Masala Dosai
Masala dosai is the most popular restaurant item all over the world. Made the batter with rice, urud, chanadahl and fenugreek just as they do in Tamilnadu. Fermented the batter using yeast. During multiplication, yeast produces more and more protein making the dosa more nutritious. In hotels chef uses a huge skillet –about one foot and a half in diameter. I used a 12inch cast iron skillet to make thin crispy dosai. I love thin crispy papery dosa where as Sridhar likes soft dosa. I like dosa stuffed with masala where as he likes plain dosa. So I make them both. To make a crisp dosa, do not cover the skillet, to make the dosa soft make the dosa with covered skillet. One man’s food is another man’s poison is true. The masala stuffing is made with potato, peas, carrot, tomato and spices exactly the way it is done in Tamilnadu. I make my own garam masala with a variety of spices (cloves, black pepper, red chiles, fennel, methi, sesame seeds, nuts, urud, chanaetc) loaded with healthy nutrients. Kids as well as adults love Masala dosai. Enjoy/
# #ldcravings2 #goldenapron3, onions
Masala Dosai
Masala dosai is the most popular restaurant item all over the world. Made the batter with rice, urud, chanadahl and fenugreek just as they do in Tamilnadu. Fermented the batter using yeast. During multiplication, yeast produces more and more protein making the dosa more nutritious. In hotels chef uses a huge skillet –about one foot and a half in diameter. I used a 12inch cast iron skillet to make thin crispy dosai. I love thin crispy papery dosa where as Sridhar likes soft dosa. I like dosa stuffed with masala where as he likes plain dosa. So I make them both. To make a crisp dosa, do not cover the skillet, to make the dosa soft make the dosa with covered skillet. One man’s food is another man’s poison is true. The masala stuffing is made with potato, peas, carrot, tomato and spices exactly the way it is done in Tamilnadu. I make my own garam masala with a variety of spices (cloves, black pepper, red chiles, fennel, methi, sesame seeds, nuts, urud, chanaetc) loaded with healthy nutrients. Kids as well as adults love Masala dosai. Enjoy/
# #ldcravings2 #goldenapron3, onions
Open in Cookpad AppSteps
- 1
Collect required ingredients, keep them within your reach
- 2
Soak rice, dhal-urad, channa, and fenu Greek in water-- about 4 hours
Grind to make a smooth paste, ferment overnight at room temperature or
add yeast to the batter, ferment for a few hours in a warm place
add salt to taste.
- 3
Stuffing Masala: Over medium heat in a skillet, in hot oil temper mustard, fennel and asafetida. Stir in curry leaves, ginger, chile, turmeric and onion. Sauté onion until brown. Stir in garlic and tomato, Continue cooking over medium heat -4-5 minutes. Add garam masala. Stir in peas and carrots-about 4 minutes.
- 4
Cook potatoes in a pressure cooker. Peel the cooked potatoes. Mash the cooked potatoes with your fingers and add the potato to the rest in the skillet; mix thoroughly. Stir in salt and chopped cilantro. Masala stuffing is ready. For each dosai use 1cup masala stuffing.
- 5
Make dosai over medium high heat. Grease a skillet. I dip paper towel in sesame seed oil to grease the skillet (I use pre seasoned cast iron skillet). Spread a cup of fermented batter using a ladle. You may use the bottom of a cup for spreading the batter as they do in the restaurant. Make it thin for a crispy dosai. Do not cover for crispy dosa. Cover for soft dosa. Cook both sides. Turn over the dosai after a minute or so to cook the other side, remove from the skillet when done.
- 6
On each dosa place 1c masala stuffing and fold. Mouth watering masala dosa is ready.
Taste before serving.
Serve with your favorite chutney-coconut, mint or tomato chutney, sambar or idli powder.
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