onion
- ●green chili
- ●coriander leaves
- ●cloves
- ●cardamom
- ●black pepper
Instructions
- 1Peel and chop mangoes into small pieces.
- 2Heat oil in a pan over medium heat until shimmering.
- 3Add mustard seeds and cumin seeds; cook until they start to pop.
- 4Stir in chopped onions and sauté until translucent, about 3-4 minutes.
- 5Add ginger and garlic; cook for another 2 minutes until fragrant.
- 6Mix in red chili powder, turmeric, and salt; stir well.
- 7Add mango pieces and cook for 5-7 minutes, stirring occasionally.
- 8Pour in vinegar and add sugar; mix until sugar dissolves.
- 9Simmer the mixture for 15-20 minutes until thickened, stirring occasionally.
- 10Remove from heat and let cool.
- 11Blend the chutney to a smooth or chunky consistency as desired.
- 12Transfer to sterilized jars for storage.
Ingredient Alternatives
sugar
Healthier: honey
Cheaper: jaggery
Honey adds sweetness with fewer calories.
vinegar
Healthier: apple cider vinegar
Cheaper: lemon juice
Apple cider vinegar offers a milder flavor.
ginger
Healthier: ginger paste
Cheaper: ground ginger
Ground ginger is more accessible and has a longer shelf life.
green chili
Healthier: jalapeño
Cheaper: bell pepper
Jalapeño provides heat without overwhelming flavor.
Techniques
Equipment
Also Known As
Coconut chutney hails from southern India, where it accompanies idli, dosa, and other dishes as a refreshing condiment. This chutney highlights the region's abundant coconut harvest and is a staple in South Indian cuisine. With its creamy texture and zesty flavor, it has gained popularity beyond India, often found in Indian restaurants worldwide.
Ingredients
- ●fresh coconut
- ●green chilies
- ●ginger
- ●salt
- ●lime juice
- ●coriander leaves
- ●mustard seeds
- ●oil
- ●urad dal
- ●curry leaves
Instructions
- 1Grate fresh coconut using a grater or food processor until fine.
- 2Add green chilies, ginger, and salt to the grated coconut.
- 3Blend the mixture with lime juice and a little water until smooth.
- 4Transfer the chutney to a bowl and set aside.
- 5Heat oil in a small pan over medium heat until hot.
- 6Add mustard seeds and let them splutter for a few seconds.
- 7Stir in urad dal and curry leaves, cooking until golden brown.
- 8Pour the tempered mixture over the chutney and mix well.
Ingredient Alternatives
fresh coconut
Healthier: desiccated coconut
Cheaper: coconut milk
Desiccated coconut offers a lower-calorie option while coconut milk is more affordable.
green chilies
Healthier: jalapeños
Cheaper: bell peppers
Jalapeños provide similar heat, while bell peppers add sweetness without spice.
mustard seeds
Healthier: cumin seeds
Cheaper: black sesame seeds
Cumin seeds offer a unique flavor and are often less expensive.
urad dal
Healthier: chickpeas
Cheaper: split peas
Chickpeas are a healthier protein alternative, while split peas are budget-friendly.
Techniques
Equipment
Also Known As
Sambhar is a traditional South Indian lentil-based vegetable stew, often served with rice or idli. It is a staple in many South Indian households and is known for its rich flavors and nutritional value.
Ingredients
- ●1 cup toor dal (split pigeon peas)
- ●1/4 cup tamarind pulp
- ●1 medium onion, chopped
- ●1 medium tomato, chopped
- ●1 carrot, diced
- ●1 potato, diced
- ●1/2 cup green beans, chopped
- ●2-3 green chilies, slit
- ●1 tsp mustard seeds
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1 tsp sambhar powder
- ●2 tbsp oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Rinse the toor dal under running water until the water runs clear. Cook the dal in a pressure cooker with 3 cups of water for about 3-4 whistles or until soft.
- 2In a separate pot, heat oil over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add chopped onions and sauté until translucent.
- 3Add the chopped tomatoes and cook until they soften. Then add the diced carrots, potatoes, and green beans. Sauté for a few minutes.
- 4Stir in the turmeric powder, sambhar powder, and slit green chilies. Mix well and cook for another 2 minutes.
- 5Add the cooked dal to the vegetable mixture along with tamarind pulp and salt. Stir to combine and let it simmer for about 10-15 minutes.
- 6Adjust the consistency by adding water if necessary. The sambhar should be slightly thick but pourable.
- 7Taste and adjust seasoning if needed. Garnish with fresh coriander leaves before serving.
- 8Serve hot with steamed rice or idli.
Equipment
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