Dosa Masala

Wow Wow Wow!!!!Guess what!!The Economic Times published today that the exotic Masala Dosa is one of the 10 dishes to eat before you die!!!! First it was Upma – now the ever popular Masala Dosa!!!

Dosa is a generally a South Indian speciality and Masala Dosa is no doubt a hot favourite!!I
t is generally served for breakfast but can be had any time of the day.  My family loves this dish for dinner  – as it is a wholesome meal by itself.  

The dosas can be prepared small in size (Mini) masala dosas are also served as an entree in get togethers and in restaurants!!

Preparation of the Dosa

Ingredients to make the Aloo Masala

4 Small Potatoes (peeled and chopped in quarters)
4 Tbs. Oil
1 Medium Size Onion (chopped length wise)
1 inch Piece Finely Chopped Ginger
2-3 Green Chillies (finely chopped)
1 Tsp. Mustard Seeds
2 Tsp. Urad Dal
2 Tsp. Channa Dal or Yellow Split Peas
¼ Tsp. Asafoetida Powder
½ Tsp. Turmeric Powder
Few Fresh Curry Leaves
1 Tbs. Finely Chopped Cashew nuts
½ Cup Water
1½ Tsp. Channa Dal Flour
1-2 Tsp Salt


Preparation of the Aloo Masala

Pressure cook the peeled potatoes or cook the peeled potatoes in a microwave oven with a tablespoon of water for about 7-8 minutes on high.
Mash the cooked potatoes lightly and keep aside.
Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the urad dal, channa dal and cashew nuts
Fry till the dals and nuts turn slightly golden brown
Add the asafoetida powder, green chilli, ginger, turmeric powder and curry leaves and fry for a few minutes.
Add the chopped onion and fry till the onions soften.
Add the cooked potatoes and mash the mixture
Fry for 4-5 minutes on a medium flame.
Mix the water with the gram flour and pour it into the curry
Mix it thoroughly and cover the pan with a lid and simmer for about 4-5 minutes
The Dosa is served hot with the aloo masala wrapped inside the dosa.

Note:The dish stays fresh if the potatoes are peeled and cooked to avoid handling of the cooked potatoes
The Aloo should be solid in consistency.
The Dosa also tastes delicious when served really hot with Sambhar, Coconut Chutney and/or Chutney Powder

 

Comments

  1. All time favourite…Your recipes are so well laid out and so detailed…Thank you for making it all so easy…

     

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