Masala Dosa recipe |South Indian hotel style Masala Dose

Dosa or Dosé or Dosai is a fermented crepe or pancake made from rice batter and black lentils. 



It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as being popular in Sri Lanka. Dosa is also popular in Malaysia and Singapore, where the name Thosai is more common,and in Myanmar as Toshay

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 .Dosa is rich in carbohydrates and protein. It is served with chutneys and sambar to make a complete balanced meal



A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. The dosa is wrapped around an onion and potato curry or sabji[clarification needed] and is originally invented by Udupi Hotels (Diana Hotel), It is listed as number 39 on World's 50 most delicious foods complied by CNN Go in 2011.It is also cited as top ten tasty foods of the world (2012)

  

Before it was invented, plain dosa was served with potato curry (liquified potato palya) without onions in a separate cup. During a shortage of potatoes, a method was created in which potato was mashed and sautéed with onions with other spices. This was then placed inside the dosa instead of in a separate cup to hide the onions, which are not eaten by orthodox Hindus and Jains. This came to be known as masala dosa, from the sautéeing of spices (masala) during the preparation of the potato palya

Breakfast, the first and most important meal of the day is to be eaten like a King. This is being said by most of the dietician and nutritionists. Dosa also called as pancakes or crepes is made from rice and black lentils (Urad dal). Dosa, is typical dish in South Indian cuisine traditionally served for breakfast. Masala dosa needs no introduction, its our all time favourite .No Udupi hotel menu is complete without this very famous masala dosa .

Dosa can also be called as Dosai, dhosha, dosay, dhosai, tosai, thosai or dvashi.

Ingredients:

    3 cups - Idli rice or normal rice

    1 cup - Skinless split urad daal (skinless black gram)

    1/2 teaspoon - Methi seeds (Fenugreek seeds)

    1/4 cup - Poha (beaten rice)

    2 teaspoon - Sugar

    handful - Chana dal (Yellow split peas) / dahalya (the one used for chivda)          

    Salt - as per taste     

    

Method to prepare dosa batter            

1.Add , rice,methi, poha, yellow spilt peas into one large vessel containing sufficient water for soaking. Next soak urad dal in water in a separate vessel. Soak  both rice as well urad dal for minimum 6-7 hours or overnight.

2.Drain water & grind the contents from both the containers separately to a smooth paste adding little water as required. make batter of medium consistency. Add sugar & salt while grinding.

3.Now mix the grind urad dal mixture along with grind rice mixture in a big container well. Cover and keep aside in a warm place for at least 12 hours /overnight. 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.

4.Pls note the same batter can be used for preparing onion uttapams with addition of few other ingredients....

  

Onion potato masala/ PALYA :


 

 

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 -cashews (optional)

  

  

Method :

1.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.

2.Heat oil in a kadhai or a pan and add mustard.

 3.When the mustard starts popping or bursting add urad dal and chana dal.

  

4.Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes.

  

5.Add Salt and 1/2 cup water and stir well. Add the mashed potato, coriander leaves, ghee,cashews, and mix well. Now take the pan of the heat and the potato subji is done.

Making the Dosa

1. Take a dosa tava or a non-stick pan and put it on a medium to high heat.  

2. 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.

3. Take 1/4 cup of dosa batter and gently pour this batter onto the center of the pan.

4. 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

5. Apply oil and ghee over the surface of the dosa and also around its edges. If you want you can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa

6. After a minute or two you will see the the thinner part of the dosa is turning dark brown. This indicates that the dosa is coming out crispy and is almost done.

7.  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 with chutney &  sambhar

Pls click here for sambhar recipe .

Green Coconut coriander 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

  

Method:

1 Grind all the above ingredients with a little water into a paste.

  

2  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.

Tips:

1 Dont add oil on tava before spreading the dosa or else batter will not spread uniformly.

2 Adding chana dal imparts a golden yellow colour to dosa.

3 Once dosa starts browning then Apply oil and ghee over the surface of the dosa and also around its edges .

4 Omit the addition of potato masala & red chutney if you want plain dosa.rest process is same.

5 Addition of sugar helps in fermenting process.

6.For MYSORE  masala dosa  apply red garlic chilli chutney  once dosa starts browning  & then add potato masala rest process is same.