Every one has one of those recipes that takes to to your happy place, this is one of mine and so is this for my little one and older one . Both of them love masala dosa & plain dosa , relishing every bite of it .
Recently on our visit to San franscico we visited a typical south indian restuarant and decided to have brunch there, this place was did great job of maintaining the same culture and more important the taste of traditional south indian dishes, just like you would find in south India . Long crispy dosas in variety of options with colorful chutneys and sambar to go along and many more savory delicacies
|Thumbs up for dosa|
Usually saturday mornings I make something that I grew up eating , so my kids could stick to the roots at least on the weekends :)
Masala dosa is one of the most demanded on week ends this savory dish is a crepe with a filing of boiled potatoes with added spices in crispy layer of dosa .
What you need for dosa batter :
Idli rice : 1 cup
Urad dal : 1/2 cup
Salt : to taste
Meethi seeds : 1 pinch
Yeast: 1 pinch
Soak the rice, meethi seeds and urad dal for 6-8 hours, then grind it in a mixer (I use the Indian one I got from back home). Over the last few years, I went through several trial and errors to make soft dosas and idlis in this cold country.
Quite a few attempts were disasters with idlis as hard as rock, but at other times it turned out to be great.
I tried a little trick , after the batter is mixed into a paste , take a pinch of active yeast in warm water
Add to the batter just like u would do for making appams but only the quantity is less as compared Cover this batter and leave it over night, next morning the batter will swell up which is a good sign of fermentation , add salt if the batter is to make dosas make it thin and for idlis keep the consistency thick.
For the filling (masala) :
Boiled potatoes : 2 smashed
Onions : 1 chopped
Chillies : 1 long slit
Curry leaves : 5-7
Salt and turmeric as needed
Olive oil : 1 tsp
Urad dal : 1 tsp
Heat a pan . add oil until hot add urad dal sauté for few mins, add the chopped curry leaves, chillies, onions let it cook till the onions are soft and a little brown.
Add salt and turmeric then add the smashed potatoes leave some chunky pieces in gives the masala dosa an authentic taste, if needed you can also add chopped cilantro which is optional.
Add slat and mix well next to make masala dosas use the batter as mentioned earlier. heat a flat pan oil rub then at the right temp which u can check by sprinkling water on the pan it shud bubble , pour the batter in a circle form to make fresh piping hot dosas , add the potatoes add some oil on the sides to make it crispy fold from the sides. cook for few secs more then take it off the pan and keep aside try not to cover this as it may get soggy best is to eat while hot and crispy.
Serve with sambar or coconut chutney. Njoy !