My husband is a big fan of masala dosa. There is a way side eatery just opposite my office and we frequent that shop just for eating hot masala dosas in the evening. This shop has a variety of dosas on its menu. I decided to prepare it for dinner yesterday.
Ingredients:-
Chutney spread for the dosa:
Small onion/shallots - 10 peeled
Garlic - 5 peeled
Red chiilies - 5
Kashimiri chilly powder - 1tbsp
Salt - to taste
Masala filling for the dosa:
Potato - 10 small or 4 medium
Onion - 1 large, cut into thin pieces
Ginger - 1 inch piece, peeled and cut into thin pieces
Green chillies - 3, cut into thin slices
Gram dal/Kadala paruppu - 1 tsp for seasoning
Mustard seeds - 1 tsp for seasoning
Refined oil - 1 tbsp for seasoning
Turmeric powder - 1 tsp
Preparation:-
Wash the potatoes and pressure cook them for 3 whistles with enough water. Once the pressure is released, throw away the water from the cooker and wash the potatoes in water inorder to cool them down quickly. If you have time, then you can leave the potatoes in room temperature to cool on its own. Once the potato is cool, remove the skin and set aside. Once you have peeled all the potatoes, mash them with your hand/spatula and set it aside.
In a kadai, add 1 tbsp of oil and when the oil is hot, add mustard seeds and gram dal. Once the mustard seeds splutter and the dal turns golden colour, turn the fire onto a low and add turmeric powder. Don't burn the powder, immediately add green chillies and ginger and fry them for a minute or until the raw smell goes. Ginger helps in digestion of the potatoes which can cause gastric problems. Now add the onion and fry them till it becomes translucent. Add the mashed potatoes along with required salt and mix it properly. Now the masala for the dosa is ready.
For the chutney spread, take the onion shallots, garlic, red chillies, kashmiri chilli powder and salt and grind it to a paste in mixie. Add very little water, spread should not be watery. Kashmiri chilli powder will give the red colour for the chutney and won't be very spicy. You can adjust the level of spiciness by adjusting the number of red chillies you use. Remove it from the mixie jar onto a small bowl. Garlic also helps the digestion process like ginger.
You can eat it as such or you can prepare coconut chutney or mint chutney to go with it. You can change the masala filling with different vegetables or paneer and every time you get a new masala dosa and you wont get bored eating this. Enjoy cooking and also eating.
Ingredients:-
Chutney spread for the dosa:
Small onion/shallots - 10 peeled
Garlic - 5 peeled
Red chiilies - 5
Kashimiri chilly powder - 1tbsp
Salt - to taste
Masala filling for the dosa:
Potato - 10 small or 4 medium
Onion - 1 large, cut into thin pieces
Ginger - 1 inch piece, peeled and cut into thin pieces
Green chillies - 3, cut into thin slices
Gram dal/Kadala paruppu - 1 tsp for seasoning
Mustard seeds - 1 tsp for seasoning
Refined oil - 1 tbsp for seasoning
Turmeric powder - 1 tsp
Preparation:-
Wash the potatoes and pressure cook them for 3 whistles with enough water. Once the pressure is released, throw away the water from the cooker and wash the potatoes in water inorder to cool them down quickly. If you have time, then you can leave the potatoes in room temperature to cool on its own. Once the potato is cool, remove the skin and set aside. Once you have peeled all the potatoes, mash them with your hand/spatula and set it aside.
In a kadai, add 1 tbsp of oil and when the oil is hot, add mustard seeds and gram dal. Once the mustard seeds splutter and the dal turns golden colour, turn the fire onto a low and add turmeric powder. Don't burn the powder, immediately add green chillies and ginger and fry them for a minute or until the raw smell goes. Ginger helps in digestion of the potatoes which can cause gastric problems. Now add the onion and fry them till it becomes translucent. Add the mashed potatoes along with required salt and mix it properly. Now the masala for the dosa is ready.
For the chutney spread, take the onion shallots, garlic, red chillies, kashmiri chilli powder and salt and grind it to a paste in mixie. Add very little water, spread should not be watery. Kashmiri chilli powder will give the red colour for the chutney and won't be very spicy. You can adjust the level of spiciness by adjusting the number of red chillies you use. Remove it from the mixie jar onto a small bowl. Garlic also helps the digestion process like ginger.
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| Potato masala and the chutney spread |
Take a dosa tawa, when it is hot, spread little oil on top of it. Pour the dosa batter and spread it into a thin layer. It should neither be thick nor very thin. Thin dosas will tear apart when the masala dosa is rolled. Thick dosas won't cook faster. Remember, this dosa is not flipped over to cook on both sides. Once the dosa is cooked on the upper side that you see, add little oil and then spread the chutney on top of it at the center of the dosa. Take some potato masala and spread it on top the chutney. Just press once on top of this masala to bind them along with the dosa and the chutney.
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| Dosa with chutney spread and potato placed on the upper side |
Take one side of the dosa with the spatula from the bottom and cover the masala and press it. Take the dosa from the bottom of the masala and again roll it to the other side of the dosa.
Finally it will look as in the picture shown below.
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| Masala dosa |
You can eat it as such or you can prepare coconut chutney or mint chutney to go with it. You can change the masala filling with different vegetables or paneer and every time you get a new masala dosa and you wont get bored eating this. Enjoy cooking and also eating.
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