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Ingredients
1 cup Black gram (split)
2 cups Rice
½ tsp. Salt
5 nos. Potato(large)
2 nos. Onion(large)
6 cloves Garlic
2 tsps. Ginger(grated)
4 nos. Green Chilies
1 tsp. Black gram (split)
½ tsp. Mustard seeds (black)
½ tsp. Cumin Seeds
1 piece Red Chilies(broken into bits)
10 pieces Curry Leaf
¼ tsp. Turmeric Powder
1 tsp. Vegetable Oil
Salt to taste
for chutney:
1/2 coconut, 4 green chillis, 1tsp Ginger, a bunch of cilantro, tiny
piece of tamarind and Salt to taste
Directions
Wash thoroughly and soak black gram and rice separately for six to
eight hours.
Grind them separately into very smooth paste and mix them together
adding salt.
Allow this dough to ferment overnight during winter and 4 to 5 hours
in summer.
To prepare the stuffing (masala) boil potatoes and chop onions.
Ginger, garlic and green chillies may be finely chopped or made into
paste.
Heat oil in a broad pan and add a tea spoon black gram, mustard and
red chilli.
When mustard seeds splutter add cumin seeds, onion pieces, ginger
garlic and green chilli (finely chopped or ground), turmeric powder,
curry leaves broken into pieces and fry till transparent.
Meanwhile peel the boiled potatoes and cut them into medium size
pieces.
Add them to the frying onions, mix well, remove from fire after
about five minutes and set aside.
Make the chutney by grinding together 1/2 coconut, 4 green chillis,
1tsp Ginger, a bunch of cilantro, tiny piece of tamarind and Salt to
taste into fine, thin paste, adding water.
Heat a flat pan and make thin dosas by spreading the dough on the
pan with a ladle.
Spread oil all around the dosa and when the edges turn golden brown,
don't over turn the dosa but place two table spoons of the prepared
masala on the dosa and first fold one side over it and then the
other side and remove from pan and serve.
Repeat the procedure for the next dosa. The secret of crisp dosas
lies in the amount of oil spread around it.
With chutney these masala dosas make great eating.
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