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Mike’s Hot Spicy Food Recipes

Masala Dosa

Masala Dosa - An Indian Burrito

  The traditional masala dosa is an Indian burrito stuffed with spicy potatos. But there are all kinds of different masala dosas made with different types of vegies.


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MASALA DOSA RECIPE

Ingredients:

Dosa shell:

  • 1 1/2 cups rice
  • 1/2 cup urad dal
  • salt to taste
  • Oil

Masala Filling:

  • 2 large potatoes
  • 1 medium onion (chopped)
  • 1/2 teaspoon yellow split peas
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon turmeric
  • 1-2 green chili
  • 1 tablespoon oil
  • salt to taste

Preparation:

Dosa shell

Separately soak rice and urad dal at least 6 hour or overnight in water.

Grind to paste.

Mix together, add salt with water to make batter.

Leave in room temperature overnight.

Mix onion and chilies to the thin batter.

Heat pan or griddle with little ghee or oil.

Spread the mix on pan in circular motion to make thin Dosa.

Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

Heat oil. Add mustard seed, peas, onions and spice.

Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

Add potatoes and mix and cook some more Serve

Add filling inside Dosa and roll. Serve hot with Chutney.


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Crispy Masala Dosa recipe with Potato filling and Chutneys

Crispy Masala Dosa is one of the most popular among the South Indian recipes. It is a typical South Indian dish, eaten mostly for breakfast and is rich in carbohydrates and protein. It is considered as the staple food in the South indian region. In the rest of the country too, Dosas are hugely popular and Udipi restaurants serving them and other South Indian foods can be found in almost every suburb.

In this recipe I will share the secret to making the Dosa crispy just like it is made in restaurants. You will also learn how to make the onion potato filing and red chili chutney which is smeared on the dosa before putting in the potato filling. And finally you will also learn how to make spicy hot green coconut chutney to go with the dosa.

Making the Dosa Batter

Ingredients:

  • 2 cups - Idli rice or parboiled rice
  • 1/2 cup - Skinless split urad daal (skinless black gram)
  • 1/2 teaspoon - Methi seeds (Fenugreek seeds)
  • 1/4 cup - Poha (beaten rice)
  • 1/4 cup - Cooked rice
  • 1/4 teaspoon - Cooking Soda
  • 3 to 4 teaspoon - Sugar
  • 1 tablespoon - Salt
  • 1 handful - Chana dal (Yellow split peas)

Add parboiled rice, methi, poha, cooked rice, yellow spilt peas into one large vessel containing sufficient water for soaking.

Then soak urad dal in water in a separate vessel. Soak for 6-7 hours or overnight.

Then grind the contents from both the containers separately to a smooth paste adding water as required.

After grinding the urad dal, add it to the main batter container and mix well.

Add water as required until you get a pouring consistency.

Now add sugar, salt, cooking soda and mix well.

Cover and keep aside in a warm place for at least 7 hours.

During this time the batter raises and reaches approximately two and a half times the original volume.

So make sure you use a big enough container for the dosa batter.

Red chili chutney

Ingredients:

  • 1/4 cup - Coconut
  • 4 to 5 nos - Red chili
  • 1 teaspoon - Roasted split chickpeas
  • 4 to 5 - curry leaves
  • Tamarind - Size of a grape fruit
  • Coriander or cilantro - 1 tablespoon chopped
  • Salt to taste

Grind all the above ingredients and make a thick paste as shown in the picture.

Onion Potato Subji or Palya (Dosa Filling)

Ingredients:

  • 4 nos - Potato, medium sized
  • 1 to 2 - Onion, medium sized long thinly sliced
  • 12 nos - Small green chilies, not to be chopped. Just split them at the center
  • 1/4 tsp - Turmeric
  • Salt to taste
  • 1/4 tsp - Mustard
  • 1 tsp - Urad dal (black gram)
  • 1 1/4 tsp - Chana dal (yellow split peas)
  • 10 nos - Curry leaves
  • 2 tbsp - Coriander leaves or Cilantro
  • 1 tbsp - Ghee
  • 2 tbsp - Oil

Cut the potatoes each into 2 pieces with the skin intact and cook them in a cooker until one whistle. Then peel the skin of the potato and smash or squeeze them coarsely by hand and set aside.

