HOW TO MAKE CRISPY MASALA DOSA

MASALA DOSA IN NORTH INDIA OR MASAl DOSE IN SOUTH INDIA (KANNADA) IT IS ONE OF THE MOST POPULAR breakfasts AND FAVORITE DISH.

HOW TO PREPARE MASAL DOSE IN (KANNADA)?

A special feature of this dish is, that it is a combination of Rice and Lentil Crepe which is stuffed with a spiced and savory potato filling. It is served with chutney. Rice, Urad dal, Methi, etc,.is soaked, then it is ground to a batter, fermented, and finally, DOSE gets a characteristic soft and crispy texture. MASAL DOSE is very crisp, aromatic, and full of flavors

In the south, it is a very common breakfast and is made in different combinations and methods. Different variety comes due to the usage of different ingredients and in different proportions.

You can make either very crispy PAPER DOSA, MEDIUM MASALA DOSA, OR VERY SOFT SET DOSA.

LET US LEARN HOW TO PREPARE MASALA DOSA.

“ONE OF THE TRIED AND PROVEN METHODS OF MAKING MASALA DOSA”

HERE IS THE MASALA DOSE RECIPE (KANNADA)

INGREDIENTS FOR MASALA DOSA BATTER

Table of Contents

Raw Rice(normal meals)-2 cups
Dosa (new rice)-1 cup
Parboiled rice(Idly rice)- 1 cup
Urad (whole)-1/2 cup
Moong dal-1/4 cup
Poha(beaten rice)-1/2 cup
Fenugreek seeds (methi)-1.5 tablespoon
Table salt-1 .5 teaspoon(level)

PREPARATIONS NEEDED FOR MASALA DOSA

Wash and soak each variety of rice in separate bowls with enough water to soak.
Also wash and soak Urad, Moongdal, and Fenugreek seeds and pour them into different bowls.
Soak for 2-3 hours.
Strain to remove extra water.

Grind them all together, after removing extra water, in a wet grinder or mixer grinder into a fine batter.
The batter should be of thick consistency.

Add salt, mix nicely, and keep it covered in a warm place to ferment.
Keep it in an airtight container if possible
let it ferment overnight for 10 -12 hours.

INGREDIENTS FOR POTATO SABZI TO STUFF IN MASALA DOSA

(PREPARE THIS ON THE NEXT DAY )

Potato -boiled and peeled-3 numbers
Onions-2 medium
Lemon-1 medium size
Green chilies-5 to 7
Curry leaves-10-12 in numbers
Coriander leaves- a small bunch
Ginger-1 inch piece
Oil-2 tablespoon
Chana dal-1 tablespoon
Urad dal -1 tablespoon
Mustard seeds-1 teaspoon
Asafoetida (Hing)- 1 peanut size
Turmeric powder-3/4 teaspoon
Table salt-1 teaspoon or less according to taste

PREPARATIONS NEEDED

Take 3 big potatoes, wash, boil, and remove the skin After cooling break with your hand into little big pieces, as it breaks while making sabji further into much smaller pieces.
Peel and cut the onion into small slices.
Grate ginger.
Chop green chilies, Coriander leaves, and Curry leaves, and squeeze the juice of a lime.

COOKING METHOD

Take a frying pan, and heat it on a low flame.
Add 2 tablespoons of oil.
When hot enough add mustard, and let it crackle.
Now add Hing, Chana dal, and Urad dal, and saute till they turn a little brown.
Now add cut green chilies, and saute till green chilies are well fried.

Now is the time to put cut onions, curry leaves, grated ginger, and turmeric powder.
Saute them till the onion’s raw smell goes off and it becomes transparent.

Now add boiled and mashed potatoes.
Add salt and saute till the salt and chilies get mixed with the potato(2 mts)
At last, add coriander leaves and lemon juice and put off the flame.

POTATO SABJI IS READY TO STUFF FOR MASAL DOSA

INGREDIENTS FOR RED CHUTNEY

Dry Red Chilies-6 -8 numbers
Garlic-6-8 cloves(skin peeled)
Salt-3/4 teaspoon
Tamarind pulp-1 teaspoon
Method-
Soak red chilies in water for 1/2 an hour.
Now remove the extra water.
Take a multi-mix mini jar and put soaked Chilies, Garlic, salt, and tam pulp.
Grind to a fine paste.

SPECIAL CHUTNEY FOR MASAL DOSE IS READY

You need coconut green chutney while serving. Make it.

The link is in the description box.

NOW ALL THE ITEMS NEEDED FOR MASAL DOSE ARE READY

Heat a TAVA or DOSA PAN, smear oil with a BRUSH.

When the pan is hot, wipe it with a wet cloth, to bring down the temperature of the pan so that you can spread the batter nicely also it sticks on the pan and thus become crispy. Iron or cast iron pan is the best to use for this type of crispy Dosa. If you use a non-stick pan, Dosa leaves the pan by itself as soon as it is cooked. so making it crispy is a little difficult.

FIRSTLY PLAIN DOSE : (how to make see in the video)

Mix ghee and oil in equal quantities and use while making MASAL DOSE. (Prepare Tawa said above)
Take a ladle of batter and put it in the center and with a circular motion spread it on hot Tava as thin as possible.
FOR A PLAIN DOSE ONLY ONE SIDE ROASTING IS ENOUGH. (PUT OIL ON THE DOSE WHILE ROASTING)YOU CAN SEE THE BROWNING OF THE DOSE AND EITHER FOLD IT AND SERVE, OR MAKE A CONE AS YOU SEE IN THE VIDEO.

SECONDLY MASAL DOSE:(see the video)
FOR THE MASAL DOSE, THE METHOD OF SPREADING IS THE SAME,(CAN MAKE IT A LITTLE THICK IN THE CENTER. BUT YOU HAVE TO PUT HOT RED CHUTNEY (SMEAR) AND PUT POTATO SUBJI IN THE CENTRE AND FOLD FROM BOTH THE SIDES.

YUMMY MASALA DOSA OR MASAL DOSE IS READY TO SERVE