Bengaluru's Famous Darshini Style Sambar Made With Onions, Tomatoes & a Hint of Jaggery 

I have always always been an 'Idli Sambar Dippu' fan since childhood & most darshinis in Bangalore serve excellent Sambar in my opinion. 

If you are a fan of Namma Bengaluru style 'Idli Sambar Dippu' you are going to love this recipe 

Also, The Recipe for Soft & Fluffy Karnataka Style Idlis can be found Here 

HOW TO MAKE DARSHINI STYLE SAMBAR 

Recipe Source: My Amma 

Serves 5-6

 You Will Need:

• 1/4 Cup Toor Dal 
• 2 Large Tomatoes - Finely Chopped
• 1 large Onion - Chopped 
• 1/4 Teaspoon Turmeric Powder
• A small Piece of Tamarind 
• 2 small lumps of Jaggery 
• Salt 

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Bengaluru Darshini Style Sambar

Yield: 5-6

Author: Deepthi Shankar

Ingredients

• 1/4 Cup Toor Dal
• 2 Large Tomatoes - Finely Chopped
• 1 large Onion - Chopped
• 1/4 Teaspoon Turmeric Powder
• A small Piece of Tamarind
• 2 small lumps of Jaggery
• Salt
• Spices Needed:
• 1/4 Cup Coconut
• 10 Byadgi Red Chilies
• 5 tablespoons of Coriander Seeds
• 2 small sticks of Cinnamon
• 7 Cloves
• 1 teaspoon Cumin Seeds/Jeera
• To Temper:
• 1 tablespoon Cooking Oil
• 2 Broken Dry Red Chilies
• A generous Pinch of Asafoetida/Hing
• A Sprig Of Curry Leaves

Instructions

1. Pressure Cook Toor Dal with chopped Tomatoes & Turmeric Powder
2. In a Pan, add a teaspoon of oil & Roast Byadgi Chilies, Coriander seeds, Cinnamon, Cloves & Cumin seeds
3. Transfer into a mixe jar, along with grated coconut & Tamarind & grind into a smooth paste adding a little water
4. In a pan, heat oil, splutter mustard seeds add Asafoetida, curry leaves & onions. Sauté for 2-3 minutes until the onions turn soft
5. Add the cooked dal, ground paste & some salt
6. Add 3-4 cups of water, Jaggery & mix well.
7. On medium flame, bring it to a boil. Check for Salt & Jaggery. Add more if needed. Simmer for another 2-3 minutes.
8. Turn off the heat & serve Darshini Style Sambar with Idli/Dose
9. NOTE:
10. Cinnamon & Cloves are 2 Star Ingredients in this recipe which gives it that distinct taste. Do Not Skip Adding them

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Paddu is also known as Appe, Guliyappa, Paniyaram, Kuzhi Paniyaram in the South of India, But we've always referred to it as Gundapongalu at home. 

If You have Dosae Batter, making Paddu or Gundapongalu is fairly easy. All you need is a Paddu Pan

A fun variation to the regular Paddus is the addition of Dill Leaves or Sabsige Soppu in Kannada. Dill Leaves has a very distinct & dominant flavor & I love the flavor it adds to the Paddus 

HOW TO MAKE DILL LEAVES PADDU | SABSIGE SOPPINA PADDU 

Makes 35 Paddus 

 You Will Need:

• Dosa Batter (See Recipe Here)
• 1/3 Cup Chiroti Rava (Fine Semolina)
• 1 small bunch of Dill Leaves/Sabsige Soppu
• 1 small Onion - finely chopped
•  4-5 Green Chillies 0- Very finely chopped
• A small knob of Ginger - peeled & grated
• A handful of chopped Coriander - Optional 
• Salt 
• Oil 

NOTES:

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Dill Leaves Paddu | Sabsige Soppina Paddu

Yield: 365 Paddus

Author: Deepthi Shankar

Ingredients

• Dosa Batter (See Recipe Here)
• 1/3 Cup Chiroti Rava (Fine Semolina)
• 1 small bunch of Dill Leaves/Sabsige Soppu
• 1 small Onion - finely chopped
• 4-5 Green Chillies 0- Very finely chopped
• A small knob of Ginger - peeled & grated
• A handful of chopped Coriander - Optional
• Salt
• Oil

