|
Masala
Dosa
For
the Batter
- 1
cup plain rice
-
1 cup parboiled rice
-
1/4 cup white urad dal.
-
1/2 tsp. methi (fenugreek) seeds
-
1 /2 tsp soda bi carbonate
- 1/2
cup curds the batter. 10-12 tsps. ghee or oil as preferred
-
water for grinding
For
the masala:
- 2
large onions in vertical slices
-
2 large potatoes boiled and peedled
-
4-5 green chillies
-
1 tbsp. chopped coriander
-
8-10 cashews halved
-
1/2 tsp. each udad dal, cumin & mustard seeds
-
2 tbsp. oil
-
1/4 tsp. turmeric
- salt
to taste
For
preparing the masala:
Chop
potatoes coarsely. Chop green chillies. Heat oil, add cashews and
brown lightly. Add dal, seeds and splutter. Add chillies and onions.
Fry till tender. Add turmeric, salt,potatoes, coriander. Mix well.
Wash
the rices and dal together. Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.Rewash the rice by draining
the water 2-3 times. Grind to a paste. Rawa -like grains should
be felt in
Add
soda bicarb and salt and mix well. Keep aside in a warm place for
8-10 hours.Beat the curds well. Add to the batter, add more water
if required. The consistency of the batter should be enough to thickly
coat on a spoon when dipped. Heat the iron griddle or non-stick
tawa well.
Pour
a spoonful of batter in the centre, spread with the back of the
spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread
chutney spread over dosa. Place a tbsp. masala in the centre. Fold
into triangle to cover masala. Remove with spatula when crisp. Serve
hot with chutney and/or sambar.
Chutney
spread Can be Used in Masala Dosa and other dosa recipes
-
1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
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1 long bean tamarind
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2 flakes garlic
-
1 tbsp. groundnuts
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salt to taste
Grind all ingredients together to form a firm chutney. Use very
little water.
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