Monday, 18 February 2013

Masala Dosa ( Thin crisp rice-urd dal pancake with potato vegetable)

Golden Brown Crisp Dosa
Masala Dosa, Sambhar,Coconut chutney and some Masala by the side

Crisp golden brown Dosa with potato vegetable, coconut chutney and sambhar, evokes the memory of my hostel days in Jaipur, Rajasthan, India when we used to go 12 km. from our hostel to eat dosa with friends. We used to look forward for Sundays when we could come late in the hostel at night (10 pm!) so first a movie then Dosa treat.
Coming to Pune, Maharashtra after marriage gave me opportunity to learn making not only dosa but many South Indian dishes and Maharashtrian dishes. My daughter and son have been great admirer of the dosa I make though the recipe remains same everywhere it is the love and care with which it is made and their love for me that they find dosa made by me very special. No doubt there is no replacement for the food coming from mom’s kitchen.
Preparation Time: 30 min. (Soaking and fermentation time not included)
Cooking Time: 3-4 min. / Dosa
Servings: 15-20 medium size Dosa.

Ingredients Required For Making Dosa:
  • 150 gm. Boiled Rice 
Boiled Rice
  • 50 gm. Urd Dal
Urd Dal
  • 1 Teaspoon Fenugreek seeds (Methi seeds)
  • 1 Teaspoon Salt
  • Water
  • Olive oil / Ghee / Any cooking oil

Ingredients required for making Masala (Filling) for Masala Dosa: 
  • 250 gm. 
  • Potatoes
  • 150 gm. Onions
  • 5-6 Kadi Patta (Curry leaves)
  • 1/2Tea spoon Mustard seeds
  • 1/2Teaspoon Cumin seeds
  • 2-3 Green Chilies
  • 1/4Fresh coconut
  • 1/4Teaspoon Turmeric Powder 
  • 1 Tea spoon Red chili Powder
  • Salt to taste
  • 1 Tea spoon Olive oil /any cooking oil

  Direction For Making Dosa Batter:
  • Clean rice and wash it till clean water starts coming from the washing.
  • Wash the urd dal till clean water comes out from the washing.
  • Soak washed  rice and urd dal and fenugreek seeds in excess water for 8 hours in a separate container.

Rice, Urd Dal and fenugreek seeds mixture soaked for 8 hr
  • Drain all water from soaked rice, urd dal and fenugreek mixture and grind it separately to fine paste.
Soaked Rice and Dal mixture made to fine paste
  • In a 2lt. container take the paste of dal, rice and fenugreek and salt. Mix nicely.
  • Cover and keep aside for 10-12 hours for fermentation.
  • The batter will rise after 10-12 hours of fermentation and will be ready for making Dosa.
Fermented Rice and Dal paste ( Batter for Dosa

Directions For Making Filling For Dosa: 

  • Boil potatoes.
  • Peel boil potatoes and crush them to small pieces.
  • Peel onions and cut them to thin long pieces.
  • Grate fresh coconut.
  • Take oil in a thick bottom wok and heat on high flame.
  • When the oil is smoking hot lower the flame and add mustard seeds.
  • When the mustard seeds have spluttered then add cumin seeds and curry leavesLet the cumin seeds splutter and curry leaves become crisp ( 30-40 sec).
  • Add green chilies and cook for 30 sec.
  • Add onion and cook with regular stirring.
  • Cook till the onions become transparent.
  • Add crushed potatoes and mix nicely.
  • Add turmeric, salt, Red chili powder and mix nicely.
  • Cover and cook for 5 min. with occasional stirring in between.
  • Add grated coconut and mix.
  • Cover and switch off the gas. Let the flavor of coconut seep into the vegetable.
  • Masala (filling) for Dosa is ready
Directions for Making Dosa from the Fermented Batter:
  • Add 50 ml. water, mix nicely to get smooth pourable consistency batter.
  • Oil a non-stick Tawa or Dosa Tawa (Thick Iron Plate) with 3-4 drops of oil.
  • Heat the tawa on high flame till hot (not smoking hot).
  • Reduce the flame and scoop 40-50 ml. of batter and spread it to a circle of 1mm. thickness.
Fermented paste of Rice and Dal spread on Tawa
  •  Bring the flame to high.
  • Pour 1 ml. of oil from the edges of the circle.
  • The color of dosa from the side touching the tawa will start turning reddish and the edges will start leaving the surface of the tawa.
  • Pry the dosa loose from the edges slowly and flip it upside down
One side cooked to golden color and being cooked on the other side
  • Cook for a min. (the other side will also start becoming golden brown).
Dosa cooked on both side

Golden Brown Crisp Dosa
Crisp Dosa
  • Reduce the flame and place 3-4 teaspoon of the filling in the center of dosa.
  •  Fold the dosa and press it gently.
  • Remove the Masala dosa from the flame and serve hot crisp golden brown dosa with coconut chutney and sambhar.

Masala Dosa with Sambhar and Coconut chutney
  •  Repeat with rest of the batter for making the number of dosa you require.
  • Store rest of the batter in fridge for later use as it can be stored in fridge for 4-5 days.
  • If you are grinding it grinder then dal and rice can be soaked and ground together but if mixer is being used for making the paste then dal and rice should be soaked and ground separately.
  • Do not make the paste too thin, it is better that the batter is thick while being kept for fermentation and water added as per requirement before making dosa.
  • Some times dosa do not come out from the tawa and get stuck to it, so before you start making dosa cut an onion into half and rub the oiled hot dosa tawa with the cut onion.
  •  Add water in little amounts during grinding.
Suggested Variations:
  • Masala (potato vegetable) can be filled in dosa or served separately as per your wish.
  • Add 2 Teaspoon of sugar to the fermented batter along with water; this will make sure that the dosa get beautiful golden brown color.
  • Boiled fresh peas can be ground to paste and mix to the dosa batter (fermented) to make Matar Dosa.
  • 1-2 Tea spoon sugar can be spread on dosa before flipping it for cooking the other side to make meetha dosa.
  • Once the dosa is cooked on one side spread 3-4 tea spoons of grated Mozzarella cheese and then flip the dosa and cook on the other side having cheese for 1 min. (cheese will become golden brown).

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