DOSA crispy pancake which is prepared by fermenting lentils-rice batter. Masala literally means Spice. Masala dosa is a spicy stuffing in a lentil pancake. This is a very delicious and easy to make breakfast but it requires some pre-planning since soaking and fermenting is a time consuming affair. This has high carbohydrates & proteins ratio.
Dosa by itself is a non spicy, crispy pancake so it generally is served with other condiments but it is so humble that it embraces the flavors so well that you want to lick your finger at the end of the meal. Another interesting thing about dosa is that it tastes different with every condiment. It can be served with dry & wet chutneys, sambar (spicy, tangy and vegetable loaded lentil broth), potato sabji , Ghee ( clarified butter), non vegetarian curries etc etc. It tastes the best when served with some gravy with coconut in it.
You enter any Indian restaurant , Masala dosa is always present and served almost through out the day. Dosa is served differently in every south Indian region. I particularly like the Bangalore version. Bangalore version has a small addition to your regular masala dosa. This dosa in particular is lined with spicy red curry powder before stuffing the potato filling in it. Then it is folder carefully over the skillet and served with steaming hot sambar and tempered chutney. I always thought pouring the batter and getting uniform thickness is an art but trust me it is much easier than it looks. My mom uses an onion to apply oil over the skillet. I asked her in particular why onions ? According to her it imparts a very nice flavor to dosa, covers the pan uniformly and this fried/ semi fried onion can be used in cooking later on this onion will increase the flavor of curry / sabji .
Sambar and chutney are an integral part of serving dosa in our house since I like chutney and K like sambar. So I make both now-a-days. Let’s check the recipes
Potato bhaji/ Dosa bhaji
1 potato, boiled
1/4 cup tomatoes
1 onion , finely sliced
1 tbl spn urad dal
½ t spn mustard seeds
½ t spn turmeric powder
4-5 green chilli paste
4-5 curry leaves
1 t spn finely chopped coriander leaves
Salt to taste
Method Heat oil. Add mustard seeds, when they splutter add curry leaves, chilli paste, turmeric powder, Urad dal. Fry this till dal has tanned. Add onions fry till translucent. Add potatoes and cook for 5 mins. Add cilantro.
1 cup grated fresh coconut
3-4 green chilies
2 tbl spn cilantro leaves
1 t spn tamarind extract or tamarind soaked in water ( you can even use raw mango).
Salt as per taste
¼ t spn Sugar
Method: Grind together all the ingredients to fine paste.
Heat oil, Add mustard seeds , dry chilli, curry leaves. Pour this over chutney.
I cooked sambar as per Indiras recipe. For recipe click
1 cup rice
1/3 cup urad dal ( black lentils)
Fist full of poha
Salt as per taste
Oil for frying
Water to grind it to a paste
Soak rice and dal for 8 hours. Grind it to a fine paste along with poha. Let this batter stand for 10 hours so that it ferments properly. Once it has fermented it will increase in volume and smell sourish. Now add salt.
Heat skillet, add a few drops of oil. Use an onion with a fork at the back so that you don’t feel the steam on your hand. And uniformly coat the skillet.
Use a laden to spoon out batter on skillet and immediately move in circular outward direction to coat the skillet with batter.
Apply red curry powder over this i use readymade powder ( its dosa / idli chutney). Cover for 2 mins and let it cook. Turn it over and cook for 2 mins. Dosa is cooked, now we have to add the stuffing.
scoop a spoonful of potato bhaji and place in the centre of the dosa. Now fold into a roll or you could just fold it neway you like it.
Serve with chutney and steaming hot sambar.