Thursday, March 21, 2013

Masala dosa recipe

Crispy masala dosa is a very famous recipe of the South India however in the other regions of the India it is also likeda lot. It is a high calorie breakfast food. Here is description of this recipe.

Making the Dosa Batter

  • Idli rice or parboiled rice (2 cups)
  • Fenugreek seeds/Methi seeds (half teaspoon)
  • Cooking Soda (quarter teaspoon)
  • Skinless black gram (half cup)
  • Cooked rice (quarter cup)
  • Salt (one tablespoon)
  • Yellow split peas/Chana dal (one handful)
  • Poha/beaten rice (quarter cup)
  • Sugar (3 to 4 teaspoon)
  1. Soak poha, cooked rice, yellow split peas, yellow split peas, parboiled rice and methi in a large vessel. Also soak urad dal however in a separate pot. Soak overnight or 7-8 hours.

  2. Now grind all the soaked contents and make a smooth paste adding water.

  3. Add cooking soda, sugar and stir well. Cover the container and keep the batter in a warm place for 7-8 hours.

  4. Make sure that you have batter in a large container because batter will rise and its volume will be increased two or a half times the original volume.

Red chili chutney

  • Red chili(4 to 5)
  • Roasted split chickpeas(one teaspoon)
  • Coconut(quarter cup)
  • Tamarind(Size of a grape fruit)
  • Curry leaves(4 to 5)
  • Chopped Cilantro or Coriander(1 tablespoon)
  • Salt (to taste)
  1. Use food processor to grind all the above ingredients.
  2. Make a thick paste.

Onion Potato Subji or Palya (Dosa Filling)

  • Medium sized long thinly sliced Onion (1 to 2)
  • Small green chilies split at the center (12)
  • Salt (to taste)
  • Turmeric (quarter teaspoon)
  • Medium sized Potato (four)
  • Black gram (one teaspoon)
  • Curry leaves (ten)
  • Coriander leaves or Cilantro (two tablespoon)
  • Yellow split peas/ Chana dal(one full and one quarter teaspoon)
  • Mustard (quarter teaspoon)
  • Oil (two tablespoons)
  • Ghee (one tablespoon)
  1. Cut each potato into two pieces without peeling them.

  2. Cook the potatoes in cooker.

  3. Now peel them off and mash with hand.

  4. Take a pan and heat oil and then add mustard.

  5. Add chana daal and urad dal in the pan.

  6. Stir for some time and add onions, turmeric, green chilies and curry leaves and fry for about ten minutes.

  7. Then add half cup water and also water.

  8. Put coriander leaves, smashed potatoes and ghee and mix properly.

  9. Turn off stove and dosa filling is ready.
Making the Dosa
  1. Take a non-stick pan or iron tava and put on the stove.

  2. Grease the surface of the pan with a few drops of oil. Repeat this step for each dosa.

  3. Sprinkle water with hand and if water crackles then spread dosa evenly. Repeat this step for each dosa.

  4. Spread the batter in a circular fashion. Do not worry about the holes developed in the dosa because it happens normally.

  5. Add oil or ghee over the dosa and around the edhes of dosa.

  6. After a minute or two, you will have a light brown and crispy dosa.

  7. Add a little amount of red chutney on dosa.

  8. At the end, add the potato filling in the center of dosa and to cover this filling flip both sides of the dosa upon each other.

  9. Now serve it to you loved ones and get admired.


Chowringhee said...

Wonderful Recipe. Pretty much ideal .. Thanks for sharing...
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Chinese Restaurants said...

Thanks for sharing this recipe. I look forward to trying it out...
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