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Masala dosa is a South Indian snack/tiffin made with fermented rice and dal (lentil) batter. If you want to eat dosas on a Sunday morning then you need to start the preparation process for the dosa batter on Saturday morning.!! yes, that is the time required, but worth it

Step 1: Ingredients - What You Need

3 big potatos, peeled and cooked

½ cup of boiled green peas (fresh or frozen)(optional)

1 carrot boiled and cubed(optional)

1 inch piece of fresh ginger, peeled and minced

3 green chillis slit lengthwise

2 big onions finely sliced

¼ tsp turmeric pwd

salt

2 tbsp oil

1/4 cup water

For tempering/tadka/taalimpu:

1 tsp mustard seeds

1 tsp cumin seeds(jeera)

1 tsp urad dal (black gram)

1 tsp chana dal(Bengal gram)

10 curry leaves

let me know, if anyone can add something more ;) and improve the taste!

Step 2: How to Make the Potato Sabji (Vegetable) - This Is Only Start

Mash potatoes roughly into lumps with hand.
2 Heat 2 tbsp of oil in a cooking vessel. Add the mustard seeds and let them splutter. Lower heat, add cumin seeds, urad dal, channa dal, curry leaves and fry till light brown, approx 10-15 seconds. The tempering should not burn.
3 Add curry leaves, chopped green chillis and minced ginger. Mix and immediately add the sliced onions.
4 Fry till transparent, add turmeric and salt. Now add the mashed potato lumps, boiled peas and carrots. Mix, sprinkle 3 tbsp of water and let it cook with lid on medium heat for 3 minutes. Turn off heat and adjust salt.

Step 3: Wash and Soak Rice and Dal Together

Wash and soak rice and dal together in 2 to 3 cups of water for at least 6 hours. Drain and grind them in a blender or wet grinder into a smooth batter. Add little water in-between for smooth grinding, if necessary. The consistency of batter must be like that of evaporated milk (commercial kind). Not too watery or not too thick.

Pour the batter into a big vessel, cover it with a lid and keep it in a warm place for overnight fermentation. By morning the batter will be doubled, usually. Add half teaspoon of salt to the batter and stir thoroughly and the batter is ready for dosas.
Season the Dosa skillet with a teaspoon of oil and rub it with a cut onion. Onion not only gives nice flavor to dosa, also seasons the skille

Step 4: Butter Process

Pour butter on the skillet. Spread it around with the ladle. Be careful here, ok

Step 5: Shape It

With the ladle, shape and move the batter outwards in concentric circles - until it shapes in a circular, thin round. Sprinkle half teaspoon of peanut oil around the batter. Increase the heat high and cook it for few minutes.

Step 6: Cook Another Side - Imp

Flip it to other side to cook for few seconds.

Step 7: Sprinkle Spicy Dalia Powder

Reverse it again and quickly sprinkle some pappula podi(spicy dalia powder), apply red onion-dried red chilli paste around the dosa and then place a general portion of potato curry in the middle.

Step 8: Flod It

Fold the dosa in middle

Step 9: Ingredient for Making Chutney

Lets start making chutney
1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste

Step 10: Grind All

Grind all ingredients together to form a firm chutney. Use very little water.

Step 11: And It Is Almost Ready to Eat!

remove the Dosa as the chutney is made serve it immediately. This whole process must be done in maximum two to three minutes. Hot skillet and fast hand action is necessary and do not keep dosa on skillet for long, it'll turn out hard and brittle, instead of soft and chewy.
 its really a tough job to make dosas and to make them paper thin without burning them.
at my house we do it differently but, masala dosa tastes good!
Yummm... dosas! One of my favorite south indian brunch foods. I'm also addicted to that coconut chutney. Thanks for a great instructable! For the SF Bay Area crowd - check out the dosas at Vik's Chaat Corner in Berkeley.
thanks, like Pav Bhaji?? today, I'll be making it and submit as instructable!

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