For Dosa Batter:
- Idli rice or parboiled rice – 3 Cups
- Skinless split Urad daal (skinless black gram) – 1 Cup
- Methi seeds (Fenugreek seeds) – 1 tsp
- Rava – 1/4 Cup
- Cooked rice – 1/4 Cup
- Baking Soda – 1/2 tsp
- Sugar – 3 tsp
- Salt – As required
- Chana dal (Yellow split peas) – 1 handful.
- Add Idli rice or parboiled rice , methi seeds, Rava, Chana dal (Yellow split peas) into one large vessel or separate vessels containing sufficient water for soaking.
- Then soak urad dal in water in a separate vessel.
- Soak for 6-7 hours or overnight.
- Now grind Urad dal well in a grinder and pour the batter to a large vessel.
- Then grind rice with Rava, methi seeds, cooked rice, yellow spilt peas to a smooth paste by adding water as required.
- After grinding add it to urad dal batter container and mix well.
- Now add sugar, salt, baking soda to the batter and mix well.
- Cover and keep aside in a warm place for at least 7 hours.
- During this time the batter raises and reaches approximately two and a half times the original volume. So make sure you use a big enough container for the dosa batter.
- Remember one thing: Before making the dosa and sufficient water to the batter to get dosa consistency and add enough salt.
INGREDIENTS:- Grated coconut – 1 /2 cup
- Red chili powder – 1/2 tsp
- Roasted split chickpeas – 1 tsp (optional)
- Cooked Channa – 1 Tbsp
- Curry leaves – 4 or 5
- Tamarind – A grape fruit size
- Chopped Coriander or cilantro – 1 Tbsp
- Salt – to taste
Grind all the above ingredients and make a thick paste.
ONION POTATO MASALA OR PALYA:
INGREDIENTS:
- Potato, Large sized – 2 nos
- Onion, medium sized long thinly sliced – 2 nos
- Small green chilies, split them at the center – 5 or 6 nos
- Turmeric powder – 1/4 tsp
- Salt to taste
- Mustard seeds – 1/4 tsp
- Urad dal (black gram) – 1/2 tsp
- Chana dal (yellow split peas) – 1 /2 tsp
- Curry leaves – 10 nos.
- Coriander leaves or Cilantro – 3 Tbsp
- Ghee – 1tsp
- Oil – 1 Tbsp
- Peel the skin of the potato and cut the potatoes into small cubes .
- Cook them in a cooker by adding turmeric powder and enough salt until cooked well.
- Heat oil in a kadai or a pan and add mustard seeds.
- When the mustard starts popping or bursting add urad dal and chana dal.
- Keep stirring for a minute and then add onion, curry leaves, and green chilies .
- Sauté for around 10 minutes.
- Add enough salt and 1/4 cup water and stir well.
- Add the cooked potato to this and smash or squeeze them coarsely.
- Cook till to get a thick masala ( or evaporate all water) .
- Now add coriander leaves, ghee and mix well.
- Then turn off the heat heat. Your potato masala is done.
INGREDIENTS:- Grated Coconut – 1/2 cup
- Roasted split chickpeas – 2 Tbsp(optional)
- Cooked Channa – 1 Tbsp
- Small Green chili - 5 or 6 nos
- Ginger – 2” piece
- Chopped Coriander or Cilantro – 4 Tbsp
- Tamarind - size of a grape fruit
- Salt to taste
- Mustard seeds – 1 /8 tsp
- Curry leaves – 4 or 5 nos
METHOD:
- Grind all the above ingredients with a little water into a paste.
- Heat 1 Tbsp oil in a pan and splutter mustard seeds in it.
- Add 4 or 5 curry leaves in the pan on medium heat.
- Now add the ground chutney paste to the pan.
- If you need, add 2 or 3 tbsp of of water, mix well.
- Check for the salt.
- Now your coriander chutney is done.
Making The Masala Dosa:
- Take a dosa tawa or a non-stick pan and place it on a medium heat.
- Apply few drops of ghee on the pan.
- Take a piece of cloth and rub it all over the surface of the pan to grease it. Do this step for each dosa.
- Now sprinkle a little bit of water with your hand. Wait for the water to crackle and evaporate. This ensures that the Dosa will spread evenly and not break because the pan is too hot.
- Take one spoonful of dosa batter and gently pour this batter onto the center of the pan.
- Now begin to spread the batter in sweeping circular motions to form a circle. Do not be alarmed if the Dosa develops tiny holes as you spread the batter.
- If you need, apply oil or ghee over the surface of the dosa and also around its edges. If you wan you can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.
- After a minute or two you will see the the thinner part of the dosa is turing dark brown. This indicates that the dosa is coming out crispy and is almost done.
- Now smear a little bit of the red masala chutney on the dosa. The quantity of this chutney depends on how spicy you want the dosa to be.
- Then add the onion potato masala to the center of the dosa.
- Now flip the 2 sides of the dosa one over the other such that the onion potato masala is covered.
- The Crispy masala Dosa is now ready to be served.
