Brief Introduction:
Dosa is a type of pancake or a thin crepe made from a batter by soaking rice and lentils overnight. Dosa is a dish which originated from South India and is famous not only in India, but also in many countries. Dosa is of various kinds like masala dosa, onion dosa, rava dosa, tomato omlet, mixed lentil dosa, plain dosa, set dosa and many others. I have decided to write about my favorite kind of dosa which I have drooled over from my childhood days- masala dosa. As I speak about this very famous dish, I would like to dedicate this article to my very close friend with whom I have had many conversations over one single masala dosa.
History:
Dosa originated from South India, mainly from a city called Udupi which is on the coastal belt of Karnataka. It is said that dosa was made only using rice but as time elapsed, people started added black lentils (urad dal) to the batter to improve the taste and texture.
Nutritional Benefits:
- Main ingredient in the dosa batter is rice, also the potato mixture is the cooked potato hence it is rich in carbohydrates.
- The second main ingredient is the lentils, so dosa is rich in proteins.
- The batter used is a fermented batter; the fermentation makes the batter rich in vitamin B and vitamin C.
Masala Dosa:
Masala Dosa is a special dosa made from the same batter used to make onion dosa and tomato omlet. The only difference is it’s stuffed with cooked potato, chillies, onion and spices mixture. Also, my mother makes this dosa by applying red chutney paste (spicy red chilli paste) on the inside of the dosa. Preparation of this dish must be done in two steps- making the batter and preparation of the potato mixture.
Preparation of the batter:
Ingredients required:
- Rice: One Cup
- black lentils(Urad dal): Half Cup
- Flattened rice/ Beaten rice(Poha): One Fourth Cup
- Semolina(Rava): Three Tablespoon
- Fenugreek seeds:(Methi):One Fourth Tablespoon
- Salt: To Taste
- Water: As Required
Method to make the batter:
- Soak one cup rice, half cup black lentils, one fourth cup beaten rice, one fourth table spoon of fenugreek seeds in water for four hours.
- After soaking, add three table spoons of semolina and salt to it.
- Blend it to form a smooth batter
- Cover it and let it overnight for the batter to ferment.
Preparation of red chutney:
Ingredients required:
- Red chilly: Two
- Dried Red chilly: Two
- Ginger : Half Inch
- Garlic: Three Cloves
- Lemon Juice: Half Tablespoon
- Salt : To Taste
Method to make red chutney:
- Wash the red chilly and ginger.
- Take a blender add two red chilly, two dried red chilly, half inch ginger piece, three cloves of garlic.
- Blend it to get a fine paste.
- Add lemon juice and salt to it and mix well.
- Red chutney is now ready to be used.
Preparation of Potato stuffing:
Ingredients required:
- Potato : Four (Medium sized)
- Onion : One (Large, finely chopped)
- Green peas: Half Cup
- Oil :Two Tablespoon
- Mustard seeds: One Tea spoon
- Cumin seeds : One Tea spoon
- Husked Bengal Gram : Two Table Spoon
- Green chilly: Two(Finely chopped)
- Ginger: Half inch( Finely chopped or grated)
- Turmeric powder : Half Tea spoon
- Asafetida : A Pinch
- Sugar: Half Tea Spoon
- Salt : To Taste
- Water : Half Cup
Method to make Potato stuffing:
- Wash the potatoes. Chop it into half and boil it along with the peel until thoroughly cooked.
- Once cooked, transfer it to cold water and peel off the skin.
- Break it into cubes and keep it aside.
- Boil the Green peas along with it.
- Take two table spoon of Bengal gram, soak it in warm water for 30 minutes. Drain the water after 30 minutes and keep it aside.
- Heat a pan at medium flame. Add Two table spoon of oil once the pan is hot.
- Add one tea spoon of mustard seeds to the oil, once it crackles add one tea spoon of cumin seeds to the same. Add half a spoon of turmeric powder and a pinch of asafetida to the same.
- Add Two table spoon of Bengal gram which has been soaked and kept aside to the oil mixture.
- Once its golden brown add two finely chopped chilly and grated ginger to the mixture.
- Add one large finely chopped onion and fry it until golden brown.
- Add the boiled potato, boiled green peas to the same and mix well until the spices blend into the potato cubes and green peas mixture.
- Sprinkle half spoon of sugar and salt to taste and mix well.
- The potato stuffing is ready to be served.
Note: Grated fresh coconut can also it added on top for garnish and for taste.
Final method to prepare a Masala Dosa:
Ingredients required:
- Fermented Batter
- Red Chutney
- Potato Stuffing
- Oil ( To smear on the hot pan to avoid sticking)
Method to make Masala Dosa:
- Heat a flat pan or a non stick pan on medium heat. Smear one tea spoon of oil on it in order to avoid the dosa sticking to the pan.(If using a non stick pan use very less oil)
- Pour half cup of dosa batter onto the pan and spread it through out the pan.
- Add oil on top of the dosa.
- Cook for 30 seconds, Smear the red chutney paste on to it and spread it evenly.
- Cook for another 20 seconds and flip the dosa to cook the other side.
- Flip Again. Take two spoons of potato stuffing and apply it on the red chutney side of the dosa and let it cook for 10 more seconds.
- Hot masala dosa is ready to be served.
Conclusion:
Masala dosa goes best with coconut chutney and sambar. It can not only be served as a breakfast dish but can also be had as an evening snack. I enjoy this dish the best as an evening snack while it’s drizzling outside and when its served hot with amazing South Indian Sambar which my mother makes. I will soon be writing about my mother’s Sambar recipe too. I hope you guys like this recipe and have many conversations over it, like how i did.
