Learn to make your Idlis and Dosas from scratch with your own idli/dosa batter. It's easy to make and so delicious.
Timestamps -
0.00 - Intro
01.19 - How to make the Idli / Dosa Batter
05.41 - Making Idlis
10.32 - Tempered Coconut Chutney
14.04 - Making Dosas
Ingredients
Idli / Dosa Batter -
3 cups Idli rice
3/4 cup urad dal (hulled and split black lentils)
1 tbsp fenugreek seeds
Salt, to taste
Coconut Chutney
1/2-3/4 cup of freshly grated coconut
1-2 green chillies
Salt, to taste
1/2″ ginger
A ball of tamarind, the size of a large marble, soaked in a little water
Vegetable Sambhar
1 cup toor dal (pigeon peas)
1/2 sweet potato
2 carrots
A handful of okra
2-3 small eggplants
A couple of drumsticks (A handful of frozen pieces)
8-10 curry leaves
1/2 tsp black mustard seeds
3 dried Kashmiri chillies
1 tbsp Sambhar masala
1/2 tsp Kashmiri chilly powder, or any mild red chilly powder
1 tbsp olive oil
Salt, to taste
Tamarind, the size of a small walnut
Aloo Bhaji
(Serves 4)
3-4 large potatoes, boiled, peeled and cubed (about 1/2 kg)
1 large onion, chopped
2 birdseye / green chillies, sliced (or to taste)
8-10 curry leaves
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp (scant) turmeric powder
1 tbsp lime juice
2 tbsp fresh coriander leaves, chopped
1 tbsp vegetable oil
Salt, to taste
1/2 tsp sugar
You can find the written recipes here -
How to make Idlis and Idli/Dosa batter - theaspiringhomecook.com/2021/...
Coconut Chutney recipe - theaspiringhomecook.com/2011/...
Vegetable Sambhar recipe - theaspiringhomecook.com/2018/...
Potato Bhaji recipe - theaspiringhomecook.com/2011/...
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Trisha Vaz
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Baulkham Hills, NSW 1755
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