February 28, 2010

Masala Dosa

Dosa is a popular South Indian dish which is made out of rice and black gram.It easily ranks the most exciting dish in our household. My hubby loves it especially when served with coconut chutney. Its a nourishing dish with both ancient and cultural value in it.

Ingredients for Dosa:
4 cups Idly rice
1 cup whole black gram or Urad dal
1 tbsp fenugreek seeds
3/4 cup or one handful of cooked rice
required amount of water

1.Soak idly rice,urad dal and fenugreek seeds in water for 5-6 hours or overnight.
2.Rewash the rice by draining the water 2-3 times.Then grind it to paste along with cooked rice.Add water if needed.It takes about 20-30 minutes.
3.Allow it to ferment overnight in room temperature.
4.Mix salt and add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
5.Heat pan or griddle with little ghee or oil.And spread the mix on pan in circular motion to make thin dosa.
6.When the dosa is cooked, add some masala on it and roll to form a cylindrical shape and serve hot.

For Masala Filling:
3 large potatoes,boiled and crushed
1/2 tsp turmeric powder
1 tbsp oil
1/2 tsp mustard seeds
1 tbsp jeera
2-3 green chili
1 medium onion (chopped)
1 tbsp coriander powder
salt to taste
coriander leaves for garnish

Method for Masala:
1.Cut the potatoes into two halves and pressure cook along with turmeric.Allow it to cool,peel the skin and slightly mash it.
2.Heat oil. Add mustard seed, jeera,green chili,onions and coriander powder.
3.Fry for about 5 minutes on medium heat or/until onions are turned into golden brown.
4.Add potatoes and mix and cook for 10 minutes.Once its done,garnish with coriander leaves.
5.Add filling inside dosa and roll. Serve hot with Chutney.

HINT:For a crispy dosa,cook on both the sides on a medium heat for at least 1-2 minutes.
NOTE:For better results, use a grinder for making dosa batter.

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