12 October, 2017
AVAREKALU MASALE DOSAY/ FIELD BEANS MASALA DOSA
Just recently tried out making this version of masala dosa/dosay… ie…. using avarekalu or field beans. When in Bangalore We have tasted avarekalu masala dosa/dosay, several times in the famous food street located in V V Puram. It was in my mind since long time, but whenever we bring avarekayi, it gets finished in no time ! never could make masala dosa/dosay. So this time I had preserved a portion of it separately to make this dosa/dosay and been successful doing so. Please do check avarekalu huli , hitakavare huli & hitakavare & brinjal huli. Field beans can always be replaced with fresh green Peas, you need to just use fresh green peas in place of field beans and the rest of the procedure remains same. So need not worry if you do not get/use field beans/avarekayi, you can try this masala dosa/dosay using fresh green peas as well. With below mentioned quantity of ingredients we can make 8 masala dosa/masale dosay.
Ingredients :
- masala dosa/masale dosay batter
- Avarekalu – 2 cups
- Tomato – 1 big
- Potato – 1 big
- Oil – 1/2 tbsp
- Mustard seeds – 1/4 tsp
- Green chilli – 1 big (chopped)
- Ginger paste – 1 tsp
- curry leaves – few
- Coriander leaves – 2 tbsp
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1/4 tsp (adjust)
- Black pepper powder – 1/4 tsp
- Salt to taste
- Oil to roast dosa/dosay
PROCEDURE :
To make stuffing :
- Rinse and cook avarekalu in enough water till soft
- Peel, wash, cut and cook Potato separately in enough water
- Chop tomato into fine pieces
- Heat oil in a pan, add in mustard seeds, pepper powder, green chilli, ginger paste, curry leaves, coriander leaves and saute it for a minute
- Now add in chopped tomato, stir well and cook till soft
- Add in cooked avarekalu and potato, mix well while mashing to get everything combine well
- Now add in salt, red chilli powder and turmeric powder, mix again and remove from the fire
- Transfer it to another bowl or plate, allow it cool and make 8 equal portions and set aside
How to make masala dosa/masale dosay :
- Heat tawa, wipe it with a wet kitchen towel and spread the dosa/dosay batter (don’t spread it too thin but keep it little thick)
- Smear little oil and allow it to get roasted well (no need to flip)
- Place a portion of the stuffing in the centre, spread it evenly on the dosa/dosay and press it lightly, so that it sticks to the dosa/dosay
- Now fold the dosa/dosay, remove from the tawa and serve with any authentic kayi chutney , Fresh coconut chutney
- It tastes equally good without any chutney or accompaniment
Please do check the chutney recipes on my blog Pineapple 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
Please do check other types of dosay/dosa recipes 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 , masale dosay , lentils-Pulses masale dosay , mixed veggies Uttapa , vermicelli/shavige Uttapa , Red rice dosay