Thursday, July 17, 2008


MASALA DOSA (Serves 4)
Ingredients for Dosa
Plain rice 1 cup.
Parboiled rice 1 cup.
White udad dal ½ cup.
Methi (fenugreek) seeds 1/2 tsp.
Water for grinding

Method for Dosa

Wash the rice and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Grind to a paste till Rawa -like grains are formed, add salt and mix well.
Cover the Dosa batter and keep aside in a warm place for fermentation for at least 8-10 hours or overnight.
Check the batter after fermentation. It should smell bit sour.
The consistency of the batter should be enough to thickly coat on a spoon when dipped. Add water if required to bring batter to desired consistency
Heat the iron griddle or non-stick tawa preferably.
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:
2 large onions in vertical slices
2 large potatoes boiled and peeled
2 green chilies
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 chilies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chilies and onions. Fry till tender.
Add turmeric, salt, potatoes, and coriander.
Mix well. Garnish with chopped corriander

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