Monday, 20 October 2014

Masala Dosa

Masala Dosa is a light and crispy savory pancake filled with masala and served with chutneys.
Me and my sister love this, we used to go eat it at a dhabba near our house.

I always wanted to try this at home, but my first attempt was a big fail, as i didnt leave it to ferment and that was 4 years back. I never had the guts to try it again. But last week I became obsessed with making the dosa again and this time i made sure that I gave it a lot of time to ferment. And it came out delicious.

The Onion and Tomato chutney on itself is so delicious, you can just have it with roti or puri.

You'll need:
(For The Dosa)
1/2 cup of Rice
1/4 cup of Urid Dal (or Mash dal)
1 tbsp of Channa dal
1/4 tsp of Fenugreek seeds (Methi Dana)

(For Masala)
2 large Potatoes (boiled and coarsely mashed)
a few Fenugreek seeds
a pinch of Mustard seeds
1/2 tsp of Urid Dal
a few Curry leaves
1/4 tsp of Cumin Seeds (Zeera)
1 Onion (chopped)
1 Green chili (chopped)
Salt to taste
1/4 tsp of Turmeric Powder
1/2 tsp of Red Chili Powder

(Tomato and Onion Chutney):
1 large Tomato
1 medium Onion
1 dried Red chili (optional)
a few Curry leaves
a pinch of Fenugreek seeds
1/4 tsp of Urid dal
1 tsp of Red Chili Powder
Salt to taste
1 pinch of Sugar

Soak all the ingredients for the dosa in water. Leave for 3-4 house.

Than discard excess water and blend to make a paste. Use as little water as possible.
Leave this to ferment 8-10 hours. 
I left it overnight.

It will double up in size.

(For The Masala)
Heat a tbsp of oil in a pot. Add Urid dal, fenugreek seeds, mustard seeds. When they start to splutter add curry leaves and Cumin seeds. Cook for 30 seconds or so.

Add onion and Green Chilies. Cook till transparent

Add salt and Red chili Powder...

and the mashed Potatoes. Add a little water. And let it cook for about 5-6 minutes.

When thick, turn off the heat and keep aside.

(For the Onion and Tomato Chutney)

Blend Onion, tomato and dried red chili with a little water to make a paste.

Heat oil. Add fenugreek seeds, urid dal. When they start to splutter, add curry leaves and cumin. cook for a minute.

Add the blended paste, salt, red chili powder and sugar.

Cook for about 10-15 minutes till thick and saucy. Taste and adjust seasoning.

(To Assemble)

In a non stick frying pan, pour a little batter with a ladle and spread it thinly and quickly in a round. let it cook on medium heat till it lightly browns. 

Flip. and let it cook for about a minute 

Turn it over again and add the masala in the center.

Fold from both sides.

Serve with Onion tomato chutney and the leftover masala.

Enjoy !