MASALA DOSA

Dosa is a fermented crepe or pancake which is made from black lentils, fenugreek and rice. This dish is very popular in southern states of south India.

In this masala dosa recipe potato is used as a filling in the dosa. It is served with tomato chutney, sambar and coconut chutney.

INGREDIENTS

Dosa batter.
Oil/ghee

FOR THE FILLING

Boiled potato Medium                        3
Onion medium                                     1
Green chilies finely chopped.            2 tsp             Ginger finely chopped.                       2 tbsp
Mustard seeds                                        1 tsp
Yellow split dal.                                     2 tsp
Curry leaves.                                           1sprig
Coriander leaves finely chopped.        2 tbsp
Turmeric powder.                                    1/4 tsp
Refined oil.                                                2 tsp
Salt to taste

METHOD

Heat oil in a deep frying pan. Add mustard, curry leaves and yellow split dal. When the mustard splutters add onion and ginger. Saute till onions become lightly golden brown in colour. As turmeric and saute for a second.

Mash and add the boiled potatoes and green chilies. Nicely mix it on low heat. Add salt and coriander leaves. Turn off the heat. Keep it aside.Heat

    















Heat a non stick flat pan on medium heat for making dosa. Pour 1 and1/2 laddle of dosa batter on to the flat pan in the centre. Spread the batter beginning with the centre in a circular motion with the help of the laddle. The dosa will be paper thin, shaped like a disk of almost 8-10 inches in diameter.

When it becomes golden  flip and cook  for half a minute the other side.              

            

Again flip it and add the potato filling  in the centre or  spread it.

Fold the dosa into half.

Serve masala dosa with spicy coconut chutney / sambar/ tomato chutney.

Note: I have written detailed post on  how to make dosa batter, sambar, coconut chutney and tomato chutney.

APPAM WITHOUT YEAST

Appam is a south Indian pancake made with fermented rice batter and coconut. It is a popular food in Kerala, Tamil nadu and Srilanka. It is eaten as breakfast or dinner.

INGREDIENTS

Raw rice                  1 tea cup
Coconut water       1 tea cup
Water                       1  1/2 tea cup
Sugar                        2  tsp
Fenugreek               1/2 tsp
Urad dal                   1 tsp
Coconut grated        1 tbsp
Cooked rice              1 tbsp
Salt to taste

METHOD  

Wash the raw rice, fenugreek and urad dal three times. Soak everything together in 1 teacup coconut water and 1 1/2 teacup water for 4-5 hours.

Add sugar, grated coconut, salt and cooked rice to the above ingredients and blend it in a blender to a smooth paste. The consistency of the batter will be thinner than dosa batter.

Ferment it for 4-5 hours.

Appam kadai. This type of nonstick pan is used to make appam. Both sides it has got handles which helps to swirl the appam batter.

Heat a non stick frying pan/kadhai and on medium to low heat  add a ladle of batter in the centre and swirl the pan around. Cover with a lid ,when the edges turn golden brown take it out into a serving plate. Do not flip and cook.

Serve hot with kurma /chutney /coconut milk/  chicken curry.

MASALA DOSA

Dosa is a fermented crepe or pancake which is made from black lentils, fenugreek and rice. This dish is very popular in southern states of south India.

In this masala dosa recipe potato is used as a filling in the dosa. It is served with tomato chutney, sambar and coconut chutney.

INGREDIENTS

Dosa batter.

Oil/ghee

FOR THE FILLING

Boiled potato Medium                        3
Onion medium                                     1
Green chilies finely chopped.            2 tsp             Ginger finely chopped.                       2 tbsp
Mustard seeds                                        1 tsp
Yellow split dal.                                     2 tsp
Curry leaves.                                           1sprig
Coriander leaves finely chopped.        2 tbsp
Turmeric powder.                                    1/4 tsp
Refined oil.                                                2 tsp
Salt to taste

METHOD

Heat oil in a deep frying pan. Add mustard, curry leaves and yellow split dal. When the mustard splutters add onion and ginger. Saute till onions become lightly golden brown in colour. As turmeric and saute for a second.

 Mash and add the boiled potatoes and green chilies. Nicely mix it on low heat. Add salt and coriander leaves. Turn off the heat. Keep it aside.

Heata non stick flat pan on medium heat for making dosa. Pour 1 and1/2 laddle of dosa batter on to the flat pan in the centre. Spread the batter beginning with the centre in a circular motion with the help of the laddle. The dosa will be paper thin, shaped like a disk of almost 8-10 inches in diameter.

When it becomes golden  flip and cook  for half a minute the other side.

Again flip it and add the potato filling  in the centre or spread it

 

 Fold the dosa into half.

 

 Serve masala dosa with spicy coconut chutney / sambar/ tomato chutney.

Note: I have written detailed post on  how to make dosa batter, sambar, coconut chutney and tomato chutney.