Hello,
I know few of the south Indian snacks are liked world over by foodies. Like Upma winning the best breakfast and Masala dosa in the list of must try food from India. Here you go. The tasty yummy and delicious Masala Dosa.
Ingredients
Dosa batter - 3 cups (I use Idly batter for making dosa the next day, add more water and make the batter pouring consistency. I have previously shared Idly batter recipe in March 8th post. If you like fenugreek seeds you can soak 1 tbsp and grind to a smooth paste and add to dosa batter. I avoid adding fenugreek in idly batter as I want extremely spongy idly!)
For Potato Masala
Ingredients
Potato - 3
green chilly - 2
ginger - 1 small piece
oil for frying - 2 tsp
mustard seeds - 1 tsp
urad dal - 1/2 tsp
channa dal - 1 tsp
curry leaves - a few
coriander leaves - 1 tsp
Ghee/gingly oil for making dosa.
Method of Preparation
* Wash, cut and cook potato in pressure cooker for 3 whistles.Peel the potatoes and smash into small chunks. Do not smash to a smooth paste! You should get small chunks of potato in your mouth when you eat masala filling.
* Chop onion, green chilly,ginger, coriander leaves into small pieces. Wash and keep curry leaves ready.
* In a heated pan pour oil add mustard seeds, allow it to crackle, add urad dal, channa dal let it become golden brown. Now add chipped green chilly and ginger followed by onion, Saute for a while. Add smashed potato chunks, turmeric, salt and allow the masala to become little thick. Add coriander leaves and curry leaves. Mix well. Adjust salt.
(Do not add water as we are going to fill this masala into dosa)
Now we should make crispy dosa. Pour a ladle full of dosa batter and spread it using the same ladle to a thin circular dosa. Allow it to cook now pour a little ghee or gingelly oil. Turn the other way. Cook well. Again turn the dosa, take a ladle full of potato masala, keep it almost in the middle of the crispy dosa. Close the dosa into half. Serve hot with coconut chutney or tomato chutney. If you like you can just sprinkle a little molagai podi inside the dosa before filling masala. Its optional, but taste really delicious. Make masala dosa s breakfast or for dinner. It always is our all time favorite South Indian tiffin.
Tomato Chutney
Ingredients
Red ripe tomato - 2
baby onion - 10
Garlic - 1
ginger - a small piece
green chilly - 2
red chilly - 1
salt as required
channa dal - 1 tsp
curry leaves - a few
oil - 2 tsp
For tadka
oil - 1 tsp
mustard seed - 1/2 tsp
Method of Preparation
In a heated pan pour oil add channa dal roast it till golden brown, now add red chilly, green chilly, ginger, garlic and saute. Add chopped tomato and onion. Saute for a while, add curry leaves. Make sure all the vegetables are well cooked and don't have the raw smell. Grind to a coarse paste add 1/2 cup of water in a mixer. In the same pan pour oil add mustard seed. Let the mustard crackle. Add the prepared tomato chutney and salt to it and allow it to cook further for about 5 to 10 minutes. Serve with Masala dosa.
Variation : You can add 2 tbsp of freshly grated coconut to tomato chutney and grind. But make sure you finish the chutney the day you make it.
In Bangalore we have a small joint called Vidyarthi Bhavan. I have seen them using boiled red rice for making dosa batter. It gives a special taste and bright colour to the dosa. Try it for variation.
Plain dosa with tomato chutney(another variety)
Ingredients
Dosa batter - 2 cups
Method of Preparation
Place the dosa tawa, use the traditional tawa rather than non stick.Take a ladle full of dosa batter and spread into thin dosa. Pour ghee or gingelly oil cook both sides and let the dosa become crispy.
crispy dosa. Methi is added only for dosa batter. When you grind urad dal make sure you soak and grind it adding just enough water. The batter will release air bubble once its done. Remove and grind rice once done add urad batter and grind together by adding salt.
For tomato chutney
Grated coconut - 1/2 cup
Green chilly - 4
Salt as required
Tomato - 1
Hing powder - 1 pinch
Ginger - a small piece
For tadka
sunflower oil - 1 tsp
mustard seed - 1/2 tsp
Method of Preparation
In a mixer grind coconut, green chilly, chopped ginger, tomato(cut into 8 pieces) hing powder and salt. Do not add water as tomato is very juicy and will make the chutney into pouring consistency. In a heated pan add sunflower oil and mustard let it splutter. Pour it on top of the prepared tomato chutney. Serve with freshly made crispy dosa.
Onion Uthappam
Ingredients
Dosa batter- 3 cups (idly batter -3rd day)
Onion - 3
tomato - 1
green chilly -2
ginger - a big piece
curry leaves - 2 tbsp
salt a required
hing powder a pinch
Method of Preparation
* Keep the dosa batter outside the refrigerator. If the batter is little sour the uthappam will be very tasty. By third day the idly batter will be really sour!
* Chop onion, tomato, green chilly, ginger, curry leaves into very small piece. Mix well add salt and hing powder.
Keep dosa tawa in the stove. Heat and clean the surface using cut onion or little salt. Cleaning kitchen napkin. Pour a ladleful of dosa batter. Make a thick dosa. Sprinkle chopped vegetables. Allow the dosa to cook well. Pour gingelly oil and wait for the dosa to cook well,turn to the other side and close the doa with a lid. In a few minutes time you can remove the dosa from tawa. Enjoy you dosa with green chutney, coconut chutney, sambar or molagaipodi.
I like to eat uthappam without any side dish!!
I know few of the south Indian snacks are liked world over by foodies. Like Upma winning the best breakfast and Masala dosa in the list of must try food from India. Here you go. The tasty yummy and delicious Masala Dosa.
