Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste
Preparation:
Dosa shell
Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.
Masala Filling (Spicy Filling):
Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
Add potatoes and mix and cook some more Serve
Add filling inside Dosa and roll. Serve hot with Chutney.
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Plain dosa:
To prepare crisp dosas you need:
· 3 cups parboiled rice (washed and soaked overnight)
· 1 cup urad dal (washed and soaked overnight)
· 1/2 tsp. soda bicarbonate
· Salt to taste
Method of preparation:
· Having soaked both rice and dal separately, wash well with plenty of water.
· Grind dal to a very fine paste.
· Grind rice till fine grains are left (like very fine semolina).
· Mix both rice and dal together after grinding.
· Add soda bi-carb and salt and beat well.
· Add a little water if necessary.
· The batter should be fairly thick.
· Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place)
· Beat the curds well.
· Add to the batter, add more water if required.
· The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
· Heat the iron griddle or non-stick tawa well.
· 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.
· Remove with spatula when crisp.
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3 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
1 tsp salt (namak)
1 tsp fenugreek seeds (dana methi)
oil as required
How to make plain dosa:
Soak rice, dal and dana methi for 6 hours.
Then grind them to a fine thin batter by adding little water.
Add salt to it and leave it covered for 12 hours for fermentation.
Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
Grease all the corners and then cook it on the other side also.
Put little water on the tawa and wipe it with a clean cloth before making each dosa.
Serve them hot with hot sambhar and chutney.
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Prep Time: 12 hours
Cook Time: 5 minutes
Total Time: 12 hours, 5 minutes
Ingredients:
3 cups rice
1 cup skinless split urad daal (skinless black gram)
3/4 tsp fenugreek seeds
Salt to taste
Vegetable/ canola/ sunflower cooking oil
Preparation:
Wash the rice and urad daal well. Add the fenugreek seeds to the mix and fill enough water in the rice-daal bowl to cover them about 2" deep. Soak overnight.
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 yet slightly grainy paste.
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.
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.
Put some cooking oil in a small bowl and keep ready. You will also need a bowl of ice cold water, a large, flat nonstick pan, 2 sheets of paper towel, a ladle, a spatula and a basting brush.
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.
Fill the ladle upto the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty.
Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.
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. Now hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.
When the upper surface begins to look cooked (it will no longer look soft or runny), flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping.
The Dosa is almost done. Fold it in half and allow to cook for 30 seconds more.
Serve the ready Dosa with side dishes like South Indian Coconut Chutney, South Indian Gunpowder Chutney and Sambar. I like to make and serve Dosas immediately while I cook as this means they are crisp and fresh when eaten. This, however, is not absolutely necessary. You can also make, stack and serve the Dosas later. Just ensure you keep them warm till serving time by placing them - just like with pancakes - in a closed dish.
Before you start making the next Dosa, fold another sheet of paper towel into a wad and dip it in ice cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next Dosa will spread evenly and not break because the pan is too hot. Now proceed as you did for the last Dosa.
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Butter Masala Dosa!!!
Ingredients
For dosa
Raw rice - 4 cups
Urad dhal - 11/2 cups
Channa dal - 1/4 cup
Thoor dhal - 1/4 cup
Methi seeds - 2 tsp
Aval - 1 handful
Sugar - 1 tsp
Salt - to taste
For Masala
Potatoes - 1/4 kg
Onions - 1/4 kg
Green chillies - 1 to 3
Mustrard seeds - 1 tsp
Broken urad dhal - 1 tsp
Curry leaves - afew
Turmeric powder- a pinch
Oil
Salt - to taste
For Masala Dosa
Dosa batter
Potato masala
Unsalted butter
Oil
Method
For dosa
1.Soak the ingredients for 2 to 3 hrs
2.Wash the aval and grind along with the above to form a thick batter
3.Leave overnight for fermentation
4.Add sugar and salt and allow it to remain for 15 minutes before using it
For Masala
1.Pressure cook potato , peel and smash it. keep it aside
2.Heat oil in a pan, splutter mustard seeds, fry broken urad dhal, curry leaves and slit green chillies till the dal turns light brown
3.Add turmeric and fry for another few seconds
4.Now add the onion slices and fry till it becomes tender.
