This is a thin pan cake made from rice and washed & skin less black gram lentils. The batter is fermented for better taste.
Course: Appetizer, Breakfast, Street Food
Author: Ipsa Faujdar
Urad Dal – 1/3rd Cup
Rice – 1Cup
Refined Oil – 8-10 Tbsp
Garam Masala- 2 tsp
Salt- ¼ tea spoon or as per taste
For Stuffing Masala
Potato- 2 BoiledPeeled & Mashed
Onion- ½ sliced
Curry– 5-6 leaves chopped
Green Chilli – 1 – 2 finely chopped
Turmeric – ¼ tea spoon
Salt as per taste
Garam Masala – ¼ tea spoon
Cumin Seeds – 1 pinch
Mustard Seeds – 1pinch
Garlic - 3 -4 crushed
Toor Daal – 1 cup
Drumstick – 1 diced
Brinjal – 1 diced
Pumpkin – 1cup diced
Tomato – 1 diced
Tamarind paste20gms (lemon size ball)
Curry Leaves – 7-10
Garlic – 6-7 buds chopped/ crushed
Ginger – 1finely chopped
Green Chilli- 2 chopped
Mustard Seeds- ½ Tea spoon
Cumin Seeds- ½ Tea spoon
Red Chilli Powder – ½ Tea spoon
Sambar Masala – 1 Table spoon
Turmeric Powder – ½ Tea spoon
Salt as per taste
Wash and soak rice for 5 - 6 hrs separately.
Take tur dal, chana dal, methi seeds and soak them.
Wash and clean urad dal and soak it overnight in a separate bowl.
Grind rice and mixture of dal separately with minimal required water else the mixture will not be as smooth as required for batter. After grinding separately mix them properly in a larger mixing bowl.
Mix water to make the batter to required consistency. Consistency should neither be thick nor be very thin as it will be difficult for spreading on dosa pan.
Add salt as per taste and mix thoroughly.
Now cover it with lid and leave overnight for fermentation. After fermentation the batter will be lighter and fluffy.
Put a flat pan on heat. Keep on low flame. Put 1 teaspoon oil and one ladle batter on it and then spread it on evenly. If pan is very hot it will be difficult to spread batter evenly. Hence Keep a bowl of water along with and sprinkle few drops on pan and wipe it off with clean cloth to avoid excessive heating of dosa pan.
Sprinkle some garam masala & few drops of butter on it.
Once cooked the sides will automatically leave the pan. Then take it out on a plate.
Potato Masala for Stuffing in Dosa
Heat oil in a frying pan. Add a pinch of hing (asafoetida) to it. Add mustard seeds and cumin seeds and let it splutter. Then add green chilli, ginger and garlic chopped, curry leaves.
Add sliced onions and fry for 2-3 mins till it turns brown. Then add turmeric powder and salt as per taste. Add mashed potato and mix thoroughly and sauté for another 2-3 mins.
Once done, remove from flame and keep aside to cool. Masala is ready to serve with Dosa.
Preparation of Sambar
These are the basic ingredients for sambar.
Pressure cook tur dal until cooked (3-4 whistle). You may add vegetables like brinjal, pumpkin, Drumsticks, tomato along with dal. Add only salt and turmeric powder to cook dal. You can also use leftover dal to make sambar
In the meanwhile make tamarind paste by soaking it with water and squeeze the pulp into water and remove seeds if it has.
Heat oil in a pan. Add one tsp hing or asafoetida. Add one tsp mustard seeds and cumin seeds and let it splutter. Add curry leaves, crushed garlic and ginger. Then add sliced onions and green chillies. Saute for 2 mins.
Add chopped tomatoes and saute till it's cooked and mashy.
Next add ½ tsp red chilli powder, 2 - 3 tbsp sambar masala.
Then add tamarind paste and diced tomato into the pan and let it simmer for 1 – 2 min.
Add cooked dal to it and boil for 3-4 mins. Add salt as per taste. Garnish with chopped coriander leaves.
Serve hot masala dosa with sambar coconut chutney.