Masala dosa recipe, restaurant style masala dosa

• Produce

  • 1 pinch Asafoetida
  • 1 Chillies, green
  • 3 tbsp Coriander
  • 1 inch Ginger
  • 150 g Onions
  • 300 g Potatoes

• Pasta & Grains

  • 330 g Idli rice

• Baking & Spices

  • 20 Methi
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Rock salt
  • 1 Salt
  • 1/4 tsp Sugar
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 8 Cashews

• Frozen

  • 8 Curry

• Liquids

  • 5 cup Water

• Other

  • 1 tablespoon chana dal ((husked & split bengal gram soaked in ¼ cup hot water for 30 minutes
  • 35 g Rams thick poha (or ¼ cup thick poha (flattened rice
  • 125 g Rams urad dal (or ½ cup husked whole or split black gram

Found on vegrecipesofindia.com

Description

Directions

• first take all the ingredients in bowls. take rice and poha in separate bowls. take the lentils and methi seeds in one bowl.
• rinse the lentils and methi seeds a couple of times. then soak them in 1 cup water for 4 to 5 hours.
• rinse the rice a couple of times and keep aside.
• rinse poha once or twice and then add to the rice.
• pour 2 cups water. stir and soak both rice and poha together for 4 to 5 hours.
• before grinding, strain the water from the soaked lentils and keep it for grinding urad dal.
• add the lentils in the grinder jar. also add ½ cup of the soaked and strained water to the dal.
• grind the urad dal, chana dal and methi seeds till you get a batter which is light and fluffy. the urad dal has to be ground really well, so that the batter ferments well.
• remove the batter in a bowl or pan with a spatula.
• strain the rice well. then in the same grinder, add the soaked rice and 1 cup fresh water. you can grind rice in one batch or in two to three batches. this will depend on the size of the grinder jar. i ground in one batch and added 1 cup water for grinding. you can even add ¾ cup water while grinding. addition of water will depend on the quality of rice.
• grind the rice till you get a fine grainy consistency in it. the rice batter should have a fine rawa like consistency.
• now pour the batter in the same pan or bowl containing the urad dal batter.
• add ½ teaspoon rock salt or add as per taste.
• mix the salt very well with the batter. also mix both the batters very well. cover and keep aside to ferment for 8 to 9 hours. you can keep batter to ferment for less or more time and this will depend on the temperature conditions in your city.
• first rinse and then boil 4 medium sized potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker. you can also boil potatoes in a pan. the potatoes have to be completely cooked
• when the potaoes are cooking, soak the chana dal in hot water for 30 minutes. then drain the chana dal and keep aside.
• when the pressure settles down on its own in the cooker, remove the lid. drain the potatoes and let them become warm. then peel them and chop them. also slice the onions and chop the green chilies, ginger and coriander leaves.
• heat oil or ghee. fry cashews and keep aside. this step of frying cashews is optional.
• lower the flame and add mustard seeds and let them splutter. then add the chana dal.
• saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden. now add the sliced onions, curry leaves, green chilies and ginger.
• saute the onions till they soften and turn translucent.
• add the turmeric powder and asafoetida. mix very well.
• again mix well and simmer for 2 to 3 minutes.
• next add the boiled chopped potatoes and mix very well.
• season with salt. also add 1/4 teaspoon sugar for a slight sweet taste.
• simmer on a low flame for 3 to 4 minutes stirring occasionally.
• switch off the flame and then add chopped coriander leaves.
• stir and keep the potato masala aside.
• lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter
• heat a cast iron pan or a flat non-stick pan. the pan should be medium hot. smear some oil if using an iron pan or griddle. dont smear oil on a non stick pan, as then you wont be able to spread the dosa batter.
• keep the flame to a low, while spreading dosa batter.
• spread the dosa batter in a circular way on the pan.
• on a medium flame, cook the dosa.
• sprinkle some oil on top and edges
• cover the dosa with a lid and let it cook.
• cook the dosa till its base becomes golden and crisp.
• when you see the base has become golden, place a portion of the potato masala on the dosa. you can spread it a bit if you want.
• now fold the dosa and serve.
• serve crisp restaurant style masala dosa hot with coconut chutney and sambar