Masala Dosa

                            Masala Dosa

 

Masala Dosa is originally from Udipi and is geneally made by stuffing dosa with potato masala. The thin paper dosa forms a wrap around the masala which is then had with chutney and sambhar.

There are many variations of masala dosa in different places like Mushroom dosa, Cauliflower dosa, Peas masala dosa, Paneer masala dosa, Chicken masala dosa, Onion masala dosa (with fried onions), Soya masala dosa, Mysore masala dosa (red chutney is applied in the inner surface of the dosa) etc. 

Whatever be the case, a thick masala is prepared with the respective ingredient and is stuffed inside the dosa.

Ingredients

For the dosa

Dosa batter - as needed

Oil - as needed

For the masala

Potatoes - 3

Onion - 1

Green chilies - 3 or 4

Curry Leaves - 1 strand

cilantro - handful

Mustard seeds - 1/4 tsp

Chana dal - 1/2 tsp

Turmeric powder - 1/4 spoon

Green Peas - 1/4 cup (optional)

Close the other side

Method

Making the potato masala

1. Boil the potatoes and mash them coarsly.

2. In a kadai heat little oil, temper the mustard seeds and chana Dal.

3. Add curry leaves, slitted green chillies and sliced onion. Saute it until the onion is transparent.Add turmeric to it.Add 1/2 a cup of water and salt to taste,let it boil.

4.Add the mashed potatoes and green peas to the mixture. Let it cook together for 2 mintutes, Spinkle soome chopped cilatro on top.

Making the masala dosa

1. Pour a spoonful of batter on a hot dosa griddle. Immediately spread it using the back of the spoon using concentric circular motion.

2. Add few drops of oil/ghee/butter on top.

3. Once the first side is cooked, you can flip the dosa or let it cook as it is.

4. Once the dosa is completely cooked add the masala in the center as shown.

5. Cover the masala with the dosa as shown in the picture.

6. Serve with hot sambhar and chutney varieties.

7. Serve it with coconut chutney and udipi sambhar.

Make a dosa

Put some masala in the center

Fold one side of the dosa to cover the masala

Fold over the other side

Dosa

Dosa

Ingredients

Rice - 3.5 cups

Urad dal - 1 cup

Fenugreek seeds - 2 tblsp

Bengalgram dal - 2tblsp (optional)

Gingelly Oil - to fry dosas

Salt - to taste

Method

1. Wash and soak the rice and urad dal with bengalgram dal and fenugreek seeds separately or together . Traditionally it used to soaked separately and ground separately. But with modern mixies and grinders you can grind everything together itself.

2. Similarly overnight soaking is good. But for urgent situations, even 1 hour of soaking will do for modern mixies and grinders.

3. After soaking, drain and grind it to a smooth paste with salt and water enough to make a batter little thinner than idli batter. If the batter becomes thicker you can always add water later.

4. Let this batter ferment overnight till it raises to double its size.

5. Heat a traditional indalium or cast iron dosa pan. You can also use non stick dosa pans.

6. The pan should become hot enough so that when you sprinkle few drops of water on the pan, it should sizzle right away.

7. Just add 3-4 drops of gingelly oil and spread it all over the pan using an onion slice or a clean kitchen towel.

8. Pour a ladle full of batter. Spread it using the back of the spoon using circular motion to about 9 inch round dosa.

9. Add few drops of oil around the edges of the dosa.

10. Once it turns slightly brown and the edges start lifting, flip and brown the other side too.

Serving Suggestion

Serve hot with sambhar , chutney or any non veg gravy

Tips

You can use the idli batter itself for making dosas by adding little water to make it thinner.

The above proportion will give nice crispy dosas. If you want softer dosas, reduce the rice quantity to 2.5 cups.

You can make dosas in fun shapes for the kids.

Idli recipe

                             Idli recipe

These soft, spongy and savory rice cakes are made by making a batter of rice and black lentils, fermenting the batter and steaming it in special idli moulds. This is a very common breakfast in South India. It is also served in weddings or other special occasions with sambhar, chutney or idli milagai podi. It also goes very well with non veg gravies like chicken curry, egg curry etc and veg kurmas. Due to its soft texture it is given to kids as early as 6 months. It is also commonly given to ailing patients and old people as it gets easily digested.

Ingredients

Idli rice - 1 3/4 cup

Black gram - 1/2 cup

Fennugreek seeds - 1 tsp

Salt - 1 tbsp

Method

1. Soak rice and black gram separately in water for at least 1 hour. Soaking overnight can be done too. Add fenugreek seeds to black gram.

2. Drain the water and grind the black gram to a silky soft texture.

3. Next grind the rice coarsely. Mix it with black gram batter along with salt.

4. Now leave the batter to rest and ferment for at least 6 hours till the batter rises to almost double the size.

5. Grease the idli plates with few drops of oil and fill with idli batter.

6. Steam them for about 10 minutes till they rise and become firm.

7. Switch off the stove and let it rest for a minute or 2. After that use a wet spoon to remove the idlis from the idli plate.

Serving Suggestion

Idlis with piping hot sambhar, coconut chutney and vada is an excellent combination.

Idlis are also served with different types of chutneys , chicken curry, vada curry, tomato curry or some other curries .

Idli is one versatile dish that goes well with any curry.

Tips

During winters, if the batter does not puff up, pre-heat the oven to 250 F , switch it off and put the batter inside.

1 Tblsp of cooked rice can be added to the rice while grinding to get fluffy idlis.

You can use the leftover idlis to make sambhar idli , curd idli , fried idli , masala idli , chilly idli or idli upma.