Masala Dosa
Ingredients
1/2 cup urad dal, soak overnight and ground to a paste
1½ cup rice, soak overnight and ground to a paste
300 gm potatoes
1 big onion
2 green chilies
½ teaspoon mustard seeds
4-5 curry leaves
1’ finely chopped ginger
2 finely chopped green chilies
½ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon coriander powder
½ teaspoon garam masala
1 tablespoon oil for potato masala
2 tablespoon oil for cooking
Method
Mix well urad dal and rice paste together in a large bowl and keep aside covered for about 5-6 hours depending upon weather. If it’s summer it takes less time to ferment whereas in winters it takes more time.
Potato masala filling
Peel and cut the potatoes into small cubes.
Heat the oil in a pan.
Add mustard seeds to it and stir it
Add ginger to it.
Add onions to it. Fry till golden.
Add curry leaves and chopped green chilies to it.
Now add turmeric powder to it.
Now add potato cubes to it along with red chili powder, coriander powder, garam masala and stir them well.
Cook for 4-5 minutes and remove from stove.
To Make the Dosa
Add salt to dosa batter and mix the well-fermented dosa batter. It should be of a pouring consistency. If it is thick, a little water should be added.
Heat a non stick tava.
Coat it with a little oil.
Now spread a thin layer of dosa batter on the tava with the help of large serving spoon (Chamcha). Spread the dosa batter in an anti- clockwise fashion from the center of tava and spiraling outwards.
Sprinkle a little oil over it
Cook it on a medium or slow flame till it gets crisp on one side.
Now turn over it and cook the other side as well.
Now turn over it again and place a tablespoon full of potato masala in the center of dosa and fold it.
Serve it while hot with sambhar and coconut chutney.
Heat 2 cups water in idli cooker.
Grease idli molds with little oil.
Fill the molds to half with batter.
Place them in idli cooker and cover them with the cooker lid.
Cook for about 10 minutes.
Remove from the mold. Serve while hot with sambhar and coconut chutney.
Coconut chutney
Ingredients
1 cup fresh grated coconut
1 tablespoon chopped mint leaves
1 tablespoon chopped coriander leaves
1 teaspoon tamarind pulp
1” chopped ginger
2 cloves garlic
4-5 green chilies
4-5 curry leaves
¼ teaspoon mustard seeds
Salt to taste
½ teaspoon oil
Method
Grind the coconut, mint leaves, coriander leaves, tamarind pulp, ginger and garlic together into a smooth paste. A little water/coconut water can be added if required while grinding.
Add salt.
Mix it well.
Take it out in a serving bowl.
Heat the oil in a small pan.
Add mustard seeds and curry leaves to it.
Cook it for a while.
Sprinkle it over the coconut chutney.
This chutney can be stored in a refrigerator for 2-3 day and can be served with Dosa, idli, mendu vada and many other south Indian snacks.
Sambhar
Ingredients
300 gm split Red gram (Arhar/toor dal), boiled
200 gm chopped vegetables (Baingan(Egg plant/ladies finger/drumsticks etc)
2 medium onions, finely chopped
2 cloves of garlic, finely chopped
1” finely chopped ginger
2 finely chopped green chilies
1 medium finely chopped tomato
1 tablespoon tamarind pulp
1 teaspoon mustard
½ teaspoon turmeric powder
½ teaspoon fenugreek seeds
½ teaspoon cumin seeds
A pinch of Asafetida powder
14-5 curry leaves
1 tablespoon sambhar masala*
Salt to taste
Method
Heat oil in a pan and start the stove.
Add ginger & garlic to it. Stir it.
Add onions and fry till golden.
Add mustard seed, cumin seeds, fenugreek seeds, curry leaves and asafetida and stir it.
Add green chilies, chopped tomatoes and chopped vegetable to it. Now add turmeric powder and salt to it and cook it till the vegetables are properly cooked.
Now add sambhar masala and the boiled dal along with about 3-4 cups of water, and cook it for about 5-6 minutes on a medium flame.
Take it out in a serving dish
Serve while hot with dosa, Idli, mendu vada or rice.
* Sambhar masala - sambhar masala is available in market. However it can be made at home.
Ingredients
¼ cup fresh coconut
5 whole & dried red chilies
¼ teaspoon fenugreek seeds
1 teaspoon coriander seeds
Method
Grind together all ingredients to smooth paste and use as required.
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