Breakfast Recipe – Dosa & Sambar

Dec 04, 2018

This is a quick video made on a working day just before going to the office. Correct me if any mistakes!! Any food that is easily available and healthy with timely plan everything matters, here it is this and in other parts of the world it’s different but look for carb and protein combinations, which is better!!

Most days I prefer iddli or dosa with sambar or Bengal gram curry. Gluten-free complex carbohydrates with vegetarian protein, good for the gut, maintaining blood sugar level and nervous system.
Amongst Indian foods, the South-Indian cuisine is also a rich source of probiotic. Idly, dosa and other such food items are prepared by fermenting rice and lentils. This makes it high in live cultures of the good bacteria.

Dosa & sambar recipe for my clients and friends abroad!
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Ingredients
3 cups rice
1 cup urad dal (split, skinless black gram)
3/4 teaspoon fenugreek seeds
Soak it in water for 3-4 hours and grind to a smooth paste ( if iddli medium) and ferment it for 6-8 hours. Then make is like a pancake with vegetable oil.
Sambar is easy to cook with all vegetables and some sambar dal / tuvar dal
Cook dal and mash it with boiled vegetables until half cooked and add tamarind water to it.
Cook for 5 minutes, add sambar powder and salt, cook for 5 minutes. Add dal, cover and cook for 10 minutes.
Prepare the tempering by using 2-3 tbsp of oil and adding 1 1/2tsp of mustard seeds, half a tsp of methi dana, a crushed dried red chill, few curry leaves and a pinch of asafoetida. Let it splutter and add to the sambar mix.
Sambar powder is red chili powder 1tbsp, turmeric powder a pinch and coriander powder 11/2 tbsp.

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