Wednesday, 17 August 2011

Masala Dosai and Coconut chutney

                                         Masala Dosai is an iconic food of the South Indian cuisine and usually served with a variety of chutneys, ranging from Tomato chutney, mint chutney, coconut chutney, sambhar and Chilly powder. I would have loved to make all of those, but, considering the fact that there were only two people to eat breakfast, restricted to just one, yet the best chutney to be served with Dosai/Masala Dosai.
To get a better taste of the regional food, I guess it is best to dine in the region where the food is popular and feel the difference. Having said that, our masala dosai has a lot of fans which includes not only the locals but also many tourists. Fall in love with these crisp indian crepes, like we do.

Rice               2cups ( parboiled rice)
Urad dal        1 cup
Fenugreek     1tsp

Combine rice and fenugreek seeds, rinse well and soak for 2 hours.
Rinse urad dal and soak it 30 to 60 minutes.
Grind the soaked urad dal to a fine paste, transfer to a bowl, grind the rice to a slightly coarse paste . Combine the two, add salt, mix well  and let it ferment for 8 to 10 hours.
Heat a tawa add a ladle full of the batter and spread to make a thin circle, drizzle 2tsp of oil around the doasai, when it turns golden brown, place a good dollop of the potato filling in the centre and close the dosai. Transfer the dosai to a plate and serve with Chutney and Sambhar.

Potato filling
Potato                           1/4 k
Onion                            1 large
Green chillies              2
Oil                                 2 tsp
Mustard + urad dal    1 tsp
Turmeric powder       1/2 tsp
Curry leaves

Rinse the potatoes well in water, cut into half and pressure cook for 10 minutes with little salt and enough water.
Heat oil in a pan, add the mustard + urad dal, curry leaves.
Add the sliced onion, saute until it is soft and pink, add in the turmeric powder, saute for few seconds. Add in the cooked and slightly mashed potatoes, 1/2 cup of water, salt and stir until the mixture thickens.

Coconut chutney or otherwise called Ghetty chutney, is a thick chutney,  which can be diluted by adding water if desired, but traditionally, as the name indicates it has to be thick when served with idly, dosai or adai.
Coconut  1/2 shell ( grated)
Green chillies 2
Tamarind a tiny pinch
Combine everything and blend to a fine paste. Temper the chutney with mustard+urad dal, curry leaves in a tsp of oil.
Make sure to get the right consistency by adding just enough water to make the dosai. Shouldn’t be too thin or too thick.
To get a crisp dosai, use a ladle with a flat bottom.
If the dosai is made thin, the upper side of the dosai also gets cooked while it is getting brown on the other side, so it is not necessary to flip it over.
To prevent the dosai from sticking to the tawa,  cut an onion into two halves, smear the cut side of the onion with some oil and rub it on the tawa, before pouring the batter.

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Tell me what you think
Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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