Kerala Masala Dosa

Stiff dosa with potato filling

Kerala Masala Dosa

Stiff dosa with potato filling

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By sumin firosh

Published On: 09 Oct 2006

Rating: 3
10 Votes, 1 Reviews
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40 Minutes
Served : 4
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Kerala Masala Dosa Kerala  Masala Dosa By Sumin Firosh Kerala  Masala Dosa Published: Stiff dosa with potato filling 3 stars based on 1 reviews Total time: Yield: 4 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Black gram(Uzhunnuparippu) : 1 cup
Rice : 2 cups
Salt : ½ tsp
Potato(large) : 5 nos
Onions(large) : 2 nos
Garlic pods : 6 nos
Ginger(grated) : 2 tsp
Green chillies : 4 nos
Black gram (split) : 1 tsp
Mustard seeds : ½ tsp
Cumin seeds : ½ tsp
Dry red chilly(Kollamulaku) : 1 no
Curry leaves : 10 pieces
Turmeric powder : ¼ tsp
Vegetable oil : 1 tsp
Salt : As reqd
For chutney::
Coconut : 1/2 of one
Green chillies : 4 nos
Ginger(chopped) : 1 tsp
Coriander leaves : A bunch
Tamarind(Puli) : A tiny piece
Salt : As reqd
Directions:
1. Wash thoroughly and soak black gram and rice separately for 6 - 8 hrs. 2. Grind them separately into very smooth paste and mix them together adding salt. 3. Allow this dough to ferment overnight during winter and 4 to 5 hours in summer. 4. For the stuffing (masala):-
4)Boil potatoes and chop onions, ginger, garlic and green chillies may be finely chopped or made into paste. 5. Heat oil in a broad pan. 6. Add a tsp of black gram, mustard and red chillies. 7. When mustard seeds splutter, add cumin seeds, onion pieces, ginger garlic and green chillies (finely chopped or ground), turmeric powder, curry leaves broken into pieces and fry till transparent. 8. Meanwhile, peel the boiled potatoes and cut them into medium size pieces. 9. Add them to the frying onions, mix well, remove from fire after about 5 mins and set aside. 10. Make the chutney by grinding together 1/2 coconut, 4 green chillies, 1 tsp of ginger, a bunch of cilantro, tiny piece of tamarind and salt to taste into fine, thin paste, adding water. 11. Heat a flat pan and make thin dosas by spreading the dough on the pan with a ladle. 12. Spread oil all around the dosa and when the edges turn golden brown, don`t over turn the dosa but place two table spoons of the prepared masala on the dosa and first fold one side over it and then the other side and remove from pan and serve. 13. Repeat the procedure for the next dosa. 14. :- The secret of crisp dosas lies in the amount of oil spread around it.
With chutney these masala dosas make great eating.

Ingredients

Directions

Step 1

Wash thoroughly and soak black gram and rice separately for 6 - 8 hrs.

Step 2

Grind them separately into very smooth paste and mix them together adding salt.

Step 3

Allow this dough to ferment overnight during winter and 4 to 5 hours in summer.

Step 4

For the stuffing (masala):-
4)Boil potatoes and chop onions, ginger, garlic and green chillies may be finely chopped or made into paste.

Step 5

Heat oil in a broad pan.

Step 6

Add a tsp of black gram, mustard and red chillies.

Step 7

When mustard seeds splutter, add cumin seeds, onion pieces, ginger garlic and green chillies (finely chopped or ground), turmeric powder, curry leaves broken into pieces and fry till transparent.

Step 8

Meanwhile, peel the boiled potatoes and cut them into medium size pieces.

Step 9

Add them to the frying onions, mix well, remove from fire after about 5 mins and set aside.

Step 10

Make the chutney by grinding together 1/2 coconut, 4 green chillies, 1 tsp of ginger, a bunch of cilantro, tiny piece of tamarind and salt to taste into fine, thin paste, adding water.

Step 11

Heat a flat pan and make thin dosas by spreading the dough on the pan with a ladle.

Step 12

Spread oil all around the dosa and when the edges turn golden brown, don`t over turn the dosa but place two table spoons of the prepared masala on the dosa and first fold one side over it and then the other side and remove from pan and serve.

Step 13

Repeat the procedure for the next dosa.

Step 14

:- The secret of crisp dosas lies in the amount of oil spread around it.
With chutney these masala dosas make great eating.

user
Reply
Swati

This is recipe for normal Dosa. But for masala dosa, we must add few grains of Yellow Lentils(Tuar Dal or Bengal Gram). This will not make dosa soft. And also, if you find that the batter has not fermented well(which can result in the dosa not having the holes) you can sour curd. Also use Plain Salt i.e. the salt without Iodine for better fermentation. Rgds, Swati.

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