A South Indian Dish- Masala Dosa!

Happy Sunday! Hope all are enjoying this beautiful life with their loved ones!
Today I am showing you a recipe of South Indian Meal! MASALA DOSA WITH SAMBHAR AND COCOUNUT CHUTNEY

Masala Dosa is very popular in all parts of our country.
There are many types of Dosa. Masala dosa, plain dosa, paper dosa, onion dosa, rava dosa, mysore dosa, kali dosa and set dosa. We can make the batter of dosa and can store it for 2 to 3 days in the refrigerator. When you feel like having dosa then you can make it at any time.

In my home when I make Dosa at noon, then at dinner, I serve Idli or plain Dosa🤣 so full day only Dosaaaa full family will eat.

So lets see the recipe-
Serving- 6

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INGREDIENTS-

For Dosa Batter

▪︎rice-2 cup
▪︎urad dal(split black gram)-1 cup
▪︎flatten rice-½cup
▪︎fenugreek seeds-1 tspn
▪︎sugar ½tspn
▪︎water 2 cup
▪︎salt- to the taste

For Potato Masala

▪︎boiled potatoes-2 cup
▪︎onions-1 cup
▪︎peanut-2 tbspn
▪︎curry leaves-4
▪︎ green chili-2
▪︎turmeric powder-½tsp
▪︎mustard seeds-½tspn
▪︎cumin seeds-½ tspn
▪︎salt-to the taste.
▪︎coriander leaves-1 tbspn

For Sambhar

▪︎pigeon pea(tur dal)-1 cup
▪︎onions-½ cup
▪︎red chili whole-2
▪︎turmeric powder-½ tspn
▪︎salt-to the taste.
▪︎sambhar masala- 2 tbspn
▪︎tamarind pulp-½ cup
▪︎coriander leaves- 2 tbspn
▪︎curry leaves-4

METHOD-

1.in a bowl take rice.

2.then take split urad dal, Fenugreek seeds and flatten rice.

3.now wash them 3 to 4 times and add water and soak them for overnight or 6 to 8 hours.

4.then drain the water and grind them in a mixture grinder.

5.You can add some water while grinding the mixture and grind in a smooth fine batter or till we get a fine grainy batter.

6.add sugar and cover it and allow the batter to ferment for 8 to 9 hours or more depending on the temeprature and climate. In winter or in cold area this fermentation process can go upto 14 to 18 hours.

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FOR MASALA-

7.now for potato Masala boil the potatoes and peel them.

8.heat oil in a kadhai and put cumin seeds.

9.then add curry leaves , green chili, peanuts and asofeodita

10 then add slice onions.

11.saute it.

12.add turmeric powder and saute for 1 min.

13.now mash the potatoes.

14.and add the potatoes in the kadhai.

15.add salt and mix all well. Off the flame.

16.further add coriander leaves.

FOR SAMBHAR

1.saok tur dal(lentils) for 1 hour.

2.pressurr the dal for 3 to 4 whistle along with water, turmeric powder and salt.

4.now heat oil in a pan.

5.add cumin seeds, mustard seeds, curry leaves, green chilies and onions.

6.further add all the veggies of you wish. I took carrot, capsicum, beans, drumsticks and potato.

7.then add little salt and stir it.

8.cook for 5 mins till all the veggies are cooked well.

9.then add Sambhar Masala powder.

10.mix it.

11.add tamarind pulp.

12.further add boiled and cooked tur dal. Add water and give it a boil.

13.now add some fresh coriander leaves.🍃 And its ready to serve!

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Making of Dosa

1.Heat a dosa tawa.

2.You can see the batter is fermented well and the batter is fluffy and doubles the volume.

Now add salt to the taste. Mix well.

3.Now take a full ladle of tue dosa batter and pour gently on the tawa and spread the batter from the center.

4.As Like this. Cook the dosa on low meduim heat.

5.Cook till it become golden in color and crispy. Drizzle some oil on the edges and center.

6.Flip if you want it more crispy and cook for 1 min more.

7.Then in the middle of the dosa put potato Masala as shown in the photo below.

8.Now add some grated Paneer(cottage cheese).

9.Half Fold the dosa from one side.

10.Then again fold from the other side with the help of spatula, shown in the pic below.

And the Masala Dosa is ready to serve!

Serve the Masala Dosa with hot Piping sambhar and Coconut coriander chutney!

I hope you will enjoy this delicious Indian food!

All the photos and content are mine own.
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