Sunday, November 3, 2013

Masala Dosa

Masala dosa .... the yummiest among dosa variations...and a family favourite of ours..

Hot, Crispy, Spicy Masala Dosas

Ingredients - for the masala

Potato - 1 big or 2 medium, washed, peeled and diced
Carrot - 1, washed, peeled and diced
Green peas - 1/2 cup (optional)
Big onion - 1 medium, sliced
Green chilly - 3, slit lengthwise
Garlic - 1 clove, crushed
Curry leaves - 1 sprig
Turmeric powder - 1/4 tsp
Salt - as per taste
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp


Boil the diced potatoes, carrot and green peas (whole) with little turmeric, salt and enough water. Once they are cooked well, remove it from heat, drain excess water and keep it aside.

In a kadai, heat oil. Once hot, splutter the mustard seeds. Add the sliced onions, green chilly, crushed garlic and curry leaves and saute till they turn transparent. Sprinkle some turmeric powder and saute for a couple of seconds more. Now add the boiled veggies and mix all of them together. Mash the carrots and potatoes with the back of spatula till they all come together. Adjust salt. The masala should not be runny. Switch off the stove and keep the masala aside.

Ingredients - for the dosa

Dosa batter - 5 cups (prepare as per recipe here)
Ghee - as per taste
Red coconut chutney - 1/2 cup [Grind 1 cup of grated coconut with a small piece of ginger, 2 small onions, a small piece of tamarind, 3/4 tsp of chilly powder and enough salt]

Making masala dosa

Heat the dosa tawa well. If it is not a non-stick tawa, then you'll have to grease it with some oil. Then take a ladle full of batter and spread it on the tawa.

Slowly add ghee on the sides and in the center. Also spread 1 tsp of red chutney on the dosa.

Let the dosa get crisp. Once the sides start to detach from the tawa, place a heaped tablespoon full of masala in the center. Now slowly fold both the sides as shown in the picture...

Transfer to a plate and enjoy with hot sambar and chutney.

Important Tips :
1. Its important to keep the temperature of tawa under control. So after every masala dosa, before spreading batter, you should sprinkle some water and allow the water to get evaporated.

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