Heat oil in a khadhai or a pan amd add mustard. When the mustard starts popping or bursting add urad dal and chana dal. Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes. Add Salt and 1/2 cup water and stir well. Add the mashed potato, coriander leaves, ghee and mix well. Now take the pan of the heat and the potato subji is done.

Green Coconut Chutney

Ingredients:

  • 1/2 cup - Coconut grated
  • 3 tbsp - Roasted split chickpeas
  • 6 nos - Small Green chili
  • 2 pieces - Ginger (small)
  • 3 tbsp - Coriander or Cilantro chopped
  • Tamarind - size of a grape fruit
  • 1/4 tsp - sugar
  • Salt to taste

Grind all the above ingredients with a little water into a paste. For tadka add 1 tsp oil, little mustard and few curry leaves in a pan on medium heat. When the mustard starts crackling for a minute add the tadka into the chutney paste and you are done.

Making the Dosa

  1. Take a dosa tava or a non-stick pan and put it on a medium to high heat.
  2. Apply few drops of oil on the pan. Take a piece of cloth and rub it all over the surface of the pan to grease it. Do this step for each dosa.
  3. Now sprinkle a little bit of water with your hand. Wait for the water to crackle and evaporate. This ensures that the Dosa will spread evenly and not break because the pan is too hot. Do this step for each dosa.
  4. Take 1/4 cup of dosa batter and gently pour this batter onto the center of the pan.
  5. Now begin to spread the batter in sweeping circular motions to form a circle. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.
  6. Apply oil and ghee over the surface of the dosa and also around its edges. If you wan tyou can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.
  7. After a minute or two you will see the the thinner part of the dosa is turing dark brown. This indicates that the dosa is coming out crispy and is almost done.
  8. Now smear a little bit of the red masala chutney on the dosa as shown in the picture. the quantity of this chutney depends on how spicy you want the dosa to be.
  9. As the last step add the onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered. The dosa is now ready to be served.


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Masala Dosa Recipe

Ingredients

For dosa:

  1. 1/4 cup dehusked black gram
  2. 1 1/2 cups rice
  3. 1 handfull thick poha
  4. 1/4 tsp fenugreek seeds
  5. Salt to taste
  6. oil for frying
For bhaji/potato masala:
  • 3 potatoes
  • 2 med. sized onions
  • 2 tomatoes
  • 1/2 cup fresh or frozen green peas
  • cilanto for garnishing
  • 3 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp urad dal
  • few curry leaves
  • 6 green chillies
  • 1/2 tsp finely chopped ginger
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1/4 tsp fenugreek seeds

How to make Masala Dosa1.

  1. Soak urad dal, rice and fenugreek seeds for 4 hours.
  2. Wash and soak poha for 2 hours.
  3. First grind poha to a fine paste and keep aside.
  4. Then grind urad dal, rice and fenugreek seeds to a fine paste and pour it over poha paste. Do not mix. Let it ferment for about 12 hours.
  5. Now add salt and mix well. If necessary add a bit of water to make it a medium thick batter.
  6. Heat a pan and pour a laddle full of batter and prepare the dosas as thin as possible. Fry on one side only with enough oil till crisp.
  7. Keep a tablespoon of bhaji/potato masala inside and fold.
  8. Serve hot with coconut chutney and sambar.

For bhaji/potato masala:

  1. Pressure cook potatoes and cut/mash them. Cut onions lengthwise. Chop the tomatoes and slit the green chillies.
  2. Heat oil in a pan. Add mustard seeds. When they splutter add cumin seeds fenugreek seeds and urad dal, and saute till urad dal turns golden brown in colour.
  3. Now add the curry leaves and ginger and fry for a while.
  4. Add turmeric powder and mix it well.
  5. Add green chillies and chopped onions. Saute till the onions turn golden brown.
  6. Now add the chopped tomatoes and peas and saute until tomatoes and peas are cooked. Now add potatoes and 1/2 a cup of water.
  7. Add salt to taste. When it comes to a boil cover and cook it on a low flame for about 10 minutes.
  8. Finally turn off the heat and garnish with chopped cilantro.


