MASALA DOSA

MASALA DOSA
Masala Dosa is a very a popular dish for breakfast in each and every small and big restaurants in South India. It is very healthy and rich in proteins and carbohydrates.

I prepared Masala Dosa for the first time on my 4th wedding Anniversary and trust me I was surprised and happy..... Guess why???? Because I never knew preparing Masala Dosa was this easy if you follow the steps properly and put your love also as a filling for your Dosa.
  

DOSA BATTER
Ingredients for Dosa Batter:
Rice (Dosa rice) - 5 cups,  Black gram dal (urad dal, ಉದ್ದಿನ ಬೇಳೆ) - 2 cups, Methi seeds (ಮೆಂತ್ಯ ಕಾಳು) - 1 spoon, Beaten rice (poha, ಗಟ್ಟಿ ಅವಲಕ್ಕಿ ) - 1/4 cup, Channa dal (ಪುಟಾಣಿ) - 2 spoons, Sugar - 2 spoons, salt as per taste.

Preparation of Dosa Batter:
  1. Wash rice and urad dal properly.
  2. Soak rice, urad dal, methi, and beaten rice together in water for at least 4 to 6 hours.
  3. Grind the soaked mixture with channa dal and sugar into a very fine mixture.
  4. Add salt and mix it properly.
  5. Batter should be of pouring consistency.
  6. Transfer the batter into a wider and lengthier vessel as the batter will ferment and raise.
  7. Keep the batter in warm place to ferment for at least 8 hours.


RED CHUTNEY
Ingredients for Red Chutney:
Freshly grated coconut - 1/2 cup, Dry red chillies - 7 to 8, Garlic - 9 to 10, salt to taste.

Preparation of Red chutney:
  1. Soak the dry red chillies in water for half an hour.
  2. Grind all the ingredients in to a fine and thicker paste. 

POTATO SUBJI
Ingredients for Potato subji (Masala stuffing or filling)
Potatoes - 4 medium sized, Onions - 2 medium sized, Green chillies - 5 to 6, Turmeric powder - 2 pinch, Mustard seeds - 1/4 spoon, Black gram dal (urad dal, ಉದ್ದಿನ ಬೇಳೆ) - 1 spoon, Curry leaves - 7 to 8, Coriander leaves finely chopped handful, Oil - 3 spoons, salt as per taste. 

Preparation of the Subji:
  1. Boil the potatoes. Peel them and mash them gently.
  2. Heat oil in a pan and splutter the mustard seeds. Add the urad dal and fry till it is slightly brown.
  3. Add curry leaves, green chillies and fry gently.
  4. Add chopped onions, turmeric and salt. Fry till the onions are cooked.
  5. Finally add mashed potatoes, coriander and mix nicely.  

COCONUT CHUTNEY
Ingredients for Coconut chutney:
Freshly grated coconut - half coconut, Green chillies - 4 to 5, Channa dal (ಪುಟಾಣಿ) - 2 spoons, Onions - half, Salt as per taste.
  
Preparation of Coconut chutney:
  1. Grind all the ingredients into a fine paste and add required amount of water.
  2. Season it with oil, mustard seeds, asafoetida (hing) and dry red chillies. 


PREPARATION OF THE MASALA DOSA


  1. Heat a tava and grease it with little oil and sprinkle handful of water.
  2. Tava should not be very hot so keep the flame medium.
  3. Mix the batter nicely and take one full laddle of the batter and pour it on the center of the tava and spread it outwards in a circular strokes with the laddle.
  4. Close the tava with the lid for 30 secs and remove the lid.
  5. Spread one spoon of the red chutney on the dosa and put little potato subji in the middle of the dosa.
  6. Roll the dosa and serve it with butter and coconut chutney.

 Serves: 4 to 5 persons

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