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Masala Dosa is a South Indian breakfast dish that has now become extremely popular all over India and abroad. The batter made is similar to regular Dosa batter with some additional ingredients. One variant of Masala dosa, the Mysore Masala Dosa, described here uses two types of chutneys. The preparation process is quite elaborate but the result is well worth the time and effort.
Ingredients for preparation
Batter
- Jasmine or long-grained rice: 2-1/2 Cups
- Urad Dal (split and husked black gram): 1 Cup
- Beaten Rice (Poha): 1 TBS
Filling
- Onions: 2 Medium Sized, Finely chopped
- Green Chili Pepper: 3 to 6, Finely Chopped
- Curry Leaves: 1 Tsp, coarsely chopped
For Assembly
- Mixture of Ghee and vegetable shortening: 1/2 cup
Preparation Method
Batter
On the day before, grind all the ingredients in a blender or specialized dosa grinder with water. The final consistency of the batter must be similar to pancake batter. Leave it overnight in a warm spot and allow it to ferment. This is a very important process and must not be skipped. During fermentation the batter rises almost to twice its volume and therefore the container for the batter must allow for this.
Chutneys
Prepare the two chutneys as described in Onion Chutney and Coconut Chutney
Filling
In a wok or other deep vessel heat the oil. When the oil is hot add the mustard seeds and allow it to splutter. When spluttering starts to recede add the chopped green chilies, curry leaves and the channa dal. Stir until the channa dal turns brown. (Be careful as channa dal can go from browned to burnt within seconds). Add the onions and fry until browned. Add ginger and garlic and stir it in for a few seconds. Add the boiled and coarsely mashed potatoes into the mix and fold well. Turn off the heat and add lemon juice and the coriander leaves. Fold well.
Assembly
The ideal tool for making the dosas is a heavy cast iron griddle. You may use a non-stick pan also.
Heat the griddle on a medium heat until a drop of water evaporates on contact.
Spread about 1/2 cup of batter on the griddle (like pancakes) slowing spreading it outwards forming a thin, flat circular dosa. Allow it cook for a minute and using a flat, sharp spatula flip it over. As the other side cooks spread a layer of ghee-shortening mixture on the topside. Flip it over again. As the bottom crisps add a Tsp of the onion chutney on the top and spread it evenly. Add some of the filling onto one half of the dosa and fold the other side over.
Serve with coconut chutney.
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