Mysore Masala Dosai

On March 30, 2012 in Dosa/Dosai, Recipe

Another south indian dosa from Mysore with spicy red chutney. This is great for breakfast. You can have this with Cocunut Chutney and as well as Sambar or Milagai podi

Ingredients:

1. Dosa Batter
2. Onion-1 sliced
3. Potato-3 boiled and mashed
4. Green chilli-3 slitted
5. Ginger garlic paste-1 tblspn
6. Curry leaves-1 spring
7. Turmeric powder-1 tsp
8. Salt to taste

For Tempering:

1. Oil-1 tblspn
2. Mustard Seeds(kaduku)-1 tsp
3. Cumin seeds(jeerakam)-1 tsp
4. Channa dal(kadala parupu)-1 tblpsn
5. Urad dal(ulunda parupu)-1 tblpsn
6. Asafoetida(kaya podi)-a pinch

For Spicy Red Chutney: (you can also look up our other chutney recipes)

1. Dry Red chilli-10
2. Garlic-15 cloves
3. Roasted Gram Dal(Pori kadalai)-1/2 cup
4. Salt to taste
5. Oil-2 tblpsn

Method:

1. In a kadai add oil and all the ingrediants given for the tempering and fry for 2 min.

2. Add onion,green chilli and saute for 3 min.Then throw in the salt and turmeric powder and mix well.

3. Add a splash of water and give a mix.now add in the potatoes and mix well.Set this masala aside.

4. Soak dry chilli in hot water for 15 minutes.

5. In a Blender add all the ingrediants along with the soaked chillies and blend it into a smooth paste.This is the spicy chutney that we are going to spread all over the Dosa.

6. Pour Dosa Batter on a hot tawa,drizzle some oil over it…Spread it evenly on the dosa with a flat spoon.Then apply Spicy chutney in thin layer over the dosa.Add a huge Dollop of the potato masala over it and fold it.

Serve hot with any chutney.

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Masala Idly

On August 22, 2011 in Idly/Idli, Recipe, Tips

You have got to try this. This is one of my favorites from Saravana Bhavan. People call is Masala Idly, Spicy Idly or Idli Manchurian, the preparation steps are the same

 

 

INGREDIENTS:

Idli – 12 no.
Big onion – 1 or 2
Tomato – 3
Garam masala – 1 tsp.
Sambhar powder – 1 tsp.
Coriander leaves – few
Turmeric powder – a pinch
Curry leaves – (optional)
Salt – as per taste
Oil – 3 tablespoon
Ghee – 1 tablespoon
Hing
Mustard seeds – 1/2 tsp.
Urad dhal – 1 tsp.

METHOD:

1. Allow the idli to cool and cut it into cubes.
2. Chop onions finely.
3. Grind tomatoes to a fine paste. (Do not add water).
4. Heat oil in a pan. Add mustard seeds. When they splutter, add urad dhal, hing and turmeric powder.
5. When golden brown, add chopped onions and saute till translucent.
6. Now add the tomato puree, and sambhar powder. Add salt just for this mixture. Mix well. Saute till the raw smell is diffused. Now add the garam masala and ghee(oil is okay too).
7. Saute for a minute. Add the cubed idli pieces. Mix well till all the mixture is coated in the idli pieces evenly.
Add chopped coriander leaves and mix gently.

This tastes great when its hot and not hot as well. Great for lunch boxes. You can tune the spices up or down depending if you are preparing this for your kids.

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Onion Dosa

On August 21, 2011 in Dosa/Dosai, Recipe, Variety

Onion dosa is one of the most easiest speciality dish you can prepare over a dinner. This with Milagai podi and/or coconut chutney is an excellent combination

Ingredients:

• 1 Cup Dosa Batter

• 2 Onions

• Coriander Leaves

• Green Chilies

Method:

• Cut onions, coriander leaves and green chilies into small pieces and mix well.

• Heat the griddle, when hot smear with oil.

• Pour dosa batter on the griddle.

• Immediately spread the onion mixture over the dosa.

• Smear some oil and cook.

