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The Vegetarian Curry Bible
drizzle oil around edges, and on top. Once the bottom is cooked, turn it
over, and cook the top. Be careful when using your spatula (metal preferred)
to take it out to flip it. This can be served with chilli-dal-spice powder and
oil or ghee, coconut chutney, cilantro or mint chutney, onion chutney, or red
garlic chutney, and/or saambar. (If you want their recipes, email me) This is
standard breakfast or supper fare for us, growing up in the south.
Masala Dosa 2
Ingredients
Dosa shell:
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1½ cups rice
½ cup urad dal
salt to taste
oil
Else, as in your restaurant, make a filling as follows:
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Take 2 large boiled potatoes, peel and mash coarsely.
Thinly slice one large red onion, 2 cloves of garlic (optional) and 3 or 4
green chillies.
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Grate a 1" piece of ginger.
Cut up a tomato if you want.
Take a sprig of curry leaves and chop them coarsely.
Heat some veg. oil, add some fennel seeds, and cummin seeds (1/2 tsp.
each)
Masala Filling:
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2 large potatoes
1 medium onion (chopped)
½ teaspoon yellow split peas
½ teaspoon mustard seed
½ teaspoon turmeric
1-2 green chili
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Add 1/2 tsp of black mustard seeds.
When they crackle, add the green chillies, ginger, garlic (if used), and
onions and fry them with a little salt for a while till onions are
transparent. Add curry leaves.
1 tablespoon oil
salt to taste
9
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Next add 1/2 pkt of frozen peas, tomatoes (if you choose), and fry for 5
minutes.
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1
0. Add the potatoes, and more salt if desired. stir well till blended
1. Add some chopped cilantro if you want.
Method
Dosa shell
When making the dosai, spread the batter out as mentioned earlier, drizzle
oil, and keep the skillet or griddle covered (any cover will do as long as the
dosai area is covered; just be sure the cover does not touch the dosai). In
less than a minute, the dosai will be cooked with oil on the bottom, and its
top will be cooked by the steam that is generated when you cover it. The
color is now not the white of the batter but kinda dull; you'll know) Turn the
heat down, place the cooled filling acrooss the center along the diagonal,
and fold both sides overlappingly over it to form a cylindrical shape.
Increase the heat slightly, drizzle more oil, and cook both sides till golden.
Else, place the filling in the center, and fold from three sides, forming a
triangle, overlapping and covering the filling.
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1 Separately soak rice and urad dal at least 6 hour or overnight in water.
2 Grind to paste.
3 Mix together, add salt with water to make batter.
4 Leave in room temperature overnight.
5 Mix onion and chilies to the thin batter.
6 Heat pan or griddle with little ghee or oil.
7 Spread the mix on pan in circular motion to make thin Dosa. * SEE
TIP BELOW
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8 Cook on both the sides, if desired.
Masala Filling (Spicy Filling):
9 Heat oil. Add mustard seed, peas, onions and spice.
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