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Dosa plane, Masala Dosa, Paper Dosa, Uttapam or Uththaappam Recipe

Indian crepe with potato stuffing. You can learn how to make Dosa plane, Masala Dosa, Paper Dosa, Uttapam or Uththaappam; all in this single video.

Masala Dosa

Ingredients

  • 1/4 cup channa dal channa
  • 2 tbsp Fenugreek seeds Fenugreek seeds few to fry Oil
  • 2 cup rice
  • 1 to taste salt
  • 1 cup Urad wash

How to make Dosa plane, Masala Dosa, Paper Dosa, Uttapam or UththaappamWash and soak the , raw rice and urad dal,channadal,fenugreek seeds together for 6 hours.

Drain and grind to a smooth paste adding enough water to make a batter of dropping consistency.

Cover and keep aside to ferment for 10 to 12 hours. Then add the salt and mix well.

Grease and heat a small non-stick pan on medium flame and pour a cup full of the batter on it.

Spread the batter to get a thin brown dosa.

Fold in lengthwise and serve hot. urad dalferment


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MASALA DOSA - Ingredients :

  • Long Grain rice 21/2 cups
  • Uncle Ben's Converted rice 21/2 cups
  • Urad dal whole 1 cup
  • Methi seeds 1 tsp
  • Salt Acc to taste.
For Masala Filling

  • Potatoes 3 nos boiles,peeled & cubed
  • Onions 1 no
  • Chillies 2 nos
  • Mustard,Channa dal for seasoning
  • Besan 1 tsp
  • tumeric 1 tsp
  • salt Acc to taste

Methods :

Soak the long grain rice for 6-7 hrs & urad dal for an hour. Grind the soaked rice & urad along with methi seeds to a fine paste Mix both of them ,add salt & let it ferment atleast for a day. For those of you who prefer to eat a little less sour, dosa can be made after fermenting for 2 hours.

Masal Preparation:

In a pan with oil season with seeds ,chilli,add onions. Fry for a couple of minute ,add potato,salt & tumeric. Cook for some time. mix the besan with water & add the same to the vege. Cook for a couple of minutes & garnish with cilantro.

In a griddle or a non stick flat pan pour a laddle & make it round shape pour some oil around it & flip it after bubbling spots appear. Take a spoonful of Masal filling ,fill in the center & close the dosa.

Serve hot with Chutney or Sambhar


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Masala Dosa

Masala Dosa is one of the most popular south Indian recipes all over the world. Made up of the fermented batter of Rice and Urad Daal along with the stuffing of mashed potatoes, it is an extremely scrumptious and fulfilling dish. Though the preparation of Dosa requires a lot of time and efforts, the taste is worth it. It is generally used as a breakfast item or snack in most of the Malayalee families. It is served along with sambhar, coconut chutney, onion chutney and tomato chutney. In case you are interested in preparing Masala Dosa, the recipe is given below.

Masala Dosa Recipe

Ingredients

  • 1½ cups Rice
  • 1/2 cup Urad Dal
  • Salt to taste
  • 2 large Potatoes
  • 1 medium Onion (chopped)
  • 1/2 tsp Yellow Split Peas
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Turmeric
  • 1-2 green Chili
  • 1 tbsp Oil

Method

Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste. Mix together, add salt with water to make batter. Leave in room temperature overnight. Mix onion and chilies to the thin batter. Heat pan or griddle with little ghee or oil. Spread the mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired. Heat oil. Add mustard seed, peas, onions and spice. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook some more. Add filling inside Dosa and roll. Serve hot with Chutney.


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Indian Recipes : Masala Dosa Recipe

Masala Dosa is a very popular South-Indian recipe. Learn how to make/prepare Masala Dosa by following this easy recipe.

