Masala Dosa - My Version

INGREDIENTS

FOR the DOSA :

½ cup uard dhal
1 cup rice
1 teaspoon salt

FOR THE POTATO :
Boil about 5 to 6 potato until soft
1 teaspoon mustard seeds
½ teaspoon jeera seeds
½ teaspoon ginger
½ teaspoon garlic
ground green chili ( depending hw strong you eat )
haldi
salt
1 teaspoon dhana powder
1 teaspoon jeera powder
pinch garam masla
lemon juice
handful fresh chopped dhania (coriander)

FOR THE DHAL :
1 cup oil dhal (soaked in hot water for atleast 1 hour )
1 tomato roughly chopped
1 onion roughly chopped
3 to 4 cubes pumpkin / butternut
salt
haldi

tempering :
1 teaspoon mustard seeds
pinch hing ( asofetada )

1 teaspoon garlic
1 teaspoon ginger
ground green chili as required

spices :
1 teaspoon dhana powder
½ teaspoon jeera powder
haldi
salt
1 tablespoon sugar
2 to 3 tablespoon soak amli (tamerine)

COCONUT CHUTNEY :
½ cup grated fresh coconut
5 to 6 tablespoon plain yogurt
salt
1 clove garlic
green chilli ( depends how strng )

tempur :
¼ teaspoon mustard seeds
curry leaves
oil

METHOD

DOSA :
soak the dhal in hot water atleast 3 hours
soak the rice in hot water atleast 3 hours

grind small batches at the time rice and dhal separate add water while grinding. set aside and allow to rest few hours

POTATO :
boil potatoes

in a pan add oil heat it , add kari leaves and mustard seeds let the seed pop add the ginger garlic and green chilli add the potatoes and all the spices and mix well . set aside .

DHAL :
in a pressure cooker add the dhal , onion< tomato < cubes pumpkin or butter salt and haldi some water and cook about 3 to 4 whistles .
;let this cool slightly and puree in machine .

In a pot add some oil and the mustard seeds allow to pop add the ginger garlic and ground green chili add the pureed dhal and water and remaining spices and allow to boil on low so all the flavors can infuse

COCONUT CHUTNEY :
Add the fresh coconut 2 tablespoon yogurt the garlic and green chili to a food processor and grind until fine add the remaining yogurt while blending .

in a small pan add oil the mustard seeds and kari leaves allow for seeds to pop remove add to the processed coconut and mix well . leave this in the fridge for when you serve .

TO SERVE :
the dosa is best eaten served immediately .
Take your roti tawa or a non stick pan . heat it until its super hot like you must see the smoke .
adjust the dosa batter by adding water before you use , must not be too runny or too thick make thin and crispy dosa .
with a laddle add the batter and spread round as quick and possible . let this crisp while on tawa until you c it lifting from tawa . add the potato filling close and serve with teh dhal and chutneys of your choice .

INFO & TIPS

this was excellent .

WOULD YOU LIKE TO ?

COMMENTS