MASALA DOSA

Dosas are made in different ways  and different taste too according to the ingredients which we added. I have posted 2 types of Masala Dosa recipes with some variations. In South Indian homes, dosa is the main palatable food for breakfast. Dosa is served with mainly chutney, masala and sambar. Children likes to take with ghee and suger, which we used to have in our childhood days. Today I am going to post the recipe of Masala dosa with slight changes. Believe me it was so crisp and tasty. Here it is....

MASALA DOSA

WHAT YOU NEED:

Udad dal - 1/4 CUP

Raw rice - 1 1/2 cup

Methi seeds/ fenugreek seeds - 1 1/2 tsp

Cooked raw rice - 1 big hand full

Salt - to taste

CRISP MASALA DOSA

HOW TO MAKE:

Wash and soak udad dal along with fenugreek seeds for 4 hours.

Soak raw rice separately for 4 hours.

Now grind udad dal first to a fine paste, add some water while grinding. (Grind at least for 15 minutes.,)

OR you can soak all udad dal, rice, methiseeds together for 3-4 hours and grind it along with cooked rice till smooth.

Remove the batter in a vessel.

Now grind rice along with cookedrice to very smooth. Remove the batter in same vessel.

Put salt and keep it overnight or for8 hours for fermentation.

Next day, stir the batter very well. Add water if needed.

Now heat fosa tava. When smoke comes reduce the flame to medium.

Pour one ladleful batter on the tava, spread thin with the help of back of the ladle.

Put 1/2 tsp oil around the dosa. Allow to fry for few minutes.

Remove the dosa, transfer it on the plate. Put masala on the left side then fold the right part.

Serve chutney in separate bowl.

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.

ASH GOURD / KUVALE PULLIKODDEL

Ash gourd / Kuvale pullikoddel is mainly prepared in  temple festivals. This is one of the most popular dishes among GSB community. I have prepared ash gourd and potato upkari, sambar, sasam and also I made halwa with this. Already I have posted some recipes in the Lable 'Konkani Preparation'. You will find it little sweetish, sour, at the same time spicy too. The recipe goes like this....

ASH GOURD / KUVALE PULLIKODDEL

WHAT YOU NEED:

Ash gourd / Kuvale - 2 cups ( peeled, deseeded and cubed)

Coconut gratings - 1/2 cup

Dry red chilly - 5-6

Udad dal - 1 tsp

Chana dal - 1 tsp

Coriander seeds - 2 tsp

Raw rice 3/4 tsp

Sesame seeds / til - 1 tsp

Tamarind - small gooseberry size

Turmeric powder - a pinch 

Asafoetida - 1/4 tsp

Jaggery / Date syrup - 1 cube jaggery / 3 tsp date syrup ( I used date syrup here)

Salt - to taste

INGREDIENTS FOR MASALA

KUVALE PHODE AND GROUND MASALA

For Seasoning :

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

KUVALE PULLIKODDEL

HOW TO MAKE:

Cook ash gourd chunks in little water along with turmeric, salt and jaggery.

Heat a small pan with a tsp oil. Add red chilly and roast. Take it out.

Then roast Udad dal, chana dal, coriander seeds, raw rice, til one by one. 

Then roast coconut gratings till it changes the color and you get the aroma.

Now grind roasted ingredients, tamarind and hing with little water to a coarse masala.

Add this masala to the cooked ash gourd, mix well and add water if needed. 

Allow to boil.

Now heat a tsp of oil in a small pan.

Splutter mustard seeds, add curry leaves. Pour this seasoning over the Kuvale pullikoddel. Give a quick stir.

Serve Ashgourd / Kuvale Pullikoddel as a side dish.

HARVE AMBE TEEK HUMMAN / RAW MANGO CURRY WITH GARLIC TADKA

This is my mother-in-law's recipe, thought of sharing it with you all. This curry goes well with rice, it is sour and spicy, but really yummy!

HARVE AMBE TEEK HUMMAN

WHAT YOU NEED :

Raw Mango - 2 medium sized

Grated coconut - 2 big handfuls

Dry red chilly - 7-8 ( roasted in little oil)

Garlic - 5-6 cloves 

Salt - to taste

RAW MANGO CURRY

HARVE AMBETEEK HUMMAN/ RAW MANGO CURRY

HOW TO MAKE:

Peel the skin of mango lightly with the peeler.

Cut lengthwise.

Cook the mango pieces with salt and little water.

Grind grated coconut and roasted dry red chillys along with little water to a fine paste.

Add this paste to the cooked mango. Add some water and boil it.

Now heat 3-4 tsp of coconut oil, add crushed garlic and fry till they are brown in color.

Pour this garlic tadka over the Mango curry.

Serve Harve Ambe Teek Humman / Raw Mango curry with steaming rice.

CHANA UPKARI

A simple side dish which loved by every one here. My mother- in- law used to prepare every Friday on my father- in- law's demand.  I am preparing it for the first time after my MIL'S death, 3 years ago. Usually small chana is used for this upkari, because of the thickness of it's skin and better taste than kabuli chana. But here i used kabuli chana. Here is the recipe....

CHANA UPKARI

WHAT YOU NEED:

Chana - 1/2 cup

Dried red chilli - 4, broken

Grated coconut - 1 tbsp ( optional)

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Salt - to taste

KABULI CHANA UPKARI

HOW TO MAKE:

Soak chana with enough water overnight.

Pressure cook chana with a cup of water for 15 minutes.

Heat a small pan with a tsp oil.

Splutter mustard seeds, add broken red chillys and curry leaves. Stir.

Pour the seasoning over chana and add coconut gratings and salt and boil it again.

Serve Chana Upkari as a side dish.


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