Dosa :- Dosa recipe is a basically south indian recipe but today dosa famous all over india and any hotel and raustorent you can see dosa recipe this dosa recipe make form many things like dal chawal, rava ( suji) and many things but today im making this dosa recipe from dal and chaval
Hey what’s up guys you are welcome back on my new blog today I am making Masala Dosa Recipe
So masala dosa recipe batter for masala dosa recipe usually ground in wet grinder, but friends today I am going to grind it my mixer grinder itself,
Prep time: 30-35 minutes, Cooking time: 30-35 minutes (excluding soaking & fermentation time) Serves: 20 dosas
what is masala dosa
dear friends Dosa recipe is a basically south indian recipe but today dosa famous all over india and any hotel and raustorent you can see dosa recipe this dosa recipe make form many things like dal chawal, rava ( suji) and many things but today im making this dosa recipe from dal and chaval
Which rice to use for the batter how to ferment the batter for a perfect dosa recipe, and how to nicely cook the dosa on the skillet, so that it’s crisp from outside and soft from inside and our dosa turn out perfect,
How is that batter made I am going to show you that dosa recipe, along with that how to make the perfectly in a unique bay which makes the masala very delicious, I’ll show you that too, And I am also making two type of chutney to serve dosa white coconut chutney and spicy onion and tomato chutney,
How to make Dosa batter
Ingredients: Dosa batter
- DOSA RICE / MOTI RICE 3 CUPS
- PARBOILED RICE 1 CUP
- URAD GOTa 1 CUP
- POHA 1/3 CUP
- FENUGREEK SEEDS 1/2 TBSP
- WATER AS REQUIRED (FOR SOAKING)
- WATER 2 CUPS (APPROXIMATELY)(FOR GRINDING)
- SALT 1 TBSP
- SUGAR 1 TBSP
- SALT TO TASTE
How To Make Perfect Dosa Batter,
1. Dosa Batter:-There are some ingredients for dosa batter first of all three cup dosa rice which is also called Moti rice I have taken that along with it one cup par boiled rice, and one cup urad dal and dis variety of urad dal is called Got urad dal, so use this same dal, and also I have one third cup poha, and half teaspoon fenugreek seeds, firstly transfer the rice and dal in a big vessel, now we will load of water to it and nicely wash the dal and rice,
2. Now how much powder is releasing from its making the water cloudy, keep washing the dal and rice until the water becomes clear, once the water runs clear then remove this water now add poha and Fenugreek seed to it, now we will add plenty of water and shoak these ingredients for 6 to 7 hours,
3. After 6 to 7 hours you will see that you are rise and dal will have soaked and swelled up nicely, I can even break the dal and rice to demonstrate how easily they are breaking apart, now discard the soaking water, after removing the water transfer to it a mixture grinder jar to grind,
4. Now you have to add water to this it may take about two cups of water to grind this much batter easily, and grind the better in a mixture grinder jar the consistency of the better should be fine, and grind it to a flowy consistency,
5. Now my batter ground, and you can see it’s consistency which is a flowy consistency it’s neither to thick or not to thin, when you feel it between you are fingers you will find the texture really fine,
6. Now we will take a big vessel make sure the vessel has good height as the batter will rise when fermented, now transfer all the batter in this vessel, now to add one tablespoon salt and one table spoon sugar nicely whisk this mixture for 1 ,2 minute, once mixed cover it with a lid and let it ferment in a warm place,
7. So friend I have ground the let the dosa recipe batter ferment, now that time taken for fermentation process so doing summer it will ferment in 8 hour and in winters it may take about 12 to 13 hours to ferment, the fermentation time will vary according to the weather so adjust it whenever you are making the batter,
8. Usually if you want to use the batter in morning then soak it the previous afternoon, and then grind it in the night and left it ferment so that it will be ready in morning and you can make dosa grill for breakfast,
PRO TIPS
9. Now let me tell you some important things about ingredient, use the exact type of rice mention to get a good batter the sugar that we added gives a nice golden brown colour to the dosa recipe so definitely at the sugar and at this point just advantages spoon of salt the rest of the salt we will add after fermentation,
10. This is all about fermentation process, now the next thing which is very important for the better is its grinding process usually idly and dosa batter are ground in a wet grinder, because you don’t want the temperature of the batter to rise while grinding, but today I used my mixer grinder to grinds so how did that happen,
11. Now once the better is fermented then let me show you what the further process is, so let’s check the batter after fermentation, your batter has nicely risen, we can mix it lightly after mixing it lightly then you have to add salt to taste, I have added about one more teaspoon of salt here, After adding the salt again likely mix it and our batter is ready to make dosa recipe ,
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12. So friends our better has turn out perfectly and fermented perfectly, so friends our batter is ready we will make dosa grill letter firstly we have to make masala for the dosa recipe ,
How To Make Masala for Dosa Recipe
Ingredients for Potato Masala
- OIL 2 TBSP
- MUSTARD SEEDS 1/2 TSP
- URAD DAL 1/2 TSP
- CHANA DALA 1/2 TSP
- CASHEW 1/2 TBSP (CHOPPED)
- ASAFOETIDA 1/2 TSP
- GREEN CHILLI 3 NOS. (CHOPPED)
- GINGER 1 TBSP (CHOPPED)
- GARLIC 1 TBSP (CHOPPED)
- CURRY LEAVES 8-10 NOS.
