May 6, 2013

Masala Dosa

(1) Dosa

Masala Dosa is cited as one of the top 10 foods to ‘try before you die’! And mind you, it’s a world-wide survey! Surely, it should be. I have many non-South Indian friends who drool over dosas. Nevertheless, we South Indians cannot live without this quintessential tasty breakfast! Hot, crispy dosas with a mouth-watering Potato Masala/Bhaaji, and two chutneys to go with… who can resist??  Not me!

Masala Dosa

First let’s understand the procedure for making the batter for dosa, but it’s a known fact that the dosa/idly batter comes perfect only with time and experience.
I don’t claim to be an expert, but I am a south Indian, so you know you can trust this recipe!
Ingredients for dosa batter:
Dosa Rice – 3 cups
Urad Dal – 1 cup
Fenugreek Seeds – 2 spoons

You will get dosa rice/idly rice in stores. To differentiate, these look thicker than the normal rice used for eating.
If you are using a grinder, this ratio of 3:1 for rice and urad dal is fine. (In a grinder, the urad dal tends to increase in quantity when fully ground). But if you are using a mixer, take the ratio of 2:1 for rice and urad dal, and grind little at a time so that the mixer does not heat up due to over-load.

How I prepare:
1.     Soak dosa rice and urad dal separately in enough water for 4-5 hours. Fenugreek seeds may be added to any of the two.
2.    Grind urad dal first and then rice to a smooth batter. (No particular rule, but I follow this as urad dal takes longer to grind well and it is easier to clean the grinder/mixer when rice is done last!)
3.    Pour into a big container so that there is enough space for the batter when it rises after fermentation. After grinding, keep for 12-13 hours for fermentation. It should rice at least 1-2 inches. And then, the batter is ready for dosas. Add salt to your taste. Adjust the consistency with water.
4.    Spread the batter on a hot tawa/skittle. When it starts browning, flip and cook on the other side. Hot dosas are ready!

(2) Potato Masala/Bhaaji

Masala Dosa

Before you begin:
Boil 3 potatoes in a pressure   cooker. Peel and mash.

3 Potatoes - boiled and mashed
1 Onion
Turmeric powder - 1 tsp
Hing/Asafoetida - 1 pinch/tsp
Ginger - 1 inch size
Green chilli - 1
Curry leaves - 5-6
Coriander leaves - 4 sprigs 
Salt to taste

How I prepare:
  1. Heat oil in a pan. When the oil is hot, add mustard seeds.
  2. As they splutter, add finely chopped ginger, green chillies and curry leaves and a pinch of asafoetida (hing).
  3. Then add 1 sliced onion, turmeric powder and salt. When the onions are translucent, add the mashed potatoes.
  4. Mix well. Since it’s a dry bhaji and the potatoes are already boiled, turn the flame off when all the potatoes are well coated with turmeric and heated well.
  5. Garnish with coriander leaves.

This yummy potato bhaaji will not make you miss chutney. However, to do it the classic way, serve masala dosa with coconut chutney. And with tomato onion chutney and mint-coriander chutney. Ok fine, just any one of these.😆

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