Ingredients
Dosa batter - 3 cups (I use Idly batter for making dosa the next day, add more water and make the batter pouring consistency. I have previously shared Idly batter recipe in March 8th post. If you like fenugreek seeds you can soak 1 tbsp and grind to a smooth paste and add to dosa batter. I avoid adding fenugreek in idly batter as I want extremely spongy idly!)
For Potato Masala
Ingredients
Potato - 3
green chilly - 2
ginger - 1 small piece
oil for frying - 2 tsp
mustard seeds - 1 tsp
urad dal - 1/2 tsp
channa dal - 1 tsp
curry leaves - a few
coriander leaves - 1 tsp
Ghee/gingly oil for making dosa.
Method of Preparation
* Wash, cut and cook potato in pressure cooker for 3 whistles.Peel the potatoes and smash into small chunks. Do not smash to a smooth paste! You should get small chunks of potato in your mouth when you eat masala filling.
* Chop onion, green chilly,ginger, coriander leaves into small pieces. Wash and keep curry leaves ready.
* In a heated pan pour oil add mustard seeds, allow it to crackle, add urad dal, channa dal let it become golden brown. Now add chipped green chilly and ginger followed by onion, Saute for a while. Add smashed potato chunks, turmeric, salt and allow the masala to become little thick. Add coriander leaves and curry leaves. Mix well. Adjust salt.
(Do not add water as we are going to fill this masala into dosa)
Now we should make crispy dosa. Pour a ladle full of dosa batter and spread it using the same ladle to a thin circular dosa. Allow it to cook now pour a little ghee or gingelly oil. Turn the other way. Cook well. Again turn the dosa, take a ladle full of potato masala, keep it almost in the middle of the crispy dosa. Close the dosa into half. Serve hot with coconut chutney or tomato chutney. If you like you can just sprinkle a little molagai podi inside the dosa before filling masala. Its optional, but taste really delicious. Make masala dosa s breakfast or for dinner. It always is our all time favorite South Indian tiffin.
Tomato Chutney
Ingredients
Red ripe tomato - 2
baby onion - 10
Garlic - 1
ginger - a small piece
green chilly - 2
red chilly - 1
salt as required
channa dal - 1 tsp
curry leaves - a few
oil - 2 tsp
For tadka
oil - 1 tsp
mustard seed - 1/2 tsp
Method of Preparation
In a heated pan pour oil add channa dal roast it till golden brown, now add red chilly, green chilly, ginger, garlic and saute. Add chopped tomato and onion. Saute for a while, add curry leaves. Make sure all the vegetables are well cooked and don't have the raw smell. Grind to a coarse paste add 1/2 cup of water in a mixer. In the same pan pour oil add mustard seed. Let the mustard crackle. Add the prepared tomato chutney and salt to it and allow it to cook further for about 5 to 10 minutes. Serve with Masala dosa.
Variation : You can add 2 tbsp of freshly grated coconut to tomato chutney and grind. But make sure you finish the chutney the day you make it.
In Bangalore we have a small joint called Vidyarthi Bhavan. I have seen them using boiled red rice for making dosa batter. It gives a special taste and bright colour to the dosa. Try it for variation.
Plain dosa with tomato chutney(another variety)
Ingredients
Dosa batter - 2 cups
Method of Preparation
Place the dosa tawa, use the traditional tawa rather than non stick.Take a ladle full of dosa batter and spread into thin dosa. Pour ghee or gingelly oil cook both sides and let the dosa become crispy.
crispy dosa. Methi is added only for dosa batter. When you grind urad dal make sure you soak and grind it adding just enough water. The batter will release air bubble once its done. Remove and grind rice once done add urad batter and grind together by adding salt.
Now devide the batter into two parts. For idli separate for dosa separate. Allow both batter to ferment for about 6 hours.
I soak methi dana separately and grind it in mixer and add it only to dosa batter. For crispy mild flavoured dosa.
I soak methi dana separately and grind it in mixer and add it only to dosa batter. For crispy mild flavoured dosa.
For tomato chutney
Grated coconut - 1/2 cup
Green chilly - 4
Salt as required
Tomato - 1
Hing powder - 1 pinch
Ginger - a small piece
For tadka
sunflower oil - 1 tsp
mustard seed - 1/2 tsp
Method of Preparation
In a mixer grind coconut, green chilly, chopped ginger, tomato(cut into 8 pieces) hing powder and salt. Do not add water as tomato is very juicy and will make the chutney into pouring consistency. In a heated pan add sunflower oil and mustard let it splutter. Pour it on top of the prepared tomato chutney. Serve with freshly made crispy dosa.
Onion Uthappam
Ingredients
Dosa batter- 3 cups (idly batter -3rd day)
Onion - 3
tomato - 1
green chilly -2
ginger - a big piece
curry leaves - 2 tbsp
salt a required
hing powder a pinch
Method of Preparation
* Keep the dosa batter outside the refrigerator. If the batter is little sour the uthappam will be very tasty. By third day the idly batter will be really sour!
* Chop onion, tomato, green chilly, ginger, curry leaves into very small piece. Mix well add salt and hing powder.
Keep dosa tawa in the stove. Heat and clean the surface using cut onion or little salt. Cleaning kitchen napkin. Pour a ladleful of dosa batter. Make a thick dosa. Sprinkle chopped vegetables. Allow the dosa to cook well. Pour gingelly oil and wait for the dosa to cook well,turn to the other side and close the doa with a lid. In a few minutes time you can remove the dosa from tawa. Enjoy you dosa with green chutney, coconut chutney, sambar or molagaipodi.
I like to eat uthappam without any side dish!!
No comments:
Post a Comment