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.
Rava Dosa is always my husband`s most favourite breakfast/tiffin/dinner entree. Any day is Rava Dosa day even if I am not able to make his favourite coconut chutney to go with it. Add a dash of finely chopped onions and his day is made. Last night I was pretty much stumped on what to make for dinner and when I was rummaging in the pantry I saw the unopened packet of Ragi Flour that my husband had bought from the Indian Store. I gave him an option of Rava Dosa adding ragi flour for health and he welcomed the idea. I had some shallots that I had peeled earlier so I chopped them in to tiny pieces and set them aside. Ragi Rava Dosa with onions was a great healthy dinner/tiffin option. With Molagapodi or Chettinad Onion Tomato Chutney, it was simply divine.
1 cup Roasted Rava.
1/2 cup Ragi Flour.
1/2 cup All Purpose Flour.
1/2 cup Rice Flour.
1/4 cup of Sour Buttermilk if available.
Approximately 4 cups of water.
2 spoons of Jeera.
1 spoon of Whole Black Pepper .
4-5 Green Chillies finely chopped.
1 Tsp finely grated ginger(Optional).
Mix all the dry ingredients – the flours in a wide mouthed vessel. Add salt and set aside.
Add requisite water and the sour buttermilk(if available) and use a whisk to mix it in to a smooth watery batter in pouring consistency.
Keep a seasoning kadai on the stove and add 2 spoons of oil. When its hot add jeera, black pepper, ginger, curry leaves and hing.
When this is well roasted in the oil add this to the watery batter and mix well.
Put the Dosa tava on the stove and pour requisite oil.
Now sprinkle a little bit of the onions and then pour the dosa batter over it.
The dosa cannot be spread as in the case of a regular dosa. The ends should be poured first in a circle and the rest of the dosa filled in by pouring.
Add oil around the edges and slowly turn over to the other side after a few minutes.
When the dosa is flipped allow a couple of seconds to cook on this side.
Dosas are always a pleasure to have at anytime. My daughter and husband, would nt mind dosa everyday for breakfast, lunch and dinner. It`s also possible to variate the dosa with so many different sides like Tangy Tomato Gravy, Tomato Carrot Chutney, Coconut Chutney etc..Many times, I would like to supplement dosa along with some thing a little more healthier. Dosa for lunch becomes a problem as it gets very dry and brittle, and is hardly filling. Stuffed Dosas are a great lunch idea, as they are lined with a healthy chutney and layered with a stuffing that is hearty and filling, making them into bite size pieces.It`s filling, healthy, non-messy and non-fussy!!! Try it and you will love it!
Tomato Carrot Chutney.
Potatoes,Carrot,Onions & Peas filling.
Make soft dosas on the tava and set them aside in a casserole so they remain warm. It`s essential that the dosas for this preparation are SOFT and not brittle.
Place a dosa on your work surface. Line it with the prepared Tomato Carrot Chutney. This forms as a layer for the filling to stick, and also to keep the dosa moisturised.
Spoon out enough filling to cover the top of the dosa. Do not spread near the corners of the dosa as this may spill out when you roll them.
Place a second dosa on the filling. If the dosa is warm, it will immediately stick to the filling.
Carefully roll this and slice it diagonally in to little cartwheels.
Serve with a side of Chutney or a little cup of curd.
This a great picnic snack as well as a travel snack!
The filling could be anything that you have. Depending on the kind of filling, you could make the sauce.
If you have leftovers of a dry subzi, from the morning, you could line the dosa with pudina chutney or sweet tamarind chutney and serve with a cup of curd garnished with chat masala and cilantro.