Free Imagine Things

hi,
This is my son's favourite Tiffin , If you ask him any time of the day, or take him to a hotel everyday, he will always ask for Dosa, When I prepared this he clicked the photos, He has instructed me to post this recipe because, He keeps saying that, Mum prepares the best Dosas in the world!! and the most crispiest Dosa for my eldest, and tastes just like Masala Dosa from cafesri in Bangalore. I really do not know truthfully if it is just like that, but I like this combo and usually prepare Dosa like this,

CRISPY MASALA DOSA

Ingredients:

• 4 cups of Ordinary Rice
• 1cup of Kusbalakki (White Easy cook rice)
• 1 heaped cup of Urad dal/Black Gram dal
• 2 tbsp of Green Gram
• 2 tbsp of Fenugreek Seeds
• 2 tbsp of Chenna dal

METHOD:

1. Wash thoroughly & Soak all the above said ingredients in one vessel & Urad dhal in a different vessel for 5 to 6 hours.
2. Grind them separately into a nice paste in Grinder or mixer.
3. Leave them until they ferment, may be in warm places they may ferment very soon within overnight but cold places like here you need keep them in a warm place and allow it to ferment for 12 to 15 hours I think
4. Once they ferment add salt, mix well and it is now ready to make Dosas in the usual way,
5. Serve it with Dry Potato Curry & coconut chutney & Onion Sambhar.

For MASALA DOSAS You need to make Red Chutney which is poured over on the last round of the dosa, with nice bit of oil , keep the potato curry in the middle and fold it in two's or triangles or cones or any way you like in the restaurants and is served with chutney & sambhar. Oh! just thinking of Masala Dosa it reminds me of Vidyarthi Bhavan in Gandhi Bazaar he generously put a dollop of Benne or cheese on top of it before serving. It is heavenly & the whole area is filled with the Dosa smell..... and makes you hungry!!!!!

POTATO DRY CURRY FOR THE FILLING

Ingredients :

• 1/4 Kg Potatoes
• 1/4 Kg or little less Onions
• 4 to 5 Green chillies
• 1 tbsp of channa dal
• 1 tbsp of Urad/Black gram Dal
• 1 tsp Mustard seeds
• 1 tsp of turmeric powder
• 1 sprig of curry leaves
• 4 to 5 sprigs of coriander leaves
• 3 to 4 tbsp of oil

METHOD:

1. Wash and cook the potatoes in the pressure cooker from 2 to 3 whistles depending on the potato you are using, and allow it to cool
2. Meanwhile, Chop onions finely, cut green chillies. wash & chop curry leaves & coriander leaves, keep them aside.
3. Next peel the skin of the potatoes, and mash them slightly so they break into pieces.
4. Take a wok, heat oil, add mustard seeds, when they start spluttering, add chopped green chillies and fry until they turn colour,
5. Then add all the dhals and fry them until they change colour, add Turmeric,Then add onions and fry them until they are transparent.
6. Now add the curry leaves mix once & then add the mashed potato, and sprinkle desired quantity of salt, mix well , sprinkle little water & close the lid for few minutes, allowing the potatoes to absorb all the spices into them.
7. sprinkle chopped fresh coriander leaves mix well & now they are ready to serve.

RED CHUTNEY

Ingredients :

• 5-5 (Guntur-Badgi) Red chillies
• 1 tsp jeera
• 3 to 4 flakes of Tamarind
• little jaggery
• 1 big onion
• 2 to 3 pods Garlic (optional)
• salt to taste

METHOD:

1. Soak chillies & tamarind in water
2. fry onion to transparent
3. mix all the above said ingredients and grind it into a smooth paste.
4. Make it little watery so that you can pour it on the Dosa, on the circles created when spreading it.

Some of the Restaurants use Garlic powder as an alternative to Red chutney and here is the Recipe for garlic powder

GARLIC POWDER

• 1/2 cup of Garlic peeled
• 1/2 cup of dry coconut or copra
• 5 to 6 flakes of Tamarind or gooseberry size
• 1/2 tsp of Ghee
• 6 to 7 Red chillies
• little jaggery
• salt to taste

METHOD:

1. Peel and keep the Garlic pods.
2. Heat Ghee in the pan roast the garlic pods nicely
3. Then add dry coconut & Tamarind and just roast them to just warm up
4. Take out and keep them aside, In the same pan add a bit of oil & fry the chillies.
5. Then mix all the ingredients together and grind it into a coarse powder (chutney pudi consistency)
6. Use this just like the Red chutney and sprinkle on the dosa, Then keep the potato curry and fold.

NOTE: This Garlic powder is good for Baananthis (that is ladies who have just given birth to babies and hope you all must have gone through this process after the birth of a baby they give different type of foods, which helps the mothers to get their immunity & strength back to normal for all the trouble they have taken to bring a new life on to the earth!).

COCONUT CHUTNEY:

Ingredients:

• 1 or 1/2 coconut
• Tamarind Gooseberry sized
• 5-6 Green chillies
• 2 to 3 sprigs of coriander leaves
• a pinch of asafoetida
• salt to taste
• 1/4 tsp sugar

METHOD:

1. Slightly warm up the gooseberry sized directly on the stove holding with the help of Tongs (I got this thing from some cookery show I think it says the bad qualities of Tamarind gets diminished of doing so!)
2. Then Grind grated coconut, tamarind, salt, asafoetida, sugar & coriander leaves in a mixie to a nice paste.
3. Give a seasoning with a tsp of oil & 1 tsp of mustard seeds to the ground paste & now it is ready to serve

Hope I didn't bore you with so many chutneys to a single Dosa! well, as we know We all love Dosa & it is a Great South Indian Tiffin Variety which is so famous world wide!!.