- ONION 3 NOS. (SLICED)
- HOT WATER 500 ML
- POTATO 4 MEDIUM SIZED. (BOILED)
- SALT TO TASTE
- TURMERIC POWDER 1/2 TSP
- SUGAR A PINCH
- FRESH CORIANDER A SMALL HANDFUL
- And I am going to you a tip for the masala which makes a beautiful masala, Let’s see how to make the masala for dosa,
14. Maasala: we have take a fry Pan and we will add two table spoon oil once the oil is slightly hot then to this add half table spoon mustard seed, half teaspoon urad dal, half dal how to spoon kaju this is optional keep frying these ingredients on a low flame until the colour change a little bit was the Dal start Browning then at that stage add half teaspoon Asafoetida, three green chillies,
15. One table spoon Ginger, one table spoon garlic, garlic is optional and 8 to 10 curry leaves, after adding all these ingredients saute the ginger and garlic for 1,2 minutes, then add three big size sliced onions, stir the onions and cook them for just 2 minute until they turn translucent,
16. Once the onion are translucent than add 1/ 2 litre hot water to this, adding plenty of water is my tip why doing this the onion will cook in water and give of their flavour to the water and then when you add potato, to it the flavour and texture that will come to this will be very much like restaurant version definitely make use of the step once you have cooked the onion in water for three four minutes then I am adding 4 boiled potato, roughly mashed, and salt to taste 1/2 tsp turmeric powder, and a pinch of sugar or add all the ingredients and stir well, keep the onion Axis only than the masala gets tasty,
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17. Now you have to cook this masala on medium flame while stirring in between until the water completely evaporate and your masala is cooked nicely within 7 to 8 minutes, our masala almost ready and add some freshly chopped coriander leaves and stir well, and you can see that our perfect and delicious aloo masala is ready,
How To Make Coconut Chutney
ingrdient for Coconut Chutney
- COCONUT 1 CUP (DESICCATED)
- ROASTED CHANA DAL 1/3 CUP
- GREEN CHILLI 2 NOS.
- SALT TO TASTE
- CUMIN POWDER A PINCH
- BLACK PEPPER POWDER A PINCH
- WATER AS REQUIRED
- OIL 2 TBSP
- MUSTARD SEEDS 1/2 TSP
- CHANA DAL 1/2 TSP
- URAD DAL 1/2 TSP
- RED CHILLI 2-3 NOS.
- CURRY LEAVES 6-8 NOS.
- Onion
18. COCONUT CHUTNEYN : Now we will make coconut chutney I have take one cup grated coconut, one third cup rostated chana daal , two green chilli,, salt to taste, pinch of cumin powder a pinch of black pepper powder and add some water and grind it properly,
19. I have ground the chutney now transfer it to about bowl, now we have to temper the chutney, we have taken a fry Pan and add two tablespoon oil to this once the oil is hot then add half table spoon mustard seed half teaspoon chana dal and half teaspoon urad dal and fry it on low flame until the Dal Browns a little bit once the Dal brown then I am adding 6,7 curry leaves and two three dried red chilli to it and immediately, I will pore this tempering on the chatni mix the chatni and tempering with a spoon and you can see that our coconut chutney is ready,
Ingredient for Tomato Chutney
- OIL 2-3 TBSP
- CHANA DAL 2 TSP
- URAD DAL 2 TSP
- CURRY LEAVES 12-15 NOS.
