Masala Dosa : South Indian style

admin, January 17, 2015

Ingradients for Masala Dosa
(measuring cup used, 1 cup = 250 ml)
Ingredients for the Dosa Batter:
  • 1 cup regular rice
  • 1 cup parboiled rice/ukda chawal
  • ½ cup spilt black lentils or urad dal
  • ¼ cup poha/flattened rice
  • ¼ tsp fenugreek seeds (methi)
  • salt to taste
  • water as required
Ingredients for the Masala – Potato filling:
  • 4-5 potatoes/aloo
  • 10-12 cashewnuts/kaju (optional)
  • 10-12 curry leaves/kadi patta
  • 1 tbsp chana dal/bengal gram
  • 3 onions sliced or chopped
  • ½ tsp mustard seeds/rai
  • 1 tsp cumin seeds/jeera
  • 1 or 2 chopped green chillies/hari mirch
  • 1 or 1.5 tsp chopped ginger or grated ginger
  • 2 tbsp chopped coriander leaves/dhania
  • ½ tsp turmeric powder/haldi
  • a pinch of asafoetida/hing
  • 3 tsp oil or ghee
  • salt
Directions for Masala Dosa
Preparing the Dosa Batter:
  1. Rinse the rice and urad dal separately first.
  2. Soak the parboiled rice, regular rice and poha in a bowl or pan.
  3. In another bowl soak the urad dal-methi in enough water
  4. Grind the urad dal with methi to a fine and fluffy batter.
  5. Grind the rice and poha to a smooth batter.
  6. Mix both the rice and urad dal batter with salt.
  7. Cover and let the batter ferment for 8-9 hours.
Preparing the potato filling-sabzi:
  1. Soak the chana dal in hot water for 30 minutes.
  2. Later drain the chana dal and keep aside.
  3. Heat oil or ghee. Fry cashew nuts and keep aside.
  4. Splutter the mustard seeds. add cumin seeds and drained chana dal.
  5. Fry the chana dal well. Now add the onions and curry leaves.
  6. Fry the onions till they become soft. Add the green chilies and ginger.
  7. Add the turmeric powder and asafoetida. Mix well.
  8. Now add the boiled chopped potatoes. Add the fried cashew nuts and salt
  9. Cook for 2-3 minutes stirring well. Add chopped coriander leaves. Stir and keep aside.
Preparing the Masala Dosa:
  1. Heat a flat pan or a flat non-stick pan. Smear some oil if using an iron pan or griddle. don’t smear oil on a non stick pan, as then you won’t be able to spread the dosa batter.
  2. Spread the dosa batter in a circular way on the pan. Add some oil on top
  3. Flip and cook the other side. Flip again.
  4. Spread the potato sabzi filling on one side of the dosa.
  5. Cover with the other half and let the dosa cook for 15-30 seconds.
  6. Serve masala dosa hot with coconut chutney and sambar
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
Ingredients for the Dosa Batter:
  • 1 cup regular rice
  • 1 cup parboiled rice/ukda chawal
  • ½ cup spilt black lentils or urad dal
  • ¼ cup poha/flattened rice
  • ¼ tsp fenugreek seeds (methi)
  • salt to taste
  • water as required
Ingredients for the Masala – Potato filling:
  • 4-5 potatoes/aloo
  • 10-12 cashewnuts/kaju (optional)
  • 10-12 curry leaves/kadi patta
  • 1 tbsp chana dal/bengal gram
  • 3 onions sliced or chopped
  • ½ tsp mustard seeds/rai
  • 1 tsp cumin seeds/jeera
  • 1 or 2 chopped green chillies/hari mirch
  • 1 or 1.5 tsp chopped ginger or grated ginger
  • 2 tbsp chopped coriander leaves/dhania
  • ½ tsp turmeric powder/haldi
  • a pinch of asafoetida/hing
  • 3 tsp oil or ghee
  • salt
INSTRUCTIONS
Preparing the Dosa Batter:
  1. Rinse the rice and urad dal separately first.
  2. Soak the parboiled rice, regular rice and poha in a bowl or pan.
  3. In another bowl soak the urad dal-methi in enough water
  4. Grind the urad dal with methi to a fine and fluffy batter.
  5. Grind the rice and poha to a smooth batter.
  6. Mix both the rice and urad dal batter with salt.
  7. Cover and let the batter ferment for 8-9 hours.
Preparing the potato filling-sabzi:
  1. Soak the chana dal in hot water for 30 minutes.
  2. Later drain the chana dal and keep aside.
  3. Heat oil or ghee. Fry cashew nuts and keep aside.
  4. Splutter the mustard seeds. add cumin seeds and drained chana dal.
  5. Fry the chana dal well. Now add the onions and curry leaves.
  6. Fry the onions till they become soft. Add the green chilies and ginger.
  7. Add the turmeric powder and asafoetida. Mix well.
  8. Now add the boiled chopped potatoes. Add the fried cashew nuts and salt
  9. Cook for 2-3 minutes stirring well. Add chopped coriander leaves. Stir and keep aside.
Preparing the Masala Dosa:
  1. Heat a flat pan or a flat non-stick pan. Smear some oil if using an iron pan or griddle. don’t smear oil on a non stick pan, as then you won’t be able to spread the dosa batter.
