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Recent Recipes Advice



Q: Recipe for Masala Dosa
-- Anonymous, USA 01/08/04
 
A:

Source: n/a

Masala Dosa

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

Cooking time ([days] hrs:min): 00:20

No. of servings: 4


Crisp an delicious Masala Dosa.

List of ingredients:

  • For the dosa batter:
  • 3 cups rice (you can use regular rice. i use long grain rice)  
  • 1 cup urad dal  
  • 1/2 cup cooked rice  
  • 1 tsp salt (or to taste)  
  • For the Red Chutney:
  • 1/2 cup grated coconut  
  • 4 in number dry red chillies  
  • 1 tsp tamarind pulp or paste  
  • 2 in number garlic cloves(optional)  
  • 1 tbsp groundnuts (peanuts)  
  • 1 tsp salt (or to taste)  
  • For the Potato Curry:
  • 3 in number potatoes (boiled and peeled)  
  • 2 in number onions - chopped lengthwise  
  • 5 in number green chillies - slit lengthwise  
  • 1 tsp grated ginger  
  • 1 tbsp cilantro (coriander) leaves  
  • 1 tsp mustard seeds  
  • 1 tsp urad dal  
  • 1 tsp channa dal  
  • 8 in number cashews halved  
  • 2 tbsp oil  
  • 1/2 tsp haldi (turmeric powder)  
  • 1 tbsp lime juice  
  • 2 tsp salt (or to taste)  
  • For the Cocunut Chutney:
  • 1/2 cup chutney dal (roasted gram)  
  • 1 cup grated fresh cocunut  
  • 1 tsp urad dal  
  • 1 tsp mustard seeds  
  • 1 tsp curry leaves  
  • 1/2 tsp methi (fenugreek) seeds  
  • 4 in number green chillies  
  • 1 tsp tamarind pulp  
  • 1/4 tsp hing (asafoetida)  

Cooking procedure:

Method: To make the dosa batter: Soak rice and urad dal separately for about 8 hours. Grind the urad dal into a smooth paste. Remove from grinder and keep aside. Grind the cooked rice with a little water. Then add the soaked raw rice and grind until it is smooth. You may add water if needed. Mix the urad dal paste in the end and grind for about 2 more minutes. Add salt according to taste and mix. Allow this batter to sit in a warm place (inside a warm oven) for 8 to 10 hours. Mix well and then use this batter to make dosas.

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.

Storage Tips:

Tastes best when fresh.

Additional Info:

Serve with a tsp of butter on the dosa.



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