- GARLIC 12-15 CLOVES
- GINGER 2 INCH
- GREEN CHILLI 3-4 NOS.
- CORIANDER STEM 2 TBSP
- KASHMIRI RED CHILLI 3-4 NOS.
- ONION 2 MEDIUM SIZED. (ROUGHLY CHOPPED)
- TOMATO 6 MEDIUM SIZED (ROUGHLY CHOPPED)
- SALT TO TASTE
- OIL 2 TBSP
- MUSTARD SEEDS 1/2 TSP
- CHANA DAL 1/2 TSP
- URAD DAL 1/2 TSP
- CURRY LEAVES 6-8 NOS.
- ASAFOETIDA 1/4 TSP
20. ONION AND TOMATO CHUTNEY : Now we will make onion and tomato chutney I have taken a small fry Pan and I am adding to three tablespoon oil and heat it up, now we will add 2 tablespoon chana dal and 2 tablespoon urad dal and fry them on low flame until they get some colour once the lentils have brown then to this add 12 to 15 curry leaves 12 to 15 garlic cloves 2 inch Ginger 3,4 green chilli, 2 tablespoon coriander stem, 3,4 dried Kashmiri red chilli add all these ingredients and stir and fry them for 1, 2 minutes now to this a two medium size onion after adding the onion saute for 1, 2 minutes until the onions are translucent, one sauted the add 6 medium sized tomatoes to it,
21. And we will add salt to taste, now stir everything well, now cover the lid and cook everything on medium low flame for 12 to 15 minutes after 12,15 minutes you can see that the tomatoes are nice and mushy, everything has nicely combine together, turn the flame of end let this mixture cool down before blending it one cool down transfer this mixture to a mixture grinder jar, 22. And grind it to a fine paste without adding any extra water, now our blended the chutney and transfer it to a bowl, now we have to temper it let’s prepare the tempering, I have take a fry Pan add two tablespoon oil to a pen and heat it up nicely now we will add 1/2 table spoon mustard seed, 1/2 teaspoon chana dal, 1/2 teaspoon urad dal, and fry on low flame now we will add 6,8 curry leaves and 1/4 teaspoon Asafoetida,
22. Immediately pore this tempering on the chutney and mix the tadka in the chutney and you can see that our spicy onion and tomato chutney is ready, now friends all our preparation is done
How To Make Dosa
23. DOSA :Is the moment of a truth time to come make dosa recipe now the skillet to make dosa Recipe is very important, now traditionally dosa is made on a cast iron tawa, so I am going to show you how to get perfect result using a non stick Pan too, but I am using cast iron tawa now heat the tava make sure that the tava is not to hot otherwise when you Swirl after adding the batter the dosa wont stick to it,
24. And it will be difficult to save the dosa, so your skillet should be at about 150 degree Celsius,when you splash water it should not instantly evaporate but should sizzle on the pan, once you are temperature is said keep it on medium flame and shape the dosa,
25. To shape the dosa I am using a flat bottom bowl like this you can even use a ladle, and pour batter in the centre of the skillet and slowly in circular moshion you have to separate the dosa batter, the more evenly that you separate the batter the batter it is your dosa will cook more evenly in that case,
26. Once your better is set slightly than you have to add ghee on top, I am poring melted ghee on top hare add soghee generously so that your dosa will become nice and crisp, and will get a nice even brown colour, cook the dosa on medium High flame until you have start seeing brown spot on it, you can see that the edges are Browning and their are brown spot in between two,
27. once these brown spot appear don’t cook the dosa too much after that quickly place the masala in centre now I am folding the masala dosa in a triangle shape now you can save it as you like let’s flip it to see you can see our perfect those size ready the colour is perfectly even and golden brown and its super crispy now let’s plate our masala dosa,
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28. So friends our masala dosa recipe is ready now you can enjoy it
29. The texture is perfect and the colour is nice and even a golden brown and its crisp from outside and soft from inside its absolutely delicious so similarly make masala dosa recipe at your home I have shared the recipe of sambar twice earlier I will mention the link in the recipe
so try this recipe at your home and I hope you will enjoy this recipe till then take care by by,