Friday, 13 April 2012

MASALA DOSA

Popular South Indian Breakfast..
MASALA DOSA


WHAT YOU NEED:


For Dosa you need:

Udad dal 1/2 cup
Raw Rice 1 1/2 cup
Para boiled Rice / Ukdo Rice 1/4 cup
Maida 2 tbsp
Fenugreek seeds/Methi seeds 7-8 
Ghee/ Oil to roast the dosas
Salt to taste
THE CRISP DOSAS


HOW TO MAKE :


Wash Dal,  raw rice and ukdo rice and soak them along with fenugreek seeds for 4-5 hours.
Grind the soaked rice and dal to a very smooth batter separately. Keep the Batter covered overnight to get fermented.
Next day add Maida and salt to the batter and stir well with a big spoon.


Heat Dosa Tava over a high flame.
When it is hot reduce the heat to medium, grease oil  and pour a big spoon full of batter and spread in a circular motion to make a thin Dosa. Put a tsp of ghee or oil on the edges of dosa to make it crisp.


Put a spoon full of masala on the left side of the dosa and fold it to half. Remove and place in a serving plate. Serve Chutney in a different bowl.
MASALA AND CHUTNEY


HOW TO MAKE MASALA:


What you need:


Potatoes 4 medium (Boiled and mashed roughly)
Onion 2 big, chopped
Ginger, finely chopped 2 tsp
Turmeric powder 1/4 tsp
Green chillies 4, slit
Curry leaves 1 sprig
Coriander leaves, finely chopped 2 tsp
Mustard seeds 1 tsp
Udad dal 2 tsp
Salt to taste
Oil 1 tbsp


How to make:


Heat kadahi with oil.
Add mustard seeds, udad dal, ginger, green chillies  and curry leaves.
Then add chopped onions and stir for few minutes, don't allow to change the color of onions.
Then add mashed potatoes, turmeric powder and add salt and little water. Stir well. 
Finally add coriander leaves.


CHUTNEY:


What you need:


Coconut 1/2 grated
Green chillies 4
Salt 

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig


How to make:


Grind coconut, green chiily and salt to a fine paste. Add some water to make the right consistency.

Heat oil in a small pan, splutter mustards, add curry leaves. Then add to chutney.

















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