Wednesday, June 5, 2013

MASALA DOSA

MASALA DOSA

In an earlier post, I have written about the dosa. This also covered how to prepare the batter for the dosa. The same method is applicable for what I am presenting today, one of the most popular of the dosa variations, one which has a potato stuffing in it called the Masala Dosa.

Ingredients:

For the Dosa Batter:
  • Idli rice (Parboiled rice) 1 cup
  • Regular rice 1 and 1/2 cups
  • Urad dal (Black gram dal) 1/2 cup
  • Methi (Fenugreek) seeds 1 tsp
  • Oil, as required
  • Salt, to taste
For the Masala:
  • Potatoes, large, 3
  • Oil, 1tbsp
  • Mustard seeds, 1/2 tsp
  • Hing, (Asafoetida),1/4 tsp
  • Channa dal, (Bengal gram), 1 tsp
  • Green chillies, chopped, 2
  • Curry leaves, 6-8
  • Onion, large, chopped, 1
  • Haldi, (Turmeric) powder, 1/2 tsp
  • Coriander leaves, chopped, 2 tbsp
  • Salt, to taste
  • Lemon Juice, 1 tbsp
 Method:

Wash and cook the potatoes. Peel and cut them after they cool and keep aside. 


For the filling, heat oil in kadhai on medium flame. Add the mustard seeds and when they splutter, add the hing and channa dal. Saute till the dal changes colour. Add the green chillies, curry leaves and onion. Saute till the onion is translucent.
Now, add the cooked potatoes, turmeric powder and salt.
Next, add the chopped coriander and lemon juice. Mix well to form the masala or potato stuffing.

Heat the tawa ( griddle.) Sprinkle a few drops of water. When the water sizzles, the tawa is ready for use.
Pour a ladleful of the batter. Spread this quickly using a continuous spiral motion till the dosa measures about 6 ".
Pour a teaspoon of oil around it. 
Cook for a couple of minutes till it becomes crisp at the edges.
Now place the required quantity of the potato filling in the centre of the dosa
Fold the dosa and serve hot with sambar or chutney of your choice.