Masala dosa

Masala dosa means a crispy plain dosa in which potato masala is stuffed and the dosa is folded from both sides, is masala dosa. In restaurants, you get chutney and sambar with masala dosa. But at home you can make according to your taste. From my childhood, whenever dosa is made, I preferred only masala dosa and the chutney my mother used to apply was ground nut chutney, but I preferred the raw onion chutney (can view both the recipes). Even at my grandparents house also, masala dosa is every ones favourite and I loved my mamis (aunty) dosa , as she puts wheat flour in the batter, for the colour and taste. But in my mother in laws house it will be with plain dosa, which goes with egg curry always, which is my husband favourite. Every body has their own taste and preference; you can eat the dosa according to your taste. Instead of potato masala , even paneer masala is made and stuffed in the dosa, for non-vegeterians you can make dry chicken or mutton masala. If you go to Bangalore, mysore dosa is famous, as red chilli chutney is applied, I tried so many times to get that taste but still I didn’t get the taste. It is the same as I made the masala dosa , but only the difference is spicy red chilly chutney is applied. I love that chutney with the dosa.

For dosa batter you can try my dosa batter recipe or any idli recipe. Dosa can be made with parboiled ponni rice or raw ponni rice with urad dal, the ratio is 3:1. The dosa which I have shown you earlier are made with parboiled rice for plain dosa and crispy ghee roast, I have used other dosa recipe, and you can see the recipes.

To make masala dosa you require, dosa batter, potato masala and any chutney you like. In the pictures you can see that I have shown you masala dosa with 2 different chutneys. One is with roasted chana and onion chutney and the other one is raw onion chutney.

Ingredients

  • Dosa batter - as per your requirement
  • Potato masala for dosa - as per your requirement.
  • Onion and roasted chana chutney

  • Onion (small) – 1
  • Dry chillies – 6
  • Roasted chana / putane powder – 3 tbsp
  • Tamarind paste (concentrated) – 1/2 tsp
  • Garlic – 3
  • Water – 60 ml
  • Salt - as per taste

Method

    Chutney

  • We call roasted chana as delia, putanae , bhuna chana, pottu kadalai(in tamil).
  • Roast garlic and dry chillies in a pan or tava without oil, till it changes its colour.
  • I have grounded roasted chana separately as a powder.
  • Put all the ingredients in a mixer and grind it to a thick paste.
  • Add water as per the requirement.
  • Serve it with dosa/idli.
  • Dosa

  • Season the dosa griddle/tava before cooking the dosa. View my previous plain and ghee roast dosa recipe.
  • First make a dosa on tava , ghee roast type or just plain(view the recipe), cook it on one side or both sides.
  • When dosa is cooked, simmer the flame and apply 1tsp or more chutney on the dosa, then put some potato masala in the middle of dosa.
  • Fold the dosa from both sides or just one side , can see in the pictures.
  • Remove the dosa from tava quickly as it can burn your dosa.
  • Serve it on a plate.

Notes

  • Can reduce the chillies as per the taste.
  • If making for dosa, it should be thick as it is easy to apply in the dosa.
  • You can cook the dosa on non-stick tava or any ordinary tava , but before making dosa follow the procedure for seasoning the tava/griddle, from my previous dosa recipe.
  • You can cook the dosa according to your taste , crispy or soft dosa.

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