The rice and dal need to soak in water separately for at least 5-6 hours. After 5-6 hours, you'd see that the rice is swollen and the dal has doubled in size and volume. The important aspect lies in grinding the two ingredients and then combining them together. Grind the rice with a little salt and cooked rice till it is fine. Do not remove it if it is even slightly coarse. Similarly grind the dal till it is fine and smooth to touch. Mix both the batters well in a broad and deep vessel. Keep it aside covered in a warm place and let it sit overnight. The batter will rise the next day. If the batter is too thick, add a little water to dilute it.
Method for masala:
In a heavy bottom wok, add oil and heat.
Temper the mustard seeds, cumin seeds, urad dal, curry leaves and asafoetida. Add the cashews and almonds and saute along with garlic. Fry till you get the aroma ensuring the garlic is not burnt.
Add onion and brown it, followed by ginger and garlic paste. Cook it till the raw smell is gone.
Add the tomato and seasoning and let it cook till well mashed.
Add the mashed potato and peas and give a good stir. Add the grated carrot.
You could let the vegetable cook on sim and serve as a solid dish or add some water and dilute it a bit. Garnish with coriander.
Serve with hot pooris and raita.
Method for dosa:
Take a tawa and heat it.
To make crispy dosa, once the tawa is hot, reduce the flame and spread a ladle of the batter on the tawa and cook on medium flame.
Grease the dosa with oil or ghee.
Take the prepared masala, roughly about one to one and a half tbsp and spread it length wise on the dosa.
You could either fold the dosa into half or fold two sides intersecting in the center and serve.
If you do not want the dosa to be crisp, cook on high flame and flip the dosa, put the masala and serve with accompaniments.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.