Dosa is a traditional dish of south India but due to its deliciousness it has become popular all over even worldwide. It has got hold of a prominent place in every restaurant’s menu. I have already elucidated its value as a dish in our family’s meal menu in the post, Recipe of sambhar. It was like Sundays’ feast during my childhood days; at present also I like to have it in my meal’s menu several times.
Dosa is south Indian crepe made with batter of rice and lentils. Mainly black gram is used but other ways mix of lentils like black gram and Bengal gram or green gram can also be used.
Plain dosa is made with a bit salty batter without any filling inside but masala dosa is made with unsalted batter with a filling of spiced potatoes inside. Let’s see how the recipe goes-
Time taken- For Preparation-16-18 hrs
For Cooking- 15 min for 1 dosa
Servings- 14 Dosa
Category- Main Course
Rice- 3 cups
Split black gram- 1 cup
Fenugreek seeds- ¼ tsp
Potatoes- 6 medium (boiled and cubed)
Green peas- ½ cup
Tomatoes- 2 (chopped)
Green chillies- 3 (finely chopped)
Turmeric- ½ tsp
Red chilly powder- ½ tsp
Mustard seeds- ¼ tsp
Rye- ½ tsp
Cumin seeds- 1 tsp
Asafoetida- 1 pinch
Onions- (2 chopped)
Oil- 1 tbsp
Coriander leaves- 1 tbsp (chopped)
Steps to follow-
- Soak rice and split black gram mixing some fenugreek in both and leave overnight or for minimum 6-8 hrs.
- Wash rice and black gram sans peel and grind into a smooth fine paste either separately or together with small addition of water (if required, we don’t want a dry paste like of Vada).
- Blend both and add small amount of water to obtain a pouring consistency in between medium to high viscous liquid. And keep it to ferment for 5-6 hrs.
- If you are making plain dosa, add 1 tsp of salt in the whole given amount of batter. If you are taking small amount of batter, mix adjusting the quantity of salt, we want a bit salty taste.
- Heat and grease a flat pan. Put one or two ladle full of batter in the center and immediately spread it in the form of circle (spread with the back of ladle starting from center towards out in circling motion, and make a big pan-cake like structure like we did in Uttapam but this will be thinner, bigger and crispy unlike Uttapam). As we were able to make uttapam successfully, we’ll be making a nice crispy Dosas as well. Can’t we? Let’s go.
- We had given the shape to Dosa, let it cook on low to medium flame until it turns brown on the base side (no need to cook upper side towards you, it will be cooked on own and we want it like this only).
As we were making Plain Dosa, it’s ready.
- Take out in a serving plate folding in half and enjoy with coconut green chutney or Sambhar.
Now I am craving for Masala Dosa. So, let’s make masala first and then we’ll have masala dosa ready.
- We have cubed potatoes, so first we’ll heat oil in a pan.
- Add cumin seeds, mustard seeds, and rye.
- When they start popping, add chopped onions, asafoetida & green chillies and sauté until soften.
- Add tomatoes and peas. Season with salt. It will soften the peas in a minor two. Give stir in between.
- Add in potatoes. Mix turmeric and red chilly powder. And blend all the ingredients stirring them patting with ladle to mash potatoes partially (you can use masher too). Sprinkle coriander leaves and Masala is ready.
- We’ll take unsalted batter and will make dosa as we did for Plain Dosa (without Masala/filling) above.
- Spread potatoes filling/ aloo masala in the center and fold the two opposite sides of dosa towards center and take out in a plate.
- Serve hot crispy delicious Masala Dosa with Sambhar
I hope you all will enjoy!
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