Ingredients:

  • 2-1/2 cup Uncooked Rice
  • 1 cup Urad dal (whole)
  • 2 tsp Fenugreek Seeds
  • Salt to taste
  • 2 tbsp Oil for cooking

For Masala:

  • 3 Boiled potatoes (peeled and chopped)
  • 1 Onion (chopped)
  • 2 Chillies (chopped)
  • 1 tsp Tumeric Powder
  • 1 tsp Chana dal
  • 1/2 tsp Mustard seeds
  • Salt to taste

How to make Masala Dosa:

  • Wash and soak urad dal, long grain rice and fenugreek seeds separately for at least 6 hours in water.
  • Now grind them together by adding requisite amount of water to make a fine paste.
  • Add salt and set the mixture aside for fermentation for a day.
  • Saute onions, mustard seeds, chana dal and chilli in a pan with oil.
  • Add chopped potatoes, tumeric and salt and stir continuously.
  • Cook it for a few minutes.
  • Pour a ladle of the batter on a non-stick pan and give it a circular shape.
  • Drop little oil around it and turn over when bubbling appears.
  • Fill in the center of dosa with a spoonful of masala and fold it.
  • Masala dosa is ready.
  • Serve it hot with sambhar and freshly prepared coconut chutney.


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Traditional Masala Dosa (South Indian)

Ingredients

Instructions

  • : 3 cups rice (not basmati!), soaked overnight, room temp. water.
  • : 1 cup urad dal (a specific type of lentils avail. at Indian grocery stores --- no substitution; other dals will not work like this)
  • : Soaked separately overnight --- room temp. water

Traditionally, stone grinders (huge mortars) and rolling pestles are used to grind the rice and the urad dal and motorized versions of those are now available at Indian elcetronic stores in D.C.

A mixie or a blender cuts the grains into fine pieces, but does not "mash" them like the stone grinders do. So there is a good deal of difference taste when you use a blender. But still, it is not bad at all if you make sure that you grind the rice really fine. Cover the rice with water just 1/2 "above the rice line in the blender. Grind till Smooth. Grind the dal separately, with water that barely covers it. Grind a long time (be patient!), stirring once in a while and grinding again. When the dal is ground very well, and small air bubbles appear once you stop running the blender, it is enough. Add more water if necessary, But this should be very thick. MIx the rice and the urad dal pastes, with 1/2 tsp salt. Add one tablespoon beaten yogurt, and mix well.

Keep covered to let it ferment for at least 5 to 8 hrs or more. (Keep it close to a heater or in any warm place). Once it has risen, stir briefly, and keep it oin the fridge. You have the batter now. Grease a griddle with plain sesame oil or peanut oil if you care about max. flavor; if not use veg. oil. The heat should be medium or slightly higher. When hot (a few drops of water will sizzle gently and disappear), using a metal ladle, pour one ladleful over the griddle; with quick and even and gentle strokes, spread the batter out with the ladle as if you are drawing concentric circles on the batter. Do it either clockwise OR anticlockwise else you get lumps. It takes a few tries believe me, and some of us who are trained well in this mess up occasioanlly. drizzle oil around edges, and on top. Once the bottom is cooked, turn it over, and cook the top. Be careful when using your spatula (metal preferred) to take it out to flip it. This can be served with chilli-dal-spice powder and oil or ghee, coconut chutney, cilantro or mint chutney, onion chutney, or red garlic chutney, and/or saambar. (If you want their recipes, email me) This is standard breakfast or supper fare for us, growing up in the south.

Else, as in your restaurant, make a filling as follows:

  1. Take 2 large boiled potatoes, peel and mash coarsely.
  2. Thinly slice one large red onion, 2 cloves of garlic (optional) and 3 or 4 green chillies.
  3. Grate a 1" piece of ginger.
  4. Cut up a tomato if you want.
  5. Take a sprig of curry leaves and chop them coarsely.
  6. Heat some veg. oil, add some fennel seeds, and cummin seeds (1/2 : tsp. each)
  7. Add 1/2 tsp of black mustard seeds.
  8. When they crackle, add the green chillies, ginger, garlic (if used), and onions and fry them with a little salt for a while till onions are transparent. Add curry leaves.
  9. Next add 1/2 pkt of frozen peas, tomatoes (if you choose), and fry for 5 minutes.
  10. Add the potatoes, and more salt if desired. stir well till blended
  11. Add some chopped cilantro if you want.

