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Recipes in English
>>
Vegetarian Recipes / Vegen Recipes / Veggie Recipes >> Masala Dosa |
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A variety of fillings
can be stuffed into the dosa to make it a wholesome meal. |
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For Dosa
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Parboiled rice
225 gm |
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Lentils (urad
daal), husked and split 180 gm/ 3/4 cup
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Fenugreek (methi)
seeds 2.5 gm/ 1/2 tsp |
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Groundnut oil
80 ml/ 1/3 cup |
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Salt to taste |
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For Masala
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Potatoes,
boiled and mashed 240 gm/1 cup |
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Butter 30 gm/2
tbs |
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Bengal gram (chana
daal), husked and split 15 gm/1 tbs |
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Cashew nuts,
deep fried 12 |
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Coriander
leaves, chopped 20 gm/ 4tsp |
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Curry leaves
10 |
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Green chillies,
chopped 4 |
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Groundnut oil
60 ml/4 tbs |
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Lemon juice 15
ml/1 tbs |
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Mustard (sarson)
seeds 5 gm/1 tsp |
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Onions, sliced
120 gm/ 1/2 cup |
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Salt to taste
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Turmeric (haldi)
powder 5 gm/1 tsp |
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- To make
the batter for dosas, soak the rice and lentils overnight
with the fenugreek seeds. Put in a blender with 45 ml/3
tablespoons water and make a fine paste. Remove to a large
container and keep aside in a warm place for 3-4 hours; in
winter for 5-6 hours.
- To make
the masala, heat oil in a kadhai, crackle mustard seeds in
it, add gram and stir until light brown. Stir in onions and
sauté until transparent. Stir in green chillies, turmeric
and salt. Add lemon juice.
- Add
potatoes and stir-cook for 5 minutes. Add cashew nuts, curry
leaves and coriander. To make the dosas, heat the griddle.
Peel an onion and chop into two halves. Tie one half in a
muslin cloth, dip in oil and wipe griddle with the flat side
to season griddle. This needs to be done only once.
- Keep
griddle on low heat. Spread a ladleful of batter over the
entire surface thinly by moving the ladle in concentric
circles. Once tiny holes appear on the pancake, sprinkle a
teaspoon of oil around the edges and loosen the pancake from
the griddle.
- Slap 2
large tablespoons of the masala filling onto one half of the
dosa, drop a knob of butter on it and fold the other half
over. Slid off onto a plate.
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Variation: Paneer or cottage cheese can be used instead of
potatoes as a filling.
- Time:
Preparation: Overnight plus 6 1/2 hours
Cooking: 25 minutes for masala plus 2-3 minutes for each
dosa.
- To
Serve: Serve immediately with coconut
chutney.
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