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Main Course

Masala Dosa

Crispy on the edges, soft in the middle — this 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

300 g Rice
100 g Black gram (Uzhunnuparippu)
25 g Bengal gram (Kadalaparippu)
1/2 tsp Fenugreek seeds (Uluva)
100 g Butter or Ghee
Salt, to taste
Coconut Half — grated
½ tsp Bengal gram (Kadalaparippu)
½ tsp Black gram (Uzhunnuparippu)
100 g Peas
1 nos Carrot
2 nos Onions — cut into thin and long slices
½ kg Potatoes boiled
2 nos Tomatoes — finely chopped
8 - Cashew nuts
10 nos Raisins – 8 Onakka munthiri
Salt, to taste
½ tsp Turmeric powder
2 nos Red chilly (Kollamulaku)
½ tsp Red chilly powder
½ tsp Sambar masala powder
1 tsp Mustard seeds
2 tbsp Oil
1 glass Water
Coriander leaves A few — chopped
4 - Curry leaves

Preparation

Step 1
For making plain Dosas: 1)Soak rice, Bengal gram, Black gram and fenugreek seeds together and keep it overnight. For fermentation, keep it for 12 hours in summers and 24 hours in winters.
Step 2
Grind them together in a grinder.
Step 3
At the time of making Dosas, add salt. The batter should be of liquid consistency.
Step 4
For making masala: 1)Heat the oil in a vessel.
Step 5
Add mustard seeds, dry red chillies & curry leaves.
Step 6
Next, add Bengal gram and Black gram. Fry them for half a minute.
Step 7
Add the sliced onions and fry for 2 minutes.
Step 8
Add a glass full of water followed by peas and carrot.
Step 9
When done, add the mashed potatoes, grated coconut, cashewnuts and raisins and Stir everything together thoroughly.
Step 10
Add sliced tomatoes followed by salt, turmeric powder, red chilly powder and sambar powder.
Step 11
Finally, add chopped coriander leaves.
Step 12
For making masala dosas: 1)Heat µtava¦ or µdosa kallu¦ and spread a big spoonful of batter over it. Make the dosas thin and crisp by using ghee or butter. Roast it from one side.
Step 13
If there is any problem to spread dosas, then add 1 tbsp of Semolina(Rava) in the paste.
Step 14
Spread the masala in the middle and fold it in the desired shape.
Step 15
Goes well with Sambar and Chutney. :- Makes 15-20 dosas.

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

300 g Rice

100 g Black gram (Uzhunnuparippu)

25 g Bengal gram (Kadalaparippu)

1/2 tsp Fenugreek seeds (Uluva)

100 g Butter or Ghee

Salt, to taste

Coconut Half — grated

½ tsp Bengal gram (Kadalaparippu)

½ tsp Black gram (Uzhunnuparippu)

100 g Peas

1 nos Carrot

2 nos Onions — cut into thin and long slices

½ kg Potatoes boiled

2 nos Tomatoes — finely chopped

8 - Cashew nuts

10 nos Raisins – 8 Onakka munthiri

Salt, to taste

½ tsp Turmeric powder

2 nos Red chilly (Kollamulaku)

½ tsp Red chilly powder

½ tsp Sambar masala powder

1 tsp Mustard seeds

2 tbsp Oil

1 glass Water

Coriander leaves A few — chopped

4 - Curry leaves

Preparation

Step 1

For making plain Dosas: 1)Soak rice, Bengal gram, Black gram and fenugreek seeds together and keep it overnight. For fermentation, keep it for 12 hours in summers and 24 hours in winters.

Step 2

Grind them together in a grinder.

Step 3

At the time of making Dosas, add salt. The batter should be of liquid consistency.

Step 4

For making masala: 1)Heat the oil in a vessel.

Step 5

Add mustard seeds, dry red chillies & curry leaves.

Step 6

Next, add Bengal gram and Black gram. Fry them for half a minute.

Step 7

Add the sliced onions and fry for 2 minutes.

Step 8

Add a glass full of water followed by peas and carrot.

Step 9

When done, add the mashed potatoes, grated coconut, cashewnuts and raisins and Stir everything together thoroughly.

Step 10

Add sliced tomatoes followed by salt, turmeric powder, red chilly powder and sambar powder.

Step 11

Finally, add chopped coriander leaves.

Step 12

For making masala dosas: 1)Heat µtava¦ or µdosa kallu¦ and spread a big spoonful of batter over it. Make the dosas thin and crisp by using ghee or butter. Roast it from one side.

Step 13

If there is any problem to spread dosas, then add 1 tbsp of Semolina(Rava) in the paste.

Step 14

Spread the masala in the middle and fold it in the desired shape.

Step 15

Goes well with Sambar and Chutney. :- Makes 15-20 dosas.