Simple Masala Dosa | Bindu Recipes | மசாலா தோசை | Breakfast Recipe
Masala dosa or masala dosai or
masaldosa is a variation of the popular South Indian food dosa, which has its
origins in Tuluva Mangalorean cuisine of Karnataka.
It is made from rice, lentils,
potato, methi, and curry leaves, and served with chutneys and sambar. It is popular in South India, it can be found in all
other parts of the country and overseas. In South India,
preparation of masala dosa varies from city to city.
Masala dosa is stuffed dosa. The two parts are the
dosa and the stuffing. The dosa is made in the usual way by soaking rice and
lentils overnight in water and then grinding it to a batter. The stuffing is
made from boiled potatoes with a seasoning of mustard
seeds and garnishing of
grated coconut, coriander, and curry leaves.
Ingredients
1. Dosa batter-1cup
2. Boiled and mashed potatoes-3
3. Onion-1 cup
4. Tomato-1 cup
5. Green chilly-2
6. Ginger and garlic-finely chopped
7. Curry leaves-1 sprig
8. Turmeric powder-1/4 tsp
9. Sambar powder-1 ½ tsp
10. Chilli powder-2 tsp
11. Mustard seeds-1 tsp
12. Coriander leaves-handful
13. Oil-3 tsp
14. Salt-to taste
Instructions
1. First rinse and then boil 3 medium sized potatoes in 2 cups water for 5
to 6 whistles in a pressure cooker. You can also boil potatoes in a pan. The
potatoes have to be completely cooked.
2. Heat
oil or ghee. If using cashews, then fry cashews at this step and keep them
aside. Lower the flame and add mustard seeds and then a sprig of curry leaves
and then let them splutter.
oil or ghee. If using cashews, then fry cashews at this step and keep them
aside. Lower the flame and add mustard seeds and then a sprig of curry leaves
and then let them splutter.
3. Now
add the sliced onions, green chilies, garlic and ginger.
add the sliced onions, green chilies, garlic and ginger.
4. Saute the onions till they soften and turn translucent.
5. Add tomatoes and fry until they are soft.
6. Add turmeric powder and red chilli powder.
7. Add ½ cup water and then boiled, mashed potatoes.
8. Add 2 tsp sambar powder and mix well. Cook until the mixture thickens.
9. Switch off the flame and then add chopped coriander leaves. Also add
fried cashews now ,if you have fried the cashews earlier.
10. Stir and keep the potato masala aside. The potato masala should be
moist and easily spreadable on the dosa. Make sure there is no water in the
potato masala. It should not be of a curry or gravy consistency. This is your basic potato
masala for the masala dosa.
11. Now lightly stir the batter, before you begin to make dosa. You will
also see tiny air pockets in the batter.
12. Heat a cast iron pan or a flat non-stick pan. The pan should be medium
hot. Smear some oil if using an iron pan or griddle. Don’t smear oil on a non
stick pan, as then you won’t be able to spread the batter.
13. Keep the flame to a low, while spreading batter.
14. Spread the batter
in a circular way on the pan. on a medium flame, cook the dosa.
in a circular way on the pan. on a medium flame, cook the dosa.
15. Sprinkle
some oil on top and edges.
some oil on top and edges.
16. Cook the
dosa till its base becomes golden and crisp.
dosa till its base becomes golden and crisp.
17. when you see the base has become golden, place a
portion of the potato masala on the dosa. You can spread it a bit if you want.
portion of the potato masala on the dosa. You can spread it a bit if you want.
Comments
Post a Comment