Recent Recipes Advice
|Q:||Recipe for Masala Dosa
-- Anonymous, USA 01/08/04
Masala Dosa is probably one of the most popular dishes of Southern India. It was originally a breakfast item, but nowadays it is served in the evenings, lunch time or even dinner time. It is a wholesome dish that is delicious and easily digestable. It reminds me of those wonderful masala dosas my grandma used to make when I was growing up. She would serve it with a dollop of butter which would sizzle on the hot dosa in my plate. Hope all of you enjoy this dish as much as I do.
Preparation time ([days] hrs:min): 00:30
No. of servings: 4
To make the red chutney: Grind all ingredients together to form a firm chutney. Use very little water.
To make the potato curry: Chop potatoes coarsely. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt, potatoes, coriander. Mix well. For taste you can also add 1 tbsp lime juice and mix.Garnish with cilantro or coriander leaves.
To make the cocunut chutney: Method Fry methi and urad dal ( except the seasoning ) in the oil first daal and then methi. Remove from fire & grind with the tamarind pulp, chutney dal, cocunut and chillies,salt. Add water to make semi thick. Transfer the chutney into serving bowl. In a pan, heat 1 tsp oil, Add the mustard to the hot oil & when the mustard seeds pop, add hing, turn off the heat & add red chillies, curry leaves & add this to the chutney. Serve this with hot dosas.
To assemble the dosas: On a hot tava or pan, pour 1 ladle full of dosa batter, spread into a round. Drizzle with oil in the sides and the middle. After it is gloden brown, overturn and cook for 1 or 2 more minutes. Spread a tsp of the red chutney on the insides of the dosa. Place a tbsp of the Potato curry after spreading the red chutney. Serve with cocunut chutney on the side.