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Title:   Masala Dosa with Coconut Chutney

Nutrition facts
Serving Size 346 grams
Amount per serving
Calories 498 Calories from Fat 84
Hide Daily Values % Daily Value*
Total Fat 9.4g 14%
  Saturated Fat 1.3g 6%
  Polyunsaturated Fat 5g
  Monounsaturated Fat 2.5g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrates 88g 29%
  Dietary Fiber 14g
  Sugars 6g
Protein 16g
Vitamin A 12%     Vitamin C 200%
Calcium 5%     Iron 36%
* Percent Daily Values are based on a 2,000 calorie diet.
Description:
masala dosa

Masala Dosa with Coconut Chutney (South Indian)



6
servings
time to make 1 day 1 day prep
Dosa
2     cups parboiled rice
1     cup uncooked rice
1     cup split Urad Dal (split black gram)
1/2     teaspoon fenugreek seeds
    salt
    oil (for frying)
    ghee or clarified butter (while setting up the final product — the masala dosa)
Potato curry
3     tablespoons oil
1/2     teaspoon mustard seeds
1     teaspoon gram dal
1     teaspoon black gram dal
2     medium onions, finely chopped
4     green chilies, finely chopped
1     inch ginger, finely chopped
2     sprigs curry leaves, finely chopped
1/2     teaspoon red chili powder
1/2     teaspoon turmeric powder
1 1/8     lbs potatoes, boiled,peeled,chopped
    salt
    coriander leaves, finely chopped (use about one handful)
1     lemon, juice of (optional)
Chutney
2     teaspoons oil
1     pinch asafetida powder
3     dried red chilies
1 1/2     tablespoons split Urad Dal (split black gram)
1/2     coconut, grated
    salt
    tamarind pulp (use a lemon-sized ball)

   1. For the dosa: Soak the parboiled and uncooked rice together in water.
   2. Separately, soak the dal and fenugreek seeds together in water.
   3. After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
   4. Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
   5. The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
   6. Heat a skillet and grease with some oil.
   7. Pour a ladleful of batter and spread as quickly as possible into a thin circle.
   8. Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
   9. Cook until the dosa is done, then turn over and cook the other side until crisp.
  10. Set the dosas aside.
  11. Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
  12. For the potato curry: Heat the 3 tablespoons of oil.
  13. Season with the mustard and gram dals.
  14. When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
  15. When the onions are browned, add the potatoes and salt, and mix thoroughly.
  16. Add the coriander leaves and lemon juice, if desired, and mix well.
  17. For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
  18. Fry until the dal turns brownish.
  19. Remove from flame.
  20. Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
  21. Add a little water to make the chutney of a spreadable consistency.
  22. To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
  23. Spread approximately 1 tablespoon of chutney evenly all over the dosa.
  24. Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
  25. Sprinkle a little ghee or butter.
  26. Roast for a minute or two.
  27. Remove from flame and serve immediately.
  28. Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.

Indian Food
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last edit by slc2006, 10/26/2007 11:02:47 AM

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