Telangana is famous for sambar,andhra is unique for its pappu charu (a milder version of sambar) which is eaten with rice.This recipe is very similar to the pappu charu made in my family - I have also tried pappu charu from cooking with pedatha book,both are equally good. Pappu charu (from cooking at home with pedatha book) Ingredients 5-6 cups water 1/4 cup split red gram 2 large tomatoes, quartered 3-4 tablespoon tamarind pulp 1 tablespoon charu podi 1 teaspoon asafoetida 10-12 curry leaves 2 tablespoon coriander leaves/cilantro, chopped 2 teaspoon ghee Salt to taste The tempering 1/2 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds 1/2 teaspoon cumin seeds Directions 1. Pressure cook the red gram in 1 cup of water. Churn and set aside. 2. In a deep vessel, heat 1 teaspoon of ghee for tempering. Pop the mustard seeds. Then add the fenugreek seeds. Lower the flame to avoid burning. 3. Add tomatoes, tamarind pulp, charu podi, salt and 5 cups of water. Bring it to a boil. 4. Mash the tomatoes with a ladle and add the cooked gram. Allow to boil for 5 minutes. 5. Just before switching off the flame , add asafoetida, curry leaves and coriander leaves. 6. Finally, pour in the remaining ghee. Charu Podi (from cooking at home with pedatha) Ingredients 2 teaspoon oil 1/2 teaspoon ghee To be roasted dry 1 cup coriander seeds 1 1/4 tablespoon fenugreek seeds 1/2 cup cumin seeds To be roasted in oil 10-12 dry red chillies - stalks removed 15-20 curry leaves, stems removed 1/2 tablespoon asafoetida powder or chunk To be roasted in ghee 1 1/2 tablespoon peppercorns Directions 1. On a low flame, dry roast the coriander, fenugreek and cumin, each separately, until deep brown. 2. Heat the oil and roast the dry red chillies until crisp. Remove and then add curry leaves and let it crisp up. Remove from oil and set aside. 3. In the same oil, roast the asafoetida for 10-15 seconds. Saute to let it cook completely. 4. Heat the fhee and roast the peppercorns until the aroma arises. Remove from ghee and set aside. 5. Grind them all together to a fine powder. Peanut karam podi Dry roast peanuts on a medium flame,keep aside.Roast some red dried chillies in little oil till the colour changes slightly.Grind the roasted chillies,with few pods of garlic and keep aside.Coarsely grind peanuts and mix with the powdered chilli-garlic,add salt and mix,adjust salt as needed.Here is a similar version made by Ragini (Mrs vahchef) If you are looking for a sambar to go with idli/dosa, try this - It is too good.
I was hesitant to make dosa batter due to cold weather but will be making it now as this thread is making me crave for masala dosa plus I have my IP to help with the fermentation.Thank you @shravs3 for starting this thread.
For the Same reason I was hesitant too. But after seeing all the tips and recipes above I’m craving too . Never had luck with masala dosa batter!
Looking at this restaurant Dosa pic, reminds me of my son. After eating at restaurants, my son claims that my dosa didn't meet the standard. For Idly / dosa, I make sambhar or masala or one variety of chutney, coconut, coriander, tomato only. He wants to be served just like in restaurant with complete set of side dishes.