Plain Dosa & Masala Dosa.

    Dosa is a very popular South Indian delicacy. It is a pancake made of lentil and rice batter. It is traditionally served
    with sambar and coconut chutney.

    Serves 6:
    Preparation Time: 24 hours (Including fermenting time.)


    Ingredients:
  • Rice – 4 cups
  • Urad Dal  – 1 ½ cups
  • Fenugreek seeds – ½ cup
  • Chana Dal – 2 tablespoon
  • Toor Dal – 2 tablespoon
  • Rice Flakes – 2 tablespoon
  • Salt – 2 teaspoon
  • Oil – 40 ml (1 tablespoon for each dosa.)


    Method:
  • Wash rice, urad dal, fenugreek seeds, chana dal and toor dal 2–3 times in water; then soak it in water with rice flakes
    for 5-6 hours.

  • Blend it to a nice thick batter and add salt. Keep it overnight to ferment.

  • Heat a pan for 3-4 minutes. Then spread the batter evenly on the pan to form a thin layer. (This takes a bit of
    practice.)

  • Spread 1 tablespoon of oil on the batter and allow it to cook for 2-3 minutes. Then turn it to the other side and wait
    for a minute.

  • Remove the Dosa from the pan and serve hot with chutney, sambar or potato curry stuffing.


    Variation:
    Spread the batter thick on the pan for a different taste. Fry it with butter instead of oil for butter Dosa!


    Tips:
    You can keep the batter in the refrigerator for 3–4 days. Use a non stick pan for best results!


    Masala Dosa

    Masala dosa preparation is exactly the same as Plain Dosa. However, there is an additional step where a spicy potato
    stuffing is prepared which is then stuffed inside the Plain Dosa to make Masala Dosa!

    Ingredients:
  • Potatoes – 4 big
  • Oil – 4 tablespoon
  • Mustard seeds – 1 tablespoon
  • Chana Dal – 1 tablespoon
  • Urad Dal – 1 tablespoon
  • Turmeric – 1 tablespoon
  • Onions (chopped lengthwise) – 2 big
  • Coriander – 1 small bunch.
  • Salt – 2 teaspoon or as per taste.
  • Green Chillies (chopped) – 3 or as per taste.
  • Lime – 1 teaspoon or as per taste.


    Method:
  • Boil and remove the skin of potatoes. Mash it and keep it aside.

  • Heat oil in a pan; add mustard seeds, chana dal, urad dal and turmeric.

  • Then add green chilies, onions and fry till they are transparent.

  • Now add mashed potato, salt, coriander and lime.

  • Stuff the spicy potato filling inside the Plain Dosa to create Masala Dosa. Serve hot with  Coconut Chutney  and
    Sambar.


    Variation:
    You can add green peas, capsicum, peanuts or other vegetables of your choice for added taste.


    Tips:
    Use any leftover stuffing to make samosa, bread pakora, vegetable pates by adding a few more spices!
Masala Dosa, Sambar and Coconut Chutney!

© Indian Cookery Lessons
Web Design:  PC Web Help
Website Header:  BCB Design