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Joined: 06 Dec 2006
Posts: 183
Location: india
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Ingredients:
Dosa Batter
1 cup urad dal
1 cup mixed dals (Chana dal, Toor dal, and little Moong dal)
1 cup Rava
1 cup Oil
Salt
Hing 4 cups Rice
2 tsp. Sugar
Method
Wash the rice and dals and soak for about 4-6 hours.
Grind to a very smooth batter, try use as little water as possible.
Add the rava, oil, salt, hing and sugar and mix well.
Set aside in a warm place for 8-10 hours to ferment.
Potato curry
4 large Potatoes
1 large Onion
4-6 Green Chillies
Salt
2 tbsp. Oil
1 tsp. Urad dal
1 tsp. Chana dal
1/2 tsp. Mustard
1/4 tsp. Turmeric
2 tbsp. chopped Coriander leaves
juice of 1/2 a Lemon
Method
Boil potatoes, peel and mash well.
Heat oil, add mustard, when it splutters, add the dals and fry till reddish in color.
Add the onions and green chillies and fry till onions are cooked. Add turmeric, and fry for 1/2 a min.
Pour over the mashed potatoes, add the salt, and lemon juice, and coriander leaves.
Add 1/4-1/2 cup water and mix well.
Red Chutney
10 dry Red Chillies
1.5 tsp. Urad dal
1.5 tsp. Chana dal
few sprigs Curry Leaves
1/4 cup grated Copra (dry coconut)
Salt
1/2 tsp. Tamarind paste
generous pinch of Hing
Method:
Fry the dals and the red chillies. Mix remaining ingredients and grind to a fine paste.
Coriander Chutney
1/2 cup Coconut
small bunch Coriander leaves
Hing
Salt
6-8 Green Chillies
1/2 tsp. Tamarind paste
1 tsp. thick Yogurt (curds)
2 tbsp. Putani (this is the fried chana dal - not sure what it is called in other languages)
1 tsp. Chana dal
1 tsp. Oil
Seasoning:
1 tsp. oil
1/4 tsp. mustard
Method
Heat oil, add chana dal, fry till red.
Add chillies, and fry till skin turns transparent.
Add the putani and fry for 1/2 min.
Add all the ingredients to blender and grind to a smooth paste.
Heat oil, add mustard and season the chutney
Sambar
2 large Onions
1 Tomato
Salt
1 tsp. Tamarind paste
1/2 tsp. Turmeric
1/2 tsp. Mustard
2 tbsp. chopped Coriander leaves
1 cup Toor dal
1.5 tsp. Sambar Powder (try to use MTR brand)
2 tbsp. Oil
Method
Cook toor dal in a pressure cooker, and mash it well.
Heat oil, add mustard, when it splutters, add onion and fry till browned.
Add onions to the cooked dal, and boil for 3-5 min.
Add the tomatoes and tamarind paste, boil till the paste dissolves well.
Add remaining ingredients and boil for 3 min.
Assembling Masala Dosa:
1 small cup oil
2 tbsp. shortening (like dalda)
Mix the two together.
Method
Heat a dosa griddle (cast iron preferred).
Adjust the consistency of the dosa batter (try out one before starting the actual process).
Spread a spoonful of oil/ghee mixture.
Pour a ladleful of batter, and immediately spread it thin (trick is to use a low flame while spreading and then raising the heat). Spread a few drops of oil around the edges. Cook till dosa is done, flip and cook for a 1/2 a min or so. Flip again.
For plain dosa, serve with coriander chutney.
For regular masala dosa : Spread 1 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min.
Serve with sambar, and coriander chutney.
For Mysore masala dosa: Spread 1 tsp. of red chutney in the centre of the dosa. Spread 1 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min.
Serve with sambar and coriander chutney. |
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