If you are on a trip in India, then you cannot miss out this delicacy cum
dish. Simple, yummy and easy to make, this dish coming from South India is a
favourite of all Indians. There is no other substitute of it, once you began
liking it. And you sure are going to like it.
Normally a Plain Dosa is made, but when this dosa is stuffed with a mix of
Potato and Onions, it is known as Masala Dosa. Indian Dosas are not only
famous in India but also in Foreign Countries. In Malasiya Dosa is famous as
Masala Thosai and in
Bangladesh
as Neer Dosa. In other Indian Languages, it is known with various names as
in Bengala as Chapri; Kannada as Dose; Konkani as Pollo; Malyalam as Dosha,
Tulu as Dose and so on.
Masala Dosa
Ingredients :
- 1 big bowl of dosa rice
- 1 bolw of parboiled rice
- 1/4th udad dal
- 1/2 cup methi/fenugreek seeds
- 1/2 yughurt batter
- 1/2 kg potatoes
- 2 - 3 pieces onion
- 4-5 green chillies
- Cooking oil
- 250 ml water for grinding
To be ground :
Wash the rice and the Udad Dal and soak them in drinking water overnight.
In the morning grind them in a electric grinder. Keep this paste for the
entire day for the yeast to form. Once the yeast is formed, this batter is
ready for preparing dosas.
Preparation Method
Masala Preparation
For the Masala or the stuffing, take the potatoes and put them in a
pressure cooker to boil them. Once they are boiled cool them with cold
water and then peel them of. Now take the onions and chop them into thin
pieces. Chop the green chillies too.
After this pour some oil in a Pan, add the cumin seeds, salt, and the
onions into the oil. Fry them till the onions are red. While the onions
are getting fried, mesh the potatoes. Once the onions are fried, mix the
meshed potatoes. Mix this mixture for a few minutes. Now its ready to be
stuffed into the Dosas.
Dosa Preparation
Take the batter. Add salt to it. Then take a non - stick tawa/pan and
put it on a burner and heat it at medium heat. Once so heated put 1 tsp
of oil on the tawa. Now take one cup of batter , and spread it on the
tawa. (Put the batter in the centre of the Tawa, then spread in rotating
manner on the surface of the Tawa so that a small circle is made.
Remember the thinner the coat of the spread, better the Dosa will be
made). Pour 1 tsp oil on all the sides of the batter. Then flip the side
of the half cooked Dosa and pour slight oil on it. When it is slightly
reddish in color, put it on the platter. Stuff these with the potatoes
and onions mix. Best Served hot with Sambar and Chutney.
Our Suggestions
- Dosas are a staple food of South Indians. They
can be best tasted in any South Indian Home. If you want to learn
how to cook, you won't find a better person than a South Indian
Lady.
- Dosas can be kept for a day, once they are
ready, but the stuffing needs to be consumed as early as possible.
- The uncooked Dosa Batter can be stored in
Refrigerator for a maximum of two days. After two days it gets
soiled.
- The Dosa batter Powder can also be purchased
from the market. It takes less time to prepare Dosa if its made from
this powder.
- Variants of Dosas are prepared. It includes -
Plain Dosa, Mysore Masala Dosa, Bangalore Dosa and Rava Dosa.
- Taste this dish in South Indian as well as North
India especially in states like
Kerala
and Bangalore.
