Monday

Masala Dosa (The famous Indian Crepe)

Rice and lentil Crepe



                          
Anti-clockwise: Masala Dosa, coconut chutney, tangy sambar, & potato bhaji

     This is the famous Indian crepe and a masterpiece from the cuisines of South India. But not anymore, as it has traveled in all homes throughout India and outside too. If you would like to find the best dosas in a restaurant, then one should look for indian restaurants specializing in South Indian cuisine. They are made with rice, lentils and fenugreek seeds and is a good meal for anyone looking for a gluten free dish.
     As kids growing up, I remember everytime we went out and  had to eat outside, the only thing each one of us ordered was masala dosa, nothing else, just one used to be so filling.We had a family as tenants who were from Bangalore and thats when my mom got to know the recipes for making dosa or idlis. After that every weekend, it was dosa for breakfast, lunch and dinner. We were so much in love with it, that  other lunch or dinner dishes did not matter to us kids.
 In the restaurants, you would get the crispy golden dosa filled with potato filling and don't be astonished to see it bigger than the plate. At home I make it in a smaller size and prefer to keep the potato bhaji on the side as seen in the picture. Thats because I like to eat more dosa and less of potatoes. Serve it with a coconut chutney and tangy sambar on the side. Amazingly Delicious !!!!


Ingredients:
3 cups rice
1 cup urad dal (black split gram)
1/2 cup previously cooked rice
1 tsp fenugreek seeds
salt to taste
oil/oil spray


Preparation Method:
1. Soak rice and urad dal separately for 4 - 6 hours.(sometimes fenugreek seeds are soaked too. Sometimes I don't. I fry them in 1/2 tsp oil and grind as in next step as frying fenugreek seeds gives a nice aroma)
2. Grind the urad dal, rice, fenugreek seeds and the cooked rice or poha to a smooth batter. Use very less amount of water while grinding. Add salt and mix.
3.  Leave the batter overnight to make dosas the next day.
4. Heat a non-stick pan, take a ladle full of the batter and spread it on the pan in circular motion to make thin dosas. Apply oil on the sides, or use oil spray. Remove after they become crispy
6. Cook on both sides, if desired otherwise it is not required.
7. Serve hot with potato bhaji, sambar and coconut chutney. 


 .
Crepe/Pancake


Preparation Time: 2 - 3 mins for each dosa


Note: Extra batter can be saved in the refrigerator for later use.


This is my entry to Monthly Mingle (Brunch) and being hosted by Meeta over at What's For Lunch, Honey?

22 comments:

Spice said...

OMG....i wish i could make that much crispy dosa....i guess need to practise on that skill and instead of eating out i should start making them at home...

prasu said...

wow.......lovely clicks....dosa looks like pro.chef dear........keep rocking.

Priya said...

Wish to finish that whole plate rite now..yum!

Sanjana said...

This is my all time favourite snack. A totally classic south Indian dish which tastes beautiful. I love the combination of the crispy dosa stuffed when with spiced potatoes, sambhar and yummy coconut chutney. Great post! Reminds me of how much I love them!

A 2 Z Vegetarian Cuisine said...

o0o0o0...I can have the whole platter...just love it.

Suparna said...

wow that is a complete masala dosa platter :) wonderful presentation.
TC

Siddhi Shirsat said...

wow..its luking damn tasty...i feel like having it right now:-))

kitchen queen said...

The plate looks tempting with the dosas and chutneys am I invited to have a bite?

Rohini said...

Lovely spread!! Perfectly crispy dosas!! :)

SE(Denufood) said...

hey all thanks for stopping by. I was mayself tempted to make these while I was posting...@kitchen queen..you are most welcome to stop by at my place!!
@Spice..do try them at home, im sure you will like them

Tina said...

Perfect and delicious...yummyyyyy

jeyashrisuresh said...

oops drooling here.my fav. one.The platter make me hungry.

Sushma Mallya said...

wow Just like a restaurant one...so delicious and crispy...nice one sharada..liked it a lot...

Pari said...

The dosa has turned out so well dear.

Joanne said...

The Daring Bakers made dosa not too long ago and I was enraptured then, as I am now. Thanks for the tidbit from your childhood! All of the dips you serve alongside them sound wonderful.

Gulmohar said...

yummy..love it..Reminds me that I should drag out my masala dosa from the drafts :-)

Sangeetha Subhash said...

Looks tempting....the fav breakfast of my family.

Swapna Raghu Sanand said...

I'm really good at making crispy dosas but not crispy, masala dosas. Loved this post and it really got me craving for dosas.

MeetaK said...

i love dos and have not had a good one for quite some time! this looks perfect for the mingle!

Ankita said...

lovely presentation.It feels as if I m having a dosa in a famous udipi hotel.
Look perfect.

Daily Spud said...

A friend of mine who is in India at the moment has challenged me to make proper Masala Dosa - I will be referring to this when I do!

TREAT AND TRICK said...

Masala dosa looks so tempting, you made it more with lovely photo....

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