Recipe For Dosa/Dosae Batter

• 3 cups Rice (See Notes)
• 1 cup Urad Dal - I used Gota Urad Dal
• 1 tsp Methi/Fenugreek Seeds
• 2 handfuls of Flattened Rice/Poha - The Thick Variety Only
• 2 tsp Moong Dal - Optional
• Salt as per Taste
• Oil to Make Dosas

• In a colander, measure out everything except Salt & oil & clean under running water until water runs clear
• Soak in a wide bowl with enough water & Urad Dal Swells up upon soaking. Soak for 4-6 hours
• Do Not discard the water used for soaking as it aids in fermentation
• Use a wet grinder or a mixer to grind into a smooth batter. I use a mixer & grind the batter in 3 batches, adding little water at a time
• Pour the batter into a large vessel, Add Salt & mix with your hands, cover & set aside in a warm place. It should take anywhere between 8-18 hours to ferment depending on the weather.
• Once the batter is well fermented & you are ready to make dosas, Stir the batter a couple of times.

Instructions

How To Make Paddus

1. In a bowl, add Dosa Batter, Chiroti Rava, finely chopped onion. Dill Leaves, Green Chilies, Ginger, Coriander leaves & some salt to taste. Mix well & set aside for 10 minutes
2. Heat a Paddu Maker, Grease it with Oil. When warm enough, pour a tablespoon of batter, ( it should fill only about 3/4th ) into each holes. Add a few drops of oil on the sides of each Paddu
3. Cover with a lid & cook on low-medium flame.
4. After a couple of minutes, Open the lid & with the help of a wooden skewer, flip the Paddus, Cover & cook for one minute more
5. Again, with the help of the wooden skewer, take the paddus out of the pan & Serve How with Peanut Chutney
6. Repeat the Process with the rest of the batter
7. While you can serve them with any chutney, Peanut Chutney tastes best with Paddus
8. NOTES:
9. Adding Chiroti Rava (Fine Semolina) makes it very crisp on the outside
10. Always cook the Paddus on Low-medium heat, this ensures that the insides get cooked as well

Did you make this recipe?

Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

Created using The Recipes Generator

Onion Uthappam Or Eerulli Dosae is a slightly thick Dosa  made using the usual Dosa Batter. A mixture of Onions & Carrots is slathered on top & cooked on both the sides until the onions get crisp & slightly caramelized 

What Kind of Dosa Batter To Use?

NOTE:

Home Style Dosae / Dosa made with Rice, Urad Dal & Bottle Gourd which gives the Dosa a very lovely flavour 

You Will Need:

• 3 cups Rice
• Half Cup Urad Dal
• 1/2 teaspoon Methi
• 2 cups chopped Bottle Gourd/Sorekayi/Lauki

Adai Dosae or simply called Adai is one of my favorite recipes from Tamil Nadu. It makes for a great protein packed breakfast 

People either love Adai or really seem to hate it. I love it.  It is a bit heavy on the stomach & can keep you full for hours 

Though traditionally eaten as breakfast, I like to eat serve them as dinner sometimes. 

Also, what I love about this version is the addition of Moringa Leaves or Nugge Soppu as we call it in Kannada. 

Moringa Leaves is a Super Food, The Leaves do not have a strong taste so they can be added into a variety of things like Dal, mixing in the chapati dough, Akki Rotti or even Upma for the dose of nutrition.

The Batter needs to be ground into a slightly coarse paste. Also, the batter is slightly thicker than a regular Dosa Batter 

This is what it is going to look like. 

You Will Need:

• 2 cups Raw Rice 
• 1 cup Urad Dal
• 1 cup Chana Dal
• 1 cup Tuvar Dal
• 1 cup Moong Dal
• 2 cups  Moringa Leaves 
• Salt as per taste
• A big pinch of Hing/Asafoetida
• Oil for cooking the Adai

We all love restaurant style Dose, don't we? The ones that are crisp & evenly golden brown. 

This restaurant style recipe has been doing rounds on the internet & I finally decided to give it a try. It uses Red Rice along with regular Raw Rice. 

Using Red Rice gives it a nice deep golden color that Darshini Style Dosaes have. 

