There are many varieties of Dosas that can be made with Dosa batter like Onion Dosa, Paper Dosa, Masala Dosa, Mysore Masala Dosa etc. I make the Masala with Potatoes and Peas but here is a slightly different version from one of my Cousin’s family. Enjoy!! The procedure might look daunting to the amatuer, but the taste of it is well worth the effort of making one.
Ingredients: For Dosa batter:
- Urad dal- 1 glass
- Rice – 2 glasses
- Idly ravva – 3 glasses
- Fenugreek seeds – 15 to 20 seeds
For Masala curry :
- Onions – 1 large
- Tomatoes – 2 medium – chopped
- Cabbage – 1/2 piece – chopped
- Carrots – 1 large – chopped
- Potatoes – 2 medium – chopped
- Green peas – 1/4 cup
- Green chillies – 4 medium
- Dry red chillies – 2 large
- Cumin seeds – 1 tsp
- Mustard seeds – 1tsp
- Hing/ Asafoetida – 1 pinch
- Curry leaves – 1 sprig
- Garlic ginger paste – 1/2 tbsp
- Garam masala – 1 tsp
- Chilli powder – 1 tbsp.
- Salt – to taste
Method: Preparing Dosa batter:
- Mix urad dal, rice, idly ravva and fenugreek seeds together. Wash and soak them together overnight (for about 8 hrs).
- Next day morning, drain all the water and grind in a mixer or wet-grinder along with some water. Keep stirring with the plastic knife given with the grinder and keep adding 1 or 2 tbsp of water while grinding until it becomes completely ground and fluffy. (When you feel the batter with your finger tips the batter should not feel grainy, it should be smooth like paste.)
- Batter should not be too thick or too thin.
- Now pour the batter in a deep bottomed bowl, add salt and mix well. Keep it aside for over night in a warm place. It should ferment and raise.
Preparing Masala curry:
- Boil chopped cabbage, carrot, potatoes and green peas in a pressure cooker.
- In a pan, heat oil for seasoning. Add cumin seeds, mustard seeds, asafoetida, green chillies, red dried chillies, curry leaves. Allow the mustard seeds to crackle.
- Then add onions and saute till the onions get softened. Now add ginger garlic paste and fry for a minute, add turmeric powder.
- Add chopped tomatoes and sauté till the tomatoes get softened .
- Now add the pressure cooked vegetable mix and mix them thoroughly.
- Finally add salt, red chilli powder and garam masala to the curry and mix well.
- If you want, you could add little water, but don’t make it too watery because it will make Dosas soggy when you put the masala curry in it.
Making Masala Dosa:
- Now heat an iron griddle or a non stick pan. Apply 1 tsp oil on the griddle.
- Take a big ladle full of the dosa batter and pour it at the center of the griddle. Immediately spread the batter evenly, in a circular pattern, from the center to outward to get a thin and round dosa.
- Pour some oil on the top and edges.
- Flip and cook the other side.
- Flip again. Now spread 1 or 2 spoons of masala curry in the middle on dosa.
- Cover that masala curry by folding the two ends of dosa into center and let it cook for few secs.
That’s it….Enjoy spicy masala dosa as is or with coconut chutney!!
- In some places, ready-made idly/dosa batter is available, you can use it as well. You might have to add some water to give it enough consistency for spreading it like a thin layer.
- After drizzling 1 tsp oil on the hot griddle, wipe it off with paper towel or a sliced onion. Pan should be greasy but not too much oil otherwise batter will not spread.