Masala aloo : Heat oil in a pan. Add cumin, urad dal, curry leaves, in 20 sec add hing.Add in onions, green chillis. Saute for 2 mins.
Add mashed potatoes,ginger paste,sand mix well. Add salt and lemon, mix well. Cook for 5 mins.Ready to serve
Coconut chutney.In a bowl add yogurt, green chutney, ginger, salt and nut powder,mix well and add coconut.
For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds.
Let it pop and then add the hing,curry leaves
Add urad dal, red chilies. Stir until the dal starts changing colour. Add curry leaves, stir and remove pan from heat. Pour the kadka over a bowl of chutney and serve
Idli : Add 1 eno packet to the dosa batter (4 cup= 16 idli) mix it well, scoop the dosa batter into idli plate greased with oil.place in steamer and steam for 10 minutes on medium flame or till a knife inserted comes out clean.
finally, soft idli is ready to serve along with chutney and sambar.
Sambhar For tempering/tadaka.In a pot add ghee,cumin seeds curry leaves,for tempering,once ready add hing,chopped onion,saute for 2mins then add some water cook for 30 sec,add salt, sambhar masala,tamarind juice,cook for 1min
Then add cooked dal to the tempering/tadaka.let it simmer for 5mins,optional (you can add green chillis, green peas, eggplant & drum stick).Cook for 1min.Ready to serve with idli.
Dosa batter : Soak rice and dal for overnight in two different bowls, then blend rice and dal differently and gradually
Furthermore, heat Dosa pan and pour a ladleful of the batter on it and spread it in a circular motion thin circle.
also smear a little ghee the over it. cook till the bottom of dosa turns golden brown.
Finally, fold over to make a semi-circle or a roll and serve immediately with coconut chutney
Tamarind Juice: Soak tamarind in hot water for 1 hour.Then blend it.Ready to use
