Wednesday, February 16, 2011

Masala Dosa

Lazily lying on my bed, I could hear the rhythmic whistles of pressure cooker boiling potatoes. Chutney being grounded in the mixie added melody. My lazy ass shot up from the bed out of excitement coz it was ‘Masala Dosa’ today! Amma would juggle between two Dosa tawas coz she had to keep up with the pace at which they were being consumed. Yet she could hear arguments on whose plate the next Dosa should land up. Poor her was blamed each time for being exhibiting favoritism! She would say I think I must upgrade to another two Dosa Tawas to satisfy you people…

Masala Dosa is undisputedly the King of all Dosas. Don’t you agree? And I regret to have introduced my Bong family to Masala Dosa first. Now they demand for Bhaji and Chutney with any other Dosa that I prepare. My Amma used to make dry chutney which she smeared on the Dosa before adding Bhaji, but Bongs like the Coconut Chutney to be served as a side… So I make a liquid version of chutney that is tempered.

Well here is my version of Masala Dosa:

Green Chutney:

Grind together the following ingredient with water as per required consistency
Coconut grated – ½ cup
Green chillies – 7-8 or as per spice tolerance
Tamarind – marble sized ball
Ginger – ½” piece
Salt to taste

Temper the chutney with Coconut oil (1tbsp) + mustard seeds (1/2 tsp) + red chillies (1 or 2) + Curry leaves (10-12 sprigs)

Potato bhaji:

Potatoes – 4-5, medium sized, boiled, peeled and cut into 1 cm cubes
Onion – 3, medium sized, but into cubes
Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds – ¼ tsp
Green chillies – 3-4 or as per spice tolerance, slit
Curry leaves – 10-15 sprigs
Salt to taste
Turmeric powder – 1 tsp
Lemon juice – 1 tsp
Coriander leaves – handful, finely chopped

  1. Heat oil in a pan. Add mustard seeds and cumin seeds. Once they start spluttering add slit green chillies and stir till they change colour.
  2. Add curry leaves and turmeric powder and combine.
  3. Add chopped onion and sauté till they turn translucent.
  4. Add potato cubes, salt and ½ cup of water and combine well. Cook till the onion and potatoes are blended well together.
  5. Switch off the flame and add lemon juice and coriander leaves on top. Mix well.
Dosa batter:
Soak together for 5-6 hours
Boiled Rice / Idli Rice – 1 cup
Raw Rice – 1 cup
Black gram Lentil / Urad Dal – ¾ cup
Fenugreek seeds / Methi – ¼ tsp

Grind to smooth paste with little water and keep aside for overnight. (Not in refrigerator)

Next morning, add salt as per taste and water as per required consistency. (Make a small dosa initially to check the salt, also you would if you need to add more water if the batter is not spreading properly.)

Making Dosa:
  1. Heat Dosa Tawa by sprinkling few drops of oil.
  2. Once the Tawa is piping hot, take a ladle of dosa batter, pour it in the centre and spread it in a circular motion uniformly. (This comes with practice)
  3. Drizzle some more oil, reduce flame to sim, cover with lid. After a minute remove the lid, increase the flame. Once the Dosa is fried as desired, add Bhaji in the centre, fold it and serve with Chutney

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  1. Wow... that looks lovely.. My all time favourite.. Love the way u write.. Keep rocking.

  2. I dont bother to have this masala dosa and chutney rite now, my fav anytime,just craving for this..

  3. olks..she is really an expert of dis dish..all our bong relatives who'll visit our place..deir special request will be dis dish only...since school days i m having dosas...and i love dis dish..specially the potato bhajji she cooks too good..having said all dis...can we have dish on dis Sunday!!

  4. Just what I need now! Looks really delicious n well made..

    US Masala

  5. great dosas..
    Hey thnks for tht comment on photo.. actually i hve a cam always handy, I can't afford to loose any of his expressions :D
    Hope your twins are doing great and treating themselves with mamma's awesome cooking..


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