Masala Dosa ( Version 2 )

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20-11-2008-088

My mouth starts watering on hearing the word “Masala Dosa”. I have put my recipe for Masala Dosa before and as I must have mentioned before its consistently among the top 3 recipe read on this blog. This masala dosa recipe though is a variation, something I borrowed from one of my friends who is a native of Chennai. I tried it for the first time couple weeks back and it turned out great too. Except you might complain that this Dosa is good if you have immediately after its off the stove – it does not taste well nor remain crispy even a few minutes after that. As far as the taste goes, surely I recommend it.

What you need to have:

1. Blackgram Dal-1 Cup

2. Bengalgram Dal – 3/4 Cup

3. Moong Da l – 1/2 Cup

4. Raw rice – 3 Cups

5. Fenugreek seeds – 1 Teaspoon

6. Water – 7 cups to soak & grind

7. Cumin seeds – 1 Teaspoon

8. Turmeric powder – 1/2 Teaspoon

9. Sugar – 1 Teaspoon

10 .Salt – To taste

20-11-2008-082 Ingredients of Masala Dosa

What you do with what you have:

1. Wash and soak all the dal and rice together in 7 cups of water for about 3-4 hours.

2. Grind it in the grinder adding required quantity of water (mentioned in the ingredients) in steps to a fine consistency. The ground batter is as shown in the image below.

20-11-2008-037 Ground Dosa batter

3. The ground batter is kept for fermentation overnight adding sufficient quantity of salt.

20-11-2008-081 The fermented Masala Dosa batter

4. Add sugar, turmeric powder and cumin seeds to the fermented dosa batter and is as shown in the image below.

11-1-2009-132 On adding cumin, turmeric powder, sugar

5. Place a dosa griddle on the flame and pre-heat it. Add a few drops of oil on it and rub it with either coconut coir or tissue paper. Later sprinkle water and simmer the flame. Pour a laddle of the batter and spread it to the required consistency and is as shown in the image below.

20-11-2008-084 Dosa fried on the griddle

5. When dosa is cooked sprinkle oil on the sides and the middle. Apply red garlic chutney in circular way and place put potato bhaji in the middle as shown in the image below. (Refer to my earlier Masala Dosa post for both red chutney & Potato Bhaji)

20-11-2008-085 Red chutney and bhaji on the dosa

6. When the dosa is fried well transfer it to serving plate and there is your masala dosa.

Serve hot with green chutney ( varieties of wet chutneys here ) as shown in the image below.

20-11-2008-088

Ready to serve Masala dosa with green chutney

Number of Masala Dosas: 25-30

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6 thoughts on “Masala Dosa ( Version 2 )

    Vidya said:
    January 18, 2009 at 5:26 pm

    Very nice step by step illustration 🙂 Dosa and chutney both look gr8. Adding red garlic chutney is something new to me. Bet it made it hot 🙂

    Madhu said:
    January 18, 2009 at 8:32 pm

    Love Masala dosa anytime…new recipe for the batter.looks very tempting.

      prathibalrao responded:
      January 19, 2009 at 3:36 pm

      Hi Madhu,
      Thank for the comments. You too have a wonderful blog.

    bindiya said:
    January 19, 2009 at 2:17 pm

    i have no words except for DELICIOUS!

      prathibalrao responded:
      January 19, 2009 at 3:38 pm

      Hi Bindiya,
      Thanks and do see the first version of Masala Dosa put up earlier.

    prathibalrao responded:
    January 19, 2009 at 3:14 pm

    Hi Vidya,

    Thanx for ur sweet words of appreciation.

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