As you have seen my profile picture so it is called Masala Dosa…. It is basically a south Indian dish. I like South Indian food very much. ( It is spicy, hot & sour type) I hardly eat sweet things… ( I eat sweets rarely & very little & I don't eat Non-veg food !) and I don’t like oily food too. So south Indian food doesn’t have much oil & it’s hot! Ah… I like chillies…
SO HERE IS THE RECIPE OF MASALA DOSA. I make it at home quite often. Now as you know, I don’t have broadband connection yet, so I am writing this in hurry & can’t tell you the meanings or synonymous words of few Indian words below. So if you want to prepare this at home, buy these things from Indian store OR wait till I get broadband… LOL
MASALA DOSA
Ingredients:
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding
Method:
Wash the rices and dal together. Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa-like grains should be felt in
Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well. Add to the batter, add more water if required.
The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa.
Place a tbsp. masala in the centre. Fold into triangle to cover masala.
Remove with spatula when crisp. Serve hot with chutney and/or sambar.
For masala:
| Ingredients 2 large onions in vertical slices | Chop potatoes coarsely. Chop green chillies. |
Chutney spread:
1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste
Grind all ingredients together to form firm chutney. Use very little water.
Makes:10-12 dosas of 7 " diameter
Shelflife: Batter: 3 days in refrigerator
Chutney:2 days in refrigerator
Masala:1 day in refrigerator.
MASALA DOSA IN ANOTHER STYLE
Ingredients
Dosa Batter
1 cup urad dal
1 cup mixed dals (Chana dal, Toor dal, and little Moong dal)
1 cup Rava
1 cup Oil
Salt
Hing 4 cups Rice
2 tsp. Sugar
Method : 1. Wash the rice and dals and soak for about 4-6 hours. 2. Grind to a very smooth batter, try use as little water as possible. 3. Add the rava, oil, salt, hing and sugar and mix well. 4. Set aside in a warm place for 8-10 hours to ferment.
Potato curry
4 large Potatoes
1 large Onion
4-6 Green Chillies
Salt
2 tbsp. Oil
1 tsp. Urad dal
1 tsp. Chana dal
1/2 tsp. Mustard
1/4 tsp. Turmeric
2 tbsp. chopped Coriander leaves
juice of 1/2 a Lemon
Method : 1. Boil potatoes, peel and mash well. 2. Heat oil, add mustard, when it splutters, add the dals and fry till reddish in color. 3. Add the onions and green chillies and fry till onions are cooked. Add turmeric, and fry for 1/2 a min. 4. Pour over the mashed potatoes, add the salt, and lemon juice, and coriander leaves. 5. Add 1/4-1/2 cup water and mix well.
Red Chutney
10 dry Red Chillies
1.5 tsp. Urad dal
1.5 tsp. Chana dal
few sprigs Curry Leaves
1/4 cup grated Copra (dry coconut)
Salt
1/2 tsp. Tamarind paste
generous pinch of Hing
Method
Fry the dals and the red chillies. Mix remaining ingredients and grind to a fine paste.
Coriander Chutney
1/2 cup Coconut
small bunch Coriander leaves
Hing
Salt
6-8 Green Chillies
1/2 tsp. Tamarind paste
1 tsp. thick Yogurt (curds)
2 tbsp. Putani (this is the fried chana dal - not sure what it is called in other languages)
1 tsp. Chana dal
1 tsp. Oil
Seasoning:
1 tsp. oil
1/4 tsp. mustard
Method : 1. Heat oil, add chana dal, fry till red. 2. Add chillies, and fry till skin turns transparent. 3. Add the putani and fry for 1/2 min. 4. Add all the ingredients to blender and grind to a smooth paste. 5. Heat oil, add mustard and season the chutney
Sambar
2 large Onions
1 Tomato
Salt
1 tsp. Tamarind paste
1/2 tsp. Turmeric
1/2 tsp. Mustard
2 tbsp. chopped Coriander leaves
1 cup Toor dal
1.5 tsp. Sambar Powder (try to use MTR brand)
2 tbsp. Oil
Method : 1. Cook toor dal in a pressure cooker, and mash it well. 2. Heat oil, add mustard, when it splutters, add onion and fry till browned. 3. Add onions to the cooked dal, and boil for 3-5 min. 4. Add the tomatoes and tamarind paste, boil till the paste dissolves well. 5. Add remaining ingredients and boil for 3 min.
Assembling Masala Dosa:
1 small cup oil
2 tbsp. shortening (like ghee)
Mix the two together.
Method : 1. Heat a dosa griddle (cast iron preferred). 2. Adjust the consistency of the dosa batter (try out one before starting the actual process). 3. Spread a spoonful of oil/ghee mixture. 4. Pour a ladleful of batter, and immediately spread it thin (trick is to use a low flame while spreading and then raising the heat). Spread a few drops of oil around the edges. Cook till dosa is done, flip and cook for a 1/2 a min or so. Flip again. 5. For plain dosa, serve with coriander chutney. 6. For regular masala dosa : Spread 1 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min. 7. Serve with sambar, and coriander chutney. 8. For Mysore masala dosa: Spread 1 tsp. of red chutney in the centre of the dosa. Spread 1 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min. 9. Serve with sambar and coriander chutney.
THIS IS LINK TO SOUTH INDIAN / INDIAN RECIPES : http://www.surfindia.com/recipes/masala-dosa.html
HAPPY POT LUCK & ENJOY THE FOOD & HAVE FUN… !!!
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