When making the dosai, spread the batter out as mentioned earlier, drizzle oil, and keep the skillet or griddle covered (any cover will do as long as the dosai area is covered; just be sure the cover does not touch the dosai). In less than a minute, the dosai will be cooked with oil on the bottom, and its top will be cooked by the steam that is generated when you cover it. The color is now not the white of the batter but kinda dull; you'll know) Turn the heat down, place the cooled filling acrooss the center along the diagonal, and fold both sides overlappingly over it to form a cylindrical shape. Increase the heat slightly, drizzle more oil, and cook both sides till golden. Else, place the filling in the center, and fold from three sides, forming a triangle, overlapping and covering the filling. Cook as above.

IF YOU HAVE LEFT OVER BATTER & REALLY FERMENTED, MAKE "OOTHAPPAM": Chop some onions, green chillies, and cilantro really well, mix with salt. Soon as you spread out the pancake, sprinkle the chopped stuff on top. Drizzle oil on top, flip it over carefully when the bottom is cooked, and cook the other side. Serve with coconut chutney. If you are into a health-diet, do not drizzle oil over and around pancake. Just grease the griddle lightly with a paper towel; in this case, cook just one side of the dosai on the greased surface, covering the dosai to let the steam cook the top. This dosa is very soft and tasty. Back home, we add some fenugreek seeds to the urad dal, soak and grind them together for a superior texture, flavor, and color. Hope that helps! I have babbled too much, but really, it is very easy to make once you have the batter.


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Recipes India - Masala Dosa Recipe

by Mrs Annamma Philippose (Feedback)

Dosa Ingrediants:

  • Raw Rice - 1/2 kl
  • Black Gram - 300 gm
  • Salt - rqrd

Procedure:

Wash and soak rice and black gram for 4-6 hours.

Grind and keep aside for nearly 8 hours.

Put required salt and water, mix it together.

Masala Ingrediants:

  • Potato - ½ kl
  • Onion - ¾ kl
  • Curry Leaves - 1 stem
  • Green Chili - 5
  • Mustard Seeds - 1 sp
  • Turmeric Powder - ½ t sp
  • Coconut Oil - 2 ds sp
  • Salt - rqrd

Procedure:

Boil the potato, peel and mash it. In a pan pour coconut oil, splutter mustard seeds.

Add sliced onion and green chili (cut in round) and sauté well.

When it turns brown add smashed potato, turmeric powder and salt. Mix well Remove from fire.

Heat the frying pan and apply oil on it. Pour one ladle grinded mixture on the frying pan and spread it evenly.

Keep the potato masala in the middle and fold it from both sides. Cook both the side of dosa until it turns brown.


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Masala Dosa Recipe

Description Masala Dosa is South Indian delicacy. The Dosa is best described as a crepe made from rice and black lentils. It is a typical South Indian dish, eaten for breakfast or dinner. The Dosa is sometimes referred to as dhosa, dosay, dosai and dhosai. There are many types of dosa but probably the most popular is called Masala Dosa. The below described masala dosa recipe is very easy to follow and is commonly found on the internet with some variations.

Ingredients :

For Dosa :

  • 1 cup raw rice
  • 1 cup urad dal
  • 2 tbsp cooked rice
  • 2 tbsp poha
  • 5 to 7 methi
  • salt to taste
  • oil for cooking

For Potato Bhaji:

  • 3 large potatoes, peeled and boiled
  • 1 tsp mustard seeds
  • 5 to 6 curry leaves
  • 4 green onions, chopped
  • a pinch haldi powder
  • 2 tbsp grated coconut
  • juice of lemon
  • ¼ cup coriander, chopped
  • 2 tbsp oil
  • salt to taste

Methods/steps

Method:

For the Potato Bhaj Recipe:

Mash the potatoes and keep on one side. Heat the oil in a pan and add mustard seeds to it. When they start to crackle, add the curry leaves, green chillies and onions and stir till the onions turn golden brown.

Put the mashed potatoes, turmeric, coconut, lemon juice coriander and salt and mix well. Take out from the heat and keep aside.

For the Dosa Recipe:

Wash the raw rice, urad dal and methi together.

Soak in a little water along with the poha and cooked rice for 2 hours.

Grind to make a smooth paste with a little water.

