MASALA DOSA/ ALOO MASALA STUFFED CRISP DOSA

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MASALA DOSA/ ALOO MASALA STUFFED CRISP DOSE / मसाला डोसा

A classic breakfast which is the most popular among all the dishes which belong to the South Indian cuisine. This is also the most loved dishes throughout the whole extent of the country. This masala dosa generally has a filling of aloo bhaji or dry sabzi in which boiled potatoes are cooked along with a few flavourings and aromatics which define South Indian cuisine. When dosa is served with this dry aloo sabzi, this makes the whole dish complete and wonderfully tasty

To make masala dosa, the dosa batter can be prepared with any grain or flour but authenticity rice-lentil batter is the most prefered one which is fermented for hours before cooking. The dosa is cooked very crisp and the aloo sabzi is filled into it to serve as a wrap. This masala dosa is enjoyed with sambhar and various chutneys

Prep time – 13-14 hours(prep time consists soaking, grinding and fermenting of dosa batter)
Cook time – 30 minutes
Course – Breakfast/Main
Cuisine – South India
Makes – 6 dose
Author – Bharti Dhawan

INGREDIENTS FOR DOSA

•  Fermented rice-lentil batter – 2 cups
•  Salt – to taste
•  Water – as required
•  Oil/ghee – 5-6 tsp

INGREDIENTS FOR ALOO SABZI
•  Boiled peeled and cubed potatoes – 5-6 /500 gms
•  Thinly sliced onions – 2 big
•  Cashew/Kaju broken- 8-10 no
•  Finely chopped ginger – 1 tsp
•  Finely chopped green and red chillies – 1 tsp each
•  Salt – 1 tsp/to taste
•  Red chilly powder – 1 tsp
•  Turmeric/haldi powder – 1 tsp
•  Mustard seeds – 1 tsp
•  Jeera/cumin seeds & 1 tsp
•  Fresh coriander and curry leaves – 1 tbsp mix
•  Cooking oil – 1 tbsp

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HOW TO MAKE ALOO SABZI FOR THE FILLING

1- Heat oil in a pan and add jeera and mustard seeds. When crackle, add curry leaves, chopped red chillies, ginger and green chillies

2- Add sliced onions and saute. When cooked translucent, add Kaju tukda and green chillies. Cook the onions for a few minutes

3- Next, add salt and powdered spices. Stir well and cook masala. Add little water to prevent the masala from burning. Stir to mix well


4- Add diced potatoes and fresh coriander leaves. Mash potatoes coarsely with a potato masher. Cook sabzi until it leaves oil. Switch off the flame. Keep this sabzi aside to stuff into the prepared dose

HOW TO MAKE DOSA

1- Add salt and sufficient water to make the dosa batter of pouring consistency

2- Wipe the dosa pan with an oily onion(this will prevent dosa to stick to the pan)

3- Drop one or two ladleful of batter in the centre and spread in the circular motion

4- When the top becomes dry, add a spoonful of oil or ghee and spread.
Drop a tbsp of aloo ki sabzi in the centre and fold the dosa

5- Serve tasty masala dosa with coconut chutney, tomato-garlic chutney and mix veg sambhar

NOTES
If you don’t have the fermented rice-lentil batter in hand, you can make an instant batter with rava/sooji or any flour by adding curd, water, salt and soda bicarb by mixing all together

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