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