5.Add salt and smashed potato. Mix well and allow it to cool
For Masala dosa
1.Heat dosa pan and after it gets heated, pour the dosa batter and spread it evenly to form thin plates
2.Pour a little oil and allow it to turn reddish at the bottom
3.Place a fistful of masala and a spoon of butter
4.When the dosa is crisp and dry , fold it into half and serve with coconut chutney
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Special Butter Masala Dosa:
A) Dosa Ingredients:
1. Raw Rice - 4 cups
2. Urad Dal - 1 1/2 cup
3. Channa Dal - 1/4 cup
4. Toor Dal - 1/4 cup
5. Frenugreek Seeds(Methi) - 2 tsp.
6. Phova(Beaten Rice) - 1 fistful
7. Sugar - 2 tsp
8. Salt - To taste
Method:
1. Soak ingredients 1 to 5 for at least 4 hrs.
2. Wash phova and grind along with soaked ingredients to a thick dosa batter, slightly thinner than Idli batter.
3. Allow to ferment at room temperature(30 Degree C) for 8-12 hrs.
4. Add sugar and salt to taste. Mix well and allow to stand for 15 mins.
B) Potato Bhaji Ingredients:
1. Potatoes - 250 Gms, boiled, peeled and smashed(Not mashed)
2. Onions - 250 Gms thinly sliced
3. Green Chillies - 2-4(Check whether too hot!) sliced
4. Mustard Seeds - 1 tsp
5. Urad Dal - 1 Tsp
6. Curry Leaves - 1 sprig
7. Turmeric powder - 1/2 tsp
8. Refined Vegetable oil - 2 tsp
9. Salt - To taste
Method:
1. Heat oil in a thick deep frying pan. Prepare seasoning with mustard seeds, urad dal, curry leaves and sliced green chillies. Add Turmeric powder and fry.
2. Add onion slices and fry till transparent. Add salt to taste and potato smash. Mix well and allow to settle for at least 15 mins off heat.
C) Red Chutney Ingredients:
1. Long red chillies - 10
2. Tamarind - cherry size ball
3. Roasted Channa Dal(Huri Kaadle/Putaani) - A Fistful
4. Onion - 1 medium chopped
5. Garlic - 4 flakes
6. Salt - To taste
7. Refined oil - QS
Method:
1. Roast dry long chillies on a hot tawa/griddle with little oil.
2. Grind the chillies along with other ingredients(Except oil) to a smooth thick paste using little water.
D) Coconut Chutney Ingredients:
1. Grated fresh/dessicated coconut - 1/2 medium sized/2 cups
2. Tamarind - Cherry size ball
3. Green Chillies - 2 (Check whether too hot!)
4. Salt - To taste
5. Mustard seeds - 1/2 tsp
6. Curry leaves - 4-5
7. Refined Vegetable oil - QS
8. Water - QS
Method:
1. Grind ingredients 1-3 with little water till smooth. Add salt to taste.
2. Season with mustard seeds and curry leaves using little oil. Allow to cool and add to the chutney.
Masala Dosa Ingredients:
1. Dosa Batter
2. Potato Bhaji
3. Red Chutney
4. Fresh unsalted Butter
5. Refined vegetable oil
Method:
1. Heat a non stck thick flat bottomed tawa/griddle on medium flame.
2. Sprinkle little water to check the heat.
3. Pour the dosa batter using a round cup like ladle and spread the batter thin and evenly.
4. Allow the dosa to turn dry on the top and reddish at the bottom.
5. Pour two tsp oil over the dosa.
6. Smear the dosa with 1 tsp or more red chutney, place a fistful of Potato bhaji and a knob of butter.
7. When the dosa is just crisp and dry, fold it into half moon fold and serve with coconut chutney and sambhar(Optional).
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