Monday, February 21, 2011

Masla Dosa

To start with Mangalore/Udupi cuisine i like to start with our one and only Masal Dosa,which is simple yet everyone loves it .This breakfast/snack dish is a very much liked in my in-laws house.they can eat months together.My kids are also continuing the tradition. I learnt restaurant type Masal Dosa from my Mother-in-law.She makes excellent masal dosas.And my father-in-law used to tell me all small -small tips,which makes dosa  a masal dosa .
         Actually for the right and tasty masal dosa ,grinding the batter is important.In India i used to grind batter in grinder which really gives nice fluffy batter.Urad dal grinds very well in grinder.But here Indian blender itself most of us don't have,so i grind it in blender.grinding batter here needs patients and time.Little amount of batter at a time with keep adding little water in between the intervals.In my house we eat proper South Indian breakfast in the morning which needs lot of grinding.For Masal Dosa we need

Red chutney
Green chutney
potato-onion palya(sabzi)
Ingredient  for batter:

  • 1 cup urad dal
  • 3 cup long grain rice/dosa rice(akki)
  • 1 handful beaten rice(poha)
  • 1 tsp methi seeds
  • 11/2 tsp salt
other method: This method is healthier and dosa colour really comes well.
  • 3/8 cup urad dal
  • 1/8 cup toor dal
  • 1/8 cup moong dal(green gram dal)
  • 1/8 cup chana dal
  • 3 cup long grain/dosa  rice
  • 1 handful of beaten rice(poha)
  • 1 tsp of methi seeds
  • 11/2 tsp salt
Soak the above ingredient together for at least for 6 hours in water.Poha should be washed and kept aside.then  grind this into smooth liquid which should not be to watery and too thick.when you pour the batter it can be poured easily.Add salt to it and keep for fermentation for overnight.In winter fermentation is a problem,so keep it in warm can keep it in preheated oven,or near the electric/gas stove  ,or in the heater room.And in summer batter ferments very much,so you should always keep big plate beneath your batter box.when you add salt always mix batter with hand.

Alu-onion palya(sabzi)

  • 3 alu boiled and mashed
  • 1 onion cut lengthwise
  • 2-4 green chillies(according to your taste)
  • 2"ginger finely chopped
  • 1/2 tsp mustard
  • 1 tsp urad dal
  • 1/2 tsp of broken cashew(optional)
  • 1 red chili broken into 2-3 pieces
  • curry leaves
  • 1/2 tsp turmeric powder
  • little lemon juice
  • salt to taste
  • 1/8 tsp sugar(optional)
  • coriander leaves
In a pan put 2 tsp of oil ,when oil become hot put mustard.when it start spluttering put urad dal,cashews,red chilly,curry leaves and turmeric powder.then add onion , ginger and green chillies.Fry till onion becomes translucent or turn light brown.put little water and close the lid on the pan for 2 add salt,sugar and mix it well.finally add mashed potato and mix very well.switch of the flame and add lemon juice and coriander leaves and mix the curry.your potato sabzi is ready.

Red chutney:

  • 2 red chillies(byadige mensu)
  • 1/2 cup fresh coconut powder
  • 1/4 cup roasted gram dal(chutney dal/kaddle phutani)
  • salt
  • 1" tamarind piece
Grind the above ingredient together in a blender adding little-little water.chutney should not be too watery and it should be spreadable type.You can also use MTR chutney powder instead of this chutney.

Green chutney:
  • 1 cup fresh coconut
  • 1/4 cup roasted gram dal
  • 2-3 green chillies
  • 1/2 bunch of coriander leaves
  • 2" piece tamarind 
  • 2" piece ginger
  • salt
  • water
  • curry leaves
  • oil for seasoning
  • mustard
  • pinch of hing
  • 1/2 tsp urad dal 
  • 1 red chilli pieces

Grind coconut,green chillies,ginger,dal,tamarind and salt together with adding little water at a time.once the ingredient become nice paste,now add coriander leaves,this gives very nice aroma to chutney.grind for 1 more minute.remove the chutney in a bowl.In a pan put oil ,when the oil is hot put mustard seeds.once the mustard seeds start sputtering add urad dal,red chillies,curry leaves and hing.after few seconds switch of the flame and put the above over chutney.your green coconut chutney is ready.

Onion Sambhar:

  • 2 medium onion cut lengthwise
  • 1 big tomato
  • curry leaves
  • 1 tsp full thick tamarind paste
  • 2" thick piece of jaggery
  • 1/2 cup toor dal
  • coriander leaves
  • curry leaves
  • 1 1/2 tsp salt
  • for sambhar masala-
  • 1/2 tsp jeera(cumin)seeds
  • 1 tsp coriander seeds(dhania)
  • 1/4 tsp methi seeds
  • 2-3 small pieces of kada/sabuth  hing(whole asafoetida),you can use hing powder if you don't have sabuth hing.
  • 4-6Red chilli(byadige mensu)
  • 1/2 tsp urad dal
  • 2-3curry leaves
  • 3/4  cup coconut
In a pan take 1/4 tsp of oil put all the above sambhar masala ingredients except coconut.Fry continuously the above in low flame till urad dal turns light brown.switch of the flame and put coconut in that.grind this with 1/2 of the tomato into smooth paste.tomato gives good colour to sambhar.
Take a sambhar pan ,put 1tsp of oil.when oil is hot add mustard seeds and urad dal.when mustard start spluttering add curry leaves,onion and turmeric powder.fry till onion turns light brown.put little water and close the lid.after 1 minutes add tomato's and fry for a add tamarind paste,salt and jaggery.close the lid and let it boil for 2 minutes.then add pressure cooked toor dal ,allow it to boil for 1minutes.finally add sambhar masala paste and water and let the sambhar boil for 5 minutes.switch of the flame and add coriander leaves.i make this sambhar a little watery.the onion sambhar is ready to can also add vegetables(like carrot,beans,potato) and cook it with toor dal adding little salt and jaggery while cooking.

Now all our combination required for the masal dosa is ready and now we can start preparing our dosas:

If you have a nonstick spray just spray little before starting the dosa or you can add oil and with tissue paper wipe neatly all over the griddle.switch on the flame.before pouring nicely mix the batter with round  ladle.Once the griddle is hot,take one ladle full of batter and pour at the centre of the clockwise or anticlockwise spread the batter on the griddle.put oil all around the dosa,if it is not nonstick griddle,if it is non stick griddle oil should be pore on the dosa.close the lid for few seconds and then put little ghee on the dosa.
spread red chutney on the dosa.turn the dosa ,leave it for few seconds and if you want you can add little more ghee this side,then turn it back.
now put 1-2 tsp of Alu sabzi then try to fold at one side and roll it over and make it as a wrap.put 1/4 tsp piece of butter on it and serve this dosa with the combination of chutney and sambhar.Enjoy this yummy masal dosa.

1 comment:

  1. Good presentation. Very tasty too, as I have tasted few of those yummy ones. Its indeed a restaurant style dish that you make.


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