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Monday, March 28, 2016

MASALA DOSA








There is not a day in my home where we miss breakfast. I am a breakfast person. I loose energy and get cranky if there is no food in my belly in the morning. Back in the day, whenever I oversleep on a work day I wouldn't be able to eat from home, so my breakfast on those days were from the hospital canteen. I would sit and read the menu from top to bottom like i was about to take an exam, but them eventually I would end up asking for Masala Dosa.

Masala Dosa or Dosa in general is a very popular South Indian dish. This dish is usually preferred during breakfast and must be served and eaten right away, as this is perfect when hot.



There are many types of Dosas in India and some of them are Plain Dosa, Masala Dosa, Rava Dosa, Onion Dosa, Paneer Dosa, Set Dosa, Oats Dosa and many more. Each and every one of these dosas have a special taste of their own. So make sure to give them all a try.


INGERDIENTS

Prep Time: 12 hours (for preparing the dosa batter)+ 30 mins
Cook Time: 30-40 mins
Total Time: 13 hours
Serves: 6-7 plates





FOR THE DOSA BATTER
  • Idli rice/ Regular rice          - 2 cups
  • Urad dal/ Black lentils          - 1/2 cup
  • Cooked rice                      - 3-4 tbsp.
  • Salt to taste
  • Water as needed
FOR THE POTATO MASALA FILLING
  • Potatoes (boiled and cubed)      - 3-4 medium
  • Onion (sliced)                   - 2 medium
  • Green Chilies (chopped)          - 2-3
  • Mustard Seeds                    - 1/4 tsp
  • Cumin Seeds                      - 1/4 tsp
  • Urad Dal/ Split black lentils    - 1 tbsp.
  • Ginger (minced)                  - 1 inch
  • Garlic (minced)                  - 3-4 cloves
  • Turmeric Powder                  - 1/2 tsp
  • Garam Masala Powder              - 1/2 tsp
  • Asafoetida/ Kayam                - 1 pinch
  • Cashew                           - 2-3 tbsp
  • Curry Leaves (chopped)           - 1 sprig
  • Coriander Leaves (chopped)       - a fist full
  • Oil/ Ghee                        - 3 tsp
  • Salt to taste
FOR PREPARING THE MASALA DOSA
  • Ghee/ Oil as required (for greasing the pan)
METHOD OF PREPARATION FOR THE DOSA BATTER


1.Rinse and soak rice and urad dal separately for 3-5 hours.


2.Grind the urad dal to a fine batter. Pour into a large vessel. Then grind the rice and cooked rice to a smooth batter. Pour this to the urad dal batter. Add enough water to make a flowy loose batter. Add salt and mix well.

3.Cover and let the batter ferment for 8-10 hours in a warm place.

METHOD OF PREPARATION FOR THE POTATO FILLING

1.Boil the potatoes until cooked and soft. Let it cool. Peel and dice them into medium sized chunks. Set aside.

2.Heat oil in a thick bottomed pan, splutter mustard seeds. Then add urad dal and cumin seeds and let it crackle. Add sliced onions and saute until translucent.

3.Add green chilies, curry leaves, minced garlic and ginger. Saute them for few minutes.

4.Add turmeric powder, coriander powder, garam masala powder, asafortida and salt. Mix well and saute until the raw smell is gone.

5.Add the boiled diced potatoes. Stir and mash the potatoes slightly with the back of the spatula.

Cook covered for few minutes over low flame. Add chopper coriander leaves and cashews. Mix well.


METHOD OF PREPARATION FOR MASALA DOSA

1.Heat a flat pan. Smear some oil/ ghee when the pan is hot, pour a ladlefull of dosa batter at the center of the pan and spread the dosa thin immediately with the back of the spatula in a circular motion.

Drizzle some ghee/oil when it gets cooked. Flip if needed.

2.Spread the potato filling on the center of the dosa and cover with the 2 ends of the dosa.

SERVE HOT WITH SAMBAR/ COCONUT CHUTNEY
ENJOY!!!

Hope you like it
Visit us for more
Previous Recipe: SCRAMBLE EGG WITH ROASTED POTATOES

Recipe Type: Masala Dosa
Cuisine: Indian
Location: Amma's Kitchen


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