DOSA

DOSA RECIPE

Dosa a thin and crispy crepe made from rice and urad dal (black lentils), served with Coconut Chutney and Vegetable Sambar is a match made in heaven!
   
        This popular breakfast item is not only healthy but also easy to prepare. There are many varieties of  Dosa, e.g. Mysore Masala Dosa, Set Dosa, Ragi Dosa,
 Wheat Flour Dosa, Paper Dosa, etc. This simple Dosa Recipe explains how to make Plain Dosa from scratch with step by step






For thin and crispy Dosa, well prepared Dosa Batter is key to its taste and texture and its preparation is very easy – first soaked rice and urad dal (black lentils) are ground individually into smooth batter and then its mixture is allowed to ferment overnight. Dosa batter prepared in this recipe can be used for the making most of the Dosas mentioned above as well other South Indian staple food items like Paniyaram, Uttapam etc.

More South Indian Recipes like
Idli Recipe
Ragi Dosa
Rava Idli
Tomato Chutney

1. Preparation Time:  14 hours
2. Cooking Time:  25 minutes
3. Serves: 4 servining
4. Cooking Measurements Dosa Recipe

INGREDIANTS

1. 3/4 cup Parboiled Rice (idli-dosa rice)
2. 3/4 cup Regular Rice
3. 1/2 cup Whole Urad Dal (without skin) or Split Urad Dal (black lentils)
4. 1/4 teaspoon Fenugreek Seeds (methi dana)
5. 1/2 tablespoon Chana Dal (gram lentils), optional
6. Water, as needed
7. Salt to taste
8. Oil, for shallow frying

DIRECTIONS:

step-1
Take all the ingredients to prepare the dosa batter. Rice, urad dal and fenugreek seeds are the main ingredients. Chana dal is used for getting a golden color for Dosa.

step-2
Rinse both types of rice (regular rice and parboiled rice) together in water for 3-4 times and soak them in 2 cups of water for 4-5 hours – (Place both types of rice in a medium-size bowl and fill it with water till 3/4th height. Rinse the rice by rubbing them between your fingertips; the water will turn cloudy. Drain the water and repeat the process 3-4 times).


step-3
Rinse urad dal and chana dal together in water, add fenugreek seeds and soak in 1 cup water for 4-5 hours.

step-4
Drain water from urad dal in a small bowl and reserve it (it will be used in the next step while grinding the dal). Add drained urad dal, chana dal and fenugreek seeds mixture in the medium jar of a mixer grinder or blender.

step-5
Add water as needed and grind until smooth and fluffy batter (use water reserved in previous step, approx. 1½ cups water will required to grind 1/2 cup dry urad dal).


step-6
The batter should be fluffy and not very thick. Transfer it to a large container.

step-7
Drain water from rice and add them to the same mixer grinder jar. Depending on the size of the jar, you can ground the rice in multiple batches.

step-8
Add water as needed and grind until smooth texture. Don’t add too much water in a single go; add 1-2 tablespoons water at a time (approx. 1/2 cup water will required). Rice requires less water compared to urad dal while grinding. Rice batter will be little grainy and will not be as smooth as urad dal batter. Transfer it to the same container

 step-9
Add salt and mix both batters well using spoon. The final batter should not be too thick or too watery. Cover it with plate and leave it at room temperature for 8-10 hours or overnight for fermentation. During cold weather, keep the batter in warm place (or inside the oven with oven light on) for fermentation.


step-10
During fermentation, the batter volume would increase and the tiny bubbles would appear on the surface when you stir it with a spoon. Stir the batter with a spoon. If it looks too thick, add few tablespoons water and mix well until it has attained pouring consistency (little watery than idli batter).

step-11
Heat non-stick tava or iron tava (skillet or griddle) over medium flame. Sprinkle few drops of water on the surface. If water drops sizzle and evaporate within few seconds, tava is hot enough to cook. Apply 1/2-teaspoon oil on the griddle and spread it evenly with a spatula or a clean wet cloth. Take a ladle full of batter, pour it over the surface of tawa, swirl it as thin as possible in a spiral motion by rotating ladle and make it into round shape of approx. 7-8 inch diameter circle.

step-12
Apply 1-teaspoon oil (or ghee / butter for crispy dosa) around the edges of dosa (or spread oil/ghee/butter evenly with brush for crispy dosa).

step-13
Cook until the bottom surface turns light brown and the edges start to come upward, it will take around 2-minutes.

step-14
Flip it and cook for a minute. If you are making thin dosa (as shown in the photo), you do not need to cook the other side. Transfer it to a plate. Wipe tava with clean wet cloth before making next dosa (this is to prevent dosa from sticking to Pan) and repeat the process from step-11 to step-13 for remaining batter. Hot and crispy plain dosa is ready.

