lemon sized tamarind ( soak it in 1/2 cup water for half an hour)
1.5cupstoor dal/togari bele
2tbspfresh coriander leaves chopped
2tbspjaggery powder/a small piece of jaggery
For Aloo Palya
2tspOil
1tspmustard seeds
1tspurad dal/uddina bele
1tspchana dal/kadle bele
1dry red chilli
2green chillies finely chopped
a pinch of hing/asafoetida
few curry leaves
1smallonion finely chopped
½tspturmeric
salt as per taste
1tspsugar
3mediumpotatoes boiled and mashed
3tbspcoriander leaves finely chopped
2tsplemon juice
Instructions
Preparing the batter
Wash the rice, lentils and methi seeds all together for 3-4 times in water and soak them overnight or for 6-8 hours.
Wash and soak avalakki for an hour before starting the grinding procedure of the batter.
Grind all the ingredients in a wet grinder/mixer into a smooth batter.
Add salt and let the batter ferment overnight or for 6-8 hours at room temperature.
After fermentation the batter should have doubled in size. Now the batter is ready.
Preparing chutney
In a blender, add coconut,roasted bengal gram,green chillies and salt and blend it into a coarse paste.
In a pan,add oil. After the oil heats up, add in the mustard seeds. After the mustard seeds splutter, add in urad dal,channa dal, dry red chillies,hing and curry leaves. Cook it for a minute and turn the heat off.
Add the tempering to the blended mixture and mix. Chutney is ready to be served!
Sambar recipe
Heat up a pan and add coriander seeds, cumin seeds, shallots, roasted bengal gram, coconut,chana dal and dry red chillies. Roast everything until you get a nice aroma of all the masalas.
Add water and grind it into a coarse paste.
Keep it aside and heat up a pan. Add oil, mustard seeds, curry leaves and hing.
Once the mustard seeds start spluttering. Add in the shallots or onion pieces if you don't have shallots. And roast until the shallots are cooked.
Add in tomatoes and cook until the tomatoes are mushy.
Add the masala paste. Add in tamarind soaked in water. Cook until oil starts separating from the masala.
Now add the cooked dal and cook it on a low flame for 8-10 minutes.
Garnish it with some chopped coriander leaves. Sambar is now ready to be served with doses. You can have this sambar with some piping hot idlis.
Aloo palya recipe
Heat oil and add mustard seeds, urad dal,chana dal,green chillies, dry red chilli,hing and curry leaves.
Saute and let it splutter.
Add onion and saute until the onions are slightly translucent.
Add turmeric and saute.
Add in the boiled and mashed potatoes, salt, sugar and combine well.
Switch off the flame and add lemon juice and coriander leaves. Mix everything well. Aloo palya is ready to be served with masala dose.
Preparing doses
Keep a flat pan (tawa/hanchu) to heat on a medium flame.
Take a ladle full of batter and pour it on the pan and spread it in a uniform circular motion to form a round dose.
Mix the batter well. Grease the pan with oil/ghee/butter.
Cook it for around 10-20 seconds and spread a teaspoon or two of the masala according to your preference. Pour a tsp of oil all over the dose and a teaspoon of potato palya. Cover the pan with a lid and cook for 1 minute on a low to medium flame.
Close the dose from two sides after the bottom side of it is golden brown in color/perfectly roasted.
Remove the dose from the pan and serve it on a serving plate with chutney and sambar.
Notes
If you are living in colder countries like me, it is better to add salt to the batter before fermentation.
You can keep the batter wrapped up in a thick blanket or in the oven with oven lights switched on for fermentation if you are living in colder countries.
I use a cut onion to smear oil on the tawa or skillet, it helps spread the oil evenly on the tawa and also to take the dose off the tawa in one go.