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Main Course

Kerala Masala Dosa

Crispy on the edges, soft in the middle — this kerala masala dosa is a breakfast staple across Kerala. The batter comes together quickly and the dosa cooks in under a minute on a hot tawa.

Ingredientsfor 4 servings

1 cup Black gram (Uzhunnuparippu)
2 cup Rice
½ tsp Salt
5 nos Potato large
2 nos Onions large
6 nos Garlic pods
2 tsp Ginger — grated
4 nos Green chillies
1 tsp Black gram split
½ tsp Mustard seeds
½ tsp Cumin seeds
1 nos Dry red chilly (Kollamulaku)
10 piece Curry leaves
¼ tsp Turmeric powder
1 tsp Vegetable oil
Salt, to taste
1/2 Of Coconut
4 nos Green chillies
1 tsp Ginger — chopped
Coriander leaves A bunch
Tamarind A tiny piece (Puli)
Salt, to taste

Preparation

Step 1
Wash thoroughly and soak black gram and rice separately for 6 - 8 hrs.
Step 2
Grind them separately into very smooth paste and mix them together adding salt.
Step 3
Allow this dough to ferment overnight during winter and 4 to 5 hours in summer.
Step 4
For the stuffing (masala):- 4)Boil potatoes and chop onions, ginger, garlic and green chillies may be finely chopped or made into paste.
Step 5
Heat the oil in a broad pan.
Step 6
Add a tsp of black gram, mustard and red chillies.
Step 7
When mustard seeds allow to crackle, add cumin seeds, onion pieces, ginger garlic and green chillies (finely chopped or ground), turmeric powder, curry leaves broken into pieces and fry till transparent.
Step 8
Meanwhile, peel the boiled potatoes and cut them into medium size pieces.
Step 9
Add them to the frying onions, Stir everything together thoroughly, remove from fire after about 5 minutes and set aside.
Step 10
Make the chutney by grinding together 1/2 coconut, 4 green chillies, 1 tsp of ginger, a bunch of cilantro, tiny piece of tamarind and salt to taste into fine, thin paste, adding water.
Step 11
Heat a flat pan and make thin dosas by spreading the dough on the pan with a ladle.
Step 12
Spread oil all around the dosa and when the edges goes golden brown, don`t over turn the dosa but place two table spoons of the prepared masala on the dosa and first fold one side over it and then the other side and remove from pan and serve.
Step 13
Repeat the procedure for the next dosa.
Step 14
The secret of crisp dosas lies in the amount of oil spread around it. With chutney these masala dosas make great eating.

Tip

The pan must be properly hot before you pour the batter. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the temperature is right.

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Ingredientsfor 4 servings

1 cup Black gram (Uzhunnuparippu)

2 cup Rice

½ tsp Salt

5 nos Potato large

2 nos Onions large

6 nos Garlic pods

2 tsp Ginger — grated

4 nos Green chillies

1 tsp Black gram split

½ tsp Mustard seeds

½ tsp Cumin seeds

1 nos Dry red chilly (Kollamulaku)

10 piece Curry leaves

¼ tsp Turmeric powder

1 tsp Vegetable oil

Salt, to taste

1/2 Of Coconut

4 nos Green chillies

1 tsp Ginger — chopped

Coriander leaves A bunch

Tamarind A tiny piece (Puli)

Salt, to taste

Preparation

Step 1

Wash thoroughly and soak black gram and rice separately for 6 - 8 hrs.

Step 2

Grind them separately into very smooth paste and mix them together adding salt.

Step 3

Allow this dough to ferment overnight during winter and 4 to 5 hours in summer.

Step 4

For the stuffing (masala):- 4)Boil potatoes and chop onions, ginger, garlic and green chillies may be finely chopped or made into paste.

Step 5

Heat the oil in a broad pan.

Step 6

Add a tsp of black gram, mustard and red chillies.

Step 7

When mustard seeds allow to crackle, add cumin seeds, onion pieces, ginger garlic and green chillies (finely chopped or ground), turmeric powder, curry leaves broken into pieces and fry till transparent.

Step 8

Meanwhile, peel the boiled potatoes and cut them into medium size pieces.

Step 9

Add them to the frying onions, Stir everything together thoroughly, remove from fire after about 5 minutes and set aside.

Step 10

Make the chutney by grinding together 1/2 coconut, 4 green chillies, 1 tsp of ginger, a bunch of cilantro, tiny piece of tamarind and salt to taste into fine, thin paste, adding water.

Step 11

Heat a flat pan and make thin dosas by spreading the dough on the pan with a ladle.

Step 12

Spread oil all around the dosa and when the edges goes golden brown, don`t over turn the dosa but place two table spoons of the prepared masala on the dosa and first fold one side over it and then the other side and remove from pan and serve.

Step 13

Repeat the procedure for the next dosa.

Step 14

The secret of crisp dosas lies in the amount of oil spread around it. With chutney these masala dosas make great eating.