Whenever we visited a hotel in South India, we used to immediately order masala dosa. Once when my MIL was out of town I thought of preparing masala dosa for my hubby and BILs. Blimey!! It was yummy and they all were in consensus that it was the best dish I ever prepared. So today we prepared this dish for my FIL, who seemed to enjoy every bit.
Ingredients
Idli Dosa Batter
Gingelly Oil for frying
For the masala
Potato - 5
Onion - 2
Green Chilies - 4
Mustard Seeds - 1/4 tbsp
Chana Dal - 1 1/2 tbsp
Asafoetida - 1/4 tbsp
Turmeric Powder - a pinch
Curry Leaves - a little
Coriandeer Leaves - handful
Oil for cooking
Method
Pressure cook potatoes, peel the skin and mash them.
Heat oil in a pan and add mustard seeds, once they splutter add chana dal, green chilies, curry leaves, asafoetida and finely chopped onions and saute well. Once onions are golden brown add a pinch of turmeric and switch off the heat.
Mix this with the mashed potatoes and keep it aside.
Heat tawa and grease it with oil. Pour a ladle of the batter on to the tawa and spread it out evenly into a thin pancake. Pour oil around the dosa and cook till crisp on both sides. Place the potato masala on the center of the dosa and serve hot with chutney and sambar.
Note: For the first dosa, pour the batter in the center and dont spread it. If the tawa gets heated and seasoned, the other dosas will be thin and crispy.
Im sending this to Breakfast Club hosted this month by Scrumptious Sally.
Bon Appetit!!
Rudra
Idli Dosa Batter
Gingelly Oil for frying
For the masala
Potato - 5
Onion - 2
Green Chilies - 4
Mustard Seeds - 1/4 tbsp
Chana Dal - 1 1/2 tbsp
Asafoetida - 1/4 tbsp
Turmeric Powder - a pinch
Curry Leaves - a little
Coriandeer Leaves - handful
Oil for cooking
Method
Pressure cook potatoes, peel the skin and mash them.
Heat oil in a pan and add mustard seeds, once they splutter add chana dal, green chilies, curry leaves, asafoetida and finely chopped onions and saute well. Once onions are golden brown add a pinch of turmeric and switch off the heat.
Mix this with the mashed potatoes and keep it aside.
Heat tawa and grease it with oil. Pour a ladle of the batter on to the tawa and spread it out evenly into a thin pancake. Pour oil around the dosa and cook till crisp on both sides. Place the potato masala on the center of the dosa and serve hot with chutney and sambar.
Note: For the first dosa, pour the batter in the center and dont spread it. If the tawa gets heated and seasoned, the other dosas will be thin and crispy.
Im sending this to Breakfast Club hosted this month by Scrumptious Sally.
Bon Appetit!!
Rudra
1 comments:
Oooh, I love masala dosa! There's a great restaurant near me which serves 'proper'dosa and mutton kothu. Thanks for joining us at Breakfast Club this month x
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