‘Masala Dosa’
is a breakfast item in many houses in South India. I wish to introduce the
easiest version of ‘Masala Dosa’ with yummy taste.
Mostly everyone eats ‘Masala Dosa’ from shops… But I
am sure once you prepare this recipe at your kitchen, you will always prepare
the same by yourself…. In this post, I wish to describe all the steps required
for the preparation of ‘Masala Dosa’ from dough
making to the end result, yummy ‘Masala Dosa’…
How to prepare dough /
batter for Masala Dosa?
Ingredents:
Pachari / White Rice /Pacharasi --------------------------- 1 cup
Urad dal / Uzhunnu ------------------------------------------ ½ cup
Fenugreek
------------------------------------------------------- 1 teaspoon
Salt
---------------------------------------------------------------- to taste
Water
------------------------------------------------------------- as needed
Preparation:
1.
Wash and soak white rice, urad dal and fenugreek separately in each vessels for 2-3
hours
2.
In a mixer grinder or a grinder,
grind the rice to a fine texture (in the consistency of dosa
batter)
3.
Transfer the batter to a big
container, in which we keep the batter for fermentation
4.
In the mixer grinder or a grinder,
grind urad dal and fenugreek too
5.
Then transfer the dough to the same
container to which we transferred rice batter first
6.
Mix well the batter and keep it for fermentation
for 5-8 hours or overnight (time for fermentation may depend on the climate,
etc…)
7.
Once the batter became fermented, add
salt and mix well and prepare dosa
How to prepare ‘masala’ or ‘filling’
for masala dosa?
Here, I wish to introduce a simple
masala or filling preparation method, which is very easy to prepare with the
ingredients always available at home and will be done in minimum time… The same
can use as poori masal too….
Ingredients:
1.
Potato
------------------------------------ 2 medium sized (finely chopped)
2.
Big
onion--------------------------------- 1 medium sized (finely chopped)
3.
Green chilli ------------------------------
1 or as per spice requirement (split lengthwise)
4.
Curry leaves
---------------------------- 1 spring
5.
Dried red chilli
------------------------- 2 numbers
6.
Turmeric powder ---------------------
½ teaspoon
7.
Pepper powder -----------------------
½ teaspoon
8.
Garam masala
------------------------ ¼ teaspoon
9.
Mustard
--------------------------------- 1 teaspoon
10.
Ghee -------------------------------------
1 teaspoon
11.
Salt
--------------------------------------- to taste
12.
Water -----------------------------------
as needed
13.
Oil
----------------------------------------- 1 tablespoon (preferably sunflower
oil)
Preparation:
1.
Peel, wash and cut the potatoes into
small squares
2.
Peel, wash and cut the onions into
small squares
3.
Heat the pan and pour oil and ghee,
and splutter mustard seeds
4.
Add curry leaves, chopped onion,
dried red chilli, and green chilli and stir till the onion become soft
5.
Add chopped potatoes and a little
salt and stir well and close the lid and allow the potatoes to cook in medium
flame for 3-5 minutes
6.
Stir occasionally, and add turmeric
powder, garam masala and pepper powder and stir well and
add water to cover the ingredients
7.
Adjust the salt accordingly, and close
the lid and allow it to cook well
8.
Then with a potato masher or with
wooden spoon, mash the potatoes
9.
Stir the ingredients to become thick
enough for filling (as in the picture)
10.
Then switch off the furnace and the
filling or the masala is ready, keep it aside
How to prepare ‘masala dosa’?
Masala Dosa is our final product. So the following steps will
bring our final product in our kitchen… So, we can see how we are going to
prepare masala dosa, if batter for dosa and filling is ready …
1.
Heat the non-stick tawa, or non-stick frying pan, and switch the flame to
medium
2.
Pour the dosa
batter using a ladle or spoon into the tawa and spread
the batter with the back of the ladle in a circular motion from the centre
towards the sides of the tawa
3.
As the mixture starts to firm, pour a
little cooking oil or ghee around the edge of the pan
4.
Once the below part become fairly
dark brown, put two to three tablespoon of filling on the middle of the dosa and fold it and remove from the flame
5.
Now hot masala dosa
is ready to serve
It will be very tasty to have this
masala dosa even without any side dish… If you wish
to have the same with side dish, use coconut chutney, tomato chutney, sambar, or mint chutney etc.,
I am sure that you will love the
taste of masala dosa, that too from our own kitchen…….
Enjoy eating home-made masala dosa …………
Try the recipe and give your valuable
comments, criticisms or suggestions… I love your genuine feedback… Your words
are my inspiration … so before you go to another page please leave a feedback….
J
