DOSA

DOSA

Dosa is a popular South Indian thin crepe that is made of fermented rice and lentil batter. History of dosa says that they were made using only rice but with the passage of time, people started to add urad dal / black lentils to give texture and taste. Dosa is made by soaking and blending black gram lentils (urad dal) and rice to a batter. Then the fermented batter is spreaded like a crepe on a hot griddle or tawa.

And masala dosa is incomplete without aloo sabzi. aloo bhaji is prepared in different variety, today i am sharing the most easiest, quickest and tastiest potato curry prepared for masala dosa in South Indian.

We’re going to start by making the aloo sabzi and then the Dosa. So let’s begin.

Aloo filling:

Ingredients:
4 potatoes, boiled
1 onion, thinly sliced
1 green chilli, finely chopped
1 inch ginger, finely chopped
1 dried red chilli
1 tsp cumin seeds
1 tsp mustard seeds / rai
1 tsp urad dal
1 tsp chana dal
½ tsp turmeric powder
pinch hing / asafoetida
1 stem curry leaves
2 tsp lemon juice
1 stem coriander leaves, finely chopped
2 tsp oil

salt to taste

Recipe:

1. Boil the potatoes well and peel off the skin.
2. Finely chop green chillies, ginger, coriander leaves. also thinly slice onion and keep ready.
3. In a pan heat a tablespoon of oil and add cumin seeds, mustard seeds, urad dal, red chilli and channa dal. wait till mustard seeds splutter.
4. Then add curry leaves and hing. fry for a minute.
5. To this, add thinly sliced onion and fry till then turn translucent.
6. Add in finely chopped chilli and ginger. fry till the raw smell of ginger goes away.
7. Now finally add boiled potatoes and turmeric.
8. Mash the potatoes well and add in 3 tbsp of water to have a smooth gravy paste. Cook for 3 mins.
9. Squeeze some lemon juice and add chopped coriander leaves. Give it a good mix.
10. Keep it aside till we prepare the Dosas.

For Dosa:

Ingredients:

1 cup rice

1 cup urad dal

1 teaspoon salt

5 tablespoons oil or clarified butter, ghee

Recipe: 

1. Wash rice and dal, changing water three to four times. Soak rice mix and fenugreek seeds in about 4 cups of water for at least six hours.
2. In a blender, blend the rice and dal mix to very creamy texture. Use only as little water as needed to blend (using too much water for blending will not give the desired creamy texture). 
3. Cover and ferment the batter in a warm place for about a day. Batter will be about one and half time in volume.
4. When ready to make dosa whip the batter for few seconds. Add salt and water as needed, batter should be of pourable consistency.
5. Place a non-stick- heavy skillet over medium heat. ( I applied 2 drops of oil in the pan, cleaned it with a paper towel and then sprinkled a few drops of water on it) The water sizzles right away.
6. Pour 1/2 cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly.
7. Pour about 2 tsp oil over it and along the edges and cook till the dosa turns brown in color and crisp.
8. Take 2 tbsp of the aloo filling and put it on the dosa in the middle. Flip the sides of the dosa onto this mixture filling to cover it.
9. Dosa is ready, repeat with remaining batter.
10. Every time wipe the pan or tawa you are using with wet towel that helps spreading the dosa.

Serve with coconut chutney, onion-tomato chutney and sambhar.

**You can find my sambhar and chutney recipes in another blog.

Enjoy and keep showering your love.