Dosa is one of the most popular ‘tiffin’ dishes in the south, eaten either at breakfast or dinner. However, it is often eaten as a complete meal in the north. A north Indian friend had once remarked the rationale behind eating dosas as the main meal. According to her, among south Indian dishes, the masala dosa is the closest to a dal-roti-subzi meal, rounded off with chutney! Dosa = roti, sambar = dal, aloo masala = subzi and chutneys of course to spice up the meal.
I had shared the recipe for idli earlier and had somehow forgotten about the recipe for dosa completely. So here it is.
The same batter used for idlis can be used for dosas with excellent results. Only, remember to add salt and mix well after grinding. Before making the dosa, add a little water, a spoonful at a time to the batter to get a slightly thinner batter than used for idli. The dosas will come out nice and crisp and shiny!
If you are going to make idli with the batter, use the fluffy, fermented part on the top to make idlis, without mixing the batter. The denser rice particles will settle at the bottom and will be very good for making dosas.
However, there is an easier method of making dosa batter, which is to soak rice and dal together and adding a secret ingredient to it. I will share this easier method here and you don’t need boiled rice for this recipe!
Ingredients:
- Raw rice 2 cups
- Urad dal ½ cup
- Chana dal 1 tbsp
- Jada Poha 2 tbsp
- Methi 1 tsp
- Salt to taste
Method:
- Wash and soak the rice and dals along with methi for at least 5-6 hours.
- Wash and soak the poha separately for half an hour.
- Drain the water from the rice and dal mixture and put in a mixer. Squeeze the water from the poha and add in. Grind everything into a smooth paste without adding too much water.
- Add salt as needed, mix and let ferment for at least 8-10 hours or overnight.
- Once fermented, it will rise to nearly double the quantity.
- Mix well, add a spoonful of water at a time, if the batter is too thick to a pouring consistency.
- Heat a well-seasoned cast iron tawa, or a non-stick tawa (which is easier to handle). Smear half a tsp of oil on it and sprinkle a few drops of water to let the oil spread all over. Wipe with a tissue.
- Reduce the heat and pour a ladleful of batter and spread it evenly in a circular motion to a thin round. Drizzle a little oil around the sides. Turn up the heat to medium high.
- Once the dosa begins browning at the edges, drizzle a little oil on the surface and spread it with the spatula. At this stage, spread a tsp of red chutney on the surface. After about 20 seconds, place the potato masala on it and fold it.
- Remove to a plate and serve with chutney/sambar or anything else you fancy!
Note:
If making plain dosa, drizzle oil on the surface after the dosa starts browning at the bottom. Flip it over and cook for about 20 seconds for a crisp dosa!
Potato masala for Masala Dosa:
Ingredients:
- Potato 3-4 medium
- Onion 1 large
- Green chillies 2-3 (slit or cut into bits)
- Turmeric powder ½ tsp
- Salt to taste
For tadka:
- Mustard ½ tsp
- Urad dal ½ tsp
- Chana dal ½ tsp
- Curry leaves a few
- Hing 1/4 tsp
- Oil 1 tsp
Method:
- Wash, boil, peel and mash the potatoes well.
- In a kadhai, heat the oil and add mustard. When it splutters, add the dals and when they begin to brown, add the green chillies, curry leaves, turmeric and hing.
- Now, add the onions and sauté well.
- Once onion turns pinkish, add the mashed potatoes, required salt and mix thoroughly.
- Remove to a bowl.
Red chutney for masala dosa:
Ingredients:
- Onion 2-3 medium
- Red chillies 10-23 (Bedgi or Kashmiri variety)
- Garlic 5-6 pods
- Salt to taste
- Oil 2 tsp
Method:
- Heat the oil in a kadhai. Sauté the garlic pods and onions till they begin changing colour.
- Remove the chillies from the water and add. Sauté for a minute.
- Cool the mixture and grind finely.
- Red chutney for spreading on masala dosa is ready.
- This chutney can be served with idli, dosa and other snacks too.
