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Monday, December 14, 2015

Masala Dosa



Masala Dosa is a famous breakfast dish of South India prepared from rice, potato and other ingredients and served with sambhar and chutney. Now you can get this dish not only in south India but also in other parts of the country and even outside the country now. Masala Dosa was ranked number 4 on the list of '10 foods to try before you die', compiled by US newspaper The Huffingt Post.

The preparation of this dosa vary from city to city but there are some famous Masala Dosa associated with few cities which are Mysore Masala Dosa, Madras Special Dosa and Mangalore Masala Dosa. Now you can get different variations of masala dosa’s in restaurants like Paper Masala dosa, Butter Masala Dosa, Spring Dosa and so on.

Preparation Time : 30 min
Soak Time             : 10 Hours
Cooking Time       : 1 minute per dosa

You Need :
  1. Dosa Batter
  2. Chilly Garlic Chutney
  3. Potato Baaji

Ingredients :

For Dosa Batter :
Rice
    चावल
2 Cups
Urad Daal
उड़द दाल
1/2 Cup
Toor Daal
तूर दाल
1 tbsp
Chana Daal
चना दाल
1 tbsp
Fenugreek Seeds
मेथी के बीज
3/4th tsp
Poha
पोहा
A handful of
Salt
नमक
As per taste
For Red Chutney :
Dry Red Chillies
सूखी लाल मिर्च
5-6
Garlic Cloves
लहसुन
4
Salt
नमक
To taste
For Potato Baaji :
Oil
तेल
½ tbsp
Urad Daal
उड़द दाल
1 tsp
Mustard Seeds
सरसों के बीज
1 tsp
Curry Leaves
करी पत्ते
10
Chopped ginger
कटा हुआ अदरक
½ tsp
Green Chili
हरी मिर्च
5-6
Cumin Seeds (Optional)
जीरा
1/2 tsp
Onion
प्याज
3
Potato
आलू
3
Turmeric Powder
हल्दी पाउडर
½ tsp
Lemon Juice
नींबू का रस
½ tsp
Coriander Leaves
हरा धनिया
4 strands
Salt
नमक
To taste



Preparation:

1)Wash and soak rice, fenugreek seeds, urad daal, chana daal and toor daal for at least 2 hours. Soak poha in a separate bowl at the time of grinding the ingredients.

2)In a blender add soaked and drained ingredients except poha. Grind till you get a coarse mixture. Add soaked poha, salt and little water and grind into a fine batter without any remaining of rice particle.



3)The batter should not be too thick nor too thin.  Allow it to ferment for at least 10 hours.



Chili Garlic Chutney:

1)In a bowl of hot water put dry red chilies and allow it for 45 min.
2)The chillies will increase in its size and grind these Chilli along with little salt and garlic to a fine thick paste.

Potato Baaji:

1)Heat a kadai containing oil and add mustard seeds. Once it crackles add urad daal, cumin seeds, chopped green chilli, chopped ginger, curry leaves and turmeric powder.
2)Saute well and add sliced onions which should be fried till crunchy and golden.
3)Add diced potatoes and enough water to cook the potatoes. Sprinkle salt.
4)When potatoes are cooked and all the water content goes off sprinkle some chopped coriander leaves and lemon juice.
5)Mix well and your baaji is ready to serve.

Making Masal Dosa :

1)Grease dosa griddle with oil and when it is hot  pour a ladle full of batter and spread it using back of the ladle to a thin layer.
2)Close it with a lid for 30 seconds. Open the lid and drizzle oil all over the dosa. Do not flip the dosa.


3)Spread a half tea spoon of chilli garlic chutney in to the dosa and place a spoonful of potato baaji in the middle of it.
4)When dosa turns golden and crisp roll it using spatula.


5)Serve hot crisp masala dosa with variety coconut chutney’s and sambhar.








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