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February 12, 2015

Masala Dosa

Dosa is my all time favorite since my childhood . Not only me may be many of you love it , because of its crispy and puffy texture which is served with delicious chutneys or sambar.
Masala dosa is one good and easy dish that fills your tummy upto its brim. Making of masala dosa is very easy too. This restaurant style recipe leaves you in wonder why haven't you tried it in your kitchen long back  .
This version  I have listed here is , onion and garlic  free , some restaurants serve this in their menu  .  Onion version will be updated in next posts.

Dosa batter  accordingly
Potato and carrot cubes boiled and mashed coarsely 1/2 cup
Shredded cabbage 1/4 cup
Green chilies 2 to 3 (according to taste)
Green Peas 1/4 cup
Curry Leaves 4 to 5
Ginger finely chopped 1/2 teaspoon
Oil 1 to 2 table spoons
Mustard seeds 1/4 teaspoon
Cumin seeds 1/4 teaspoon
Turmeric 1 pinch
Salt according to taste
Kassori methi (optional) a pinch

Step 1:  Boil and mash app 1/2 cup of potatoes and carrot cubes .

Step 2: Slit green chilies length wise , finely shred cabbage and ginger.

Step 3: In a pan add oil , when hot and ready add the tempering , when sputters add , cabbage, green chilies, curry leaves , ginger and green peas .

Toss them with some salt and cover with a lid and let cook until cabbage is tender and done , now add in the mashed potato carrot and mix well.

toss in salt and  kasoori methi , adjust according to taste .

Step 4: Cover the curry with lid for five minutes and cook in medium low flame , when done dish it out into a cup and let cool.

Step 5:  Now heat dosa tawa , when hot, smoking spread on the batter into a round using a ladle or a utensil , spray oil around the dosa . Scoop in  1 to 2   spoons  of  curry in the  middle .
Carefully remove the dosa from tawa and serve hot with sambar or chutney.

  • For best results make the batter atleast 12 hours  to 24 hours before , to give it some time to ferment . 
  • The consistency should always be more like pouring , which can spread easily .

  • The ratio of urad dal (black gram ) to rice should be 1:2 to 1:2.5 depending upon the elasticity of the dal . 
  • Always rub in the dosa tawa with  potato or  onion or brinjal  before making dosa , this helps the dosa to come off easily from pan after rosting 

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