Nov 24, 2011

Chettinad Masala Dosa

Chettinad Masala Dosa

Makes: 4 (filling for 4 masala dosas)

You will need

1 container / sufficient quantity dosa batter for 4 dosas
Chettinad masala
2 - 3 teaspoon ghee / oil

Preparation of 1 st filling:

2 tablespoons oil
4 onions (medium size), finely chopped
2 tomatoes (pick well ripe), finely chopped
2 green chillies, finely chopped


Heat oil in a pan. Add finely chopped onions and fry till pink color.

Add chopped tomatoes and green chillies. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the mixture thickens / well blended.

Preparation of 2 nd filling:

10 cashew nuts (soak cashew nuts in 2 tablespoons of water for half an hour and make a smooth paste. Keep aside).

2 teaspoons oil
1 tablespoon (15 ml) ginger - garlic paste (fresh and homemade)
1 teaspoon (1 - 1 1/4 teaspoon) red chilli powder
2 teaspoons coriander powder
1/4 teaspoon (2 pinches) turmeric powder
2 teaspoons tomato sauce
Salt to taste (or 1/2 teaspoon)
1 tablespoons chopped coriander leaves


Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoons water and keep aside (spice mix).

Heat oil in a pan. Add ginger - garlic paste and stir well on a low to medium heat for 2 - 3 minutes or until the raw smell goes.

Add diluted spice mix and stir well on a low heat for 2 minutes or until the water dries up and raw smell disappears.

Add cashew nut paste, tomato sauce and chopped coriander leaves. Mix all the ingredients well and stir continuously for 2 - 3 minutes or until thickens and form a soft ball.

Final mixing:

Add onion - tomato mixture into cashew nut - spice - mixture and stir well. Adjust salt to taste. Keep aside.

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. Sprinkle a few drops of ghee (optional).

Place the Chettinad masala (filling, 2 tablespoons) in the centre of the dosa. Fold the dosa and cook till crisp and golden color.

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

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