  2. Spread the dosa batter in a circular way on the pan. Add some oil on top
  3. Flip and cook the other side. Flip again.
  4. Spread the potato sabzi filling on one side of the dosa.
  5. Cover with the other half and let the dosa cook for 15-30 seconds.
  6. Serve masala dosa hot with coconut chutney and sambar
Notes Masala Dosa
– If you are unable to spread the batter on the pan, then add some water to the dosa batter. this will help you in spreading the batter evenly on the pan.
– To get golden brown dosa, the pan should be hot. But the flip side is that if the pan is very hot, then you cannot spread the dosa batter nicely. Either sprinkle water on the pan and then wipe it. This brings down the temperature of the pan. Do this method on an iron pan. Don’t do this on a non stick pan. It might affect the non stick coating.
– If using a non stick pan than as soon as one dosa is done, reduce the flame. Spread the dosa batter on the pan. now increase the flame and let the dosa cook.
– If you are unable to spread the batter on the pan, then add some water to the dosa batter. this will help you in spreading the batter evenly on the pan.
– To get golden brown dosa, the pan should be hot. But the flip side is that if the pan is very hot, then you cannot spread the dosa batter nicely. Either sprinkle water on the pan and then wipe it. This brings down the temperature of the pan. Do this method on an iron pan. Don’t do this on a non stick pan. It might affect the non stick coating.
– If using a non stick pan than as soon as one dosa is done, reduce the flame. Spread the dosa batter on the pan. now increase the flame and let the dosa cook.
Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Cabbage_VadaCabbage Vada Serving size: 10- 12 vadas Ingredients: 1. 1 cup Whole Black Gram (skinned) Lentils (Urad Dal Gota) 2. 2 tsp Rice flour, optional (see Tips) 3. 3/4 cup grated Cabbage, see […]
  • PodimasPodimas Below preparation of Podimas Serves 3 to 4 Ingredients for Podimas Potato – 4 to 5 Medium sized Ginger – 1 inch piece Green Chillies – 1 or 2 Lemon Juice – 2 tsp Oil – 3 […]
  • Tomato RiceTomato Rice Serving Size: 2 Ingredients: 3 cups cooked leftover rice 1 med-large Onion 5-6 small-med Tomatoes, 1/2 tsp Mustard Seeds 1 tsp Bengal Gram (channa dal) 1 tsp split […]
  • idlyIdly Idli is a traditional breakfast in South Indian households. Idli is a savoury cake that is popular throughout India and neighbouring countries like Sri Lanka. it is made by steaming a […]
  • brinjal fried_47Fried Brinjal Serving Size: 4 servings Ingredients: 500 gm Brinjal (small) 1 tbsp mustard seeds A pinch of asafoetida 1/2 tsp roasted chana dal (bengal gram) 3/4 tsp red chilli […]
  • 10 Indian food to try before you die10 Indian food to try before you die 10 Indian food to try before you die 10 Indian food to try before you die : Ever wondered about the best food you want to try from different parts of India? Here is a list of top […]
  • Bhindi MasalaBhindi masala | Vendakka masala Bhindi Masala or Okra( lady fingers ) Masala is one of the most popular and tasty bhindi recipe. Bhindi or Okra is stir fried in a tangy paste of Tomato, ginger and grarlic, seasoned in […]
  • Shami kababShami kabab Serving Size: 4-6 Ingredients: 1/2 kg Lamb/Beef/Mince boneless 3 tbsp Bengal Gram Lentil (chana dal) (Soaked in water for 1 hour)(optional) 3-4 Green Chilli (finely […]
  • Great Indian Breakfast, Healthy Breakfast35 Great Indian Breakfast recipe ideas (Healthy Breakfast) Great Indian Breakfast recipe ideas (Healthy Breakfast): India is blessed with diversity in many aspects, so is its food habits. Here is a list of Indian Breakfast Indians savor and start […]
  • brinjal kchidiBrinjal Khichdi Brinjal Khichdi Serving Size: 4 Ingredients: For the bharvan baingan   8 small sized brinjals (baingan / eggplant) 1/2 cup sliced onions 1 tbsp grated coconut 1 […]
  • Pacha Sambar recipePacha Sambar recipe Serving Size of Pacha Sambar recipe: Ingredients for Pacha Sambar recipe: 1.Coconut oil: As per requirement 2.Methi leaves: 1 bunch Green Chilli : 4 ends siced 3. Tuar Daal: 120 […]
  • Lime Rice / Lemon RiceLime Rice / Lemon Rice   Serving Size: 2-3 Ingredients: 1 1/2 tablespoon vegetable oil or ghee 2 Serrano chilis, slit in half lengthwise or Normal Green chillies 1 teaspoon black mustard […]