Bengaluru Specials Recipe

Rinse the raw rice, parboiled rice and fenugreek seeds together 3 times until water runs almost clear. Rinse urad dal separately until water runs clear.

Soak the rice mixture and the urad dal separately in enough water to cover for 4–6 hours (or overnight).

Drain the urad dal and grind it in a wet grinder or high-power blender with about 3/4–1 cup water until light, smooth and slightly fluffy (8–12 minutes in a wet grinder; add water in small increments).

Drain the rice mixture and grind it with remaining water to a slightly grainy but smooth paste (not as fluffy as urad). Combine both batters in a large bowl, add salt, mix thoroughly to incorporate air and achieve a pouring but thick batter consistency (should coat the back of a spoon).

Cover with a cloth or lid and ferment in a warm place for 8–12 hours or until batter doubles in volume and has a pleasant sour aroma.

After fermentation, gently stir the batter. If too thick, add a few tablespoons of water to reach dosa batter consistency. Heat a nonstick or cast-iron griddle on medium-high.

Ladle about 1/3–1/2 cup batter on the hot griddle, quickly spread in a circular motion to a thin dosa. Drizzle 1/2–1 tbs oil or ghee around edges and on top. Cook until edges lift and bottom is golden and crisp (2–3 minutes). Fold and keep warm. Repeat with remaining batter.

Boil the cubed potatoes in salted water until just tender (10–12 minutes). Drain and lightly mash, leaving some small pieces for texture.

Heat oil in a skillet over medium heat. Add mustard seeds; when they splutter add cumin seeds, urad dal and chana dal. Fry until dal turns golden (about 1 minute).

Add chopped ginger, green chilies and curry leaves; sauté for 30 seconds until fragrant.

Add sliced onion and cook until soft and translucent (3–4 minutes). Stir in turmeric powder.

Add mashed potatoes, salt and mix well. Cook for 2–3 minutes to combine flavors. Remove from heat, stir in chopped cilantro and lemon juice. Keep warm for stuffing dosas.

Combine grated coconut, roasted chana dal, green chili, ginger, tamarind paste, salt and about 1/4–1/2 cup water in a blender. Grind to a smooth to slightly coarse chutney, adding water as needed to reach a spoonable consistency.

Transfer chutney to a bowl. Heat 1 tsp oil in a small pan, add mustard seeds and let them pop, then add dry red chili and curry leaves and fry briefly. Pour tempering over the chutney and mix. Adjust salt and chill until serving.

In a bowl, combine semolina and salt. Mix in yogurt and 1 cup water to make a thick batter. Cover and let stand 15–20 minutes to allow semolina to soak and soften.

Prepare tempering: heat oil in a small pan, add mustard seeds and let them splutter, add urad dal and fry until golden, then add curry leaves and cashews and fry briefly. Pour tempering into the soaked semolina mixture and mix well.

Stir in chopped coriander. Just before steaming, add baking soda and fold gently to aerate. Grease idli molds and fill 3/4 full.

Steam in a preheated idli steamer or large steamer for 10–12 minutes on medium-high. Insert a toothpick to check; if it comes out clean, idlis are done. Remove and let sit 2 minutes, then unmold.

Rinse toor dal and pressure-cook with 2 cups water and a pinch of turmeric until soft (3–4 whistles) or simmer in a pot until mushy. Mash lightly and set aside.

Heat oil in a saucepan. Add mustard seeds; when they pop add asafoetida (if using). Add the chopped vegetables and turmeric and sauté for 2–3 minutes.

Add 2–3 cups water, tamarind pulp and sambar powder. Cook the vegetables until tender (8–12 minutes depending on vegetables).

Add cooked dal to the vegetable-tamarind mixture, adjust consistency with water to a medium-thin stew. Simmer 5 minutes, season with salt and stir in chopped cilantro. Keep warm for serving with dosa and idli.