Cover and keep aside for at least 3 to 4 hours.

Add salt to taste and mix well.

Heat a non-stick tava and grease it lightly with oil.

When hot, pour a ladleful of the batter spread using a circular motion to make a thin dosa and cook on one side.

Pour a little oil along the edges while cooking.

When crispy, fold over and serve hot.

When the dosa is cooked, put some potato bhaji on it and roll to form a cylindrical shape.

Follow the same process for the remaining batter.

Ready to serve

Additional Tips

Though originally dosas were eaten for breakfast, now they are eaten at other times also. There are many masala dosa recipes on the web. Try some and I am certain you will enjoy the Dosas.

Generally, dosas are served with a side-dish such as sambhar, chutney and/or the dosa is eaten just plain.


Source

Traditional Masala Dosa

INGREDIENTS

  • 3 cups rice (not basmati!), soaked overnight, room temp. water.
  • 1 cup urad dal (a specific type of lentils avail. at Indian grocery stores--- no substitution; other dals will not work like this)

METHOD

Soaked separately overnight.

Traditionally, stone grinders (huge mortars) and rolling pestles are used to grind the rice and the urad dal and motorized versions of those are now available at Indian elcetronic stores in D.C.

A mixie or a blender cuts the grains into fine pieces, but does not "mash" them like the stone grinders do. So there is a good deal of difference taste when you use a blender. But still, it is not bad at all if you make sure that you grind the rice really fine.

Cover the rice with water just 1/2 "above the rice line in the blender.

Grind till Sssssmooth.

Grind the dal separately, with water that barely covers it.

Grind a long time (be patient!), stirring once in a while and grinding again. When the dal is ground very well, and small air bubbles appear once you stop running the blender, it is enough. Add more water if necessary. But this should be very thick.

MIx the rice and the urad dal pastes, with 1/2 tsp salt. Add one tablespoon beaten yogurt, and mix well.

Keep covered to let oit ferment fro at least 5 to 8 hrs or more. (Keep it close to a heater or in any warm place).

Once it has risen, stir briefly, and keep it oin the fridge.

You have the batter now. Grease a griddle with plain sesame oil or peanut oil if you care about max. flavor; if not use veg. oil. The heat should be medium or slightly higher. When hot (a few drops of water will sizzle gently and disappear), using a metal ladle, pour one ladleful over the griddle; with quick and even and gentle strokes, spread the batter out with the ladle as if you are drawing concentric circles on the batter. Do it either clockwise OR anticlockwise else you get lumps. It takes a few tries believe me, and some of us who are trained well in this mess up occasioanlly. drizzle oil around edges, and on top. Once the bottom is cooked, turn it over, and cook the top. Be careful when using your spatula (metal preferred) to take it out to flip it. This can be served with chilli-dal-spice powder and oil or ghee, coconut chutney, cilantro or mint chutney, onion chutney, or red garlic chutney, and/or saambar. (If you want their recipes, email me) This is standard breakfast or supper fare for us, growing up in the south.

Else, as in your restaurant, make a filling as follows:

  1. Take 2 large boiled potatoes, peel and mash coarsely.
  2. Thinly slice one large red onion, 2 cloves of garlic (optional) and 3 or 4 green chillies.
  3. Grate a 1" piece of ginger.
  4. Cut up a tomato if you want.
  5. Take a sprig of curry leaves and chop them coarsely.
  6. Heat some veg. oil, add some fennel seeds, and cummin seeds (1/2 tsp. each)
  7. Add 1/2 tsp of black mustard seeds.
  8. When they crackle, add the green chillies, ginger, garlic (if used), and onions and fry them with a little salt for a while till onions are transparent. Add curry leaves.
  9. Next add 1/2 pkt of frozen peas, tomatoes (if you choose), and fry for 5 minutes.
  10. Add the potatoes, and more salt if desired. stir well till blended
  11. Add some chopped cilantro if you want.