Makes 22-24 Dosaes 

You Will Need:

• 1 cup Gota Urad Dal (120 Grams)
• 1.5 cups Raw Red Rice / Kempu Akki (190 Grams)
• 1.5 cups Sona Masuri Rice (190 Grams)
• 1/4 cup Chana Dal
• 1/4 cup Tuvar Dal
• 1/4 cup Thick Poha 
• 1.5 teaspoons Methi Seeds
• 1/2 cup Rice Flour
• Salt 

Soak in a wide bowl with enough water because Urad Dal will swell upon soaking. Soak for 4-6 hours

Do Not discard the water used for soaking as it aids in fermentation

Use a wet grinder or a mixer to grind into a smooth batter. I use a mixer & grind the batter in 3 batches, adding little water at a time

Pour the batter into a large vessel, Add Salt & mix with your hands, cover & set aside in a warm place. It should take anywhere between 8-16 hours to ferment depending on the weather.

After the batter is fermented, before you proceed to make Dosaes, add 1/2 cup Rice Flour & Mix well so that no lumps are formed 

Keep these points in mind before proceeding to make the batter

• To make Crisp Dosas, always use Raw Rice & Not Idli Rice .. We use Sona Masuri Rice to make the batter

• The Batter is ground slightly thicker than the regular Dosa Batter

• Adding Chana Dal & Tuvar Dal is very important to get that crisp texture 
• Since we are using Red Rice, the dosaes turn brown pretty quickly. So make sure you roast them on Low Medium flame to get an evenly roasted Dose 

          

Potato Stuffing (Alugadde Palya)

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You Will Need:

• 4 large Potatoes (I used Gold Potatoes)
• 2 medium sized Onions - sliced lengthwise
• 5 Green Chilies
• Half teaspoon Mustard seeds
• A big pinch of Hing
• 1 teaspoon Urad Dal
• 1 teaspoon Chana Dal
• 1/4 teaspoon Turmeric powder
• A sprig of Curry leaves
• Coriander leaves
• Salt as per taste

How To:

Clean & scrub the Potatoes. Cut into halves & Pressure cook with a little bit of salt for 1 whistle. Let the pressure settle down.

Drain the water & once the potatoes are cool enough to handle, peel the skin & roughly mash them into chunks.

In a heavy bottomed pan, heat cooking oil. Splutter mustard seeds. Add Hing, Urad Dal, Chana Dal, Green Chilies & Curry Leaves. Sauté on low flame for 30 seconds until the Urad & Chana Dal are golden in color

Add sliced onions & turmeric & fry until the onions turn pink, Add the mashed potatoes & salt & mix well

Turn off the heat & add chopped coriander. Set aside & allow it to cool

      

HOW TO MAKE DOSAS

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You Will Need

• Dosa Batter
• Potato Filling 
• Red Chutney (For Mysore Masale Dose)
• Oil + Ghee + Melted Butter (Mixed in a Bowl)
• Coconut Chutney to Serve on the Side 

Masala Dosas are slightly Thicker than Regular Dosas 

Making the Dosas in a Cast Iron Pan makes Crispier & Evenly Roasted Dosas as Compared to Non Stick Pans.

In a bowl, add equal parts of Ghee, Melted Butter & Oil & whisk it well & use this instead of just Oil to make Dosas. This enhances the taste.  

Heat a good cast iron griddle, once hot enough, Set it to medium flame.

Grease it with oil & wipe it down with a towel before proceeding to make the dose. 

Wipe the Tawa with a wet cloth before pouring the batter everytime you make a Dose 

Pour a ladleful of batter in the centre & spread into a slightly thick circle.  Drizzle oil+Ghee+Butter mixture along the edges  & center & roast on medium flame until it turns golden brown 

If using Red Chutney, after the Dosa is slightly cooked on top, take 1/4 teaspoon of Red Chutney & smear it on the dosa evenly. Let it roast well on medium flame.

Use a Spatula to loosen the Dosa from the pan. Add 2 tablespoons of the potato mixture in the center & fold the Dosa into a semi circle 

Since we are using Red Rice, the dosaes turn brown pretty quickly. So make sure you roast them on Low Medium flame to get an evenly roasted Dose 

Enjoy Hot Dosas with Coconut chutney