Tuesday, November 4, 2008

MASALA DOSA

MasalaDosa3



Most popular dosa , perhaps King of dosas a very common and most widely loved in India specially southern parts. Crispy, crunchy, spicy and very delicious is this dosa, usually goes well in the breakfast but can be eaten in th evening snack time as well. You have to get both stuffing/palya and actual dosa(crepe) right to get the great taste you always crave for. Here is an honest attempt for you to get it right. So refer the recipe below and prepare the dosa at home and rejoice with a cup of hot cofee or tea.

Ingredient's
Dosa batter :
3 cups idly rice
1/2 cup channa dal
1 cup urad dal
1 tbs fenugreek seeds
Masala/Palya :
2 large potatoes
1 big onion
2 tbs of oil
4-5 green chillies
2 tbs of channa dal
1 tbs mustered seeds
1/2 tsp of turmaric powder
pinch of hing
4-5 curry leaves
coriander leaves nicely chopped

Chutney :
1 cup grated coconut
3-4 green chillies
1 tsp tamarind pulp
1 tsp salt
2 tbs of coriander leaves

Method :

1) Soak the idly rice ,urad dal ,channa dal,and fenugreek seeds for around 6-7 hours.

2) Make a fine paste out of mixture above using a blender (Be cautious not to add too much of a water).

3) Keep the batter overnight for it to get fermented properly.

4) Heat oil in a pan ,add mustard seeds,channa dal,, hing , curry leaves ,green chilles and onion saute 'em till the onion becomes little brown ,then add the boiled and mashed potatoes ,mix it well and add salt, add nicely chopped coriander leaves . That makes your palya or stuffing ready for the masala dosa. Okay.. ready for the main course yet !?.. ok cool, almost there.

5 ) Pull out the fermented dosa batter, heat the tawa and pour a small quanity of batter. If you are lucky it might attain a shape which usually people identify as Dosa..LOL.. Just kidding .. Well that was my first experience anyways. Now coming back to the dosa..

Pour batter on tawa wait a min or two put little oil and spread the palya/masla you prepared earlier in step 4. Serve hot dosa with coconut chutney and enjoy.

PS: You can add a liitle baking soda to the batter when you keep it for fermentation, which will give a pluffy effect to the dosa which some people like.

10 comments:

sowmya said...

Mangalas Masala Dosa is Really superb.I tried this recipe so may times, really it comes out well.

Malar Gandhi said...

Super crispy Masal Dosai...wow looks like restaurant one, dude you are a gifted cook!

Mangala Bhat said...

hey thank u malar and soumya

Seetha said...

I tried it and it came super cripsy. Thanks for the recipe!!

Mangala Bhat said...

hey cholo banditta? thanks aka

Chetana said...

Mangala i tried this recipe and it came out really well. Again tomorrow i am going to do it. Thanks so much.

rajesh said...

Mangala .. cholo adange kaante

seema said...

Hi Mangala
One of my friend gave me the link to your blog. I tried Masala dosa from your blog and it came out very nice. Thank you. I must say you are doing a great job by posting these recipes. I have dream to start to such a blog but not getting any time to do this with my daughter keeping me busy the whole day. Hope to see some more nice recipes here.

priyanka said...

my mom's masala dosa is the best of al!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! so i hope every one's mom's is the best

suvidha said...

helo mangala,i m new to ur blog.i tried many recipes for dosa but never satisfied.i wanna ask does ur dosa recipe gives nice red color?like hotel.n what if i use dosa rice instead of idli rice?