Mangalorean Recipes

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Masala Dosa 4

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Ingredients

Quantity Measure Ingredients Description
10 Nos Cashew Nuts Masala: halved
4-5 Medium Chillies, Green Masala: chopped
4 Medium Chillies, Red Dry Chutney Spread
1/2 Teacup Coconut scraped (fresh) Chutney Spread
2 Tablespoon Cooking Oil Masala:
1 Tablespoon Coriander Leaves (Kothmeer) Masala: chopped
1/2 Teacup Curds Dosa Preparation
1/4 Teacup Dhal, Urid (white) Dosa Preparation
1/2 Teaspoon Dhal, Urid (white) Masala:,
2 Flakes Garlic Chutney Spread
12 Teaspoon Ghee Dosa Preparation
1 Tablespoon Groundnuts/Peanuts Chutney Spread
1/2 Teaspoon Jeera/Cumin Seeds Masala:
1/2 Teaspoon Methi - Fenugreek Dosa Preparation
1/2 Teaspoon Mustard Seed Masala:
2 Large Onions For Masala Preparation cut in vertical slices
2 Large Potatoes Masala:   boiled and cubed
1 Teacup Rice, Boiled Dosa Preparation
1 Teacup Rice, Raw Dosa Preparation
1 Piece Salt Masala:, for taste
1 Pinch Salt Chutney Spread, for taste
1/2 Teaspoon Soda bi-carbonate Dosa Preparation
1 Ball Tamarind Chutney Spread
1/4 Teaspoon Turmeric Powder Masala:

 

Method

Dosa Preparation

Wash the rice and dal together. Add plenty of water and Methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rava-like grains should be felt in Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick thawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread chutney spread over Dosa Place a tbsp. masala in the center. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or Sambhar.

Masala Preparation

Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt, potatoes, coriander. Mix well.

Chutney Preparation

Grind all ingredients together to form a firm chutney. Use very little water.
Makes:10-12 dosas of 7 " diameter
Shelf life: Batter: 3 days in refrigerator
Chutney:2 days in refrigerator
Masala:1 day in refrigerator.

 

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