Masala Dosa is a South Indians favorite delicious breakfast dish. This thin crispy texture dosa is stuffed with potato masala and served with great varieties of chutneys/dipping’s. For crispiness and light brown color I have added little bit Chana dal and fenugreek seeds (Methi seeds). For softness add little amount of Rice flakes (Pooha).
One day ahead we need to start the preparation. But once the batter is ready we can store this in a refrigerator for at least one week and prepare Dosa’s whenever you want. First I will explain how to make Dosa and then I will explain the procedure of Potato Masala and coconut chutney.
Dosa batter
Dosa batter Ingredients: - Urad dal 1 cup
- Rice 3 cups
- Chana dal 1 tbsp.
- Coriander seeds 1tsp
- Fenugreek seeds/Methi 1tsp
- Rice flakes/Pooha ¾ cup
- Salt 2tbsp.
- Baking soda 1tsp.
- Oil for making dosa.
Preparation of Dosa batter:
- Wash & soak Urad dal and Rice separately in water for at least 4 hrs.
- At the same time soak coriander seeds, chana dal and fenugreek seeds in a separate container.
- Soak rice flakes separately before grinding.
- Preserve the soaked Urad dal water, because it has some nutritional values (Dietary Fiber and Iron).
- Grind everything separately with preserved Urad dal water like fine thick paste. Mix it very well with salt. Store it in a warm place at least 6-8 hours for fermentation depending on the room temperature.
- Now the batter is ready for making Dosa.
- Before making Dosa, mix the baking soda in the batter.
- Left over batter you can store it in a refrigerator.
Potato Masala
- Cooking oil 1tbsp
- Mustard seeds 1tsp
- Cumin seeds 1tsp
- Chana dal 2tsp
- Curry leaves few
- Asafoetida/Hing 2 pinch
- Chopped onions 3tbsp
- Green chili & Ginger paste 1tbsp
- Garlic paste 1tsp
- Boiled, peeled and lightly mashed potatoes 2 cups
- Turmeric powder 1tsp
- Salt 1½tsp.
- Coriander leaves for garnishing.
Preparation:
- Take a wide pan; add oil, once oil gets warm then add mustard, cumin, chana dal, curry leaves and hing.
- Now fry chopped onions till light brown color.
- Add green chili and ginger paste fry it very well.
- Add garlic paste and turmeric powder fry it well
- Now add lightly mashed potatoes to the mix and fry it well.
- Pour little water and salt, cover it with a lid and cook for few minutes.
- Garnish with coriander leaves.
- Don’t add any other masalas, the taste will change.
Coconut chutney
Ingredients:- Fried chana dal/Dalia 3tbsp.
- Roasted peanuts 2tbsp.
- Fresh Shredded coconut 5tbsp.
- Green chilies (small size) 2
- Salt 1tsp.
- Mustard seeds ½tsp.
- Hing Pinch
- Curry leaves few
- Oil ½tsp..
Preparation:
- First grind roasted peanuts and fried chana dal then add fresh shredded coconut, green chilies and salt. Grind everything with little water. Add water depending on your desired consistency.
- For seasoning, put a small pan; add oil once the oil gets warm add mustard seeds, hing and curry leaves. Now pour immediately on the chutney.
Preparation of masala dosa
- Heat a flat pan/Tava on a medium heat preferably nonstick pan.
- Apply little bit of oil and spread with cloth or round onion slice evenly. Please repeat this process with every alternative Dosa.
- Now take a big spoon of batter; pour and spread in a circular motion on a medium hot pan.
- Apply few drops of oil around the Dosa.
- After a minute or two you will see the thinner part of the Dosa is turning dark brown. This indicates that the Dosa is coming out crispy and is almost done.
- At this stage simmer the heat and put potato masala on half part of the dosa and fold the other part with a flat spatula.
- Now tasty Masala Dosa is ready and you can serve with coconut chutney.
Masala dosa..all time fav!!!
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