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Dosa (Masala Dosa)

Contributed by:
Shail Mehrotra, Sindri
Shail Mehrotra, Housewife

Masala Dosa


For Dosa Masala
Boiled Aaloo - 8 -10
Curry Patta - 1 bunch
Onion - 6 (chopped)
Chana Daal - 1 tsp
Rai (black mustard seeds) - 1 tsp
Red Chillies - 4
Green Chillies - 10 (chopped)
Tomato - 1 (finely chopped)
Refined Oil - 2 tbsp
Haldi Powder - 1/2 tsp
Salt to taste

For Dosa
Rice - 3 cup
Urad Daal - 1 cup
Chana Daal - 1/2 cup
Methi Seeds - 1tbsp
Salt - 1 tbsp
Refined Oil - 200 ml
Method of Preparation
1. Clean, wash and soak rice, daals and methi seeds in water for 5-6 hours.
2. Grind to make paste of medium consistency.
3. Mix salt and leave overnight to ferment.
4. Heat a thick bottom Tawa and make it smooth by rubbing a little oil.
5. Sprinkle some water on hot Tawa.
6. Put a big spoonful of paste and spread it on Tawa to make dosa.
7. Put 1 tbsp oil around the dosa and cook till crispy.
8. Roll or fold and serve hot with aaloo masala and Sambar-Chutney.
9. Alternatively, aaloo masala can be used as filling before rolling/folding.

Preparation of Aaloo Masala
1. Heat oil in a Kedahi.
2. Add rai, red chillies and curry patta.
3. When rai sputters, add dry chana daal. Fry till colour turns light pink.
4. Add onion and fry till onion pieces become soft.
5. Add broken boiled aaloo, green chillies, tomato, haldi and salt.
6. Add 1/2 cup water and fry a little to make slightly wet aaloo masala.
Serve with plain dosa separately or as filling of Masala Dosa.

Notes & Tips