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Category Archives: Dosas

Mysore Masala Dosa

The Mysore masala dosa is a favorite for people who like a spicy, cripy dosa with a very yummy potato and vegetable filling. The red chutney inside the Mysore masala dosa is what makes this dosa a favorite, ‘cos it’s spicy and oozing with flavor. The batter for the dosa traditionally has “poha” added to it with some lentils, but u could do the same with the regular dosa batter. There are a few things u must keep ready before making the actual “mysore masala dosa” itself. The mixed vegetable filling, the spicy red chutney and the usual chutneys and sambar to go with the dosa itself. Sounds big dosen’t it, but once u get started, its all falls into place. So lets start with the making of the mysore masala dosa.

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Ingredients for the aloo bhaji with vegetables:

Potatoes(boiled and mashed)                       –              2 nos

Carrot (boiled and cut into cubes)                                –              1 no

Peas (boiled)                                                                         –              ½ cup

Onion                                                                                       –              1 no

Mustard seeds                                                                     –              1 tsp

Turmeric Powder                                                                –              1/2 tsp

Green chillies(finely chopped)                      –              1-2 nos

Oil                                                                                              –              1 tbsp

Method:

Heat oil in a pan and add the mustard seeds. Wait for them to sputter and then add the onions and fry them till they get a slight pink colour. Add the turmeric powder and sauté. Now, Add the green chillies with the carrots, peas and potatoes. Mix them all well. No water should be added, the mixture should be quite a dry mixture. Season with salt and add a few coriander leaves. Keep the potato filling aside.

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The making of the Mysore Masala Dosa:

Make a dosa, Like any regular thin dosa. Add a spoonful of oil around the dosa. Wait for it to cook for a minute, till the batter in the middle has cooked. Now adda teaspoon of  the Onion chutney and spread it around the dosa, evenly. Finally take a heaped spoonful of the potato filling and spread it over the red chutney. Fold the dosa from 3 sides, to form a triangle.

Serve the dosa, with chutney and sambar with a dollop of butter on the top.

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Posted by on June 4, 2014 in Dosas

 

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Ghee Dosa

Ghee Dosa

Dosa, I am yet to meet a person who does not like the dosa. They may like it in different ways but they still like it. It may be considered the comfort food of the South Indians. The dosa can be made as thin as paper or even slightly thicker and even soft at times. It only depends on how the person wants it. When my son was younger, I even used to make dosas like dinosaurs and animal shaped dosa, which he loved and ate without a fuss. Have to start my drawing skills (with dosa batter) for my younger one now.

Ghee dosa is something very tasty. It’s as thin as paper and has a strong smell of ghee and absolutely mouthwatering. The ghee dosa is my sons favorite and every time we go to an Indian restaurant, it has to be the ghee dosa. The batter for the ghee dosa is the same as for the other dosa’s only that it is made thinner and made with ghee.

 

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Ingredients:

Idly rice                       –           3 ½ cups

Whole Urad Dhal        –           1 cup

Fenugreek seeds         –           ½ tsp

Salt                              –           as required.

 

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Method:

Wash both the Idly rice and urad dhal separately and soak them in water for 3-4 hours. Soak the fenugreek seeds with the rice. Idly rice is different than the regular rice used for cooking. The Idly rice is par-boiled rice, which looks smaller and slightly more rounded  than the ordinary rice. It is easily available at all the super markets.

Grind both the soaked idly rice and the urad dhal separately in a wet grinder (preferably). The texture of both would be different. The texture of the urad dhal should be light and fluffy. The batter if u see close would have small air bubbles in them. It would take approx. 20-25 mins to get a nice fluffy texture for the urad dhal batter alone.

Then grind the rice and fenugreek seeds. The Rice has to be smooth and has to be pushed down to make sure the seeds are not around or stuck anywhere. The rice would take another 25-30 mins, to get a smooth texture.

Mix both these ground batters with salt in larger vessel as they would rise after fermentation. Keep the mixed batter in a warm place for fermenting for a minimum of 12-15 hours. Keeping the batter for fermenting overnight is preferable. In case u live in a cold place or like mine where the air-conditioner runs 24 hours, heat the oven to 70-80 deg and switch the oven off. Leave the batter inside (closed) with the oven light on.

The fermented batter would have doubled in size. The same batter can be used for idly’s also.

To make dosas, u have to ladle a spoonful of the batter on a hot tawa and spread it out evenly, moving the spoon in circles. Add a spoonful of ghee all around the dosa and wait for the dosa to lift itself off the tawa or when they get slightly brown. U can either roll the dosa or make a cone dosa. To make the cone dosa, use a scissors to cut a  line to the centre of the dosa and form a cone.

Enjoy ur Ghee dosa with chutney, sambar or even podi.

 

 

 

 

 

 
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Posted by on June 3, 2014 in Dosas

 

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