Tuesday, 30 July 2013

Masala Dosa Preparation from start to finish

South India is definitely famous for dosas, idlis. No one needs explanation. I many a times try masala dosa at home and it so happens that I let slip from memory to capture pics to depict them step by step in my space. Hence this time I really jogged my memory by keeping a reminder when I was about to soak the rice and dal in water. So this time, I tried my best to get you all pictorial representation of my masala dosa preparation. Here goes the recipe.

 

Ingredients:
For Dosa Batter:
Raw rice(sona masoori) -2 cups
Udad dal/Skinned split black gram-3/4 cup
Methi seeds/Fenugreek seeds-1tsp
Thick poha/beaten rice-1/4 cup
Salt to taste
Water as required

Ghee to smear on dosas

For Dry Potato Mixture :
Boiled mashed Potaoes-5
Onion-1 chopped lengthwise
Green chillies -2 chopped
Mustard seeds-1 tsp
Cumin seeds-1/2 tsp
Udad dal/Skinned split black gram-1 tbsp.
Oil-1 tbsp.
Turmeric powder-1 tsp
Coriander powder-1 tsp
Curry leaves-2 sprigs- chopped
Cilantro/Coriander leaves-1 sprig chopped to garnish
Salt to taste

Recipe:

Recipe for preparing batter:
  1. After cleaning, soak raw rice, udad dal, methi seeds, thick poha in enough water overnight.
  2. Next day, grind them to a smooth batter using required amount of water, you could use the water in which you have soaked the grains that way it helps increase the speed of fermentation.
  3. Let the batter ferment for 7-8 hours and then start to prepare dosas.
 
This is how the batter looks after fermentation.
 
 
 
Recipe for potato mixture preparation:
To prepare masala dosa we should have potato mixture ready.
  1. For that add oil in a pan, when hot add mustard seeds, cumin seeds, udad dal,as they splatter add onions, green chillies and curry leaves. Saute till onions are translucent.
  2. Add turmeric powder, coriander powder and give a mix.
  3. Now add mashed potatoes,salt to taste and mix well.Garnish with cilantro. Potato mixture is ready.

 
 
 
 
Recipe for masala dosa:
  1. After 8 hours of fermentation, add salt and give a good mix.Now pour a ladle full of batter on a very hot tawa/griddle.
  2. Spread it in a circular motion till the entire poured dough is well spread.
  3. Cover and cook just for 20-30 seconds. Uncover and smear ghee on the dosa.
  4. Now add the potato mixture prepared in the middle and fold from either sides and serve hot masala dosa with coconut chutney and no coconut, no lentil sambar as condiments.

  
 
 

 
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
 
Sending this to Guru’s Cooking Giveaway Kids Special ’13


Sending this to Gujarati zaika