Masala dosa

Name: Masala dosa
Total time: 1500 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup raw rice; 1/2 cup Idli rice; 1/4 cup urud whole without skin; 2 Tablespoons chana dal split; 1 teaspoon fenugreek; 1 tablespoon yeast; as per requirement salt; 1/2 cup oil; 1 teaspoon sugar; 1 tsp Chilli; 2 tomato; 1/2 cup chickpeas; 1/4 cup gram flour; 1 tablespoon separately; 1 teaspoon cumin; 20 chilies; 1 teaspoon asafetida; as required salt; 1 tablespoon ginger, peeled and chopped; 5 cloves garlic; 1/4 cup curry leaves; 1/2 onion, chopped; 1 cup tomato slices; 3 cups curry leaves; 1/4 cup chickpeas; 3 chilies

Lakshmi Sridharan Ph D @cook_19872338

USA

#TheChefStory # ATW1 #streetfood
Tamilnadu is famous for dosa, there are many types of dosa. Street food chefs are smart even though they do not attend culinary schools . Practice makes them perfect. They prepare different types of masala to meet the demands of their loyal customers. Very well organized. I made two different types of Masala dosas, crisp tasty, flavorful and aromatic

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

25 mins

6 servings

1 cupraw rice
1/2 cupIdli rice
1/4 cupurud whole without skin
2 Tablespoonschana dal split
1 teaspoonfenugreek
1 tablespoonyeast
as per requirement salt
1/2 cupoil
1 teaspoonsugar
Masala:
1 tsp Chilli
2 tomato
1/2 cupchickpeas
1/4 cupgram flour
1 tablespoonseparately
1 teaspooncumin
20chilies
1 teaspoonasafetida
as required salt
1 tablespoonginger, peeled and chopped
5 clovesgarlic
1/4 cupcurry leaves
1/2onion, chopped
1 cuptomato slices
Curry paste:
3 cupscurry leaves
1/4 cupchickpeas
3chilies

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Steps

25 mins

1

Prepare a checklist. Keep the necessary items near the cooking area
2

Prepare a checklist. Keep the necessary items near the cooking area
3

Heat 2 tablespoon of oil in a sauce pan over medium heat and fry the dals and cumin seeds; When the dals turn golden brown, fry coriander seed for2 minutes.
4

Add chillies. ginger, garlic, curry leaves and saute. Add asafoetida, another minute fry; turn off the stove. Add ½ cup of water to soak the fried items.
5

Over medium heat in a skillet heat 1tbsp oil and Saute onions until brown, Stir in tomatoes; let tomatoes get l soft. Grind all ingredients in a mixer and add salt. Transfer to a bowl
6

Add curry leaves to the same pan kadai over medium heat. Sauté for a few minutes, the leaves will get aromatic. Add salt and saute till the raw smell goes away for 5 minutes. Add turmeric powder, soak the fried ingredients for 15 minutes
7

Curry leaves paste:: In a kadai over medium heat, fry the, pulses, chillies, in hot oil. Add asafo3tida, turn off the heat. Soak the fried items in water for10 minutes. Wash the leaves and drain the water.
8

First put the soaked dal, chilli etc. in the blender ; blend. Add curry leaves and tamarind to make an aromatic paste. transfer to a bowl. salt. Paste ready to spread on dosa
9

Dosa batter: Soak the ingredients, rice, dal and fenugreek in 6c water for at least six hours. You may soak overnight. Then drain the water. grind with enough water to make a smooth paste with flowing consistency. transfer to a bowl, ferment over night. If you want to make dosa on the same day ferment with a tbsp yeast. will ferment in a couple of hours. yeast will also add protein to the batter. add Salt. Ready for dosa making on a skillet
10

To make dosa: Heat oil on a skillet over medium high flame. I use cast iron skillet as it retains heat and also good for health Mix sugar with batter and pour 1 cup of batter on skillet and spread to make a thin dosa, reduce flame. Cover the skillet. After 2-3 minutes Both sides will get cooked. Spread masala paste on top of dosa, chili tomato masala paste or curry paste as per your choice.
11

I used chili tomato paste for 4 dosa and curryleaf paste for the rest
Aromatic flavorful dosas are ready. You may serve with chutni of your choice

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Lakshmi Sridharan Ph D @cook_19872338

on September 02, 2022 20:55

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography