Tuesday, October 7, 2008
One of the most common item that people order in a restaurant is Masala Dosa. A potato mixture is stuffed into a crispy dosa and it is served with chutney and sambar.
For the Dosa
Urad Dal - 1 katori
Rice - 3 katoris
Tur/Chana Dal - 1 fistful
Methi seeds - 1/2 tsp
For the potato bhaji
Boiled Potatoes - 3 nos chopped into small pieces
Onion - 1 big, chopped lengthwise
Green Chillies- 2 slit lengthwise
Red Chilli - 1
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Cumin Seeds - 1/2 tsp
Curry leaves - 1 sprig
Pinch of sugar
Soak the dals, rice and methi seeds in plenty of water for atleast 3-4 hrs. Grind it into a smooth batter adding water as needed. Let the batter ferment overnight.
Next morning add salt and mix.
For removing dosas, heat a tava. When it is very hot add oil and sprinkle few drops of water. When it sizzling stops and the water evaporates pour a ladleful of the batter and spread it into a big circle. When it gets a golden brown colour on the bottom, remove it.
Follow the same procedure for the rest of the dosas.
For preparing the bhaji, heat a tsp of oil in a pan. add mustard seeds. when its starts to sputter add jeera and urad dal. Then add curry leaves and the chillies. Fry all for a min. Then add onions and fry. Sprinkle some water. Cover and cook. When it is almost cooked add turmeric powder, boiled potatoes, salt and sugar and mix all. Cook for few more min.
Place a little of this bhaji in each dosa and serve with chutney and Sambar.