Hope everyone must have enjoyed this Diwali with lots of sweets and savories made at home. I really enjoyed Diwali sitting at home. We celebrated an Eco friendly Diwali as the children in our building decided not to burst crackers. They told their parents to put that money in their account so that this money will come in handy when they reach in 10th Std. Some decided to buy a good mobile. Kudos to the children for taking such a wonderful decision for knowing the value of money as well as save nature from pollution. Is n't that appreciable?
Now coming to the recipe. Today's breakfast was Masala Dosa. The typical dosa you get outside when you go for a party. I always used to wonder why their dosa is different from our dosa which we make at home. Got an opportunity to talk to a person who is in the field told me the secret of this which I am sharing with you all. He said for 1 kg rice, we have to use only 100 gms of Urid dal. Let us look at the recipe now:
Let us look at the recipe now:
Ingredients:
1 kg white boiled rice
100 gms urid dal
1/2 tsp fenugreek seeds (methi seeds, uluva, venthayam)
salt as per taste
sugar as required.
Method:
Wash all the ingredients except salt and soak it in water for minimum 8 hours. Grind to a fine paste in the grinder, add salt and keep it for fermentation overnight. In the morning, take out a bowlful of batter, add water to bring to dosa consistency, add little bit sugar in it.
POTATO MASALA
3 large potatoes
3 onions sliced
1/4 tsp turmeric powder
2-3 green chilli chopped
a small piece of ginger chopped
salt as per taste
Tempering:
1 tsp oil
1 tsp mustard seeds
few curry leaves
Garnishing:
chopped coriander leaves 2 tsp.
Method:
Peel the potatoes, wash and keep it in a container and pressure cook the same for 4-5 whistles.
In a kadai, add the oil and heat it. add the mustard seeds, when it splutters, add the curry leaves.
Now add the sliced onions in it and saute for 2-3 minutes. crush the potatoes with your hand put it in the onion, add half cup water, turmeric powder, salt and cover to cook. when the water is dried up mix well, add the coriander leaves and remove from gas.
CHUTNEY:
Ingredients:
1 tsp oil
1 tsp chana dal
1 tsp urid dal
2 red chillies
2 onion sliced
a small piece of ginger
1/2 coconut grated
Salt as required
Optional
1 tomato
2 garlic pods
Method:
Heat oil in kadai. fry the chana dal, urid dal and red chillies. add the onion and saute for few minutes. add the coconut, ginger, salt and grind to a smooth chutney. If you are adding tomato and garlic pods, saute that also.
HOW TO MAKE MASALA DOSA:
when all your ingredient are ready, heat a non stick tava wipe it with little oil. pour one laddle ful of batter and spread it. Now take out one to two teaspoon of chutney (consistency of chutney should be thick) and spread on the dosa. Now spread the potato masala (i used two tbsp masala). drizzle some ghee on top of it. spread a tsp of oil in the sides of the dosa. when cooked start removing from one side and fold it. serve hot with chutney sambar .
you ca see the video G-spzGkKIHM
note: add the sugar only prior to making the dosa. do not add the sugar in the full quantity.
Do post your comments after you prepare the same. It is really awesome.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
Now coming to the recipe. Today's breakfast was Masala Dosa. The typical dosa you get outside when you go for a party. I always used to wonder why their dosa is different from our dosa which we make at home. Got an opportunity to talk to a person who is in the field told me the secret of this which I am sharing with you all. He said for 1 kg rice, we have to use only 100 gms of Urid dal. Let us look at the recipe now:
Let us look at the recipe now:
Ingredients:
1 kg white boiled rice
100 gms urid dal
1/2 tsp fenugreek seeds (methi seeds, uluva, venthayam)
salt as per taste
sugar as required.
Method:
Wash all the ingredients except salt and soak it in water for minimum 8 hours. Grind to a fine paste in the grinder, add salt and keep it for fermentation overnight. In the morning, take out a bowlful of batter, add water to bring to dosa consistency, add little bit sugar in it.
POTATO MASALA
3 large potatoes
3 onions sliced
1/4 tsp turmeric powder
2-3 green chilli chopped
a small piece of ginger chopped
salt as per taste
Tempering:
1 tsp oil
1 tsp mustard seeds
few curry leaves
Garnishing:
chopped coriander leaves 2 tsp.
Method:
Peel the potatoes, wash and keep it in a container and pressure cook the same for 4-5 whistles.
In a kadai, add the oil and heat it. add the mustard seeds, when it splutters, add the curry leaves.
Now add the sliced onions in it and saute for 2-3 minutes. crush the potatoes with your hand put it in the onion, add half cup water, turmeric powder, salt and cover to cook. when the water is dried up mix well, add the coriander leaves and remove from gas.
CHUTNEY:
Ingredients:
1 tsp oil
1 tsp chana dal
1 tsp urid dal
2 red chillies
2 onion sliced
a small piece of ginger
1/2 coconut grated
Salt as required
Optional
1 tomato
2 garlic pods
Method:
Heat oil in kadai. fry the chana dal, urid dal and red chillies. add the onion and saute for few minutes. add the coconut, ginger, salt and grind to a smooth chutney. If you are adding tomato and garlic pods, saute that also.
HOW TO MAKE MASALA DOSA:
when all your ingredient are ready, heat a non stick tava wipe it with little oil. pour one laddle ful of batter and spread it. Now take out one to two teaspoon of chutney (consistency of chutney should be thick) and spread on the dosa. Now spread the potato masala (i used two tbsp masala). drizzle some ghee on top of it. spread a tsp of oil in the sides of the dosa. when cooked start removing from one side and fold it. serve hot with chutney sambar .
you ca see the video G-spzGkKIHM
note: add the sugar only prior to making the dosa. do not add the sugar in the full quantity.
Do post your comments after you prepare the same. It is really awesome.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
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