Masala Dosa.

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Masala Dosa is a recipe from South India and made in many forms. Masal Dosa is offered with coconut red and green chutney, sambhar, potato sabji, and dosa. I made it today for Breakfast. Yes, I know it is time-consuming to make so many options for one meal, but I make my work easy and definitely it is worth it.

Preparations save your time and get time to cook fresh. I boiled potato and dal for sambhar in an instant pot. The batter for Dosa was fermented before night. For chutneys, I peeled garlic beforehand. Grated coconut, I have to buy packets of frozen coconut here in the US, it makes my work easy.

I made tomato red chutney with coconut, green coconut chutney, potato sabji, and Dosa. I didn’t click the picture of sambar I made. But definitely write a recipe for it on this page.

So let’s see how easy I make Masala Dosa.

Dosa

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Ingredients

3 cups idli rice

1 cup whole white urad dal

1/2 moong daal

1/2 methi seeds

salt per taste

Procedure

  • Wash rice and dals well before soaking.
  • Soak rice separate and both the dals and methi seed separate.
  • Soak in morning time so you can grind it in the evening and it can get a fermented whole night.
  • Grind dals fine and grind in batches. You can find the paste fluffier when grinding, it means it is well grinded.
  • Grind rice fine and no adding lot of water to any of the paste.
  • Mix both rice and dal paste together. Now the batter should be thick.
  • Add salt and keep for fermenting.
  • Next day the batter will be fermented and doubled.
  • You can add water when making dosa. The thin batter will make it run all over so be careful to check the consistency.
  • Heat non stick tawa or iron flat skillet and apply oil on to it.
  • Form a thin layer on skillet, let the flame be on medium to high.
  • Cook till it gets the light brown color beneath.
  • You can flip and cook if it is not cooked on top, or it can be left as is if cooked.

Potato Sabji for Masala Dosa

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Ingredients

4 to 5 boiled potato( Peeled and cut into cubes)

1 onion chopped

1/2 inch ginger grated

4 to 5 green chili chopped

1 tsp urad dal

1 tsp mustard seeds

1/2 tsp jeera (cumin seeds)

1/2 tsp asafoetida

1/2 tsp turmeric powder

5 to 6 curry leaves

1 tbsp oil.

coriander to garnish

Procedure

  • Heat Kadai, add oil and put mustard and cumin seeds, let it crackle.
  • Add urad dal, onion, chopped chili, grated ginger, turmeric, asafoetida, and curry leaves.
  • Let onion get translucent and add cubed potatoes, and add salt and coriander and toss.
  • Cover and let it cook for two minutes.
  • Done!!!!

Tomato Chutney

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Ingredients

1/2 cup grated fresh coconut

2 garlic cloves

1 tomato

1 tsp roasted chana dal (Dalya)

2 to 3 red dry chilies

2 to 3 curry leaves

salt to taste

1/2 tsp mustard seeds

pinch of asafoetida

1/2 tbsp oil

Procedure

  • In a mixer, jar put cut tomatoes, coconut, garlic, roasted dal, salt, and red chili to make a paste.
  • In tadka spoon add oil, when oil heats add mustard seeds, asafoetida, and curry leaves
  • Let mustard seed splatter. shut off the flame and put this tadka to coconut tomato paste.
  • It’s ready. You can store this chutney for 2 to 3 days when refrigerated.

Green Coconut chutney

masala dosa1.jpg

Ingredients

1/2 cup grated fresh coconut

2 garlic cloves

2 to 3 green chilies

1/2 tsp lemon juice

1 tbsp curd/ yogurt

handful of coriander leaves

1 tsp roasted chana dal (Dalya)

2 to 3 curry leaves

salt to taste

1/2 tsp mustard seeds

pinch of asafoetida

1/2 tbsp oil

Procedure

  • In a mixer, jar put cut chilies, coconut, garlic, salt, curd, lemon juice, roasted dal and coriander to make a paste.
  • In tadka spoon add oil, when oil heats add mustard seeds, asafoetida, and curry leaves
  • Let mustard seed splatter. shut off the flame and put this tadka to green coconut paste.
  • It’s ready. You can store this chutney for 2 to 3 days when refrigerated.

Sambar

Ingredients

3 tbsp tuwar dal

1 tbsp masoor dal

1 tbsp madras sambar masala

4 shallots

1 small tomato

1 to 2 drumstick (cut 3 inches long)

1 small eggplant (cut into cubes)

1 tsp tamarind pulp

1 tsp red chili powder

1 tsp turmeric powder

1/2 tsp asafoetida

chopped coriander leaves

4 to 5 curry leaves

1 tbsp oil

Procedure

  • Cook dal, as I said I cooked it in instant pot together with potato.
  • Heat oil in a pot put mustard seeds and let it crackle, add turmeric powder, curry leaves, shallot, salt and let it get soften. Add tomato, asafoetida, vegetables and 1/4 cup of water.
  • Cover and cook the vegetables.
  • when veggies cook add sambar masala tamarind pulp, red chili powder, and cooked dal. Stir well.
  • Let it boil for 4 to 5 minutes.
  • Garnish with coriander leaves.

Note

  • For sambar, any vegetable of your choice can be used.
  • For tempering of chutney, urad dal or chana dal is used, I haven’t.


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Here is the Instant Pot I used for quick cooking.

    

Props used in the pictures are as follows

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