Gluten-Free Dosa with Sambar

Instructions

1. 1In a medium bowl, combine the 0.5 cup urad dal, 0.5 cup chana dal, and 1 teaspoon fenugreek seeds. Cover with water and soak for 4 to 5 hours. Drain the water completely.
2. 2Transfer the drained dal and fenugreek seeds to a blender. Blend until you have a smooth paste. Add the 2 cups of rice flour and 1 teaspoon of salt. Mix everything together until well combined. Cover the bowl and let the batter ferment in a warm place overnight.
3. 3Place the 3 cups of sambar vegetables in a large pot. Add enough water to cover the vegetables, along with the 2 tablespoons of tamarind paste and 1 teaspoon of salt. Bring to a boil over medium-high heat (204.4°C / 200°C), then reduce the heat to low (100°C / 100°C) and simmer for 15-20 minutes, or until the vegetables are tender.
4. 4While the vegetables are simmering, heat 2 tablespoons of vegetable oil in a small skillet over medium heat (176.7°C / 175°C). Once the oil is hot, add the 1 teaspoon of mustard seeds. When the mustard seeds begin to pop, add the 10 curry leaves and 0.25 teaspoon asafoetida. Sauté for 30 seconds until fragrant.
5. 5Add the 3 tablespoons of sambar powder to the skillet with the mustard seeds and curry leaves. Stir and cook for 1 minute until the spices are fragrant.
6. 6Carefully pour the sautéed spice mixture from the skillet into the pot with the simmering vegetables. Stir to combine. Continue to simmer the sambar, uncovered, for another 10 minutes to allow the flavors to meld.
7. 7Heat 1 tablespoon of vegetable oil in a non-stick skillet or griddle over medium-high heat (190.6°C / 190°C). Once the skillet is hot, stir the fermented dosa batter to ensure it is smooth. Pour a ladleful of batter onto the hot skillet and quickly spread it outwards in a thin, circular motion to form a dosa.
8. 8Cook the dosa for 2-3 minutes, or until the edges begin to lift and the underside is golden brown and crispy. Carefully flip the dosa and cook for another 1-2 minutes on the other side. Slide the cooked dosa onto a plate. Repeat with the remaining batter, adding a little more oil to the skillet if needed between dosas.
9. 9Serve the hot, crispy gluten-free dosas immediately with the prepared sambar.

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