Sunday, August 26, 2012

Masala Dosa/Crepe

All time favorites of many, a very simple and yummy  masala dosa. Here is my recipe for the  masala dosa.


For the dosa
Idli rice  – 3 ¼  cups
De-husked black gram dal / Urad dal – 1 cup
Fenugreek seeds / Methi dana – ½  tsp.

For the filling:
Boiled and peeled Potatoes - 3 large
Sliced  – 1 medium
Mustard seeds  ½  tsp.
Chana dal –  ½  tsp.
Curry leaves  – 2 sprigs
Coriander leaves – 4 sprigs
Green chillies slited – 5  nos
Asafoetida powder  – a pinch
Turmeric powder  - ¼  tsp.
Oil – 2 tsp.


Wash, soak the rice  and fenugreek seeds in a  vessel and in another vessel soak the urud  dal for 6 hours.
Drain and grind the rice into a smooth batter  – while grinding rice add water little by little. Keep aside this batter.

Now to the grinder add the cleaned and drained urud dal  with little fresh water and let it grind for about  30 minutes till soft, light and fluffy. I am using a wet grinder  here. Keep the batter a little thick.

After 30 minutes of the urad dal grinding, now add in the rice batter to the urud  batter add  salt and allow it  grind for another 10 minutes.  Let the salt, rice and the dals get incorporated well. Now transfer this batter to a big bowl and nicely mix with your hand and leave it to  ferment.

Cover the batter and let it  get fermented so that we can go to the next step. Fermentation takes place between  8 -10 hours depending on the room temperature.  This is a very important step.

Preparation of the filling:

Peel and clean the potatoes and crumble them  well.

Heat a tsp. of oil and splutter the mustard seeds. Put in  channa dal, green chillies, hing and curry leaves and saute till the chana dal changes colour slightly. Add the sliced onions and a pinch of salt and saute till the onions turn light and translucent. Now throw in the crumbled potato and salt to taste and mix well. Sprinkle a little water if it is too dry. Remove from fire and set aside to cool.

Making of  the Masala masala dosa:

Heat a non stick griddle . When the griddle  is hot and ready

Reduce to flame to medium heat and pour a ladleful of batter in the centre of the griddle spreading in a clockwise circular motion to the outside till thin enough. (I like masala dosa to be a very thin and crispy). Add some oil or ghee around the dosa.

Roast till the dosa changes colour and the brown rings start showing through.

Flip the dosa  and cook the other side for a few seconds. Flip over again and in the center put in  2  tbsp. of the potato filling in one half of the dosa and fold the dosa.

Remove onto a plate and serve immediately with coconut chutney, sambar or Idli  podi  here 
Enjoy this yummy dosa!!


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