Masala Dosa with Sambar, Chutney & Podi 🔷
Meatless Mondays need to be always be fun. The day was as predicted, crazy enough to forbid us from coming home for lunch. And I normally prep for the week on weekends. Chopping, some bit of grinding is all done on Saturday evenings and Sundays 🔷
So I soaked parboiled rice, normal rice, split black gram, fenugreek seeds and flattened rice yesterday morning and blended it together into a batter in the evening and let it ferment overnight and all day today🔷
I made the Sambar all in one pot. I tempered coconut oil in the pressure cooker with mustard seeds, asafoetida, curry leaves and dried red chillies. I added split pigeon peas or toor dal, salt and water and pressure cooked for 3 whistles. I then added all the veggies (carrot, kohlrabi, baby eggplants, onions, drumsticks and tomato) with turmeric powder, chilli powder and home made sambar powder. I pressure cooked for another whistle. Done 🔷
For the masala, I tempered coconut oil with mustard seeds, asafoetida, split black gram, curry leaves, green chillies and sliced onions. When nicely browned, I added turmeric powder and boiled cubed potatoes and seasoned. I finished with a generous sprinkling of coriander leaves 🔷
I served it with a garlic chutney (coconut, green chillies, curry leaves, garlic, tamarind, salt and sugar and tempered with red chillies, curry leaves, mustard seeds and asafoetida) and idli chilli podi 🔷
How does your Monday look?
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