Wednesday, July 22, 2009

Masala Dosa

Well who does not like Masala Dosa!? I made that this weekend, which is of course my husband's favourite. This is my aunt's recipe, this is the best est recipe of Masala Dosa, which she got when she attended a wedding, she asked the main chef about it and he gave her the secret of Masala Dosa making! I don't mind sharing that with you. So here goes the Masala Dosa!


2 cups rice
1/3 cup Urad dal
fist full Pooha (avalakki in our language!)
1/4 Tsp Fenugreek seeds


Soak Rice and Urad dal separately over night. When you grind, first grind the rice to a smooth paste, since it takes time to become smooth paste. Add little water. Then add soaked Urad dal to it and grind it to smooth paste.

While grinding add dry pooha and dry fenugreek seeds! If you are grinding in the grinder it will make some sounds, which you might feel that it might explode or something. But nothing is going to happen!

So by adding the dry pooha and fenugreek seeds, the masala dosa's taste is totally different and very yummy!

Grind everything to a smooth paste and set it aside for fermentation in a deep bowl. It might take approximately 8-10 hours depending upon the weather, if its too hot it will take 6-8 hours and if its cold it might take more time.

Once its fermented, you can see the batter has raised. Keep it in the refrigerator until you are ready for making dosas!

Since its masala dosa, you need to do the curry(palya) to stuff or for inside the dosa and make two kinds of chutneys one for spreading on dosa and other chutney is to eat it with dosa.

Red Chutney:

1 onion chopped roughly
4-5 red chillies
1/4 coconut
Salt to taste
1/4 Tsp oil

Heat the oil and fry the roughly chopped onions until golden brown and fry the red chillies until the flavor arises and once onions and red chillies is cooled grind it with coconut and salt to a very smooth paste and keep it aside.

Coconut Chutney:

1/2 cup coconut
small lemon size tamarind soaked in water
4-5 green chillies(adjust according to taste)
pinch of asafotedia
1/4 Tsp jaggery
Pinch of turmeric
Salt to taste

For tempering:
1/4 spoon mustard seeds
few curry leaves
1/4 Tsp oil


Extract the tamarind juice and grind into smooth paste with the rest of the ingredients. And heat oil and add mustard seeds and once it starts to pop add few curry leaves and add that to the chutney and keep it aside.

Potato-Onion Curry or Palya

3-4 medium size potatoes
2-3 medium size onions
4-5 green chillies
1/4 inch ginger grated
Few curry leaves
Few finely chopped coriander leaves
2 Tbsp oil
1/4 Tsp mustard seeds
1/4 Tsp channa dal
1/4 Tsp urad dal
Salt to taste


Pressure cook the potatoes and once its cooled, peel the skin and mash it and keep it aside. Chop onions finely and chop green chillies. Heat the oil and add mustard seeds and once it pop up, add channa dal and urad dal and once it turns golden brown, do this on a low heat, add ginger and green chillies,curry leaves and onions. Once the onions are done, it becomes translucent add the mashed potatoes and mix it well and add the salt and mix it well again,garnish with corainder leaves and take it out from heat and keep aside.

Now when you are ready with chutneys and curry(Palya) start making dosas. Add water if the batter is too thick, add salt to taste and mix well.

Heat the pan and sprinkle some water and pour the dosa batter in spread it. Put oil round the dosa and do this on a medium flame. You can see the bottom of the dosa is getting little brown, now turn the dosa and cook for a sec and turn it back again.

Now spread the red chutney,on the dosa, with the back of a spoon evenly on the dosa. Put some potatoe onion curry in the middle of the dosa and fold the dosa into half.

Serve the hot crispy dosa with the coconut chutney and butter on top of the masala dosa and enjoy!

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