Saturday, 14 January 2012

Masala Dosa


  • For Dosa:
    • Sona masoori rice/ Boiled Rice: 1 cup
    • Idli rice: 3 cups
    • Fenugreek seeds: 2 tbsp
    • Urad daal (washed) :1 cup
    • Chana daal: 1/4 cup
 - Wash and Soak all the above ingredients  in water for 4-5 hours.
 - Grind them properly and keep it overnight for fermentation
    • Salt: to taste (Add only, before making dosa)
    • Oil: 2-3 tbsp
  • For Stuffing/ Masala:
    • Potatoes: 3-4 (boiled, peeled and mashed)
    • Green chilli: 1-2 (chopped)
    • Mustard seeds: 1-2 tsp
    • Onion: 1 (chopped)
    • Chana Dal : 2 tsp 
    • Turmeric pwd: 1 tsp
    • Salt: to taste
    • Red Chilli pwd: to taste
    • Curry leaves: a few
    • Tomatoes: 1-2 (chopped)
    • Oil: 2-3 tbsp

  1. Stuffing/ Masala:
    • Heat oil in pan.
    • Add mustard seeds. Let them splutter.
    • Add curry leaves. After 1 min, add chana dal.Cook for 2-3 mins.
    • Add onions, salt, turmeric pwd, green chilli, red chilli. Cook till onions turn translucent.
    • Add tomatoes. After 2-3 mins, add potatoes. Mix well. 
    • Cook for 1-2 mins and turn off the gas. Keep it aside.
  2. Heat non-stick tawa/ pan.
  3. Before making dosas, add salt.
  4. Slightly oil the pan.
  5. Take a ladle full of batter and spread the batter in circular pattern on pan.
  6. Let it cook for few minutes.
  7. Flip it when done and cook for few seconds.
  8. Flip again and put 1 tbsp of potato masala/ stuffing in the centre. Fold the dosa.
  9. Serve hot with coconut chutney and sambhar
  • If dosa batter is kept at 25 deg or higher temperature, then 12 hours would suffice for fermentation.
  • If temp is less than 25 deg, then keep the batter for 24 hours for fermentation.
  • For dosa batter, some people use only sona masoori rice with urad daal. They don't use idli rice. The ratio of sona masoori rice : urad daal is 2.25 cup (sona masoori rice): 1 cup (urad daal). Along this also add chana daal: 1 tbsp, fenugreek seeds: 1 tbsp. Rest everything is same as above.

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