Idly, Dosa, poori, pongal, chapati and the list goes on. If you look at dosa, you have masala dosa, podi dosa, onion dosa, tomato dosa, uthapam, ghee roast awe! the list goes on and on. It's just man's creativity at food and his desires to invent more has given us lot of breakfast options.
You can re-invent it everyday at your kitchen while you cook with utmost love for your family members. I'm sure such recipes turn out as a blockbuster at our dining table. Here is one such recipe - masala dosa.
Ingredients:
1 large onion, finely chopped
2 green chillies, finely chopped
3-4 garlic pods
3 medium sized potatoes
2 tbsp chopped coriander leaves
salt to taste
1/2 tsp turmeric powder
2 tbsp oil
1/2 tsp split urad dhal
1/2 tsp mustard seeds
5 cups of dosa batter, you can check my recipe of how to make idly/dosa batter
How to make masala dosa:
1. Wash and boil the potatoes for about 15 minutes with enough water. You can alternatively pressure cook the potatoes for 3 whistles by adding enough water.
2. In a pan/kadai, heat 2 tbsp cooking oil. Then add mustard seeds and urad dhal (split black gram).
3. Once the mustard seeds stops sputtering and the urad dhal turns light brown, add garlic pods, chopped green chillies and saute for 2 minutes. Add chopped onions and saute till it becomes transparent.
4. By now, the potatoes would have cooked. Peel the skin off and mash the potatoes thoroughly using a fork or hands if cooled down.
5. Add mashed potatoes to the pan.
6. Mix it once and add half a cup of water along with salt and turmeric powder. Allow it to cook for 4-5 minutes or until it becomes thick.
Tip: You can add little more water to it if you need it to be little watery and you can use it as a side dish for poori too!
7. Garnish with chopped coriander leaves and switch off the flame. The masala stuffing for the dosa is ready.
8. Heat a griddle or a dosa pan. Sprinkle half a tsp of oil.
9. Pour a laddle full of batter or even one and half of a laddle based on your preference of dosa size. Spread the batter over the pan using the laddle itself into a thin circle.
Dosa should be as thin as possible to get a crispy texture.
10. Let it cook for 45-50 secs or until the top most layer gets half cooked. You should not see the raw batter on top.
11. Place a spoonful of potata masala little towards the center (but not at the center) of the dosa. Cook it covered for a minute of so on medium-low flame.
12. Fold the dosa to cover the masala stuffing. Remove it from the pan. Serve hot with chutney or sambar or both.
13. Here are two other options to fold the dosa. One is to place the masala stuffing exactly at the center of the dosa and make three folds.
14. Another way to make the masala dosa it to place the stuffing at the center and fold it twice, one from each side of the dosa as shown. This is the most common way of presenting masala dosa in restaurants across TamilNadu.
15. This recipe is a must try at home and am sure each and every one in your family will fall for it and keep asking it again and again. This recipe will eventually be part of your weekly cooking schedule. Happy Cooking! :) I served masala dosa with tiffin sambar as our breakfast today.
You can re-invent it everyday at your kitchen while you cook with utmost love for your family members. I'm sure such recipes turn out as a blockbuster at our dining table. Here is one such recipe - masala dosa.
Ingredients:
1 large onion, finely chopped
2 green chillies, finely chopped
3-4 garlic pods
3 medium sized potatoes
2 tbsp chopped coriander leaves
salt to taste
1/2 tsp turmeric powder
2 tbsp oil
1/2 tsp split urad dhal
1/2 tsp mustard seeds
5 cups of dosa batter, you can check my recipe of how to make idly/dosa batter
How to make masala dosa:
1. Wash and boil the potatoes for about 15 minutes with enough water. You can alternatively pressure cook the potatoes for 3 whistles by adding enough water.
2. In a pan/kadai, heat 2 tbsp cooking oil. Then add mustard seeds and urad dhal (split black gram).
3. Once the mustard seeds stops sputtering and the urad dhal turns light brown, add garlic pods, chopped green chillies and saute for 2 minutes. Add chopped onions and saute till it becomes transparent.
4. By now, the potatoes would have cooked. Peel the skin off and mash the potatoes thoroughly using a fork or hands if cooled down.
5. Add mashed potatoes to the pan.
6. Mix it once and add half a cup of water along with salt and turmeric powder. Allow it to cook for 4-5 minutes or until it becomes thick.
Tip: You can add little more water to it if you need it to be little watery and you can use it as a side dish for poori too!
7. Garnish with chopped coriander leaves and switch off the flame. The masala stuffing for the dosa is ready.
8. Heat a griddle or a dosa pan. Sprinkle half a tsp of oil.
9. Pour a laddle full of batter or even one and half of a laddle based on your preference of dosa size. Spread the batter over the pan using the laddle itself into a thin circle.
Dosa should be as thin as possible to get a crispy texture.
10. Let it cook for 45-50 secs or until the top most layer gets half cooked. You should not see the raw batter on top.
11. Place a spoonful of potata masala little towards the center (but not at the center) of the dosa. Cook it covered for a minute of so on medium-low flame.
12. Fold the dosa to cover the masala stuffing. Remove it from the pan. Serve hot with chutney or sambar or both.
13. Here are two other options to fold the dosa. One is to place the masala stuffing exactly at the center of the dosa and make three folds.
14. Another way to make the masala dosa it to place the stuffing at the center and fold it twice, one from each side of the dosa as shown. This is the most common way of presenting masala dosa in restaurants across TamilNadu.
15. This recipe is a must try at home and am sure each and every one in your family will fall for it and keep asking it again and again. This recipe will eventually be part of your weekly cooking schedule. Happy Cooking! :) I served masala dosa with tiffin sambar as our breakfast today.
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