Name: South indian Platter recipe by charu gupta at BetterButter
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 10
Ingredients: For the dosa : urad dal 1 cup; Rice 3 cups; Channa dal 1 tbsp; Mustard seeds 1 tsp; Raw poha 1 tbsp; Salt 1 tsp; Water to grind; For the filling of the masala dosa : Boiled potatoes 5; Oil 2 tsp; Mustard [sarson] seeds 1 tsp; Channa dal 1 tsp; Curry leaves 7- 8; Salt 1 tsp; Turmeric powder 1/2 tsp; Sambar powder 1 tsp; Red chilli powder 1/2 tsp; For the sambar : Toor [arhar] dal - 1 cup; Bottle gourd [cut in cubes] 1 cup; Tomatoes 6 cut into cubes; Ladies fingers [Okra] 8 pieces cut length wise in four pieces; Salt 3 - 4 tsp; Turmeric powder 1 tsp; Red chilli powder 1/2 tsp; Sambar powder 3- 4 tsp; Tamarind pulp 2 tbsp; Hing [asfoetida] powder 1/2 tsp; Ghee 2 tsp; For Tempering : Ghee 1 tbsp; Sarson [mustard] seeds 1 tsp; Curry leaves 8-10

Ingredients Serving: 10

For the dosa : urad dal 1 cup
Rice 3 cups
Channa dal 1 tbsp
Mustard seeds 1 tsp
Raw poha 1 tbsp
Salt 1 tsp
Water to grind
For the filling of the masala dosa : Boiled potatoes 5
Oil 2 tsp
Mustard [sarson] seeds 1 tsp
Channa dal 1 tsp
Curry leaves 7- 8
Salt 1 tsp
Turmeric powder 1/2 tsp
Sambar powder 1 tsp
Red chilli powder 1/2 tsp
For the sambar : Toor [arhar] dal - 1 cup
Bottle gourd [cut in cubes] 1 cup
Tomatoes 6 cut into cubes
Ladies fingers [Okra] 8 pieces cut length wise in four pieces
Salt 3 - 4 tsp
Turmeric powder 1 tsp
Red chilli powder 1/2 tsp
Sambar powder 3- 4 tsp
Tamarind pulp 2 tbsp
Hing [asfoetida] powder 1/2 tsp
Ghee 2 tsp
For Tempering : Ghee 1 tbsp
Sarson [mustard] seeds 1 tsp
Curry leaves 8-10
Whole Dry Red chilli 1

Instructions

Soak the rice, dal, mustard seeds ,channa dal ,and the poha for 6- 7 hours .Soak them all together.
Drain the water and grind in a mixer into a fine paste. Add salt and keep the batter to ferment.for 8-10 hours . The batter should be slightly thicker than the pouring consistency
For the filling, heat a pan with some oil. Add channa dal ,cook for about a minute.
Than add the sarson [mustard] seeds .Let it splutter. To this add the whole red chilli ,and curry leaves. Cook for a while.
Add all the powdered masalas & saute. Now add the boiled potatoes. Cook for 5- 10 minutes.
To make the dosa, heat a non stick pan. Smear some oil on it and wipe it with a wet cloth. this makes the surface extra non stick.
Lower the flame and put a ladle of the dosa batter onto the tawa, move the ladle clockwise in a circular mention so that the dosa is formed. Apply some oil on the sides.
Higher the flame and let it cook for a minute and then put a tbsp of the filling in the center and roll the dosa .
For sambar, Wash and soak the dal for 1/2 an hour.
In the pressure cooker put the dal ,all the cut veggies except the lady finger ,and all the masalas, & some ghee as well.
Put 2 cups of water . Close the lid .Let it pressure cook till 3- 4 whistles. Switch off the gas. Let the pressure drop on its own
After the pressure drops open the lid and blend the mixture with blender. In the meantime put a heavy bottom vessel on the flame , heat some ghee in it.
Put hing ,sarson seeds. , whole red chilli curry leaves ,cook for a while. Put the sambar powder. Cook
Add the lady fingers ,saute for 5 MTS. Put the blended dal mixture.
Add 2-3 cups of water , boil it. Add the tamarind pulp . Cook for another 15 MTS
Serve hot with the dosa.

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