IU weekly contest # 14 My favorite food- Dosa

Hello indiaunite community friends,
How are you? I hope you are happy. IndiaUnite holds a contest every week, which is very amazing and interesting. I try to participate in the contest whenever I can.
The subject of this week's contest no #14 in the India United community, link
𝕎𝕙𝕒𝕥 𝕚𝕤 𝕪𝕠𝕦𝕣 𝕗𝕒𝕧𝕠𝕣𝕚𝕥𝕖 𝕗𝕠𝕠𝕕 𝕒𝕟𝕕 𝕨𝕙𝕪?" is quite interesting. My favorite food is dosa, not biryani. Biryani is my daughters' favorite dish. I have liked dosa since childhood and make it once every 10-15 days. My husband and children also enjoy dosa very much. I make various types of dosa, such as plain dosa, masala dosa, and even sweet dosa by adding sugar to the batter.I don't know why I like dosa, but I like it a lot. Dosa is very light to eat. Its taste is amazing. It is also easy to make. I love dosa because it's super tasty.The crispy outside with the soft inside is just perfect. Plus, the chutneys and sambhar that come with it add so much flavor
𝙃𝙤𝙬 𝙄 𝙇𝙚𝙖𝙧𝙣𝙚𝙙 𝙩𝙤 𝙈𝙖𝙠𝙚 𝘿𝙤𝙨𝙖

My father used to work in a steel plant, so we lived in a colony for the plant workers. There, we had people from different states and religions living together. One South Indian family lived there, and their daughter Usha was my friend. We used to play together. It was like the TV serial "Taarak Mehta Ka Ooltah Chashmah." My mother learned how to make dosa and idli from a South Indian aunty there. Every Sunday, my mother made dosa for breakfast. Gradually, we also learned how to make it. When I got married and moved to Kanpur, I made masala dosa once. Everyone loved it because no one knew how to make dosa here. That’s why my breakfast dish became a hit. When my father-in-law ate dosa for the first time, he was so happy that he gave me a reward. Now, my children also love eating dosa, and they prefer my homemade dosa over the ones from the market. They eat dosa for breakfast, lunch, and dinner.On Sunday, I made dosa. So, let me share the recipe with you all.

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨;

• 3 cups rice
  -1 cup urad dal (split black gram)
• Salt to taste
  -Water as needed
  -Oil for cooking

𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨 ;
𝙎𝙤𝙖𝙠 the rice and urad dal separately in water for 4-6 hours. Soak the urad dal.
𝙂𝙧𝙞𝙣𝙙 the rice and urad dal separately into smooth batters, adding water as needed. Mix them together in a large bowl.
𝙁𝙚𝙧𝙢𝙚𝙣𝙩 the batter overnight or for 8-12 hours in a warm place until it doubles in size.
Add salt to the fermented batter and mix well.

𝙋𝙚𝙖𝙣𝙪𝙩 𝘾𝙝𝙪𝙩𝙣𝙚𝙮

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
🤍 1 cup roasted peanuts
🤍2 green chilies
🤍1 small piece of ginger
🤍 2-3 cloves of garlic
🤍 Salt to taste
🤍 Water as needed
🤍 1 tablespoon oil
🤍 1/2 teaspoon mustard seeds
🤍 5-6 curry leaves

𝙈𝙚𝙩𝙝𝙤𝙙
𝙂𝙧𝙞𝙣𝙙 the peanuts, green chilies, ginger, garlic, and salt with water to make a smooth paste.

𝙃𝙚𝙖𝙩 𝙤𝙞𝙡 in a small pan and add mustard seeds. When they splutter, add curry leaves and sauté for a few seconds.

𝙋𝙤𝙪𝙧 𝙩𝙝𝙚 𝙩𝙚𝙢𝙥𝙚𝙧𝙞𝙣𝙜 over the peanut chutney and mix well.

𝙋𝙤𝙩𝙖𝙩𝙤 𝘾𝙪𝙧𝙧𝙮

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
💚4 medium potatoes, boiled and peeled
💚 1 large onion, finely chopped
💚 2 green chilies, slit
💚 1 teaspoon mustard seeds
💚1/2 teaspoon turmeric powder
💚8-10 curry leaves
💚 Salt to taste
💚 2 tablespoons oil
💚Fresh coriander leaves for garnish

𝙈𝙚𝙩𝙝𝙤𝙙
Heat oil in a pan and add mustard seeds. When they splutter add curry leaves.
Add onions and green chilies, and sauté until the onions turn golden brown.

Add turmeric powder andgreen peas and mix well.
Mash the boiled potatoes lightly and add them to the pan. Mix well.
Add salt and cook for a few minutes until the flavors combine.
Garnish with coriander leaves.

𝙎𝙖𝙢𝙗𝙖𝙧

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
💜1 cup toor dal + masoor dal
💜1 small tomato, chopped
💜 1 small onion, chopped
💜100g, chopped bottle guard
💜 1/4 teaspoon turmeric powder
💜2 tablespoons sambar powder
💜Tamarind
💜 Salt to taste
💜Fresh coriander leaves for garnish
💜2 tablespoons oil
💜1 teaspoon mustard seeds
💜 1 teaspoon cumin seeds
💜 8-10 curry leaves

𝙈𝙚𝙩𝙝𝙤𝙙𝙨
𝙒𝙖𝙨𝙝 𝙖𝙣𝙙 𝙘𝙤𝙤𝙠 the toor dal and masoor dal with turmeric powder until soft. Mash and keep aside.
In a pot, add the chopped vegetables ( tomato, onion, bottle guard) and enough water to cook them. Add salt and cook until the vegetables are tender.

Add the cooked dal to the vegetables and mix well.
Add sambar powder and tamarind pulp. Bring to a boil and simmer for 10-15 minutes.
In a small pan, heat oil and add mustard seeds. When they splutter, add cumin seeds, chopped garlic, and curry leaves.
Pour the tempering into the sambar and mix well.
Garnish with coriander leaves and ready to serve

𝙈𝙖𝙠𝙞𝙣𝙜 𝙥𝙧𝙤𝙘𝙚𝙨𝙨 𝙤𝙛 𝙙𝙤𝙨𝙖
Heat a non-stick pan or dosa tawa and lightly grease it with oil.
Pour a ladleful of batter onto the center of the pan and spread it out in a circular motion to form a thin dosa.

Drizzle oil around the edges and cook until the dosa is golden and crispy.

Spread 1 tablespoon of potato curry over the dosadosa. You can add paneer on top of potato curry. Alternatively, you can also add cheese. Then fold the dosa and serve it with sambar and chutney.

I made dosa on Sunday, so I am able to share the recipe with you. I hope you will like my recipe. I have always liked dosa, and I always will.