Sep 092014
 
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For me, DOSA is the king of breakfast. Being a South Indian I crave for dosas and eat them in any form- plain dosa, rava dosa, masala dosa, wheat dosa, onion….. etc etc. I make a variety of dosas. I make regular ones, with wheat flour, soy flour, poha, sabudana…. in every possible way. Today I am sharing my masala dosa version with wheat flour. You may serve it with any chutney of your choice and I have served it with a simple dondakaya/tindora chutney.

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Makes: 12 dosas

Preparation time: 1 hour

Cooking time: 20 mins

For wheat flour dosa

Whole wheat flour – 1.5 cups

Raw rice/rice flour – ¼ cup (If using raw rice, soak in water for 1 hour)

Baking powder – ½ tsp

Coriander leaves – 2 tbsp (finely chopped)

Cumin seeds – 1 tsp

Salt – to taste

Oil – 1 tbsp

For masala curry

Potato/aloo – 2 big (boiled, peeled and mashed coarsely)

Onion – 1 medium (finely chopped)

Curry leaves – 4 or 5

Green chili – 2 (finely chopped)

Ginger – ½ tsp (finely chopped)

Coriander leaves – 1 tbsp (finely chopped)

Green peas/mutter – ¼ cup

Turmeric powder – ½ tsp

Cumin seeds – 1 tsp

Mustard seeds – ½ tsp

Asafoetida/hing – a pinch

Salt – to taste

Oil – 2 tbsp

For red chutney

Dry red chili – 2

Chana dal – 2 tbsp

Urad dal – 2 tbsp

Grated coconut – 1 tsp

Tamarind pulp – ½ tsp

To make dosa:

  1. If using raw rice, blend the soaked rice with sufficient water to make a smooth paste and pour into a mixing bowl.
  2. In another bowl add wheat flour and oil together. Using your fingers try mixing them so that you get crumbly dough. This will make crispy dosa.
  3. Now add baking powder, rice flour/blended raw rice, salt to taste, coriander leaves and cumin seeds. Mix well.
  4. Add water little at a time and make a smooth batter. Let it rest for atleast 30 minutes.

To make curry:

  1. Heat oil in a pan and add cumin seeds, mustard seeds and hing. Let them splutter.
  2. Add ginger, green chili, curry leaves and onions and fry till the onion is cooked.
  3. Add the green peas and mashed potato and season with salt. Also add the turmeric powder and coriander leaves and mix them well.
  4. Once combined remove from heat and keep aside.

To make red chutney:

  1. Dry roast the chana dal, urad dal and dry red chili.
  2. Cool them and blend into a paste along with grated coconut and tamarind pulp.
  3. Place it aside.

To make masala dosas:

  1. Heat a tawa and keep it in medium low heat.
  2. Take a ladle of dosa batter and make a dosa like you prepare regular dosas. Spread the batter evenly.
  3. Let it roast for about 1 minute and then take a tsp of red chutney and spread it over the dosa.
  4. On one half of the dosa apply the prepared masala curry (quantity depends on your liking) and fold the other half of the dosa over this.
  5. Remove the dosa and place it in the serving plate.
  6. Serve it hot with tindora/dondakaya chutney or any other chutney of your choice.

 

  6 Responses to “Instant Masala dosa”

  1.  

    I tried the plain wheat dosa recipe…. it came out so well and tasty. Thanks Poojita for sharing your recipes 🙂

  2.  

    wow …. Never knew this method… I love homemade pancakes and dosas…

  3.  

    The word INSTANT dosa pulled me in. My hubby loves dosas, but can’t make it regularly because of the long process. I will try this one 🙂

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