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Dosa is the most staple indian bread that is available in all parts of India.However it has its origin from South.It is great to taste and is enjoyed with Sambhar and Coconut chutney.
Ingredients:
For Dosa :
2 cup Rice.
1 cup urad dal
1/2 tsp Fenugreek Seeds
Oil to smear the pan for cooking the dosas
Salt to taste
For Masala
3 Potatoes - boiled, peeled and cubed
1 1/2 cups Onions -finely chopped
1/4 tsp Turmeric
2 Green chillies -finely chopped
6-7 Curry leaves
1 1/2 tsp Oil
1 tsp Mustard seeds
2 tsp Salt
1/4 cup water
Procedure:
1.Soak daal and rice for 5-6 hours.
2.Grind daal mixture together to a very smooth consistency.
3.Add salt and enough water to make into a dropping consistency.
4.Leave to ferment for about 5-6 hours.
5.In the mean while prepare masala,heat the oil in a heavy based pan and add the mustard seeds,when they start spluttering add then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
6.Add the salt and the turmeric and mix well before adding the potatoes.
7.Now add the potatoes, mix well and add the water and let it simmer for 2-3 minutes.
8.Masala for stuffing in Dosa is now ready.Keep this aside.
9.Now once the dosa mixture is fermented check if it is too thick.
10.If thickened too much, add a little water to thin a bit.
11.Heat tawa, and brush oil over it.
12.When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion.The movement of spreading should be from inward towards outward.
13.After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.
14.When edges start browning, pass a flat spoon under it to ease the dosa off the pan.
15.Put masala which we prepared earlier in the centre and fold the two edges over.
16.Serve hot with sambhar and coconut chutney.
Ingredients:
For Dosa :
2 cup Rice.
1 cup urad dal
1/2 tsp Fenugreek Seeds
Oil to smear the pan for cooking the dosas
Salt to taste
For Masala
3 Potatoes - boiled, peeled and cubed
1 1/2 cups Onions -finely chopped
1/4 tsp Turmeric
2 Green chillies -finely chopped
6-7 Curry leaves
1 1/2 tsp Oil
1 tsp Mustard seeds
2 tsp Salt
1/4 cup water
Procedure:
1.Soak daal and rice for 5-6 hours.
2.Grind daal mixture together to a very smooth consistency.
3.Add salt and enough water to make into a dropping consistency.
4.Leave to ferment for about 5-6 hours.
5.In the mean while prepare masala,heat the oil in a heavy based pan and add the mustard seeds,when they start spluttering add then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
6.Add the salt and the turmeric and mix well before adding the potatoes.
7.Now add the potatoes, mix well and add the water and let it simmer for 2-3 minutes.
8.Masala for stuffing in Dosa is now ready.Keep this aside.
9.Now once the dosa mixture is fermented check if it is too thick.
10.If thickened too much, add a little water to thin a bit.
11.Heat tawa, and brush oil over it.
12.When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion.The movement of spreading should be from inward towards outward.
13.After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.
14.When edges start browning, pass a flat spoon under it to ease the dosa off the pan.
15.Put masala which we prepared earlier in the centre and fold the two edges over.
16.Serve hot with sambhar and coconut chutney.
