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PrintMASALA DOSAI
Makes :
20
Preparation Time :
Cooking Time :
Preparation Method :
- Dosai Batter Method : Soak the parboiled rice in water for at least 2 hours. Grind to a smooth batter in a liquidizer.
- Soak together the black gram dal and fenugreek seeds, also for 2 hours. Grind to a smooth batter.
- Mix the batters together, adding salt and set aside for at least 8 hours till the mixture ferments.
- Use a large pan since the batter is likely to increase in volume when fermented.
- The batter should become a mass of tiny bubbles. Do not stir too much.
- Potato Masala Method : Pressure-cook the potatoes in their jackets; peel, mash, and set aside.
- Heat the oil. Add all the ingredients for tempering. When the mustard seeds splutter, add the green chillies, ginger, onions and tomatoes. Fry for a minute or two.
- Add the salt, turmeric powder and 1 cup water. Cover pan and simmer for about 5 minutes till the onions are well cooked.
- Add the mashed potatoes and green peas. Cook for 2 minutes till the flavours to blend.
- Garnish with chopped coriander leaves.
- To make the dosai: Pour a ladle of batter on the tawa and spread quickly using a continuous spiral motion of the ladle. Pour a teaspoon of oil round the edges of the batter.
- Spread a tablespoon of the coconut chutney on one half of the dosai.
- Spread 1½ tablespoon of the potato masala over the coconut chutney.
- Fold the dosai over. Sprinkle cooking butter on top of the dosai and shallow fry both sides till golden.
- Coconut Chutney Method : Grind the coconut, fried gram dal, green chillies, coriander leaves, shredded ginger, tamarind and salt to a fine paste with sufficient water.
- Heat oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney. Mix well.
- Serve hot masala dosai with coconut chutney and small onion sambar.
INGREDIENTS
- 100 grams cooking butter
Dosai Batter
- 150 grams black gram dal
- 2 teaspoon fenugreek seeds
- 500 grams parboiled rice
- Salt to taste
- IDHAYAM Sesame Oil for shallow frying
Potato Masala
- 4 large potatoes
- 2 medium-sized onions, chopped fine
- 2 tomatoes, chopped fine
- ½ teaspoon turmeric powder
- 4 green chillies, chopped fine
- 1" piece of ginger, scraped and chopped fine
- 75 grams boiled green peas
- Salt to taste
- A small bunch of coriander leaves, chopped fine
Tempering
- 1 teaspoon black gram dal
- 1 teaspoon Bengal gram dal
- 1 tablespoon IDHAYAM Sesame Oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 dry red chilli, halved
- ½ teaspoon asafoetida powder
- A few curry leaves
Coconut Chutney
- 100 grams grated fresh coconut
- 5 tablespoon fried gram dal
- 6 green chillies
- A small bunch of coriander leaves
- ½ " piece ginger, shredded fine
- A marble-sized tamarind ball
- Salt to taste
For Tempering
- 2 teaspoon IDHAYAM Sesame oil
- 1 dry red chilli, halved
- ½ teaspoon asafoetida powder
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black gram dal
- A few curry leaves
22 comments for “Masala Dosai”
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its an easy recepie but what do u mean by fenugreek pls reply.
I have find every where for a parfect 'Dosa' recepie and my search is ended here! Awesome recepie!
Tried several times,and finally made my favourite South Indian dish,Dosa. Everyone loved it!
quick n tasty receipe to make everyoneglee
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Like the dosa and its recipe Find
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