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:

Ingredients:

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

Method:

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