Masala Dosa ( Real Veg Hotels Style Of Making Like Sharavana Bhavan)

Masala Dosa ( Real Veg Hotels Style Of Making Like Sharavana Bhavan)

Ingredients:
Rice flour: 1 1/2 cup
Maida: 1/2 Cup
Urad Dhal: 3/4 cup
Channa Dhall(Kadala parippu : 1/4 cup
fenugreek seeds : 1/4 tsp
Sodium Bi-Carbonate(Appakkaaram): 1/4 tsp
Salt to taste
1/2 tsp Sugar
Enough oil to fry the Dosa & Little Ghee.

Preparation :
Soak Channa and urad dal + fenu greek seeds separately in water 3-4 hrs.
Grind them together into very fine smooth paste adding enough water.
In a steel bowl ideal for fermenting the batter, add rice flour, Maida, soda, sugar and enough water to make a smooth batter with any lumps.
To this batter add both dal pastes and enough salt to form dosa consistency batter.
Let the dosa batter ferment and raise overnight.
Once the Dosa batter is fermented and it’s time to make dosa, mix thoroughly to level the raised batter (dosa maavu) and add more salt and water if required to obtain the consistency which is right to get thin dosa
Heat Heave Bottomed Dosakkallu or a non-stick pan , spread oil to cover the whole pan.
When the pan really hot, pour a ladle full of dosa batter on it and spread with the bottom of ladle in spiral motion to form a circular and thin dosa.
When the bottom side of dosa gets golden brown springle some melted ghee and add a laddle of spicy Potato masala in the centre and roll the dosa to serve it with hot sambar chutney and ullichamanthi..
Thanks to Rina’s Recipe.

Potato Masala for Filling:

4-5 Medium size Potatoes
1 Tbsp Oil
1/2 tsp Mustard seeds
1 Tbp Channa dal
10- 12 Curry leaves
2 medium size Onions sliced length wise
4 -5 Green Chillies slit
1 inch Ginger piece cut into small pieces
2-3 Garlic pods - thinly sliced
Asafoetida - a few pinches
1/2 tsp Turmeric powder
1/2 tsp Red chilly powder
Salt
Enough water
Coriander leaves

Method :

Wash Potatoes with skin on and cut into halves and pressure cook for 10 minutes little salt and enough water.
Check to see if the potatoes are fully cooked, and discard water and peel the skin and mash them into pieces.
Add little turmeric, little more salt and red chilly powder and mix well and keep them aside.
Heat the oil in a wok/pan, then allow the mustard seeds to splutter.
Now add Channa dal and wait till color changes slightly and add sliced garlic and fry.
Now add the onions, green chilies, curry leaves and ginger and fry till onions are cooked.
Add asafoetida and remaining turmeric and salt.
Now add the boiled, mashed potatoes and mix well.
Add a 1/2 to 1 cup of water depending on how thick or slimy you want the masala to be.
Finally add the coriander leaves and remove from heat.
for bonda filling also we can Do Like that..

Thanks to Rina’s Recipe.
Cheers! 

Kishore Kumar