The ubiquitous Indian dish masala dosa has its origins in Udupi, Karnataka.Before it was invented, plain dosa was served with potato curry (batata bhaji) without onions in a separate cup. During a shortage of potatoes, method was created where potato was mashed and sauteed with onions together with other spices. This was then placed inside the dosa instead of a separate cup. This was done to hide the onions which are not eaten by orthodox Hindus and Jains.People enjoyed this new dosa. It came to be known as "Masala Dosa", from the sautéeing of spices (masala) during the preparation of the bhaji.
Igredients:
Dosa shell:
1½ cups ponni rice
½ cup urad dal
salt
oil
Masala Filling:
potatoes (aloo)-3 large
onion (chopped)-2 medium(chopped)
channa dal-1/2 tsp
mustard seed-1/2tsp
urud dal-1/2 tsp
turmeric-1/2 tsp
green chili-4(chopped)
oil-1 tsp
salt to taste
spice(optional)
corriandar leaves-chopped
Preparation:
Dosa shell
1. Separately soak the rice and urad dal at least 6 hour in water.
2. Grind the dough i grinder will always be the best.grind it into paste.
3. Add the salt needed for the batter in little water. pour it into the batter and mix it well.
4. Leave it in the room temperature overnight for fermentation.
5. Heat pan or griddle with little ghee or oil.
6. Spread the mix on pan in circular motion to make thin Dosa.
7. Cook on both the sides, if desired.
Masala Filling (Spicy Filling):
1. The potatoes shoul be boiled using water in a seperate pan.
2. Heat oil. Add mustard seed, urad dal, chana dal and spice.
3. When it start splutters add onions and green chillies.Fry for about 5 minutes on medium heat or/until onions are turned into golden brown.
4. Add the boiled potatoes.sprinkle some water.let them cook for 5 miutes in a medium flame.
5. Mash the potatoes little bit.
6.Add coriondar leaves.start filling masala inside Dosa and roll. Serve hot with coconut chutney.
Igredients:
Dosa shell:
1½ cups ponni rice
½ cup urad dal
salt
oil
Masala Filling:
potatoes (aloo)-3 large
onion (chopped)-2 medium(chopped)
channa dal-1/2 tsp
mustard seed-1/2tsp
urud dal-1/2 tsp
turmeric-1/2 tsp
green chili-4(chopped)
oil-1 tsp
salt to taste
spice(optional)
corriandar leaves-chopped
Preparation:
Dosa shell
1. Separately soak the rice and urad dal at least 6 hour in water.
2. Grind the dough i grinder will always be the best.grind it into paste.
3. Add the salt needed for the batter in little water. pour it into the batter and mix it well.
4. Leave it in the room temperature overnight for fermentation.
5. Heat pan or griddle with little ghee or oil.
6. Spread the mix on pan in circular motion to make thin Dosa.
7. Cook on both the sides, if desired.
Masala Filling (Spicy Filling):
1. The potatoes shoul be boiled using water in a seperate pan.
2. Heat oil. Add mustard seed, urad dal, chana dal and spice.
3. When it start splutters add onions and green chillies.Fry for about 5 minutes on medium heat or/until onions are turned into golden brown.
4. Add the boiled potatoes.sprinkle some water.let them cook for 5 miutes in a medium flame.
5. Mash the potatoes little bit.
6.Add coriondar leaves.start filling masala inside Dosa and roll. Serve hot with coconut chutney.
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