Dosa Sambhar

 

 Dosa sambhar is the iconic dish of South India. Immensely popular in North India too, dosa has so many varieties. Today I tried to create this stencil with the help of Malabar Spinach, it turned out nice!

 According to food historian K. T. Achaya, dosa (as dosai) was already in use in the ancient Tamil country around the 1st century AD, as per references in the Sangam literature.^[4]

In popular tradition, the origin of the dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants.Also, the original Tamil dosa was softer and thicker. The thinner and crispier version of dosa was first made in present-day Karnataka. A recipe for dosa (as dosaka) can be found in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.

                                 This dosa is  Tamil style dosa which is on the thicker side.

Ingredients:

• Parboiled rice-1 cup
• Poha-1/2 cup
• Urad dal-1/2 cup 
• Salt-1 tsp.
• Fenugreek seeds-1/2 tsp.
• Jaggery grated-1 tsp (This gives a nice color to Dosa)
• Water
• Oil

Procedure:

• Soak rice and dal separately for 8 hours.
• With rice, also soak fenugreek seeds.
• Make fine paste of rice first, then dal.
• Also blend soaked poha in the rice mixture.
• Add salt and let it ferment for 12 hours in summer and about 14 hours in winter.
• The volume will almost double.
  
• Add grated jaggery and desired water to make dosai.
• In the tawa, before pouring the batter, I placed one malabar Spinach or poi ka patta and then spread the batter, cover it for 3 minutes and then turn around.
  

Sambhar recipe I will share later.

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