Masala dosa

Description:

Dosa or Dhosai(Kannada: ದೋಸೆ, Malayalam: ദോശ, Tamil: தோசை, Telugu: దోసె, Tulu: ದೋಸೆ) is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka. Dosa is also popular in Malaysia and Singapore, where the name Thosai is more common, and in Myanmar as Toshay.

Country of Origin:

India

How to make "Masala dosa" (Recipe):

Ingredients:

1/2 cup - Coconut grated

3 tbsp - Roasted split chickpeas

6 nos - Small Green chili

2 pieces - Ginger (small)

3 tbsp - Coriander or Cilantro chopped

Tamarind - size of a grape fruit

1/4 tsp - sugar

Salt to taste

Grind all the above ingredients with a little water into a paste. For tadka add 1 tsp oil, little mustard and few curry leaves in a pan on medium heat. When the mustard starts crackling for a minute add the tadka into the chutney paste and you are done.

Making the Dosa

1. Take a dosa tava or a non-stick pan and put it on a medium to high heat.

2. Apply few drops of oil on the pan. Take a piece of cloth and rub it all over the surface of the pan to grease it. Do this step for each dosa.

3. Now sprinkle a little bit of water with your hand. Wait for the water to crackle and evaporate. This ensures that the Dosa will spread evenly and not break because the pan is too hot. Do this step for each dosa.

4. Take 1/4 cup of dosa batter and gently pour this batter onto the center of the pan.

5. Now begin to spread the batter in sweeping circular motions to form a circle. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.

6. Apply oil and ghee over the surface of the dosa and also around its edges. If you wan tyou can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.

7. After a minute or two you will see the the thinner part of the dosa is turing dark brown. This indicates that the dosa is coming out crispy and is almost done.

8. Now smear a little bit of the red masala chutney on the dosa as shown in the picture. the quantity of this chutney depends on how spicy you want the dosa to be.

9. As the last step add the onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered. The dosa is now ready to be served.

For Bhaji

Ingredients:

Onion 2

Potatoes 3

Green chillies 3

Mustard 1/2 tea spn

Chana dal 1/2 tea spn

Turmeric a pinch

Curry leaves 1 strand

Coriander leaves 5-6 strands

Oil 1 tea spn

Salt

Method:

Cook potatoes with a pinch of turmeric in pressure cooker or microwave. Peel and mash them with hand.

Heat oil and add mustard seeds. When they start spluttering, add chana dal, curry leaves and green chillies. Fry for a while. Then add chopped onion and fry till they are transparent. Now add potatoes and salt. Add a half cup of water. Cook for 2 minutes(till the water gets absorbed) and remove from flame. Garnish with coriander leaves.

For Red chutney:

Ingredients:

Red chillies 7

Garlic 5 small cloves

Salt 1/4 tea spn

Method:

Soak chillies in 1/2 cup hot water and close the lid of the vessel). Keep for around 1/2 to one hour so that chillies become soft. Then grind them with garlic and salt to a smooth paste(do not add extra water).