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.

ELANCHI/CREPES

My hubby loved this when I made it for the first time. This is a Kerala snack and is very easy to prepare.

It is a form of pancake made from eggs and flour. Filling is made out of coconut, aval/poha and sugar. The sweet and salty combination and the use of Indian spices gives this dish a unique taste and flavour.

INGREDIENTS

Maida/all purpose flour  1 tea cup
Water                                       1  1/4 tea cup
Egg                                             1
Turmeric powder                1/4 tsp
Salt to taste

For stuffing

Aval/flattened rice/poha   1 teacup
Grated Coconut                      1 teacup
Water                                         1/2 tea cup
Sugar                                          1  1/2- 2 tbsp
Cardamom powder               1/2 tsp

METHOD 

In a bowl add 1 teacup aval/poha and sprinkle 1/2 teacup water. Add freshly grated coconut, sugar and cardamom powder. Cover and keep it aside. Let it rest for half an hour.

In another bowl break an egg and beat it well, add salt, turmeric powder and flour. Whisk it well and make a smooth batter . The batter should be thinner than dosa consistency.

Heat a flat nonstick pan and on medium flame add a spoon of  batter in the centre,  spread with the back of the spoon to a thin round disk  like a dosa.

When it is cooked on one side, take it out and keep on a plate. Place 1-2 tbsp coconut filling on one end of the pancake and roll it as shown above.

Repeat the process with rest of the batter.

Transfer it a serving dish. Serve hot.

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.

AWESOME DOSAS

Dosa is made from rice batter and black lentils( urad dal) and is fermented. This dish is famous and staple diet of south indians ( kerala, tamil nadu, andhra pradesh, karnataka). It is high in protein and due to the process of fermentation vitamin B  and C increases.

INGREDIENTS

1 cup urad dal
2 cup of raw rice
2 cup of boil rice
1 tbsp fenugreek

METHOD

Soak the above ingredients for 4 to 5 hrs and grind it nicely. Add salt and keep for fermenting for 7 to 8 hrs. The batter should be in a flowing consistency.

Take a tawa grease it with oil or a non stick dosa tawa can be used . Take the batter in a big tablespoon and put it 0n the tawa and spread evenly like a pancake. Put some oil on top ,wrap it or fold it and serve hot.
It can be served with sambar, chutney.

There are different types of dosa 

Dosa

Variety of dosas are paper dosa, ghee dosa, ragi dosa , masala dosa, egg dosa, butter dosa,onion dosa etc..