Sorry if my comment hurts any one.
This recipe of sambar wont go well with dosa or idli. There is just a slight change…go in for salt instead of sugar and don use coconut oil. Then it will be grt with dosa and idli.
However,this one is truely a tasty one since i have tried it and i liked it also. I will soon share my version of sambar as soon as possible.
Sorry Vincy akka if i hurt u. You have clearly told abt the variations also…but just wanted to express my view.

Regards,
Priya

“I am honoured by publishing the recipe .
This style of sambhar is made by mother back home in Kerala.
There are quite a few varities of sambhar made in South India and in Kerala too.Some
add fried ,grated coconut which is grinded later(In some parts of Kerala).

Salt is added according to ones need or taste.
A little bit of sugar or jaggery is added to balance the flavors , which is
optional.jaggery is used by royal families of kerala,especially Varma people.My
friend told me this.But my mother does not add sugar ,but I do only if necessary.

Note: One can add a little tamarind juice instead of tomato for sourness.(though I
don’t).

Thanks
Vincy”