25 October, 2015
RICE PANCAKE|MASALE DOSAY|MASALA DOSA| ಮಸಾಲ್ ದೋಸೆ|ಮಸಾಲೆ ದೋಸೆ
Masale dosay/masala dosa is a popular south Indian food that serves as a wholesome answer to the hungry palate.
This is one of the old recipe’s of my mom which I’m following since years. The dosay/dosa comes out crispy and it melts in your mouth. It is always served with Potato onion Palya (subji) , onion chutney and coconut chutney.
And most importantly, You should grind the batter really finely, and moreover we should definitely make this dosay on a iron tawa to get that absolute crispiness. No other materials of tawa gives you this result.
Some more dosay/dosa recipes in my blog ⇒ ragi masala dosay , instant wheat flour dosay , Kakatiya special dosay , fenugreek leaves dosay , dalia dosay , rave dosay , chakuli/sponge dosay , ragi dosay , healthy dosay , Potato dosay , chocolate dosay , rave adai dosay , Instant sorghum/jola dosay , lentils-Pulses masale dosay , mixed veggies Uttapa , vermicelli/shavige Uttapa , Red rice dosay , Set dosay , Davanagere benne dosay , Plain dosay , finger millet/ragi set dosay/dosa , Whole black gram/uddina kalina set dosa/dosay
You may also like to check ⇒ Pineapple chutney , Pineapple +bengal gram chutney , authentic kaayi chutney (with rice) , fresh coconut chutney (for dosay,Idly,rotti) , raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney , cabbage/yele kosu chutney , sesame seeds chutney , amla-togari bele chutney
Ingredients : measuring cup used – 250 ml
For the batter :
- Rice (Preferably sona masoori) – 1 cup
- Black lentils (urad dal) – 1/4 cup
- Bengal gram (chana dal) – 2 tbsp
- Beaten rice (poha) – 1/4 cup
- Fenugreek seeds – 1 tsp
- Salt – to taste
- Ghee/Oil – for roasting dosay/dosa
Others :
- Sugar – 1/2 tbsp
- Rice flour – 2 tbsp
- Water – 3 tbsp
For Red chutney:
- Onion – 1 big
- Red chilli – 6 byadigi ( which gives color)
- Oil – 1/4 tsp
- Tamarind – 1/2 tbsp (an inch & half piece)
- Jaggery – 1/2 tbsp
- Turmeric powder – 1/4 tsp
- Salt to taste
For Palya / Subji:
- Potato – 2 big
- Onion – 1 medium
- Green Peas – 1/4 cup ( optional)
- Green chilli – 2
- Curry leaves – few
- coriander leaves – 1 tbsp
- Salt to taste
- Oil – 1/2 tbsp
- Mustard seeds – 1/4 tsp
- Chana dal – 1 tsp
- Urad dal – 1 tsp
- Turmeric powder -1/2 tsp
PROCEDURE :
For dosay/ dosa :
- Wash well and soak all the ingredients listed below the heading ‘for the batter’ except salt, for 8 hours
- Then grind it into a smooth batter adding salt and required water, cover and let it ferment for overnight or 8 to 10 hours
- How I do is, in another bowl, I combine water, rice flour and sugar together, stir well, cover and keep it also for overnight. Then next morning, mix it well into the fermented dosay batter and after couple of hours I make dosay
- OR you can also do like, two hours before making dosay/dosa, take sugar, rice flour and water in a small bowl, stir it until all the sugar dissolves completely, then mix it well into the batter
- Cover and rest the batter further for 2 hours
For Red chutney:
- Chop the onion
- Heat oil in a pan add chopped onion, tamarind and red chilies and fry until light brown
- Add all the other ingredients and grind to a fine paste
For Palya / subji:
- Peel and cook potato and green peas separately, cool and mash the potato
- Chop the onion , green chilies and coriander leaves
- Heat oil in a pan add mustard seeds, chana dal, urad dal one by one fry for a minute, add green chilies, curry leaves and coriander leaves and turmeric powder
- Add chopped onion and fry till translucent, then add mashed potato and green peas and mix everything well
- Add salt, At this stage, if you find the palya/subji dry, then add little water ( about 2-3 tbsp)
- Combine everything well and… the Palya/subji is ready
Procedure for making masala dosay/dosa:
- Heat the tawa on high first, when it is hot, then wipe the tawa with wet cloth, apply oil with a brush or coconut tuft
- Now reduce the heat to medium and pour one ladle full of batter and spread it evenly and smear oil on it and Leave it for 2 minutes or so
- When the bottom of the dosay/dosa turns red in color, its time to spread onion chutney (masale) all over the dosay
- Next stuff the dosay/dosa with Potato onion Palya/subji in the centre as shown in the picture below and fold dosay/dosa on both the sides or one side
- The Masale/Masala dosay/dosa is ready to serve. serve with fresh coconut chutney (for dosay,Idly,rotti)
- Mixed vegetable Pulao| Mishra tarakari Pulao
- Brinjal tamarind rice| Badanekayi Puliyogare|
- Ash gourd halwa| Dumrot| Kashi halwa| ಕಾಶಿ ಹಲ್ವಾ| ದಮ್ರೂಟ್
- Hyacinth beans/Avarekalu Paratha| VIDEO
- Indian gooseberry/amla and split black gram chutney| video
- Pigeon peas/togari bele kayi holige – no grind method
- Spinach sweet corn/Palak jola akki rotti
- Carrot kichadi/Pachadi| ಕ್ಯಾರಟ್ ಪಚಡಿ/ಕಿಚಡಿ
- Fenugreek leaves/methi Paratha| menthya soppina Paratha
- Raw mango summer drink| aam Panna
