Saturday 12 July 2014

Masala Dosa (மசாலா தோசை)

Dosa is one of the most common breakfast preparations in South India. Of the many different types of dosas, masala dosa is the most popular one. Masala dosa is nothing but, crispy, thin dosa sprinkled with special masala powder and folded around mouth watering potato masala. 

For dosa batter: (makes approximately 20 dosas)
Par boiled rice/ Idly rice – 2 tumblers or 400ml measure
Urad dhal – ½ tumbler or 100ml measure
Methi seeds – 1½ teaspoon
Salt – to taste

For potato masala:
Potato – medium sized, 4no
Onion – 1 no, sliced
Tomato – 1 no, chopped
Curry leaves – a few
Oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Turmeric powder – ¼ teaspoon  
Ginger – ½” piece, grated 
Salt – to taste
Green chillies – 1-2no, chopped (adjust to taste)

For making dosa:
Oil – for making dosa
Idly chilli powder – to sprinkle on the dosa (Click here for "Idly Chilli Powder" (இட்லி மிளகாய் பொடி) recipe)

Note: The quantity of masala ingredients mentioned above, can be used to make approximately 10 masala dosas. 

Your 'Masala Dosa' is ready!
How to prepare the batter: Wash par-boiled rice, and urad dhal along with methi seeds separately and soak them in sufficient water using separate containers for 4-5 hours. Grind urad dhal and methi seeds using the wet grinder very well till it becomes a smooth spongy mass. Transfer the dhal batter into a large container.  Now grind soaked rice using the wet grinder into a fine paste. Transfer the rice batter to the container. Add salt, mix dhal and rice batters very well. Allow the batter to stand overnight or at least eight hours. Next morning, mix the batter well. Add water, if required, to make the batter into pouring consistency. You may refrigerate the batter and use it to make dosas as needed.

Note: Use a larger container to hold the batter overnight, as the batter will rise when fermented.

Potato Masala

How to prepare potato masala: Cook potatoes in a pressure cooker for 6-7 minutes (6-7 whistles). Allow it to cool. Peel the skin and crumble aloo into smaller pieces. Heat oil in a kadai, add mustard seeds and when they start to sputter, add onion pieces. Sauté till they become transparent. Add tomato pieces. Cover and cook on low flame till tomato becomes pulpy. Now add potatoes, green chillies, ginger, turmeric powder, curry leaves and salt. Add little water and cook on low flame till masala becomes a thick mass.

Masala placed in the center of dosa

How to prepare dosas: Mix the batter well before using. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava, to make the dosa thin and crisp. Add oil around the dosa and wait for the dosa to become golden brown. Turn the dosa over and cook for minute. Now turn it once again and sprinkle idly chilli powder over the dosa. Now, place 2 tablespoons of potato masala in the middle of the dosa, fold the dosa to cover the masala and press the folded dosa gently with the spatula. Remove the masala dosa form the tava, and serve hot with chutney and sambar.

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