Masala Dosa.

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

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

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

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