Masala Dosa
| Number of servings: 4 |
 Crisp an delicious 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. |
| List of ingredients: | |||
|---|---|---|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| 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. |
| Any additional information: |
| Serve with a tsp of butter on the dosa. |
| Other recipes that go well with this one: | Peanut Chutney Spicy Mint and Cocunut Chutney |
