May 12, 2010

Dosa Varieties
















The dosa is a pancake made from rice and black lentils. It is a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein. Dosa is noted in the Tamil Sangam Literature from 100 BC to 300 AD ("idaichangam" literature) and later, around 6th century AD.



It is also believed that dosa had its roots in the Temple Streets of Udupi, Karnataka. Although a South Indian food Dosa is extremely popular throughout India.

Basic Recipe. Please select recipe 1st or 2nd for basic dosas.


For Dosa Batter (1st recipe)


1 cup / 200 ml  urad dal (Indian standard measuring cup of 200 ml / 8 oz capacity

1 cup / 200 ml idli rice (puzhukkalari or special rice for the preparation of idli available at leading stores)

2  cup / 400 ml  raw rice (pachari)

2 tablespoon cooked rice (leftover cooked rice, and also cooled)

Salt to taste ( approximately 1 teaspoon )

Ghee / oil for frying


Water for grinding


Masala Dosa

Ingredients

For Dosa Batter (2nd recipe):

1 cup urad dal
2 1/2 cups raw rice ( pachari )
1 tablespoon cooked rice
Salt to taste ( approximately 1 teaspoon )
Ghee / oil for frying
Water for grinding

For the Filling ( masala ) :

2 tablespoon oil
2 teaspoon mustard seeds
1 teaspoon urad dal
2 teaspoon channa dal
1 spring curry leaves
1/2 teaspoon turmeric powder
5 green chillies, slit lengthwise
1 - inch ginger, finely chopped
500 g potatoes ( boiled with a little turmeric powder )
3 onions, sliced
Salt to taste

Method

For Dosa Batter:

Wash and soak urad dal and rice separately for 6 - 7 hours. Drain out water.

Grind the urad dal and cooked rice to a very fine paste . Add little water while grinding. Remove and keep aside in a big vessel.

Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 6 - 8 hours / overnight.




For the filling ( masala )

Heat oil in a kadai ( deep pan ). When it is hot enough add mustard seeds. When they start splutter add urad dal, channa dal, green chillies, curry leaves and chopped ginger. Saute for 2 - 3 minutes ( till dals are light brown ).
Add sliced onions. When the onions are light brown in color and turmeric powder and fry well.

Add boiled and mashed potatoes. Add salt to taste and mix well. Cover with a lid and cook on a low heat for 5 - 8 minutes.

Note: Remove green chillies while making masala dosa.

Final Preparation of Masala Dosa:

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease with little oil / ghee.


Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Let the dosa color, and sprinkle a few drops of ghee.

Place the masala ( filling ) in the centre of the dosa. Fold the dosa and cook till crisp.

When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney & sambar. Other accompaniments - Medu vada and Filter coffee.

Coconut chutney

Ingredients

1 cup coconut grated
1 green chilli
1 red chilli
1 teaspoon tamarind paste ( optional )
Salt to taste
Ginger - 1/2- inch piece

For seasoning:

1 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli
1 spring curry leaves

Method

Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with water.

For seasoning:

In a pan, heat 1 teaspoon oil. Add mustard seeds. When they splutter , add remaining ingredients. Saute well. Pour this over to coconut chutney.



2 nd Recipe

Recipe Credit - Chef O . P . Khantwal

Dosa batter

Ingredients

Washed urad dal - 50 gms

Boiled rice - 100 gms
Rice - 100 gms
Methi seeds - 10 gms

Channa dal - 10 gms


Additives:

Besan - 10 gms Maida - 10 gms Salt to taste 
Sugar - 5 gms 
Rice flour - 20 gms


Method

Soak the ingredients for 6-8 hours. Grind them to make a fine paste, making sure that the consistency is thick. Then, add all the additives. Check the seasoning and consistency and prepare dosa on griddle. Please follow Dosa recipe and for each filling, follow masala dosa recipe.


Dosa Varieties

For stuffing:

1, Paneer Masala

Ingredients

Small dices of paneer - 50 gms
Tomato (chopped) - 1
Green chilli (chopped) - 5

Coriander (chopped) - few springs 

Tomato puree - 20 ml 

Capsicum (chopped) -1
Red chilli powder - 5 gms

Salt to taste

Curry leaves - 5

Mustard seeds - 2 gms
Oil - 2 teaspoon

Method

In a pan heat oil, add mustard seeds and curry leaves. When they crackle, add capsicum. Saute for a while and then add tomatoes, green chillies and coriander. Cook for while. Then add tomato puree and red chilli powder. Cook till done and puree coats the paneer. Check seasoning and stuff in the dosa.

2, Mushroom Mutter

Ingredients

Mushroom (chopped) - 50 gms
Green peas - 10 gms

Red chilli powder - 5 gms

Turmeric powder - a pinch 

Salt to taste

Coriander powder - 5 gms

Ginger-garlic paste - 5 gms

Mustard seeds - 2 gms
Curry leaves - 5

Oil -10 ml

Method

Heat oil in pan and add mustard seeds and curry leaves, when they crackle add all the powdered masalas. Then add the green peas and mushrooms. Cook till done and adjust the seasoning. Fill this in the dosa and serve it with coconut chutney.

3, Gobi dosa

Ingredients

Cauliflower florets - 100 
gms

Fennel seeds - 5 gms

Onion seeds - 5 gms
Salt to taste
Chaat masala - 8 gms

Lemon juice - 10 ml 

Coriander (chopped) - few sprigs 

Red chilli powder - 5 gms
Turmeric powder - a pinch

Oil -10 ml

Method

Boil the cauliflower florets with turmeric powder and salt. In pan heat oil, add fennel seeds, onion seeds and red chilli powder. 
Add cauliflower, chaat masala and mix properly. Add lemon juice and chopped coriander. 
Stuff in the dosa.

4, Subz takatin

Ingredients

Carrot juliennes - 10 gms

Bean juliennes - 10 gms

Potato juliennes - 10 gm 

Cottage cheese juliennes - 10 gms

Capsicum juliennes - 10 gms
Tomato juliennes -10 gms
Salt to taste

Tomato puree -10 gms

Red chilli powder - 1 tsp

Lemon juice - few drops
Kasoori methi- 1/2 teaspoon

Method

In a pan, heat some oil and add capsicum. Saute for sometime. 
Then add the paneer, rest of the vegetables and tomatoes and fry for sometime. Add little water and rest of the ingredients. Cook till the tomato puree coats the paneer. Stuff in the dosa.

3 comments:

Life is beautiful!!! said...

Very nice attempt in collecting different dishes :). Masala dosa is my favourite.

Hari Chandana said...

Wow.. Wow.. Wow... mouth watering recipes.. thanks for sharing dear!!

Dreamer said...

Hi there! Just happened to bump into your blog-- wow! LOVE it! I love your post on Dosa and the various kinds of Dosa. I have a blog too- pretty new, though--- pl do check out my post on Dosa @ http://yetanotherfoodie.blogspot.com/2010/09/ultimate-masala-dosa-part-1.html (I hv it in 2 parts.....). I sure would love some suggestions/tips from you! Thanks!