Thursday, November 28, 2013

Masaal Dosai

#MasaalDosai : Masaal dosai is the most favorite dishes of many people. But I am not a great fan of it. It is one of the main packed lunch items during my daughters' school days. I learned to make only after she included this yummy tasty  masaal dosai in her lunch box menu.
Dosai batter has to be ground and fermented for 6 to 8 hours or overnight. The masala is prepared with lots of onion and boiled potato just before starting to make dosai.
Let me present here how to prepare potato masala for masaal dosai and followed by the method of making dosai.

Masaal dosai

Ingredients :
For Dosai :
Dosai maavu ( batter )
Oil to make dosai

To make Potato Masaala :
Potato ( medium size )                                : 2


Onion ( medium size )                                 : 1
Green Chilly                                               : 2
Curry leaves                                               : 8
Coriander leaves chopped nicely                : 1 Tbsp ( can add plenty )
Carrot chopped                                          : 1 Tbsp ( optional )
Capsicum chopped                                     : 1 Tbsp ( optional )
Green peas                                                 : 2 Tbsp
Spinach                                                      : 5 to 6

Masala Powders :
Turmeric powder                                        : 1/4 Tsp
Cumin powder                                            : 1/4 Tsp
Asafoetida powder                                      : 2 pinch

To Temper :
Mustard seeds                                            : 1/2 Tsp
Urad dhal                                                   : 1 Tsp
Oil                                                              : 2 Tsp

Method of preparing potato masala :
Wash potato and cut into four pieces each.
Take water, 1/2 Tsp salt and potato pieces in a pressure cooker/pan.
Close the lid with weight. Keep on High flame and pressure cook for 3 whistles.
Reduce the flame to SIM and cook for 5 minutes.
Take out cooked potatoes after the pressure cooker ran out of steam.
Peel off the skin and keep aside.

Keep a kadai/wok on medium flame with oil.
When oil becomes hot splutter mustard seeds.
Then fry urad dhal to golden color.
Now add curry leaves, split green chillies and the coriander leaves.
Save a small amount of coriander leaves to garnish the dish.
Saute for a minute and then add slice onions.
Saute for 2 minutes.
Now add carrot, capsicum and green peas.

Saute for a minute and then add turmeric powder and cumin ( jeera ) powder.
Stir well.
Break cooked potatoes by squeezing with hand and add.
Mix well and add 1/4 cup of water.
Now add required amount of salt.

Allow to simmer for 5 to 8 minutes or till carrots and green peas are well cooked.
Now all ingredients blend together and attain a semi solid state.
Finally add nicely cut spinach and stir for minute.
The potato masaala should not be watery or too dry.
Now masaala for masaal dosai is ready. Transfer into a bowl and keep aside.

Potato masala for masaal dosai

Now to make Dosai :
Keep a tawa on medium flame, spread oil over the hot tawa using a small clean cloth.
When tawa becomes hot, spread dosai batter and sprinkle oil over and around the rim of dosai.
Close with a lid for a minute.
Open and check whether the rim of the dosai turned golden color.
If so spread a big table spoon of prepared masaala at the centre of dosai.
If not again keep it closed for some more time to get desired color.
After that spread masala over the dosai.


Fold into two and transfer onto a serving plate.

masaal dosai

Enjoy crispy hot yummy masaal dosai.... It does not require a side dish as it is inside dosai.
If anyone like to have enjoy with coconut chutney or idly sambar.

Other dosai varieties you might like to try
Cholam dosai [ sorghum dosai ]
Cholam dosai
Mudakattan keerai dosai
Mudakattan dosai
Thinai Maavu dosai
Thinai maavu dosai
Maavu dosai
Maavu dosai
Kambu dosai [ Bajra dosai ]
Kambu dosai