Sunday, February 10

Masala Dosa

This needs no introduction. Everyone across the world are aware of the fact that it is a famous south indian breakfast item. The perfect combination of potato curry with nice and delicious sambar and chutney, Masala dosa tastes excellent. My mom is crazy about this so much that whenever she goes to any restaurant she first orders this and then anything else. One dosa is good enough to fill you.

My trials with this was endless and I tried various ways to exactly replicate the restaurant style dosa at home. Dosas made at home by my mom were always white, where I like the brown shade of the dosas. Finally I achieved, after many trials.

Here is the recipe:

1 cup Urad dal
1 1/2 cups rice (I used sona masuri)
1/2 cup par-boiled ponni rice
1/2 tsp fenugreek seeds
1/4 cup poha (beaten rice)

Wash and soak dal and fenugreek seeds together in plenty of water for 6 to 8 hours or overnight. Wash and soak rice separately for the same amount of time. Grind dal to a smooth paste. Just before grinding dal, soak poha in little water and grind along with rice to slightly coarse paste. It should resemble something like sooji size grains. It helps the dosa to be crispy. Let it rest for overnight or 8 hours until the batter is fermented nicely.

To make dosa, heat a tava on high heat. When it is really really hot, sprinkle little water and pour a ladle full of batter on it. Spread it quickly to form a thin circle. Sprinkle little oil all over the dosa. Place a spoon full of potato curry in the middle of the dosa. Let the dosa cook thoroughly until you see brown spots. Cover the curry and take it into a plate. Serve it with any of your favorite chutney and sambar.

Potato Curry:

4 large potatoes
1 small onion
few curry leaves
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
1 tbsp chopped cashews (optional)
salt as per taste
a pinch turmeric powder
1 tbsp oil

Peel and boil potatoes in salted water. Take a fork and prick on a piece of potato, if it falls apart then it is cooked. At that time drain the remaining water.

Heat oil in a wide pan and add chana dal, urad dal, mustard seeds and cashews. When dals turn golden brown colour add chopped onion and curry leaves. Saute onion until it is translucent and add potatoes and turmeric powder. Mix until everything blend together. Add some salt if needed.

If you have any left over curry, you can have it with soft phulkas/chapathis. It tastes great. The photos that I clicked with the curry did not turn out good, so I will add photos of the curry later when I make it next time.

I served my masala dosa with dalia chutney and sambar. Enjoy.


Dhivya said...

wow great hima...mouthwatering ercipe..i bet it tastes wonderful

Red Chillies said...

I love masala dosa any time of the day. In fact when I was in bangalore, I even ate 2 masala dosas at once :-) Such an endless love. Loved your recipe.

TBC said...

Your dosa looks nice and crisp. I like 'em brown too.:)

Rama said...

mouthwatering recipe.....

Happy cook said...

Yeah just super delicious

vimmi said...

Love crispy brown masala dosas, just like the pics. Havent made them in a long time bcos the batter just wont ferment. want some.

KayKat said...

Mmm ... an all-time favourite! And they look fabulously crispy :)

Namratha said...

You bet this one needs no introduction!! :) Looks delicious and crisp.

Timepass said...

Very yummy looking..

Uma said...

Yummy masala dosa! My all time fav. Nice shape. Love it!

Rina said...

Loved your dosa platter

ranji said...

wow hima!!!ur dosa is looking so good....loved the trangle shaped presntation...

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