Serves 3
Masala Dosa,what should I call this,the Queen of South Indian Tiffin perhaps.Before North Indian dishes became popular in our hotels this was the first thing people would always order. The city where we stay in Germany has just one North Indian Restaurant, and I've left with no choice but to prepare South Indian Restaurant delicacies at home.It's long since I've tasted Masala Dosa in Chennai,every time I visit India this would be the first thing on my to-do list.But we would get so caught up with all the other stuff that I'd remember it only when I get back. I've tasted Masala Dosas in Bangalore,they are pretty thick and they have an extra red chutney spread on them before the Potato Masala is spread.But I prefer the crisp thin ones we get in Chennai :)Guess this would be one long post with the Dosa,Chutney,Sambar and the Potato Masala. I love serving this with a thin Moong Dal Sambar,this Sambar doesn't call for any tamarind and tastes yum !It tastes even better when Whole Green gram is used instead of Moong Dal.
Ingredients:
For the Dosa:
Parboiled Rice -3/4 cup
Raw Rice - 1/4 cup
Urad Dal - 1/4 cup
Channa Dhal - 1 tbsp
Toor Dhal - 1 tbsp
Fenugreek - 1/4 tsp
Ghee & oil - To make dosas
For the Potato Masala:
Potatoes : 1/4 Kg - 4 -5 big ones
Onion - 1 big (chopped)
Green Chilli -1(chopped finely)
Ginger - 1 small piece(minced)
Urad Dal - 1/2 tsp
Channa Dhal - 1/2 tsp
Mustard - 1/2 tsp
Hing - 1/2 tsp
Turmeric Powder - 1/4 tsp
oil - 2 tsp
Salt - as needed
Curry leaves -1 sprig
Method:
For Dosa:
-Clean and Soak all the Ingredients in water for 4-5 hours.Then grind it finely to a paste adding water if needed.
-Add salt to the batter and beat it well with your hands.Let it ferment over night or for 8 - 10 hours.
Potato Masala:
-Peel the potatoes and cut them into pieces.Pressure cook them for 5 mins on low heat with salt and 1/2 a cup of water.Drain and preserve the water.Mash the potatoes well.
-To a pan add oil,when it heats up add the Mustard,Channa dal and Urad dal.Then add the curry leaves,ginger and hing powder.Add the onion and saute well until slightly browned.Add the turmeric powder,salt and mashed potatoes.Add the water in which the potatoes were boiled and mix well.
-Cook on low flame for 5 mins or until the mixture is dry.
Assembly:
-Pour about 2 tbsp of batter on the dosa pan and spread them to make thin dosa. Drizzle oil & ghee generously around the sides.Cook on low flame.Spread some potato masala on the center,cover and cook for 2-3 minutes.Then remove the cover and gently fold the dosa and remove.
-Can be served with a dollop of Butter on top.
Tiffin Sambar:
Serves 3
Ingredients:
Small onions - 10 -15(peeled and chopped)
Tomato - 1 big (chopped)
Curry leaves - 1 sprig
Mustard - 1 tsp
Fenugreek - 1/4 tsp
Hing - 1/2 tsp
Ghee & oil - 1 tbsp
Coriander Powder - 1.5 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 3/4 tsp
Coriander leaves - 1 sprig
Moong Dal - 3 tbsp
Drumstick- 1 big(cleaned and chopped into 2"pieces)
Method:
-In a pressure cooker dry roast the Moong Dhal and pressure cook with 1/2 a cup of water,salt and 1 tsp of Sesame oil for 5 minutes.Then add the Drumstick to the Dhal and pressure cook for 1 whistle.Mash the dhal well without mashing the drumsticks.A stab mixer work great for the mashing.
-Add oil&Ghee in a vessel,when they heat up add the mustard ,Fenugreek,Hing and curry leaves.Next add the onions and saute until translucent.
-Add the tomatoes and saute for 2 minutes.Add the coriander powder,red chilli powder and turmeric powder.Mix well and cover and cook on low flame for 5 minutes.
-Add the cooked Dhal and Drumstick mixture and mx well.Add 1/2 a cup of water or more depending on how you like it.Check & add salt.
-Add the coriander leaves and cook on medium flame for 5-7 minutes.
Coconut Chutney:
To be Ground:
Coconut scraping - 1 cup
Dhalia -fried Channa dal - 1.5 tbsp
Green Chilli - 2
Ginger - a small piece
Cashew nuts -2-3
Cumin Seeds - 1/2 tsp
Salt - as needed
Tempering:
oil -1 tsp
Curry leaves - 1 sprig
Mustard & Urad dal - 1tsp
Method:
-Grind all the Ingredients to be ground to a fine paste adding a little water.
-Heat oil in the pan and splutter all the tempering Ingredients.
-Add the tempering to the blender and pulse once along with the coconut mixture.
