Masala dosa

-

MASALA DOSA


This is one of the most popular breakfast of South India. 

This crispy golden crust dosa stuffed  with potato onion filling  & served with chutney & sambar is loved by most of us. 

This dosa is prepared using fermented rice & lentils batter.  Some prefer huge thin dosas & some love thick & crispy. 

In my house, everyone loves this thin & crispy dosa with spicy red chutney spread on top.  We love to eat this  with chutney & baji. 

Here is a simple easy way to prepare this mouthwatering dosa.  


RECIPE FOR DOSA BATTER:

INGREDIENTS:

  • 1 cup dosa rice, (200ml cup)
  • 1/4 cup urad dal
  • 3 tbsp chana dal
  • 3 tbsp tur dal
  • 1/2 tsp methi(Fenugreek seeds)
  • 1/4 cup poha

METHOD:



Wash & soak all the ingredients except methi for 2 hours.  ( I dont soak methi, you can soak & grind if you wish)  Poha you can soak only for 10 minutes. 



Add methi & grind the soaked ingredients to a fine paste. 


Keep the batter overnight for fermentation  or minimum 8 hours. 


Fermented batter. 
Add salt to taste. 


Heat dosa pan, do not apply oil. Spread a ladleful of batter in a circular motion. Fry on a medium flame. 


Sprinkle little oil on the top as well as on edges. 
Cook till the base is slightly golden brown. 


Spread red chutney on top as per your choice. 


Place  required portion of potato filling on the dosa.


Fold the dosa.



Delicious crispy masala dosa is ready. 
Serve with chutney & extra baji with a cup of hot tea/coffee. 
Enjoy with your loved ones. 

POTATO BAJI RECIPE:


POTATO BAJI


INGREDIENTS:

  • 5-6 medium boiled & cubed potatoes. 
  • 2 tbsp oil
  • Little mustard seeds
  • 1/2tsp urad dal
  • 4 sliced green chillies
  • 1/4" ginger chopped
  • 5 garlic cloves chopped
  • 2 spring Curry leaves
  • 3-4 medium onions cubed
  • 2 medium tomatoes
  • A big pinch of turmeric powder.
  • Salt to taste
  • Coriander leaves for garnishing.

METHOD:

Heat 2 tbsp oil, add mustard & allow it to splutter, add urad dal and fry till its slight brown. Add ginger, green chillies, garlic & onion. Cook till it is translucent. 

Add tomatoes, salt & cook till its tender. Add potatoes & mix well. You can keep it dry or add very little water.  

Sprinkle few chopped coriander leaves. 



Delicious potato baji is ready. 


RED CHUTNEY RECIPE:


RED CHUTNEY


INGREDIENTS:

  • 1/2 small onion
  • 5-6 red chillies ( byadagi)
  • 5 cloves of garlic
  • 1/4tsp jeera
  • Small piece of tamarind
  • 1/2 cup grated coconut
  • 1 tbsp chutney chana( roasted chana dal)
  • Salt to taste. 

METHOD:

Grind all the  above ingredients to smooth paste & delicious red chutney is ready. 

PLAIN CHUTNEY

PLAIN CHUTNEY


RECIPE:

INGREDIENTS:

  • 1 Cup  grated coconut
  • 2 green chillies
  • 1/4" ginger
  • Small piece of tamarind
  • 2 tbsp roasted urad dal
  • 2 cloves of garlic
  • Salt to taste. 

METHOD:



Grind all the above ingredients to fine paste and the chutney is ready.

You can season this with mustard , hing & curry leaves .  I prefer plain.
 

Serve delicious crispy dosa with chutney & baji.  
Enjoy with your loved ones. 











Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy seeds 3 cashewnuts ( optional
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2
Read more

Coorgi Pork

-
Image
Coorgi Pork Coorgi Pork is the iconic pork dish from Coorg region.  It's spicy, tangy, aromatic & so yummy! Here is the Youtube Video for this dish: This is the most loved and appreciated dish in my house. I usually serve this as a starter/ appetizer with drinks.  The main ingredient which gives authentic taste to this dish is the coorgi masala powder, which is mentioned in the recipe.  The bright blackish colour and the unique taste comes from the souring agent called " Kachampuli" which is a coorgi vinegar.  This semi dry dish goes well as a side dish with any meal or as an appetizer/starter. This authentic coorgi dish is served in almost every single restaurant in Coorg region with super delicious rice roties.  Recipe is easy & simple if the coorgi masala is prepared well in advance.  Try this delicious recipe.  Recipe: Ingredients: 1/2 kg pork 2 chopped onions 7-8 flakes of garlic ( chopped) 1/2" ginger ( chopped) 2 tsp kachampuli Salt, little coriander
Read more