   

COCONUT CHUTNEY

COCONUT CHUTNEY RECIPE

           Coconut chutney recipe For idli, dosa and vada. One of the essential side dishes that is served with South Indian tiffin breakfast like rava idli, dosa and medu vada is coconut chutney. In this post, I am sharing an easy and a basic recipe of coconut chutney that I am making for decades now and still do. There are many ways a coconut chutney can be made by using a mix of different herbs and spices, but coconut is always the essential ingredient.

This recipe is a Tamil Nadu style coconut chutney, where apart from coconut, roasted chana dal is also added. So when you do not have roasted chana dal, just skip it and make the coconut chutney with the other ingredients – and yes the coconut chutney will still taste delicious. Roasted chana dal is directly edible and different from raw chana dal (husked and split bengal gram).
The recipe is very easy and you can use either fresh or frozen coconut – whatever you have. The versatility of this coconut chutney recipe is that apart from serving with the regulars breakfast food like idli, dosa and vada – you can even serve it with upma, mysore bonda, onion pakoda, semiya upma, Pongal and many more South Indian snacks. It can also be served with rice but not this recipe. I make a different variety of coconut chutneys.

INGREDIANTS

1. ½ teaspoon urad dal (split & husked black gram)
2. ½ teaspoon cumin seeds - optional
3. ½ musturd seeds
4. 1 sprig of curry leaves or 9 to 10 curry leaves
5. 1 pinch of asafoetida (hing) optional
6. 1  red chili or green chili
7. ½ tablespoon oil - sesame or peanut or coconut or sunflower oil 

INSTRUCTIONS

grinding coconut chutney

1.Take ½ cup tightly packed freshly grated coconut in a chutney grinder jar or a small grinder jar.

2.Then add 1 green chili (chopped)
3.Next add 2 tablespoons roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.
4.Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
5.Remove the chutney in a heatproof bowl like a steel bowl .

tempering for coconut chutney

1.Heat oil in a small pan. Add the mustard seeds.
2.When the mustard seeds begin to splutter, add the urad dal. Fry till the urad dal starts to become golden and aromatic.
3.Then add the curry leaves, red chili and asafoetida optional.
4.Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color.
5.Switch off the flame and immediately pour the tempering on the chutney in the bowl.
6.Mix the tempering mixture very well.
7.Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice

ALOO SABZI FOR DOSA AND CHAPPATI

POTATO SABZI

    potato sabzi recipe for masala dosa | aloo bhaji for masala dosa with step by step recipe. 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 sabzi prepared for masala dosa in south india.

     we all love masala dosa,normal dosa, maysore masal dosa. we prepare mysore masala dosa at home with spicy red chutney spread over the dosa. aloo bhaji goes well with poori, chapathi, rice or with any dosa.

      potato sabzi recipe for masala dosa | aloo bhaji for masala dosa 2
the only tip to have a perfect bhaji is by preparing with properly boiled potatoes. also be generous with the tempering. i do prepare sandwich with leftover aloo bhaji and it taste great for morning breakfast. meanwhile, check out my other recipes etc.potato sabzi for masala dosa | aloo bhaji for masala dosa

aloo bhaji for masala dosa recipe
potato curry recipe
potato curry for masala dosa | aloo baji for masala dosa

 PREP TIME:10 MINUTES
 COOK TIME:20 MINUTES
 TOTAL TIME:30 MINUTES
 SERVINGS:4

INGREDIENTS

1. 4 potatoes, boiled
2. 1 onion, thinly sliced
3. 1 green chilli, finely chopped
4. 1 inch ginger, finely chopped
5. 1 tsp mustard seeds / rai
6. 1 tsp urad dal
7. ½ tsp turmeric powder
8. 1 stem curry leaves
9. 2 tsp lemon juice or 2 inch tamarind
10. 1 stem coriander leaves, finely chopped
11. 2 tsp oil
12. salt to taste

INSTRUCTIONS

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 mustard seeds, urad dal, red chilli l. wait till mustard seeds splutter.

4.then add curry leaves . fry for a minute.

5.now add tamarid 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 add boiled potatoes and turmeric.

8.mash the potatoes well and add in 3 tbsp of water to have a smooth gravy paste. cook 3 mins

9.squeeze some lemon juice  optional and add chopped coriander leaves. give a good mix.
serve aloo bhaji hot with masala dosa's, rice or
chapathis.

 Notes:

aloo bhaji taste great when prepared fresh.
you can use leftover all bhaji as a stuffing for sandwich. you can also prepare aloo bonda with this.