Soak in water for at least 6 hours.
1 cup Black gram dhal (urad dhal)
2 cups idli rice, sona masuri rice recommended but any other rice works as well.
1/4 cup chana dhal, 1/2 tsp methi seeds
Soak in the afternoon, grind in the evening and ferment overnight for making dosas for next morning's breakfast.
Wash and grind all of the above to a smooth paste with water used for soaking. The batter should pouring consistency to roll on the griddle (slightly thinner than a pancake batter, thicker than a crepe batter)
Ferment overnight in a warm place. There are two options for fermenting in cold countries - 1) Turn oven on to 150 degrees, then turn it off and after a few min put the batter in there (make sure the vessel is big, as when fermented the batter doubles in volume). 2) If you own a Instapot with yoghurt setting, that works wonders....just put the batter in the pot and press yoghurt.
Next morning, add salt to taste and 1 tsp. cumin seeds to the batter and mix well.
1 cup Black gram dhal (urad dhal)
2 cups idli rice, sona masuri rice recommended but any other rice works as well.
1/4 cup chana dhal, 1/2 tsp methi seeds
Soak in the afternoon, grind in the evening and ferment overnight for making dosas for next morning's breakfast.
Wash and grind all of the above to a smooth paste with water used for soaking. The batter should pouring consistency to roll on the griddle (slightly thinner than a pancake batter, thicker than a crepe batter)
Ferment overnight in a warm place. There are two options for fermenting in cold countries - 1) Turn oven on to 150 degrees, then turn it off and after a few min put the batter in there (make sure the vessel is big, as when fermented the batter doubles in volume). 2) If you own a Instapot with yoghurt setting, that works wonders....just put the batter in the pot and press yoghurt.
Next morning, add salt to taste and 1 tsp. cumin seeds to the batter and mix well.
Baji filling: 2 medium size onion chopped length wise 2 big potatoes boiled peeled and cut in to small cubes 1 tsp. urad dhal 1 tsp cashew pieces 1 tsp. mustard seeds Few curry leaves + 3 slit green chilies 1 big pinch turmeric powder Few strands of coriander leaves chopped finely Heat 2 tbsp. oil in a kadai splutter mustard and urad dhal Add the slit green chilies and slit onions Stir for a while till onion becomes translucent Add little haldi powder (turmeric powder) Add boiled potato cubes Add salt to taste Add chopped coriander leaves stir well keeping it on a medium flame When done switch off the gas Chutney: 1 cup coconut gratings 3 to 4 green chilies 1 tbsp. coriander seeds Handful of coriander/cilantro leaves 1 flake tamarind or 1/4 tsp. tamarind paste Grind together to smooth paste Add to the potato baji and mix. |
Heat a flat tava (griddle) Pour 1 dessert spoon full dosa batter over it spread it evenly starting from the center outwards in to thin dosa . Apply oil or ghee evenly over the dosa spread When it turns reddish brown, add 1 tbsp. baji on the first side of the dosa and fold it . Relish hot and crispy The chutney can be served separately instead of adding to the baji. |
Thanks for this recipe... my family would not complain having masala dosa 365 days a year. No surprise we are having it today :-)
ReplyDeleteHappy Mothers Day!
We just love masala dosa anyday..Thanks for the recipe! Looks real good..
ReplyDeletei too love masala dosa ,,this time will try doing it ur way..
ReplyDeleteJust had masala dosas for dinner, Aunty! Today, I mixed the chutney with bhaji as I'd seen Latha do it when we were in NJ & both Tanvir & Param had enjoyed it. This is also the first time that I added chana dal to the dosa mixture & I made the dosa batter a little more nutritious by using brown rice instead of white rice (this was another tip I got from a friend in NJ). Overall, the masala dosas came out really nice & my family relished the meal. Thanks a lot for the recipe, Aunty!
ReplyDeletepreeti, reg adding brown rice , we too add this some times . but i feel the dosas wud not turn as crispy as white rice would do !
ReplyDeleteFor idlies u can use brown rice and little beaten rice ( which is soaked and squeezed out from the water) to make it more soft !