When making the dosai, spread the batter out as mentioned earlier, drizzle oil, and keep the skillet or griddle covered (any cover will do as long as the dosai area is covered; just be sure the cover does not touch the dosai). In less than a minute, the dosai will be cooked with oil on the bottom, and its top will be cooked by the steam that is generated when you cover it. The color is now not the white of the batter but kinda dull; you'll know) Turn the heat down, place the cooled filling acrooss the center along the diagonal, and fold both sides overlappingly over it to form a cylindrical shape. Increase the heat slightly, drizzle more oil, and cook both sides till golden. Else, place the filling in the center, and fold from three sides, forming a triangle, overlapping and covering the filling.


Source

Masala Dosa

Ingredients for Masala Dosa Recipe

For making Dosas:

  • Rice - 300 gm
  • Black gram(Uzhunnuparippu) - 100 gm
  • Bengal gram(Kadalaparippu) – 25 gm
  • Fenugreek seeds(Uluva) - 1/2 tsp
  • Butter or Ghee - 100 gm
  • Salt – As reqd

For making Masala:-

  • Coconut(grated) - Half
  • Bengal gram(Kadalaparippu) - ½ tsp
  • Black gram(Uzhunnuparippu) - ½ tsp
  • Peas - 100 gm
  • Carrot – 1 no
  • Onions - 2 nos (cut into thin and long slices)
  • Potatoes(boiled) – ½ kg
  • Tomatoes - 2 nos (finely chopped)
  • Cashew nuts - 8 - 10 nos
  • Raisins(Onakka munthiri) – 8-10 nos
  • Salt – As reqd
  • Turmeric powder - ½ tsp
  • Red chilly(Kollamulaku) – 2 nos
  • Red chilly powder - ½ tsp
  • Sambar masala powder - ½ tsp
  • Mustard seeds - 1 tsp
  • Oil - 2 tbsp
  • Water - 1 glass
  • Coriander leaves(chopped) - A few
  • Curry leaves - 4 - 5 nos

Preparation Method of Masala Dosa Recipe

For making plain Dosas:

  1. Soak rice, Bengal gram, Black gram and fenugreek seeds together and keep it overnight. For fermentation, keep it for 12 hours in summers and 24 hours in winters.
  2. Grind them together in a grinder.
  3. At the time of making Dosas, add salt. The batter should be of liquid consistency.

For making masala:

  1. Heat oil in a vessel.
  2. Add mustard seeds, dry red chillies & curry leaves.
  3. Next, add Bengal gram and Black gram. Fry them for half a minute.
  4. Add the sliced onions and fry for 2 minutes.
  5. Add a glass full of water followed by peas and carrot.
  6. When done, add the mashed potatoes, grated coconut, cashewnuts and raisins and mix well.
  7. Add sliced tomatoes followed by salt, turmeric powder, red chilly powder and sambar powder.
  8. Finally, add chopped coriander leaves.

For making masala dosas:

    1)Heat ‘tava’ or ‘dosa kallu’ and spread a big spoonful of batter over it. Make the dosas thin and crisp by using ghee or butter. Roast it from one side.

    :-If there is any problem to spread dosas, then add 1 tbsp of Semolina(Rava) in the paste.

    2)Spread the masala in the middle and fold it in the desired shape

:- Serve with Sambar and Chutney. :- Makes 15-20 dosas.


Source

Masala Dosa

by Shilpa | 03.30.2006 | Posted in Breakfast or snacks, Dosa Corner

This is one of the favourite breakfasts at my home. My colleague and friend Poornima brought this often for lunch (yes..she likes dosas, idlis in lunch box than rice). She always brought 2-3 extra so that we all could eat it. She knew so many good recipes that every time I used to wonder how many more she might know. Her dishes are always perfect(unlike mine, most of the time they come out bad).

Let me tell something about Poornima. She has a wonderful kid. We always talk about her kid Vai, who does not like to eat anything. Vai is in pre-nursery now and from morning to evening she sits hungry in the school. One day Poo said her daughter has improved a bit (that day Vai had two grapes for lunch…hahaha). I could not control my laugh!!!. Poo is worried a lot because she thinks Vai might become like me when she grows up if she continues her food habits. (I love cooking but don’t like eating much!!!).

I always wonder how Poo manages to cook for more than 10 people(she stays in joint family) early morning and still manages to catch office van by 8AM. She is amaging. I dont know what I would have done if I was in her place.

