South India is famous for Masala dosa.Masala here is potato filling in side the dosa.Usual dosa with potato filling tastes different.Potato filling is also called as baji,sabji,palya etc.This masala can also be used as side dish for poori or chapati.
Boiled rice:1 cup
Black gram dal:1/2 cup
Salt;to taste
Ghee
For masala
Potatoes:500 grams
Onions:5(chopped longitudinally)
Oil:2 tsp
Mustard seeds:1/2 tsp
Black gram dal:1 tsp
Ginger(finely chopped):1 inch size
Turmeric powder:pinch
Broken red chilly:1/2
Green chilly(optional):1/2
Pepper:4 grains
Salt:to taste
Curry leaves
Coriander leaves
Wash and soak rice and dal separately.
Grind dal to form smooth paste by adding sufficient water.
Grind both variety of rice to form smooth paste and add it to dal paste.Mix well.
Batter should not be too watery.Add salt.If you sprinkle salt over it,it should float on the batter.(this is the test of perfectness)
Keep the batter for fermentation.With i8-12 hours fermentation occurs depending upon the climate.In cold climate soak rice and dal in hot water and keep the batter in warm place for better fermentation.
Masala preparation
Wash and cut potatoes and cook in pressure cooker for 3 signals.
After cooling remove the outer cover of the potatoes and mash it.
Heat oil in a pan.Add mustard seeds,dal,red red chilly.When they splutter add curry leaves,chopped onions.
Cook till onions get transparent.
Add green chilly,ginger,pepper crushed,mashed potatoes.
Add salt and turmeric powder.Mix well.Add coriander leaves.
Put off the fire.Masala is ready.
Dosa preparation
Required ingredients
For dosa
White rice:2 cupBoiled rice:1 cup
Black gram dal:1/2 cup
Salt;to taste
Ghee
For masala
Potatoes:500 grams
Onions:5(chopped longitudinally)
Oil:2 tsp
Mustard seeds:1/2 tsp
Black gram dal:1 tsp
Ginger(finely chopped):1 inch size
Turmeric powder:pinch
Broken red chilly:1/2
Green chilly(optional):1/2
Pepper:4 grains
Salt:to taste
Curry leaves
Coriander leaves
How to prepare masala dosa
Dosa batter recipeWash and soak rice and dal separately.
Grind dal to form smooth paste by adding sufficient water.
Grind both variety of rice to form smooth paste and add it to dal paste.Mix well.
Batter should not be too watery.Add salt.If you sprinkle salt over it,it should float on the batter.(this is the test of perfectness)
Keep the batter for fermentation.With i8-12 hours fermentation occurs depending upon the climate.In cold climate soak rice and dal in hot water and keep the batter in warm place for better fermentation.
Masala preparation
Wash and cut potatoes and cook in pressure cooker for 3 signals.
After cooling remove the outer cover of the potatoes and mash it.
Heat oil in a pan.Add mustard seeds,dal,red red chilly.When they splutter add curry leaves,chopped onions.
Cook till onions get transparent.
Add green chilly,ginger,pepper crushed,mashed potatoes.
Add salt and turmeric powder.Mix well.Add coriander leaves.
Put off the fire.Masala is ready.
Dosa preparation
- Heat tava on medium flame.Apply little oil to the tava.
- Take one ladle of batter and pour it over the tava and spread it very thin circle with the back side of the spoon.
- Close the lid and allow to cook.
- Open the lid .When dosa turns golden colour Put little ghee on the dosa.
- Add 2-3 spoons of masala in the middle of dosa.
- Fold from the sides and serve hot with sambar or chutney.
- This dosa will be crispy and tastes good only when it is hot.
No comments:
Post a Comment