In my childhood, during eat - outs, the food i knew was masala dosa. Whenever i eat out, i will order only masala dosa,this continued till my marriage. After my marriage, my husband used to tease me. Gradually i changed my preference to other foods. But this masala dosa remains my all time favorite.
Masala Dosa
Cuisine: South Indian
Fermenting Time: Over night
Preparation Time: 20 minutes
Soaking Time: 5 hrs
Cooking Time for Masala: 15 minutes
Cooking Time for Dosa: 2 to 3 minutes
Grinding Time: 1/2 hour
Ingredients for Dosa:
Idli Rice: 2 cups
Raw Rice: 1/4 cup
Urad dhal: 1/4 cup
Methi Seeds: 1/4 tea spoon
Water as needed
Salt to taste
Oil as needed
For Masala:
Boiled and Mashed Potato: 3 nos
Green Chilies finely chopped: 2 nos
Boiled Peas: 1/4 cup
Finely chopped Onions: 1 no
Turmeric or Haldi Powder: 1/4 tea spoon
Curry leaves: A few
Finely chopped Coriander: A hand full
Oil as needed
Seasoning:
Saunf: 1/4 tea spoon
Mustard seeds: 1/4 tea spoon
Salt as per taste
Water as needed
Method:
1. Wash and soak together raw rice, idli rice, urad dhal and methi seeds in water till it immerses. Leave it for 5 hours.
2. After 5 hours grind this, in a grinder into a fine smooth paste, transfer this to a air tight container, add salt as per your taste.
3. Allow it to ferment overnight.
For Masala:
1. Wash and pressure cook potatoes and peas in a cooker for 8 to 10 whistles.
2. When the pressure subsides, take it out, peel off the skin of potatoes and mash it. Keep it aside.
3. Chopp onions and green chilies.
4. Place a kadai on the stove and add 2 tea spoons of oil, when the oil is hot, add saunf, green chilies and fry it for minute.
5. Add chopped onions and stir well till the onions become translucent.
6. Now add the mashed potatoes, peas, turmeric powder and salt as per taste and sprinkle little water and mix thoroughly.
7. Cook it in medium flame for 3 to 5 minutes until everything blends and put off the flame.
8. Now the masala is ready.
9. When the dosa batter is fermented, mix it thoroughly, the batter should be thick but of pouring consistency.
10. Place a tawa on the stove over a high flame.
11. If you are using Iron tawa, smear oil on it. If non-stick tawa, just pour the batter into circular way, into a thin crepe and sprinkle little oil on top.
12. If you want single side dosa, close it with a lid or else flip the dosa to other side and cook.
13. Flip it once again and place the masala in centre and close it.
14. Serve it hot with sambar.
Masala Dosa
Cuisine: South Indian
Fermenting Time: Over night
Preparation Time: 20 minutes
Soaking Time: 5 hrs
Cooking Time for Masala: 15 minutes
Cooking Time for Dosa: 2 to 3 minutes
Grinding Time: 1/2 hour
Ingredients for Dosa:
Idli Rice: 2 cups
Raw Rice: 1/4 cup
Urad dhal: 1/4 cup
Methi Seeds: 1/4 tea spoon
Water as needed
Salt to taste
Oil as needed
For Masala:
Boiled and Mashed Potato: 3 nos
Green Chilies finely chopped: 2 nos
Boiled Peas: 1/4 cup
Finely chopped Onions: 1 no
Turmeric or Haldi Powder: 1/4 tea spoon
Curry leaves: A few
Finely chopped Coriander: A hand full
Oil as needed
Seasoning:
Saunf: 1/4 tea spoon
Mustard seeds: 1/4 tea spoon
Salt as per taste
Water as needed
Method:
1. Wash and soak together raw rice, idli rice, urad dhal and methi seeds in water till it immerses. Leave it for 5 hours.
2. After 5 hours grind this, in a grinder into a fine smooth paste, transfer this to a air tight container, add salt as per your taste.
3. Allow it to ferment overnight.
For Masala:
1. Wash and pressure cook potatoes and peas in a cooker for 8 to 10 whistles.
2. When the pressure subsides, take it out, peel off the skin of potatoes and mash it. Keep it aside.
3. Chopp onions and green chilies.
4. Place a kadai on the stove and add 2 tea spoons of oil, when the oil is hot, add saunf, green chilies and fry it for minute.
5. Add chopped onions and stir well till the onions become translucent.
6. Now add the mashed potatoes, peas, turmeric powder and salt as per taste and sprinkle little water and mix thoroughly.
7. Cook it in medium flame for 3 to 5 minutes until everything blends and put off the flame.
8. Now the masala is ready.
9. When the dosa batter is fermented, mix it thoroughly, the batter should be thick but of pouring consistency.
10. Place a tawa on the stove over a high flame.
11. If you are using Iron tawa, smear oil on it. If non-stick tawa, just pour the batter into circular way, into a thin crepe and sprinkle little oil on top.
12. If you want single side dosa, close it with a lid or else flip the dosa to other side and cook.
13. Flip it once again and place the masala in centre and close it.
14. Serve it hot with sambar.
No comments:
Post a Comment