Dosa/Dhosai/Dhosa is a popular south indian break fast dish but […]
Dosa/Dhosai/Dhosa is a popular south indian break fast dish but people prefer to have it in dinner,lunch and bunch also.There are different variation of dosa originated from souh indian cuisine. But among all people like me have the first choice for masla dosa .It goes well with coconut chutney and samber.
Masala dosa is a stuffed potato in plain crunchy dosa.The preparation of masla is varied in diffent places all over India.
But the origin place of dhosa lies in udupi,Karnataka aroma will no one beat.The aroma of dhosa and delicious stuffing inside of south india is always be the first choice of mine.
When ever i prepared doa,i always miss bangalore,karnataka dosa.My masala for dosa is quite simple and i tried my level , not like south’s aromatic but some how my dosa has come out crispy and thin like they have..:)
Rinse urad dal,rice 3 to 4 times and soak in enough water (Idli rice goes well than regular rice) in a bowl separately for 9 to 10 hrs.
Discard water and blend to form a fine mixture with adding 1/2 cup of water.You can add little more water until get a slight thick consistancy.
In another bowl rinse chana dal and poha 3 to 4 times and soak in 1.5 cup of water for 4 to 5 hours.I rinsed poha and add with chana dal to soak.You can soak poha separatly which takes around half an hour to soak.
Discard water and blend to form a smooth mixture in a small jar.
Now combine the mixture with prepared rice,urada dal mixture and blend again to form a fluffy and smooth .Here you can add little more water also.
You can either soak fenugreek in urad dal or soak it separatly.
The consistancy of the dosa batter is slight thin.Now keep it out side for 9 to 10 hrs for fermentation.Fermentation depends on climate. Hot/warm air, moisture/weather are best option for fermentation. But for winter it takes time.After fermentation your batter size will be almost doubled in volume and become thick and foamy.It smells slight sour.The best option for to keep it out whole night and use it in the morning.
Always use salt after fermentation.Once its fermented ,stir it well and keep it a side.
Prepare masala dosa stuffing,you need boiled potatoes .Along with potatoes some love to add carrots,green peas and s beet roots also in the potato stuffing.Never forget to tamper the stuffing which will give it a nice aroma and makes the masala delicious.
I have used an aluminum skillet.First grease it with little oil and heat on high flame.Sprinkle water over it to cool.Reduce to low flame and take a ladle full or small bowl of the batter and spread uniformly form a thin round dosa.
If you are using non stick pan,then no need to grease it.You need to heat the tawa and pour the mixture over lower flame.
Now drizzle 1 or 2 tsp oil over the dosa.If you would like plain dosa,then let it cook on medium flame until crispy and brown with out adding stuffing.
Now sprinkle grated carrots over the dosa.Place one or two tbsp of th potato stuffing on the dosa.
Sprinkle onion rings.Cook on medium flame until the dosa turns out from the edges of the tawa and looking brown.Its done now,fold it in your desire shape and serve hot with any chutney or samber.
If you are not using poha then cook the dosa on lower/ medium flame to make it crunchy.Adding poha in batter takes less time to brown and crunchy over medium flame.
Its a any time food .Healthy and easily digestable.Loving and savoured by peolpe all over the country and across the world.
yield – servings 24 dosa
prep time – 12 hrs
total time – 12 hrs 20 mins
things we need to prepare
For dosa batter
1 cup urad dal (skinned black gram)
2 1/2 cups rice
1/2 cup bengal gram ( chana dal )
1 tbsp flatten rice (poha) -optional
2 tsp fenugreek seeds(excess fenugreek can bitter the taste)
For masala stuffing
15 to 16 large boiled potatoes
2 tsp urad dal -skinned
1 tsp mustard seeds
2 onions (chopped)
1/2 tsp turmeric
1/2 tsp red chili powder
8 to 9 green chilies (chopped)
few chopped coriander leaves/2 sprigs curry leaves
onion rings,grated carrots -for garnishing
prepare batter for dosa
Clean and rinse rice,urad dal atleat for 2 to 3 times thoroughly.Soak in enough water separately for 7 to 8 hrs in a large bowl.
You can either soak fenugreek with urad or soak in less water for 5 to 6 hrs separately.
Discard water and blend urad dal along with soaked fenugreek to form a smooth paste with adding 1/2 cup or little more water.Now add rice and urad dal mixture together to form a thick fine batter.
Clean and rinse poha ,soak with rinsed chana dal for for 30 minutes.Discard water and blend in a small jar with adding little water to form a smooth paste.
Now blend all the mixture together with little amount of water to for m a smooth batter.
Keep it a side for fermantation atleast 9 to 10 hrs.
After fermentation your batter would be doulbled in volume,stir well and add salt,mix them nicely.Keep it a side.
Wash and rinse potatoes thoroughly.Boil them in a pot or pressure cooker along with 1.5 cups of water.
Cook until boil,if using pressure cooker whistle for 3 to 4 over medium flame.Cool it and peel of potatoes.Mash them and keep a side.
In a pan heat oil,add urad dal when turned light brown,add mustard seeds.
The mustard seeds started to splutter, add chopped onions, green chilies,turmeric and red chili powder.Once onion turns light brown add mashed potatoes and salt.
Mix them well.Cook on medium flame ,keep stirring frequently for 7 to 8 minutes.Off the flame sprinkle chopped coriander leaves.
preparing masala dosa
Heat an aluminum skillet and grease it .Now sprinkle water over the tawa.Water soaks immedietly becasue of hot.
Now lower the flame use a ladle full or small bowl to spread batter from centre to outwards and form a thin dosa.
For non stick pan you need to heat the pan and pour batter over lower flame.
Drizzle 1 tsp oil over dosa.Sprinkle grated carrot,place (1 or 2) tbsp of stuffing,onion rings.Cook it on medium flame untill its get crispy and brown.
If you have not added poha then cook on lower medium flame to get a crispy dosa.It will take around 15 minutes .
Fold it your desire shape serve hot wih coconut chutney or samber.