please share.
best,
Dushwari
Re: Masala dosa recipe?
Good! now I want to eat doosa (which is not happening) or if not doosa then allo ke bhujiya with poori (which isn’t happening either) or just with roti (only if I can get home at time to make bhujiya..oh and have to stop on my way to get aloo)… 
Re: Masala dosa recipe?
www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/
I have tried several recipes from this website and they turn out pretty good. I havent tried this one yet but i am sure that would be good as well.
Re: Masala dosa recipe?
Buy the ready made stuff from the grocery store.
Its takes to much energy to actualy ferment it all.
Re: Masala dosa recipe?
Yes, the ratio of rice to dal (2:1) given in her recipe is the one we use as well. For a crispier dosa, increase the rice by a little more. Also, if you use old rice, you get better results than if you use new rice. Or, as Muniya said, get the batter from the refrigerated section of the indian grocery store.
A cast iron tava gives better results than a non stick tava, however be sure to season the iron tava properly (sprinkle salt water on a hot iron tava, then wipe it clean with a cloth dipped in oil - or an onion, as indira from nandyala.org did)
to make the potato sabzi for masala dosa, the trick to a delicious potato filling is to use enough oil and lots of onion (say a little less than the qty of potatoes). heat a generous qty of oil, add 1 tbsp channa dal, wait for it to become red, add raie (black mustard seeds), then add karipatta, some slices of ginger, 1/4 tsp haldi, then add chopped onion and let it fry til it becomes translucent. add salt, tomatoes if desired, finally add boiled potatoes cut into big cubes. mix well, mashing the potatoes slightly. garnish with chopped fresh dhaniya. (the potatoes should be glistening, otherwise u haven’t added enough oil).
Re: Masala dosa recipe?
i want some dosa rite now...., kisi ne banaya hai tou plz bhej do plz :)
thx
Re: Masala dosa recipe?
whats the easiest way..i know once Muniyaa gave me the recipe..but i couldn,t try it..
Re: Masala dosa recipe?
thanks, Namkeen.
this is good. i will try it.
best,
Dushwari
Re: Masala dosa recipe?
^ welcome :)
whoops, i forgot to mention chopped green chillies in the potato sabzi recipe.
and coco, abt the dosa process, you just soak the rice and urad dal (same as mash ki daal, i think?) in the proportion 2:1, soak it 8-10 hrs or overnight. then you grind it finely adding enough water to make a not-too-thin batter. then you stick the batter in a warm place overnight (i usually leave it inside the oven). make sure the batter is not to the brim of the bartan, because it will rise a little as a result of fermentation.. if it spills over, you will have a mess! next morning, the dosa batter is ready for use. Just add salt to taste.
Here are some ways I prepare the versatile Dosa:
1) Plain Dosa, lathered liberally with butter. This is known as Benne Dosa
2) Masala Dosa - this is a dosa with the potato filling
3) Mysore Masala Dosa - This is a dosa sprinkled with a spicy dry chutney and filled with potato filling
4) Utthapam - You take some dosa batter in a bowl. Add finely chopped : onion, green chillies, fresh green dhania and tomatoes. Make pancakes out of this mixture... makes for a delicious and filling breakfast.
5) Egg Dosa. I had this for the first time coupla weeks ago at a hillstation restaurant in India. it sounded strange to me... but it was delicious. You spread the dosa batter on the tava, when the top is cooked, brush it liberally with beaten egg, then turn it over. Yummy!
6) Qeema Dosa. Simple, just substitute qeema for the potato mixture.
Re: Masala dosa recipe?
dear Namkeen,
got the chillies.
i hope that i can make the batter of a good consistency.
your recipe is better :)
best,
Dushwari
Re: Masala dosa recipe?
^ Gluck! if it's a success, i'll share my sambar recipe with you next ;)
p.s. just to give you an idea, batter consistency should be like that of a hearty soup or porridge.
Re: Masala dosa recipe?
Nimkoo..it sounds easy enough..i may just try it and see..Thanks..!:)
Re: Masala dosa recipe?
I tried masala dosa (potato filling) and sambhar yest and oh my gosh, it was pure heaven!!! It wasnt hard like i thought it would be but there were definetly a lot of steps involved.
I used Nimko's recipe for potato filling and filling was just yummilicous. Hubs and i could have eaten it alone. Thanks for sharing Nimko.
For the sambhar i used the recipe Nimko sent me along with MTR sambhar powder. I didnt make my own this time, but may be next time, and i am sure there will definetly be a next time. I did put too much imli in though and i wish i hadnt. It was still very good though.
Also, the dosas were the only thing that didnt turn out as well. I think i need to play with various heat settings on my electric stove or maybe it was the batter but the dosas were kind of crispy instead of being chewy and soft. Not sure what i did wrong. Maybe my batter didnt ferment as well as it should have, even though i kept it in a previously warmed oven?
Anyhow, overall, it was a great meal.
Re: Masala dosa recipe?
where did you get the sambhar recipe?
I will try the masala dosa this weekend yummyyyy
Re: Masala dosa recipe?
wow Ira, i'm so glad to hear that! I meant to ask u today how it turned out.. but forgot because of the interesting convo we were having!
btw ppl usually have the opposite complaint, that their dosas aren't crispy enough. i personally love crispy dosas.. but if you want them less crispy, simply reduce the quantity of rice in ur dosa batter. it's the rice that makes it crispy and the urad dal that gives it the soft fluffy texture. experiment to find your own balance!
try to make home-made sambhar powder next time, trust me, it'll be tastier than the MTR and well worth the effort. the quantities i gave u shd last you 2-3 separate sambhar events. just put the extra powder in an airtight dabba.
Re: Masala dosa recipe?
where did you get the sambhar recipe? I will try the masala dosa this weekend yummyyyy
here's the recipe I gave Ira:
Recipe for Sambhar Powder
dry roast on a cast iron tava the following ingredients ONE BY ONE and in the specified order:
whole dhaniya seeds - 3 tsp
zeera - 1/2 tsp
then add 1/2 tsp oil and fry:
whole dry red chillies - 6
dry methi leaves - a generous pinch
curry leaves - 5
be careful to stir constantly and never let any of the spices burn. let the mixture cool, then grind it in a spice grinder.
Alternatively, you can use MTR's sambhar powder if you can't be bothered to make ur own homemade masala.
*To make sambhar:
*
- Soak a small ball of imli and get the imli pulp.
- Chop up your veggies: carrots, baingan, cauliflower florets, etc.
- Pressure cook tuur daal with haldi and some salt.
- Heat oil, add 1 tsp urad dal and let it redden. Add 1 tsp raie, 5 curry leaves, 1 sliced onion, 3 slit green chillies and a pinch of hing.
- When the onions are slightly browned, add your veggies. Add a little water and salt, cover and cook til the veggies are just done.
- Add imli pulp and 2 tbsp sambhar powder. Mix well.
- Pour the water from the daal into the pot and bring to a boil. Meanwhile, mash the tuur daal and add it to the pot. Mix well. Once the sambhar is boiling, reduce heat and simmer for abt 20 mins. *]The flavours should now be well developed. Add a dollop of ghee on top to add the perfect touch of home made sambhar. Sambhar always tastes better when served after a few hours or next day.
Re: Masala dosa recipe?
njaveed: you should try homemade dosa, its so much better than the restaurant stuff and i LOVE the resto stuff too.
Nimko: i was gonna ask you too but forgot. I have some left over sambhar, what can i serve it with?