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.

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.

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.

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

Mudakattan dosai

Thinai maavu dosai

Maavu dosai

Kambu dosai

Coriander Soup

#CorianderSoup : I tasted a green leaves soup in a dinner last week. The aroma was very good and soup was very tasty also. When I started tasting I found out that the soup was prepared with #corianderleaves. Nicely chopped and roasted garlic were also floating in the soup.
So the next day I tried at home. It came out nicely but not like the original.
Anyway I keep trying to get that taste.
Here let me present how the soup was prepared!

Ingredients : 
Coriander leaves nicely chopped                          : 3 Tbsp
Garlic cloves                                                         : 6 ( nicely chop )
onion chopped                                                       :  1 Tsp
Water                                                                     : 1 Cup
Oats                                                                       : 1 Tsp heaped
oil or butter                                                            : 1/4 Tsp
Salt                                                                         :1/4 Tsp ( adjust )

For Seasoning :
Pepper powder                                                       : 1/2 Tsp ( adjust )

Method :
Keep a vessel with one cup of water on slow flame.
In another burner keep a kadai with oil or butter.
Saute garlic well first. Then add onions and saute for few seconds only.
Transfer into the water.
The water would have started forming small bubbles at the bottom and sides of the vessel.
Now add oats and coriander leaves.
Keep stirring with a ladle till the soup changes to porridge consistency.
Add required amount of salt.
Tasty and aromatic soup is ready.
Switch off and serve in soup bowl.
Season the soup with pepper powder just before serving.

Enjoy with microwaved pappad. Mmmm..... a very good drink for a cool winter evening!!



You may also like to try

Vegetable clear soup

Mushroom buckwheat soup

Cilantro n Buckwheat Soup

Bael fruit - Vilva pazha juice

Muskmelon Mint juice

Pappaya Soup

Aam Panna - Raw Mango Juice

Varagarisi Venthaya Kanji

Varagarisi Puliyodharai

#VaragarisPuliyodharai  #KodoMilletTamarindRice : #Varagarisi -  #KodoMillet can also be used just like normal rice to prepare various mixed rices.

Today I tried puliyodharai with varagarisi sadam. It came out very well. Only the shape of the grain is like javvarisi ( sego - sabhudana ) but tastes like rice only. I feel varagarisi sadam is even more tastier than normal rice.

Ingredients :
Varagarisi                                      : 1/2 Cup
Water                                            : 1 Cup
Pulikachal                                     : 2 Tsp ( adjust )
Salt                                               : 1/2 Tsp ( adjust )
Red chilly powder                          : 1/4 Tsp ( if needed )
Gingelly oil                                     : 3 Tsp

Gram dhal                                      : 1/2 Tsp
Pea nuts                                         : 2 Tsp
Curry leaves                                   : 10

Method :
Varagarisi usually have small stones and sand mixed with it.
So clean thoroughly before cooking.
Pressure cook for three whistles and cook five minutes on slow flame.
Take out only after steam completely subsides.
Transfer into a wide mouthed basin and add two teaspoon of oil.
Spread out with a spoon without mashing the rice.
Keep under a fan.

When the rice cooled down add Pulikachal , salt and red chilly powder.
Mix well.

Heat a kadai with a teaspoon of oil on a stove over medium heat.
Fry gram dhal and ground nut till it turns golden color.
Then add curry leaves and turn off the stove.
Transfer on to the prepared mixed rice.

Relish with pappad, vengaya vathal or any curry of your choice.

You might also like to try

Coconut Drumstick leaf rice

Karuveppilai Rice - Curry Leaf Rice

Kuthiraivaali Coriander Rice

Cabbage Pepper Rice- Muttaikos milagu Rice

Vangi Bath - Katharikkai Rice

Varagarisi Bisibelebath [ Kodo Millet Bisibelebath ]

Varagarisi Pudhina Briyani [ Kodo Millet Mint Briyani ]

Recipes from Millet

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