Masala Dosa- Savory Masala Crepe-Breakfast,Lunch or Dinner
This sure is the longest hiatus from my blog and I sure have my reasons for the absence.April has been one of the most hectic months I have had in years, so many moving parts to deal with. Started remodeling our kitchen and anyone who has been through this process can vouch how energy draining this process can be. Finding the right contractor, finding right materials,picking right colors etc etc, boy choices are endless making this process as complicated it can get. Never the less its absolutely fun to see your choices come to shape. I am hoping the renovation to be done in next few weeks and can't wait for life to get back to normal.
This post was in drafts since weeks and no better time revisit the classic south Indian breakfast "Dosa". Dosa sure is an south indian favorite breakfast, crispy,spicy and absolutely delicious when accompanied by scrumptious chutneys.
Dosa is very easy to make, all you need are few ingredients and oodles of patience.
Ingredients for Dosa Batter
3 cups rice
1 cup urad dal
1/4 cup channa dal - for the golden color- optional
1/2 cup of Poha - makes dosas fluffy and spongy - optional
For potato filling
3 potatoes boiled and peeled
1 cup of cooked peas
1 onion sliced finely
1~2 green chilies chopped finely
2 tbsp of oil
tbsp of mustard seeds
tbsp of jeera/cumin seeds
3~4 curry leaves
1/2 tbsp of turmeric
salt according to taste
To make potato filling
1. Heat oil in a pan, when oil gets warm add jeera,mustard seeds and allow mustard seeds to splutter.
2. Add curry leaves,onion and saute till onions turn translucent
3. Now add potatoes,peas, turmeric and salt and mix well and allow to cook for 4~5 minutes
4. remove from heat and keep aside to stuff dosa's.
1. Mix all the ingredients in a large bowl and add water till all of them are well soaked.
2. Allow them to soak overnight, over the years I have learnt that longer you soak the better the dosa.
3. Now grind all of them into a batter with spreadable consistency, use stone grinder for best results.
4. Key for better dosa's is batter consistency, too thin its hard to keep the structure and thicker the batter dosa does not cook well, hence consistency is key should be runny but not too much.
1. I use my aged prized cast iron tawa, you can use any non-stick tawa for the same result.
2. Heat tawa, if there is one trick to perfect dosa it has to be the temperature of the tawa, too hot and dosa sticks and not enough temperature same story. It takes time and experience to get it right, dont worry if dosa sticks, clean the tawa and start over again.
3. A tip mom gave was to rub the tawa with onion cut in half and this gives a non-stick effect to cast iron tawa.
4. Take a ladle full of batter and pour in the center and spread quickly into a circle.
5. Take a tbsp of oil and pour over the sides of the dosa's, this is what makes those crispy edges and spongy center.
5. Spread a generous dose of red chutney powder
Now no dosa is complete without a perfect piping hot filter coffee
My yard was beaming with beautiful Jasmine till few days back now its filled with trash from the renovation, can't wait to get back to normal. Wish me luck !!