11 June, 2017

OPEN BUTTER PUDI MASALE DOSAY/MASALA DOSA

Posted in : BREAKFAST RECIPES, Pancake| Dosay| Dosa| dose| on June 11, 2017 by : Divya Suresh

Today I’m here with one more variety of dosay/dosa which we tasted during our last visit to Bengaluru, Open butter pudi masala dosay/dosa. The masala ie…. the potato palya/subji, spicy powder and the butter on the top is arranged on the dosa openly when served, hence the name is Open pudi(spicy powder)masala dosay/dosa !

The difference between regular masala dosay/dosa and this particular masala dosay/dosa is, firstly onion is not used and it’s only potato being used while making subji, and secondly instead of applying onion chutney on the dosay, a different kind of spice powder (dry) is specially prepared and sprinkled on the dosa/dosay….. and that definitely makes a huge difference in taste and look.

And the quantity of butter put on the dosay/dosay also enhances the overall taste. I always use home made butter. However I have put less butter comparatively.

The Spice powder (chutney pudi) used here in this recipe and the combination of ingredients added to make the dosay/dosa batter is purely my guess, though using the same set of ingredients, which we use for making the dosay/dosa batter on regular basis. But for spice powder I have added many other different set of ingredients also along with the regular lentils/dals. So this chutney Pudi tastes entirely different from the authentic chutney Pudi from our own Karnataka.

This particular dosay/dosa is roasted only on one side, so the dosay/dosa batter needs to be perfect to get that spongy, soft yet crispy dosay/dosa. Otherwise the dosay/dosa will become hard and fluffiness will be lost. And one more important thing here to remember is This dosay/dosa is made little thicker than the regular dosay/dosa.

Recipe for Potato subji : Heat 2 tsp oil in a pan, add in 1/4 tsp mustard seeds, 1 tbsp chana dal, 1/2 tbsp urad dal, 1 green chilli, few curry leaves, 1/2 cup of chopped methi leaves(if using), 1/3 cup of boiled green Peas(if using), boiled and mashed potato (2 big), salt to taste, mix everything well and remove from the fire.

Ingredients : measuring cup used – 200 ml

Rice – 2 cups
Urad dal/black gram lentil – 1/2 cup
Bengal gram lentil/chana dal – 1/3 cup
Sago/sabbakki/sabudana – 1 cup
Beaten rice/avalakki – 1/2 cup
Fenugreek seeds – 1 tbsp
Sugar – 2 tsp
Salt to taste
Oil to roast dosay/dosa

Others :

Spice powder
Potato subji (recipe ⇑ above)
Coriander leaves (chopped)
Grated fresh coconut (optional)

PROCEDURE :

Rinse and soak all the ingredients, except sugar & salt for 4 to 6 hours
Drain all the water and grind it into a smooth batter by adding salt and water
Transfer it into a bowl, cover and allow it to ferment for 8 to 9 hours or overnight
Add sugar 1/2 an hour before making dosay/dosa, mix well
Heat tawa, put a laddle full of batter and spread evenly in a circular shape, keep it thick
Smear little oil and let it cook
Keep the fire on low, sprinkle spice powder, coriander leaves, grated fresh coconut all over the dosay/dosa
Keep 1/2 cup of potato subji in the center, and put a tsp of butter on the top
Serve Open butter pudi masala dosay/dosa with chutney