Karnataka Style Masala Dosa Recipe

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Directions

• Prepare dosa batter first. Soak rice, urad dal, chana dal, tur dal and methi seeds in water for about 6 hours
• Soak poha in water for atleast half an hour before you start the grinding process
• Drain the whole water and grind the ingredients in batches adding little water in middle while grinding
• Make it to a smooth paste. Add 1 teaspoon of sugar to the batter and mix it well
• Add salt and ferment the batter over night for atleast 8 hours
• Make potato masala. Heat oil in a bottomed vessel and add mustard seeds to it
• Let them splutter for a while. Add urad dal, curry leavers, green chilies and ginger
• Saute them for few seconds and add sliced onions
• Fry them for 2 minutes and add turmeric powder to it
• Add boiled potato cubes to it and mix them well
• Lightly crush the potatoes while cooking with the help of ladle
• Sprinkle ¼ cup of water and close the lid. Cook it under low flame for about 5 minutes
• Remove the lid and add salt, chili powder, lemon juice, coriander leaves
• Mix them well and off the flame.
• Remove it in a bowl and keep aside
• For preparing red chutni, add oil to a small pan and roast the red chilie
• Add garlic to it and roast it for a minute
• Grind the roasted chilie, garlic, roasted gram dal, onion pieces, grated coconut, tamarind, sugar and salt to a fine paste.
• Remove it to a bowl and mix it well by adding a tablespoon of oil
• Coming to preparing a dosa using pan. Place a pan on flame and heat it on high flame for about 20 seconds
• Sprinkle water to test whether the dosa pan is ready for dosa or not. The water droplets should sizzle
• Reduce the flame and pour 2 ladles of dosa batter on pan
• Use back of the ladle to sweep in a circular motion. Drizzle oil through sides of dosa
• Cook dosa on medium flame till the base begins to turn brown in color
• Just rub a spoon of red chutni on dosa and place a full tablespoon of potato mixture on dosa
• Fold dosa as shown in the picture and remove it to a serving plate
• Preparing the other dosa's with remaining batter in the same way.
• The tasty dosa with potato masala is ready to eat.

Do not use long grained rice to prepare the dosa batter. Try short-grained sona masuri type rice to prepare the batter. You can add the required spice based on your interest to prepare the red chutni. Left over dosa batter can be refrigerated for future use.

Know the History of Masala Dosa

-Neelima