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Wednesday, May 8, 2019
How To Make Crispy Dosa In South Indian Style/ Masala Dosa recipe
How to make South Indian Style Masala Dosa:-
About recipe:-
Hello friends, i am sonam and welcome in my cooking blog. Today i will share the recipe of delicious and spicy south Indian style dosa. It is very popular in southern region of India but people of all regions (means center, middle and north) of all age group from adult to kid love to eat masala dosa. This dish is mainly originated from the south region of India and mainly made from the fermented rice and urad dal paste and it is mostly eaten as breakfast. It is light, quick and easy to cook and takes very less amount of time and made with the normal ingredients which is easily available in everyone's kitchen. In India variety of dosa are eaten by people like urad dal dosa, mung dal dosa, masoor dosa, paneer dosa, cheese dosa, sponge dosa, butter loaded dosa and many more. It is very light recipe, made in less oil and good option for vegetarian people, pregnant women. Masala dosa is mainly stuffed with the boiled, mashed and fried spiced potato and when it is served hot and crispy, it tastes awesome and your mood will surely will get refresh after eating this. Batter which we prepare for the dosa is slightly thin than the idli's batter and it takes 12 hours for prepare(6 hours for soaking rice and urad dal and 2nd 6 hours for fermenting the batter). So, let's start the procedure of making masala dosa.
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| Crispy Masala Dosa |
Ingredients for making Batter and Masala Dosa:-
For batter:-
- Rice - 2 cups
- Urad dal(split black gram) - 1 cup
- Water - 6 cups( 3 cups for soaking and 3 cups for grinding)
- Methi seeds(fenugreek seeds) - 10 seeds
- Salt - 1 tbsp
- Baking soda - 1 pinch
- Cooking oil - for frying dosa
For stuffing:-
- Potato - 5 medium (boiled and peeled)
- Onion - 1 medium (finely chopped)
- Oil - 2 tbsp
- Mustard seeds - 1/2 tbsp
- Green chilli - 2 (finely chopped)
- Ginger garlic paste - 1 tbsp
- Hing(asafoetida) - 1 pinch
- Curry leaves - 4 to 5
- Peas - 10 (peeled)
- Salt - as required
- Amchur(dry mango powder) - 1 tbsp
- Turmeric powder - 1/2 tbsp
For coconut chutney:-
- Raw coconut - 1 medium (finely chopped)
- Garlic - 4 cloves
- Green chilli - 3 pieces
- Salt - 1 tbsp (as per taste)
- Water - 1 cup
- Oil - 2 tbsp
- Mustard seeds - 1/2 tbsp
- Curry leaves - 4 to 5
Direction for making masala dosa:-
For batter:-
1. Firstly, mix black split gram(urad dal) and rice and wash for 3 to 4 times with water.
2. Now, soak rice, fenugreek seeds and black split gram(urad dal) in 3 cups of water for 6 hours.
3. After 6 hours in a grinder jar take urad dal(black split gram) and rice and add little, blend and make a smooth paste and in this way make paste from all the soaked dal and rice.
4. Now, in a bowl transfer all the batter, add salt, baking soda and mix it well. Keep in mind that batter should not be too thick, it should have pouring consistency and if needed add some water.
5. Now, cover the lid of a bowl and keep it in warm place for 6 hours for fermentation and before making dosa don,t forget to mix the batter well.
For stuffing:-
1. Firstly, wash potato, boil and peel the cover.
2. Now, crumble all the potato and keep aside.
3. After that, heat oil in kadai/pan and add mustard seeds, hing(asafoetida) and when it began to crackle then add Chopped onion, chopped green chilli, curry leaves and saute till it gets golden brown colour.
4. Further, add turmeric powder, ginger garlic paste, amchoor powder(dry mango powder), peeled peas and saute for 1 minute on low flame till the peas gets soft.
5. After that, add crumbled potato, salt and stir fry for 1 minute.
6. Now, add chopped coriander leaves and fry for 1/2 minute and your stuffing is ready now.
For coconut chutney:-
2. Now, crumble all the potato and keep aside.
3. After that, heat oil in kadai/pan and add mustard seeds, hing(asafoetida) and when it began to crackle then add Chopped onion, chopped green chilli, curry leaves and saute till it gets golden brown colour.
4. Further, add turmeric powder, ginger garlic paste, amchoor powder(dry mango powder), peeled peas and saute for 1 minute on low flame till the peas gets soft.
5. After that, add crumbled potato, salt and stir fry for 1 minute.
6. Now, add chopped coriander leaves and fry for 1/2 minute and your stuffing is ready now.
For coconut chutney:-
- Firstly, remove the outer part of the raw coconut and chop into small pieces.
- Now, in a mixer jar take chopped raw coconut, garlic, green chilli, salt as per taste, water, blend and make a smooth paste.
- If needed add some more water(means if chutney is too thick then add little water into it).
- For tempering, take a ladle and heat cooking oil and oil gets perfectly heated then add mustard seeds.
- When mustard seeds began to crackle then add curry leaves.
- Turn off the flame and pour all the tempering solution on chutney and mix it well.
- Coconut chutney is ready to serve.
Process for making dosa:-
1. Turn on the flame, heat non stick dosa pan and spread oil on it.
2. When it gets perfectly heated then sprinkle some water on the tava and swipe it with tissue paper.
3. After that, place 2 ladle of batter on tava and spread it on circular motion and keep in mind that while spreading batter on tava it should on low flame otherwise the dosa will not get the perfect round shape.
4. Keep flame on medium and cook it.
5. Check the base after 1/2 minute, when it get cooked from base and get golden brown colour and place potato stuffing vertically on upper part of the dosa and from one side fold it.
6. Your crispy dosa in resturant style is ready to eat. Serve masala dosa with sambar or coconut chutney or rasam.
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