Okay…now I think it is better to give recipe rather than boring everybody with my stories….

For Bhaji

Ingredients:

  • Onion 2
  • Potatoes 3
  • Green chillies 3
  • Mustard 1/2 tea spn
  • Chana dal 1/2 tea spn
  • Turmeric a pinch
  • Curry leaves 1 strand
  • Coriander leaves 5-6 strands
  • Oil 1 tea spn
  • Salt

Method:

Cook potatoes with a pinch of turmeric in pressure cooker or microwave. Peel and mash them with hand. Heat oil and add mustard seeds. When they start spluttering, add chana dal, curry leaves and green chillies. Fry for a while. Then add chopped onion and fry till they are transparent. Now add potatoes and salt. Add a half cup of water. Cook for 2 minutes(till the water gets absorbed) and remove from flame. Garnish with coriander leaves.

For Red chutney:

Ingredients:

  • Red chillies 7
  • Garlic 5 small cloves
  • Salt 1/4 tea spn

Method:

Soak chillies in 1/2 cup hot water and close the lid of the vessel). Keep for around 1/2 to one hour so that chillies become soft. Then grind them with garlic and salt to a smooth paste(do not add extra water).

Method for making masala dosa:

Spread dosa with the batter explained here. Take one spoon of chutney and apply on dosa(Chutney has to be applied on whole dosa, I have applied in only half side because I cannot eat too spicy). Take one table spoon of bhaji and keep in in one half of dosa and fold dosa. Serve hot with coriander chutney.

Serves : 4

Preparation time : 30min


Source

DOSA (IDLIS & DOSAS)

The preparation which has put South India on every culinary hot spot of the world. Served traditionally with sambhar and chutney. The preparation which has put South India on every culinary hot spot of the world. Served traditionally with sambhar and chutney.

Cooking Time : 20 min. Fermenting Time : 4 hours. Preparation Time : 10 min. Soaking Time : 2 hours.

Makes 8 dosas.

Ingredients

  • 1 cup raw rice
  • 1/3 cup split black gram (urad dal)
  • 2 tablespoons cooked rice
  • 2 tablespoons beaten rice (poha)
  • 5 to 7 fenugreek seeds (methi)
  • salt to taste
  • oil for cooking

To serve

coconut chutney sambhar

Method

  1. Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice and cooked rice for at least 2 hours.
  2. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.
  3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
  4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
  5. Repeat with the remaining batter.
  6. Serve with coconut chutney and sambhar.

Tips

VARIATION : MASALA DOSA

When the dosa is cooked, put some potato bhaji on it. Roll to form a cylindrical shape and serve hot.


Source

Masala Dosa Recipe

Ingredients:

  • 1 cup plain rice.
  • 1 cup parboiled rice.
  • 1/4 cup white udad dal.
  • 1/2 tsp. methi (fenugreek) seeds
  • 1 /2 tsp soda bi carbonate
  • 1/2 cup curds the batter.
  • 10-12 tsps. ghee or oil as preferred
  • water for grinding

Method:

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight.

Rewash the rice by draining the water 2-3 times.

Grind to a paste. Rawa -like grains should be felt in

Add soda bicarb and salt and mix well.

Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it.

Spread chutney spread over dosa.

Place a tbsp. masala in the centre.

Fold into triangle to cover masala.

Remove with spatula when crisp.

Serve hot with chutney and/or sambar.

For masala:

Ingredients

  • 2 large onions in vertical slices
  • 2 large potatoes boiled and peedled
  • 4-5 green chillies
  • 1 tbsp. chopped coriander
  • 8-10 cashews halved
  • 1/2 tsp. each udad dal, cumin & mustard seeds
  • 2 tbsp. oil
  • 1/4 tsp. turmeric
  • salt to taste

Chop potatoes coarsely. Chop green chillies.

Heat oil, add cashews and brown lightly.

Add dal, seeds and splutter.

Add chillies and onions. Fry till tender.

Add turmeric, salt, potatoes, coriander.

Mix well.

Read more: http://www.awesomecuisine.com/recipes/51/1/Masala-Dosa/Page1.html#ixzz0gm8gZi85

 
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