Enjoy your Masala Dosa !
Masala Dosa,what should I call this,the Queen of South Indian Tiffin perhaps.Before North Indian dishes became popular in our hotels this was the first thing people would always order. The city where we stay in Germany has just one North Indian Restaurant, and I've left with no choice but to prepare South Indian Restaurant delicacies at home.It's long since I've tasted Masala Dosa in Chennai,every time I visit India this would be the first thing on my to-do list.But we would get so caught up with all the other stuff that I'd remember it only when I get back. I've tasted Masala Dosas in Bangalore,they are pretty thick and they have an extra red chutney spread on them before the Potato Masala is spread.But I prefer the crisp thin ones we get in Chennai :)Guess this would be one long post with the Dosa,Chutney,Sambar and the Potato Masala. I love serving this with a thin Moong Dal Sambar,this Sambar doesn't call for any tamarind and tastes yum !It tastes even better when Whole Green gram is used instead of Moong Dal.
Ingredients:
Parboiled Rice -3/4 cup
Raw Rice - 1/4 cup
Urad Dal - 1/4 cup
Channa Dhal - 1 tbsp
Toor Dhal - 1 tbsp
Fenugreek - 1/4 tsp
Ghee & oil - To make dosas
For the Potato Masala:
Potatoes : 1/4 Kg - 4 -5 big ones
Onion - 1 big (chopped)
Green Chilli -1(chopped finely)
Ginger - 1 small piece(minced)
Urad Dal - 1/2 tsp
Channa Dhal - 1/2 tsp
Mustard - 1/2 tsp
Hing - 1/2 tsp
Turmeric Powder - 1/4 tsp
oil - 2 tsp
Salt - as needed
Curry leaves -1 sprig
Method:
For Dosa:
-Clean and Soak all the Ingredients in water for 4-5 hours.Then grind it finely to a paste adding water if needed.
-Add salt to the batter and beat it well with your hands.Let it ferment over night or for 8 - 10 hours.
Potato Masala:
-Peel the potatoes and cut them into pieces.Pressure cook them for 5 mins on low heat with salt and 1/2 a cup of water.Drain and preserve the water.Mash the potatoes well.
-To a pan add oil,when it heats up add the Mustard,Channa dal and Urad dal.Then add the curry leaves,ginger and hing powder.Add the onion and saute well until slightly browned.Add the turmeric powder,salt and mashed potatoes.Add the water in which the potatoes were boiled and mix well.
-Cook on low flame for 5 mins or until the mixture is dry.
Assembly:
-Pour about 2 tbsp of batter on the dosa pan and spread them to make thin dosa. Drizzle oil & ghee generously around the sides.Cook on low flame.Spread some potato masala on the center,cover and cook for 2-3 minutes.Then remove the cover and gently fold the dosa and remove.
-Can be served with a dollop of Butter on top.
Tiffin Sambar:Serves 3
Ingredients:
Small onions - 10 -15(peeled and chopped)
Tomato - 1 big (chopped)
Curry leaves - 1 sprig
Mustard - 1 tsp
Fenugreek - 1/4 tsp
Hing - 1/2 tsp
Ghee & oil - 1 tbsp
Coriander Powder - 1.5 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 3/4 tsp
Coriander leaves - 1 sprig
Moong Dal - 3 tbsp
Drumstick- 1 big(cleaned and chopped into 2"pieces)
Method:
-In a pressure cooker dry roast the Moong Dhal and pressure cook with 1/2 a cup of water,salt and 1 tsp of Sesame oil for 5 minutes.Then add the Drumstick to the Dhal and pressure cook for 1 whistle.Mash the dhal well without mashing the drumsticks.A stab mixer work great for the mashing.
-Add oil&Ghee in a vessel,when they heat up add the mustard ,Fenugreek,Hing and curry leaves.Next add the onions and saute until translucent.
-Add the tomatoes and saute for 2 minutes.Add the coriander powder,red chilli powder and turmeric powder.Mix well and cover and cook on low flame for 5 minutes.
-Add the cooked Dhal and Drumstick mixture and mx well.Add 1/2 a cup of water or more depending on how you like it.Check & add salt.
-Add the coriander leaves and cook on medium flame for 5-7 minutes.
Coconut Chutney:
To be Ground:
Dhalia -fried Channa dal - 1.5 tbsp
Green Chilli - 2
Ginger - a small piece
Cashew nuts -2-3
Cumin Seeds - 1/2 tsp
Salt - as needed
Tempering:
oil -1 tsp
Curry leaves - 1 sprig
Mustard & Urad dal - 1tsp
Method:
-Grind all the Ingredients to be ground to a fine paste adding a little water.
-Heat oil in the pan and splutter all the tempering Ingredients.
-Add the tempering to the blender and pulse once along with the coconut mixture.
Enjoy your Masala Dosa !
