Dosa has always been a favourite of mine since I was a child. Dosa is practically a staple preparation for breakfast and dinner and of course an in between snack!!! Its a very versatile preparation and can be relished with so many sides. I remember when I was barely eight we bought the first official “Grinder” which was so huge and heavy and would almost grind enough batter to feed an army. It would be an elaborate event to grind the batter and clean the grinder after it. Then were the days of the tilting wet grinder. Almost immediately there was the lovely chic Ultra Wet Grinder which was a table top version. When we moved to the U.S I missed the easy preparation of Dosa Batter in the grinder with little sweat. Last time I got the 1.25 litre ultra grinder on a 110V version and bought it with me all the way through customs, immigration and a volley of dirty looks by the Customs folks in New York JFK.!!!!
Making Idlis and Dosas in the US is really an art as one would have to find their own way depending on the type of rice, urad dhal, apparatus used for grinding, current weather conditions in where we live etc. We have different methods of fermenting the batter in the winter, summer,and in the in-between sseasons of spring and fall!!!
Last weekend I had called my friend R, who loves any south indian preparation. She was relocating back to India and I thought Masala Dosa would be great as a dinner entree`. This is of course made of two parts….The delicious Masal filling and the Dosa Crepe.
2 Medium Sized Potatoes.
1 Onion Chopped in to thin long slices.
4 Green chillies sliced in to small pieces.
A handful of green peas.
1 Tbsp grated ginger .
1 spoon of bengal gram.
A pinch of turmeric.
Cilantro to garnish.
PREPARATION OF MASAL FILLING:
- Keep the Dosa Batter ready. For instructions on the same refer to my post here.
- Peel the potatoes and cook them with water and salt in the cooker for just one whistle.
- Cool, and mash in to pieces and set aside.
- In a kadai, add 2 spoons of oil and when hot add mustard and allow to splutter.
- Add bengal gram, curry leaves, green chillies, grated ginger and then the sliced red onions.
- Add a pinch of turmeric and now allow to saute for some time.
- Now add the mashed potatoes, peas, salt and mix it in well.
- After a few minutes, switch off the heat and garnish with chopped cilantro.
PREPARATION OF MASAL DOSA:
- Take the Dosa Tava , switch on medium heat and allow it to heat up well. Sprinkle a drop of water and when you hear the sizzle, you know for sure that the tava is heated enough.
- Add a few drops of Gingely Oil and spread with a paper or tissue to make sure that the tava is well greased.
- Take a ladle full of Dosa Batter and spread it with a Dosa Ladle on the tava. Lace the ends of the dosa with a few drops of oil.
- Make sure that the dosa is spread out thin as we would not be turning it over.
- Dollop a spoon of the prepared Masal and place it in the centre of the Dosa.
- When the Dosa is cooked well close one end of the dosa over the other and serve on a platter with tomato chutney or pudina chutney.
Sending piping hot dosas to Divya`s Show Me your Breakfast Event at her blogsite.