Sunday, July 29, 2012

Masala Dosa


1 1/2 cups rice (I use sona masoori)
1/2 cup urad dal
2 tbsp tur dal
handful of thick poha (beaten rice)

Wash & soak the above ingredients for 5-6 hrs. Grind & leave it overnight to ferment. I add salt just before making dosas.

1 tsp black mustard seeds
1 tsp split urad dal
2 small green chillies, slit
4-5 curry leaves
1/2 tsp haldi (turmeric powder)
1 large onion, chopped
1 large potato, peeled and cut into 1/2" cubes
1 tbsp Oil
Salt to taste

Heat oil in a wide pan. Add mustard seeds. (Cover the pan with lid to avoid messy clean up!) Once it splutters, add urad dal, green chillies & curry leaves. Then add onions & fry until they turn translucent. Add haldi powder & potato. Stir well & add 1/4 cup of water. Cover & simmer until potatoes are cooked & bhaji looks dry.

1 cup fresh grated coconut
1 green chilli
2 dried red chilli(I use bedgi- to control the spice level)
Marble size ball tamarind
1 tsp black mustard seeds
1/2 tsp hing
2-3 curry leaves

Grind coconut, green chilli, red chilli and tamarind to a smooth paste. Add salt. In a "phana davlo" (iron ladle) or small frying pan, heat 1 tsp oil to a smoking point. Add mustard seeds. Once it splutters add hing and curry leaves. Add seasoning to chutney paste.

Heat "polya kayli"or non-stick griddle.Once the griddle is hot, squirt a little oil. Spoon a large ladleful of batter and spread evenly to form a thin crepe. Cover until crisp. Spoon a tsp of chutney & spread around the dosa. Add a tbsp or two of potato bhaji on one side of dosa and fold in half. Leave it on griddle for a minute until toasty & serve hot.