Murungakkai Sambhar & Rava Dosai

Everyone knows Dosai with Sambhar is a great combination. When you don't have time to make regular Dosai, Rava Dosai is easy to do and instantaneous.

Rava Dosai

Ingredients

Wheat Flour (Chapathi maavu)- 1 cup
Course ground Semolina (Ravai) - 3/4 cup
Rice Flour (Arisi Mavu) - 3/4 cup
Onion (Vengayam) - 1 cup chopped finely
Green Chilli (Pachai Milagai) - 2-3 chopped finely
Cilantro (Kothamalli) - 1 cup loosely filled leaves
Curry Leaves (Karuveppillai) - 6-7 leaves teared into small pieces
Asofoetida powder(Perungaya podi) - less than 1/4 teaspoon
Cumin Seeds (Jeeragam) - 1 teaspoon
Salt - 3/4 teaspoon( add to taste)
Water - 3-4 cups

Take wheat flour, Semolina and Rice flour in a vessel. Add the cut onions, green chili, cilantro(tear into pieces), curry leaves(tear into pieces), asofoetida, cumin seeds and salt to it. Slowly add water and start mixing everything in without forming lumps. Keep mixing and adding water till you get a pourable consistency of the batter.



Preheat a non-stick flat griddle (tava) for about 2-3 minutes on medium high. Pour the batter using a ladle(kuzhivu karandi) in the shape of a circle, and drizzle little oil in between the holes. Cook on one side for 1-2 minutes. Use a turner(dosai thiruppi) to turn over and cook on the other side for about a minute. Leave on each side little longer to get a crispy version!
Add water/salt(to taste) if the batter gets too thick. This batter should give 12-15 Dosais.



Murungakkai Sambhar

Ingredients

Tamarind (Puli) - 4-5 pieces of 50 cent(paise) size
Drumstick (Murungakkai) - about 10-12 of drumstick cut into 3-4 inch pieces
Toor Dhall (Tuvaram Paruppu) - 3/4 cup
Sambhar Powder - 1 - 2 tbsp
Salt (Uppu)- 1/4 teaspoon
Turmeric (Manjal Podi)
Red Chili (Kaintha cheppu milagai) - 2-3
Curry Leaves (Karuveppilai)- 4-5 leaves
Fenugreek seeds(Venthayam) - 1 teaspoon
Asofoetida powder(Perungaya podi) - 1/4 teaspoon
Mustard seeds (kadugu) - 1/2 teaspoon

Boil Tamarind in 2 cups of water for 10-15 minutes and extract the juice by squeezing the tamarind(after it cools down). Remove the tamarind remains(chakkai) using a strainer(vadikatti).

Pressure cook Toor Dhall (use 2.5 cups of water for 1 cup of toor dhall).
Cook the drumstick by boiling in water for about 20 minutes or till it gets tender.

Heat 1-2 spoons of cooking oil in a sauce pan or wok style pan. Pinch off the red chillies and add it to the heated oil. Add Asofoetida,fenugreek seeds and mustard seeds and let it pop. Sprinkle little turmeric and turn down the heat to medium low. Add the cooked drumsticks and saute it for few minutes. Pour the tamarind water and add Sambhar powder, salt and let it boil for 10 minutes ( or till the raw smell of Sambhar powder is gone). Add the cooked dhall and boil for 10 -15 minutes. Garnish with fresh curry leaves and serve.

Sambhar goes well with rice, Idlis and Dosas. Other vegetables that can be used for making sambhar are: onions, green peppers, radish, white pumpkin, carrot, potatoes etc.