Tuesday, 1 September 2009
Masala Dosa-A traditionally South Indian dish.Crispy indian pancake filled with a delicious spicy potato filling served with chutneys and Sambhar.
Potato masala (There are many variations , this is just one of them.)
4 medium potatoes finely diced
2 oz sweet corn kernels
4-5 green chillies finely chopped
1 ½ teaspoons salt
1 teaspoon white urad dall
1 tablespoon lemon juice
½ teaspoon whole jeera
3-4 curry leave
½ teaspoon clove powder
½ teaspoon cinnamon powder
1 tablespoon cooking boil
1 tablespoon fresh chopped coriander
1. Heat the oil in a pan and add the jeera, urad dall and curry leaves
2. Add the diced potatoes and sweet corn kernels
3. Add the salt and green chillies
4. Add the lemon juice
5. Cover and cook on low heat till potatoes tender
6. Add the clove and cinnamon powder and mix thoroughly
7. Add the chopped coriander .Mix keep aside.
3 cups idli rice
1 cup skinless split urad daal (skinless black gram)
3/4 tsp fenugreek seeds
Salt to tasteVegetable/ canola/ sunflower cooking oil for cooking dosas
1. Wash the rice and urad daal well. Add the fenugreek seeds to the mix and soak overnight.
2. The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind - adding very little water if necessary - to a smooth paste .
3. When all the rice-daal mix is ground like this, put it into a large mixing bowl and add enough water to make a batter.
The consistency of the batter should be such that it thickly coats a spoon dipped in it.
4. Now add salt to taste and keep the dosa batter aside in a warm, dark spot, covered, for 6-8 hours.
After this fermentation, stir the batter well. It is now ready to make dosas.
Making the dosas:
1. Put some cooking oil in a small bowl and keep ready. You will also need a bowl of ice cold water, a large, flat non stick pan,
2 sheets of paper towel, a ladle, a spatula and a basting brush.
2. Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high.
3. Fill the ladle up to the 3/4 level with dosa batter.
4. Gently pour this batter onto the centre of the pan - just as you would for a pancake - till the ladle is empty.
5 .Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8" diameter.
6.As soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil and drizzle the oil all over the surface of the dosa and also around its edges.
7. When the upper surface begins to look cooked (it will no longer look soft or runny), flip the dosa.
8. The surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping. The dosa is done.
9. Either serve the dosa with coconut chutney and sambhar or spread the potato masala on the dosa and fold in half.
Serve with Yoghurt coconut chutney and Sambhar.
NB before making the next dosa dip the second wad of kitchen paper in iced water and wipe clean the pan to cool it, repeat steps 2-8 again.
Labels: South Indian Dishes
A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.