Masala Dosa - This is the classic masala dosa that is served in the eateries all over Tamilnadu. Dosa will be parcelled in the banana leaf along with Kara chutney, and sambar. The parangikai sambar served with the dosa will make you ask for one more. I used to have this masala dosa while travelling from chennai to ariyalur which is my mom's native. Dosa has a home - made classical taste.
Key Ingredients: Idli - dosa batter, coconut, fried gram,potato, Onion(bellary variety), Spices - Chillies, Ginger, lentils in the seasoning.
Accompaniments:
Red chutney, Sambar.
You may also try:
Equipments used:
Dosa tawa, kadai, pressure pan,Blender
Ingredients:
Idli - Dosa batter - 1 cup
Potato Masala - as required.
Coconut chutney - as required
Directions:
1. Heat dosa tawa/skillet. Take 1 ladleful of batter. Starting from the center, spread it in circular motion. Allow to get cooked. Don't flip over.
2. Spread coconut chutney,all over dosa.
3.Place the potato masala, on one side of the dosa, close the masala with the remaining half.
Coconut Chutney:
Ingredients:
Directions:
Potato masala :
Ingredients:
Potato - 4/5
Onion - 1(large)
Ginger -1"
Green chillies - 2
Turmeric powder - 1/2 tsp
Salt to taste
Tempering:
Oil - 1tbsp
Mustard - 1/2 tsp
Urad Dal - 1/2 tsp
Asafoetida - a pinch
Curry leaves - 1 sprig.
Directions:
1.Pressure cook the potatoes for 4 or whistles.Allow to cool. Remove the skin. Mash or crumble with hands.
2.Heat oil in a kadai, add Mustard, when it splutters, add urad dal, curry leaves, asafoetida,onion, ginger, green chillies.
3.When onion turns pink, add salt, turmeric powder, mashed potatoes.
4.Cook till the curry binds together with other ingredients. Sprinkle some water if it is necessary.
Note:
- Don't brown the onions.
- It is better to serve the dosa immediately after preparing else they become soggy.
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