Masala Dosa

This is a  staple dish in South Indian breakfast menu . This was my favourite ever since my childhood and always used to enjoy it from Restaurants.  After reaching USA I was craving for this as we did not have any nearby South Indian restaurants. So finally I decided to make one myself and started watching some cooking videos for the same. I did not have much hope that it would turn out that good, but after some practice in Dosa making and handling it , now I am able to make good ones. So here am sharing the recipe for all those who are still to experiment this wonderful dish.

INGREDIENTS: 

• Long grain rice- 3 cups (Washed and soaked for eight hours)
• Uradh dal (Uzhunnu) - 1 cup (Washed and soaked separately for eight hours)
• Salt as needed
• Water
• Fenugreek seeds- 1/2 teaspoon
• Cooked rice / poha (Aval)- a handful
• Chutney powder- two tablespoons(optional)
• Tomato chutney-two tablespoons(Optional)
• For masala: 
• one medium onion sliced lengthwise 
• 2 medium potatoes 
• 2 green chillies- finely chopped
• An inch piece of ginger- finely chopped
• !/2 teaspoon -turmeric powder
• Salt to taste
• 1 teaspoon- mustard seeds
• 1 tablespoon oil
• 1 tablespoon chopped coriander leaves

How to prepare:

Step 1: Making batter

(Indian mixie is always the best for this purpose. But everyone would not have it when you are staying abroad. So any good blender would do the trick. I use the Hamilton Beach one which works well for batter as well as coconut masala grinding. Only problem is that it should be properly supplied with water and also loaded to the correct level each time. )

Drain the water and grind uradh dal adding little water, and make it to a thick and smooth mixture.

Drain the water and grind the rice , adding little fenugreek seeds and cooked rice/poha each time. Grind well to a smooth mixture which is thick enough to coat a spoon but thin enough in a pouring consistency.

When the entire mixture is blended well, mix the two well using a ladle. Add some salt . Mix well. Transfer to a container double the size and volume of the batter. Cover and keep for fermentation in a dark and warm room. ( I use the room which has the heater set up in my house, it is always warm and dark.) Or you can preheat the oven to a low temperature and switch it off and then keep the batter in it for the same effect. Either ways work well during the winter months when otherwise it takes forever to ferment.When the batter is ready , it rises to the top of the container and is fluffy at the top. Stir it well for about 10 minutes till it becomes smooth and flowing consistency. Your dosa batter is ready to use.

Step2: Making masala
 

Microwave the potatoes along with the skin for 4 minutes. When it is cool peel off the skin and cut into cubes.

In a pan, heat oil, splutter mustard seeds. Add ginger and saute till it is cooked. Add onions and saute till is raw smell leaves and it turns slightly brownish.Add salt and turmeric powder and saute till it coats the masala. Add the cooked potatoes and mix well.

Step3: Making dosa

Pour in a ladle full of batter to the center of a non stick griddle and gently flatten the batter to an oval shape. There should not be any thick regions in between. You can take off the thickened areas gently. Pour few oil drops at the edges and the center and cook open till it browns in color.

Sprinkle chutney powder on the dosa and then spread  a thin layer of tomato chutney over it. Then add two tablespoons of the masala onto the first quarter part of the dosa and gently fold the dosa over the masala and again onto the plain part till it is rolled completely over the masala. (this preparation is the Mysore masala dosa style. but in the photo I have not added chutney powder and tomato chutney as I am fine with the plain masala dosa taste )

Step 4: Serving

Put a dollop of butter or ghee onto the center of the prepared dosa and serve  hot with coconut chutney, sambar and a  cup of hot tea. Your yummy and filling breakfast is ready!!!