Saturday, December 13, 2008

Masala Dosa

This is one of the all time favourites in our family!!! This dish falls into our "weekend special" category so i prepare the bhaji and chutney the previous evening as weekends are for lazing and every woman would readily agree with that.
Now coming to Masala dosa, there are many ways of making it. Typically udupi masala dosa has potato filling with chutney and sambar served as a side dish. My recipe is for Mysore masala dosa with a twist. This recipe is from my amma which she got from my grandma, we have grown eating this masala dosa. I love those masala dosa made in restaurants but nothing to beat this particular masala dosa. So for all those masala dosa lovers try it out to experience the spice flavoured crispy dosas.

For Dosa
Urad daal - 1 cup
Raw dosa rice - 3 cups
tuvar daal - 1 tbsp
chana daal - 1 tbsp
methi seeds - 1 tsp
salt to taste
sugar - 1/2 tsp

For Potato bhaji
onions - 2 medium
Potatoes - 2 big or 3 medium sized
oil - 1 tbsp
mustard seeds - 1 tsp
urad daal - 1 tsp
green chillies - 3 slit
curry leaves - 5 leaves
turmeric powder - 1/2 tsp
salt to taste

For red chutney
coconut - 1 cup
red chillies roasted - 2
red chillies raw - 1 to 2 ( depending on how spicy u like)
coriander - 1 tsp raw
tamarind - marble size
gnger - 1/2" piece
garlic - 1 clove, peeled
salt to taste

For Dosa: Soak urad daal, tuvar daal, chana daal, rice and methi seeds for mininmum 3 hours. Grind in a blender or grinder to a smooth paste. The batter is slightly thinner than the idli batter. Add salt and let ferment overnight. when just about to make dosas add sugar and give a stir. This gives the rich golden colour to the dosa. 1/2 tsp sugar will not alter the taste of the batter at all.

For Potato bhaji:
Pressure cook potatoes till soft but firm. Chop them into cubes and keep aside.
Heat oil in a pan, add mustard and urad dal and saute till mustard crackles. Now add green chillies and curry leaves and saute. add onions and fry till onions turn pink and transparent. Now add turmeric powder and cubed potatoes and mix well. Add 1/4 cup water and salt and mix well. Cover and cook till the semi dry.
For red chutney:
Grind together coconut, red chillies(if confused with raw and roasted chilli, just add 1 and 1/2 tsp of kashmiri red chilli powder gives a fantastic colour)coriander, ginger, garlic, tamarind with very less water to a semi dry paste. Add salt and mix well.
Final Finish:
Heat a tawa and set the batter, bhaji and chutney ready. keep a glass of water near the tawa. when the tawa is hot enough, sprinkle water and as water sizzles and evaporates pour a ladlefull of batter and spread the dosa. Start from the centre and move outwards in a circular concentric motion till the outer edge is reached. Spread 1 tsp oil along the edges of the dosa. when the dosa is partially cooked, spread red chutney all over the dosa.

Keep one spoonfull of potato bhaji in the centre.

Now fold the dosa with opposite ends overlapping. Now flip the dosa over to the plate and eat it hot.

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