The dosa is a pancake made from rice and black lentils. It is a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein. Dosa is noted in the Tamil Sangam Literature from 100 BC to 300 AD ("idaichangam" literature) and later, around 6th century AD.
It is also believed that dosa had its roots in the Temple Streets of Udupi, Karnataka. Although a South Indian food Dosa is extremely popular throughout India.
For Dosa Batter:
1 cup uraddal 2 1/2 cups raw rice ( pachari ) 1 tablespoon cooked rice Salt to taste ( approximately 1 teaspoon ) Ghee / oil for frying Water for grinding
For the Filling ( masala ) :
2 tablespoon oil 2 teaspoon mustard seeds 1 teaspoon uraddal 2 teaspoon channadal 1 spring curry leaves 1/2 teaspoon turmeric powder 5 green chillies, slit lengthwise 1 - inch ginger, finely chopped 500 g potatoes ( boiled with a little turmeric powder ) 3 onions, sliced Salt to taste
For Dosa Batter:
Wash and soak uraddal and rice separately for 6 - 7 hours.
Grind the uraddal and cooked rice to a very fine paste . Add little water while grinding. Remove and keep aside in a big vessel.
Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 6 - 8 hours / overnight.
For the filling ( masala )
Heat oil in a kadai ( deep pan ). When it is hot enough add mustard seeds. When they start splutter add uraddal, channadal, green chillies, curry leaves and chopped ginger. Saute for 2 - 3 minutes ( till dals are light brown ). Add sliced onions. When the onions are light brown in color and turmeric powder and fry well.
Add boiled and mashed potatoes. Add salt to taste and mix well. Cover with a lid and cook on a low heat for 5 - 8 minutes.
Note: Remove green chillies while making masaladosa.
Final Preparation of MasalaDosa:
Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.
Grease with little oil / ghee.
Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre.Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards.Let the dosa color, and sprinkle a few drops of ghee.
Place the masala ( filling ) in the centre of the dosa. Fold the dosa and cook till crisp.
When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney & sambar. Other accompaniments - Meduvada and Filter coffee.
1 cup coconut grated 1 green chilli 1 red chilli 1 teaspoon tamarind paste ( optional ) Salt to taste Ginger - 1/2- inch piece
1 teaspoon oil 1/2 teaspoon mustard seeds 1/4 teaspoon uraddal 1 red chilli 1 spring curry leaves
Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with water.
In a pan, heat 1 teaspoon oil. Add mustard seeds. When they splutter , add remaining ingredients. Saute well. Pour this over to coconut chutney.
Soak the ingredients for 6-8 hours. Grind them to make a fine paste, making sure that the consistency is thick. Then, add all the additives. Check the seasoning and consistency and prepare dosa on griddle.Follow Dosa recipe and for each filling, follow masaladosa recipe.
Small dices of paneer - 50 gms Tomato (chopped) - 1 Green chilli (chopped) - 5 Coriander (chopped) - few springs Tomato puree - 20 ml Capsicum (chopped) -1 Red chilli powder - 5 gms Salt to taste Curry leaves - 5 Mustard seeds - 2 gms Oil - 2 teaspoon
In a pan heat oil, add mustard seeds and curry leaves. When they crackle, add capsicum. Saute for a while and then add tomatoes, green chillies and coriander. Cook for while. Then add tomato puree and red chilli powder. Cook till done and puree coats the paneer. Check seasoning and stuff in the dosa.
2, Mushroom Mutter
Mushroom (chopped) - 50 gms Green peas - 10 gms Red chilli powder - 5 gms Turmeric powder - a pinch Salt to taste Coriander powder - 5 gms Ginger-garlic paste - 5 gms Mustard seeds - 2 gms Curry leaves - 5 Oil -10 ml
Heat oil in pan and add mustard seeds and curry leaves, when they crackle add all the powdered masalas. Then add the green peas and mushrooms. Cook till done and adjust the seasoning. Fill this in the dosa and serve it with coconut chutney.
3, Gobi dosa
Cauliflower florets - 100 gms Fennel seeds - 5 gms Onion seeds - 5 gms Salt to taste Chaatmasala - 8 gms Lemon juice - 10 ml Coriander (chopped) - few sprigs Red chilli powder - 5 gms Turmeric powder - a pinch Oil -10 ml
Boil the cauliflower florets with turmeric powder and salt. In pan heat oil, add fennel seeds, onion seeds and red chilli powder. Add cauliflower, chaatmasala and mix properly. Add lemon juice and chopped coriander. Stuff in the dosa.
In a pan, heat some oil and add capsicum. Saute for sometime. Then add the paneer, rest of the vegetables and tomatoes and fry for sometime. Add little water and rest of the ingredients. Cook till the tomato puree coats the paneer. Stuff in the dosa.