Masala dosa is an internationally known south indian dish. The masala dosa has made it to the list of '10 foods to try before you die', compiled by a US newspaper. Mysore masala dosa is the famous among the ones. In case if you are in Bangalaore you must try the Masala dosa at CTR in malleshwaram, it serves worlds best Masala dosa. Even though the process of making this dosa is laborious you can get the exact taste if you follow these simple rules.
Ingredients:
Dosa batter: 2cups dosa rice
1/2cup urad dal
1/4cup channa dal
2tsp fenugreek(methi) seeds
2tsp sugar
a pinch of cooking soda
salt to taste
Potato masala: 1cup boiled and smashed potato
1/2cup onions
2 green chillies
3tsp curry leaves
1/4cup coriander leaves
4-5tsp oil
1tsp mustard seeds
2tsp channa dal
1/4tsp turmeric powder
salt to taste
Red chutney: 1cup boiled red chillies
3tsp garlic
2tsp coriander leaves
2tsp tamarind paste
4-5tsp split dalia powder
salt to taste
Method:
Dosa batter: 1) soak dal, rice and fenugreek seeds separately overnight.
2)grind them separately by adding required amount of water and mix together to form a
thin-smooth batter.
3)add salt, sugar and cooking soda, mix well, allow it to ferment for 6-8hours.
Potato masala: heat oil in a pan, add mustard seeds and when they splutter add channa dal, curry
leaves, green chillies, turmeric powder and fry for a minute. add onions and fry till
they turn pink. now add potatoes, salt, coriander leaves and mix well.
Red chutney: grind together all the ingredients by adding required amount of water to form a smooth
chutney.
Masala dosa:1)heat dosa tava and grease it with little oil.
2)pour a ladleful of dosa batter on hot tava, spread it in circular motion to form a thin
dosa. cook on both the sides by sprinkling dollops of butter all over to form a crisp and
golden brown dosa.
3)keep the flame low, spread red chutney evenly all over the open dosa, place a spoonful
of potato masala in the center of the dosa, fold the dosa in center and close it to form
masala dosa.
4)serve hot with coconut chutney and sambar.
Tip: you can spread coconut chutney on the dosa instead of red chutney to get a different taste.
Ingredients:
Dosa batter: 2cups dosa rice
1/2cup urad dal
1/4cup channa dal
2tsp fenugreek(methi) seeds
2tsp sugar
a pinch of cooking soda
salt to taste
Potato masala: 1cup boiled and smashed potato
1/2cup onions
2 green chillies
3tsp curry leaves
1/4cup coriander leaves
4-5tsp oil
1tsp mustard seeds
2tsp channa dal
1/4tsp turmeric powder
salt to taste
Red chutney: 1cup boiled red chillies
3tsp garlic
2tsp coriander leaves
2tsp tamarind paste
4-5tsp split dalia powder
salt to taste
Method:
Dosa batter: 1) soak dal, rice and fenugreek seeds separately overnight.
2)grind them separately by adding required amount of water and mix together to form a
thin-smooth batter.
3)add salt, sugar and cooking soda, mix well, allow it to ferment for 6-8hours.
Potato masala: heat oil in a pan, add mustard seeds and when they splutter add channa dal, curry
leaves, green chillies, turmeric powder and fry for a minute. add onions and fry till
they turn pink. now add potatoes, salt, coriander leaves and mix well.
Red chutney: grind together all the ingredients by adding required amount of water to form a smooth
chutney.
Masala dosa:1)heat dosa tava and grease it with little oil.
2)pour a ladleful of dosa batter on hot tava, spread it in circular motion to form a thin
dosa. cook on both the sides by sprinkling dollops of butter all over to form a crisp and
golden brown dosa.
3)keep the flame low, spread red chutney evenly all over the open dosa, place a spoonful
of potato masala in the center of the dosa, fold the dosa in center and close it to form
masala dosa.
4)serve hot with coconut chutney and sambar.
Tip: you can spread coconut chutney on the dosa instead of red chutney to get a different taste.
No comments:
Post a Comment