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Very simple procedure to prepare and tastes great. This dosa will be good if it is little thick, small and soft texture instead of more crispy.
Ingredients
- 2 Cups of Rice
- 1 Cup Poha / Aval/ Flattened Rice flattened rice
- 2 tbsp. Curd
- 1/4 cup Chana Dal / Split Black Chickpeas (Optional)
- Salt to Taste
- Oil for shallow frying
Method
- Wash and soak rice and poha separately in plenty of water.Keep aside for 5 - 6 hours.
- Drain and grind them to a fine paste, using as little water as possible.
- Keep aside for 7 -8 hours or overnight.
- Add curd and salt and beat well.
- Add soaked chana dal/ kadalai paruppu for more crunchiness. (This is optional)
- Put a serving spoonful of batter on a hot griddle.
- Spread just a little, like an omelette.
- Sprinkle a tsp. of oil on it. Cover with a plate/lid.
- Allow to fry over low heat, till bottom is golden brown
Serving: Serve immediately with any chutney.
Variation:
A dash of finely chopped onions, green chilies, coriander leaves or cheese may be sprinkled
over the dosa, as soon as it is spread. Proceed to cook as above.
There are so many varieties in making this dosa. The beauty of vegetable dosa is you can always change. I play from different vegetables and masala tweaking will always gives a different taste. You could make this dosa with left over sabji too. This is a good option to add all healthy veggies spiced with masalas and give them the shape however you want to attract your kid to eat the healthy Dosa. Enjoy one of my version of Vegetable Dosa…
Click here to know how to make the Dosa Batter
Ingredients
- Fresh green string Beans - 7 to 8 no.
- Cauliflower - 8 to 10 florets
- 1 medium size carrot
- 1 medium size potato
- 1 medium size Onion
- 1 medium size Tomato
- Peas (optional)
Masala Powders:
- Garam Masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
- Turmeric Powder - 1 tsp
- Red Chili Powder - 1 tsp
- Salt to Taste
- Oil
- Fresh Coriander leaves for garnishing
For Seasoning:
- Mustard Seeds - 1tsp
- Urud Dal / White Lentils - 1 tsp (grown in Indian subcontinent- Available in Indian Store)
- Saunf/ Fennel seeds - 1 tsp
- Garlic and Ginger Paste - 2 tsp
Time Required : 20 mins (Excluding Batter Preparation)
Vegetable Stuffing Method:
1) Wash & cut all the above said vegetables and cook them as half boiled. Drain the water and keep it aside
2) Put a reasonable size pan on the range and heat oil. Add seeds allows them to splutter
3) Add garlic & ginger paste and fry for a minute and then add onion and fry till onion turn pink.
4) Add tomato and fry for about 2 minutes
5) Add salt and all other masala powders and mix well and cook till raw smell of masala disappear
6) Garnish with chopped coriander leaves
How to Prepare Dosa:
1) Heat a flat frying pan with a teaspoon of oil. When the pan is hot enough, take a ladle full of dosa batter and pour it on center of pan and spread it nicely as big as pan size. Add a teaspoon of cooking oil/ghee/butter to one side of the Dosa.
2)Turn dosa in to other side, and spread the vegetable stuffing over the dosa.
3)Cover another half over it. When it turns golden brown, it is ready to be taken off from the frying pan.
The thinner and crispier the dosa, the better it tastes!
Serving: Serve hot with any of your choice of chutney.
I think mostly every Indians like Masala Dosa. And it is very popular breakfast dish in South India. Usually in north India they just fill potato sabji as filling where as in south India red chili chutney which is smeared on the dosa before putting in the potato filling.This recipe is combination of both format to give ultimate perfect blend taste in one go.
Ingredients for Batter
- Idli Boiled Rice - 4 cups
- Whole Urud Dal / White Lentils - 1 cup (grown in Indian subcontinent- Available in
Indian Store)
- Methi/ Fenugreek Seeds - 1 tsp (Optional)
- Salt - 3 tsp
- (I.e. 4:1 ration)
Method for Dosa Batter
1.Thoroughly wash the rice and urud dal and soak rice and urad dal separately in water for at least 7 hours.
2. Grind them separately, and mix them together with salt. (use your hand to mix well)
3. Keep it overnight for fermentation.
Ingredients for Masala:
- 3 to 4 Potatoes (boiled)
- Onion 2 nos
- Tomato 2 nos
For Gravy
- Pottu Kadalai/Roasted Gram - 2 tbsp
- ¼ cup Grated Coconut
- 2 tbsp Coriander Seeds
- 2 pieces of garlic flake
- ½” Ginger
- 6 to 7 whole dry red chili
- 1 tsp Turmeric Powder
- Salt to Taste
Time Required: 40 mins (excluding batter preparation)
Method of Masala:
1. Boiled the potatoes and mash them well and keep it aside. Cut the onion and tomatoes into small pieces & keep it aside.
2. Grid the gravy ingredients items in a blender in a much smoother format.
3. Heat a thick pan with 2 tsp of oil and add the onion and tomatoes, salt and turmeric powder & fry them well, once done add the mashed potatoes and the gravy mixture and mix well & cook for 5 mins. Your masala is ready now.
4. On a flat frying pan, spread batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one sides of the Dosa.
5. Turn in to other side, slight cook and take one tbsp of masala and spread over the half part of dosa cover another half over it.
6. When it turns to golden brown, its ready to be taken off from the frying pan and ready to serve. The thinner and crispier the dosa, the better it tastes!
Enjoy the chittinad style of Masala Dosa with Coconut Chutney and Onion Tomato Chutney.
