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. 

Ingredients:

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!

Method:

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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Idly Chilli Powder (இட்லி மிளகாய் பொடி)

Idly chilli powder or 'idly milagai podi' (இட்லி மிளகாய் பொடி) is always available at our home, as it is served with idly or dosa, either alone or along with chutney or sambar. My grandmother made different types of idly chilli powder from time to time, while my grandfather used to call it "gun powder"! This powder is best made at home, as it can be tailor-made to suit our taste. Here is the basic recipe of idly chilli powder.

Ingredients:

Red chillies – ¾ tumbler or 150ml measure (குண்டு மிளகாய் வத்தல்)

Urad dhal – 1 small hollow ladle or 50ml measure

Bengal gram dhal – 1 small hollow ladle or 50ml measure

Asafoetida – ¼ teaspoon

Salt – to taste

Note: The ingredients given above make the powder medium spicy. You may adjust the quantity of red chillies depending on your taste.

Method: Remove the stalk of red chillies. Heat a kadai and roast red chillies, urad dhal and Bengal gram dhal till the dhals become golden brown in color. Switch off the fire. DO NOT use oil for frying the ingredients. Cool the roasted items to room temperature and grind them with salt and asafoetida into a medium fine powder using the mixer-grinder. 

How to store: Allow the powder to cool and store it in a clean, dry, airtight container. Always use a dry spoon. If stored and handled properly, idly chilli powder remains fresh for at least two months.

Idly chili powder mixed with gingelly oil or ghee makes a great accompaniment to idly or dosa. It can also be sprinkled on the dosa, while preparing masala dosa.

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Summit (மலை உச்சி)

Acrylic paint is fast drying, but less maneuverable when compared to oil paints. Summit was my effort with acrylic paint, trying to capture a unique color scheme as well as the light and shade on the mountain peaks. I painted the sky with acrylic paint diluted with water, using linear brush strokes. Whereas the mountain peaks were painted with thick acrylic paint using a palate knife, blending the colors on the canvas as I went along, and the result was satisfactory.                                                                                                                                                                                                                                                                  

“SUMMIT”- Acrylic on canvas - 10” X 19”

I have used limited palate for this work, comprising Titanium white, Cobalt blue, Crimson lake and a touch of Ultramarine blue. This painting was sold by Victoria Technical Institute, Chennai in 2004. 

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Duality of Nature

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Vegetable Salad with Curd Dressing

When we have a sumptuous dinner ready, it would be ideal to have a special salad to go with it. Well, salad dressings can be made at home easily! This recipe shows you how to prepare a low calorie salad dressing to go with assorted vegetables.

Allow the whey to drain through a strainer

Ingredients: (serves three)

Cut vegetables – 1 teacup or 200ml measure*

Curds – ½ tumbler or 100ml measure

Salt – to taste

Pepper powder – ¼ teaspoon (adjust to taste)

Mustard powder – a pinch

Sugar – ½ teaspoon (optional)

*Cucumber, carrot, onion, tomato and radish can be used alone or in desired combinations. Capsicum can be added to any combo. Cut cucumber, carrot, radish, tomato and capsicum into cubes. Chop onions into small pieces.

Cucumber salad with curd dressing

Method: Powder a few peppercorns and ¼ teaspoon of mustard seeds separately using a mortar and pestle. Keep aside.

Place the curd in a fine sieve and allow the whey to drain for 30 minutes to 1 hour. Alternatively, you may place the curds on a thin cloth, bring the edges of the cloth together and tie the cloth with a thread. Hang it to drain for 30 minutes to 1 hour. Once the whey is fully drained, place the ‘hung curd’ in a bowl, add salt, sugar, pepper powder and mustard powder. Beat the contents well with a spoon. Your curd dressing is ready. Now add in the vegetables and mix well to ensure that the salad is fully coated with curd dressing. Keep the salad in the refrigerator for 30 minutes. Serve chilled.

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