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Coriander Chutney

On August 21, 2011 in Recipe, Side Dish, Variety

What is Coriander or Cilantro – Coriander (Coriandrum sativum), also commonly called cilantro, is an annual herb in the family Apiaceae. Coriander is native
to southwestern Asia west to north Africa. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at
the base of the plant, and slender and feathery higher on the flowering stems.

Coriander is a key ingredient for majority of the dishes in south india. Chutneys made out of coriander is really delicious and goes with anything as side dish.
Cocunut adds a great taste to the chutney.

Ingredients:

Coriander leaves – A bunch (cleanly washed and roughly chopped)
Tomato(medium) – 2 nos(cut into cubes)
Onion(medium) – 1 no (cut into cubes)
Grated coconut – 4 tbsp
Red chilly powder – 3/4 tbsp
Oil – 3 tbsp
Salt – As required

Preparation:

Heat oil in a pan or a kadai.
Add onions and saute for 2 mins.
Add tomato and saute, till they get cooked.
Add the coriander leaves and fry.
Add grated coconut and mix well.
Allow it to cool a bit.
Blend it along with red chilly powder and salt till it gets a consistency of chutney.
Note: Serve with idly, dosai’s or chappathi’s.

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Another Chutney Recipe: Onion Tomato Chutney

On August 21, 2011 in Recipe, Side Dish, Variety

 

This is yet another great side dish for Idly or Chutney. When we were growing up, this used be our usual breakfast.

 

Ingredients:

1 med. onion
1 med tomato
4-5 clovettes garlic
1 tbsp. coriander leaves
1 tbsp. gram dal soaked for 1 hour
1 3″ piece tamarind broken
1 sprig curry leaves
1/2″ piece ginger
1 tsp.red chilli powder
salt to taste
1/2 tsp. sugar
1/2 tsp. cumin seeds
1 tbsp. oil
Seasoning: 1 tsp. oil, 1/2 tsp. mustard seeds, 1/2 tsp. cumin seeds,
1 pinch asafoetida.

 Preparation:

Heat the 1 tbsp. oil add to the other ingredients except seasoning.
Grind either on stone, or in electric stone grinder, or in a mixie.
Transfer to a serving bowl.
Heat oil in a small crucible, add the seeds and asafoetida..
When they splutter, add to the chutney. Mix gently.
Serve with parathas, dosas, idlis, or just plain bread or toast.

Making time: 15 minutes (excluding soaking time)
Makes: 2 cups chutney

Note: Add chilli’s as needed per taste. Serve with hot idly’s or dosa’s

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How to make Coconut Chutney for Idly and Dosa?

On August 21, 2011 in Recipe, Side Dish, Variety

Here is a simple recipe for making cocunut chutney – Best combination for Idly’s and dosa’s.

Red Chutney:

Ingredients:

• 1/2 coconut grated
• 1 tsp mustard seeds
• 1 tbsp urad daal (yellow lentil)
• 2 dry red chillies
• 5-6 curry leaves
• Salt to taste
• 2 tbsps oil

Preparation:

• Grind the coconut into a fine paste in the food processor.
• In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and urad daal . Fry till the red chillies turn dark in color.
• Remove from the fire and add to the coconut paste. Add salt to taste and serve.

 

 

Green Chutney:

Everything is same as Red Chutney except for chillies – Instead of Red chillies, use Green Chillies.

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Chicken Dosa

On August 21, 2011 in Dosa/Dosai, Recipe, Variety

 

Not many have tried this but this one of my persoanal favorities.

Here is the recipe. Try it and let me know..

Ingredients

Chicken – 2 breast pieces ( chopped into small bite size pieces)
Red Onion – 1 (chopped fine)
Greenchillies – 4 (chopped fine)
Turmeric powder – 1/2tsp
Chilli powder – 1tsp
Salt – as needed
Pepper powder – 1/2tsp
Dosa batter – as needed
Oil – 3tbsp

Method

Mix chicken,chilli powder,turmeric powder,salt and pepper very well.Marinate this mixture for atleast 1 hour ( it will taste good if you marinate overnight).In a heavy bottomed pan,heat 3 tbsp oil and fry the marinated chicken.Fry till chicken is golden brown.Take the chicken pieces out.In the same pan,(if needed add extra oil) fry green chillies,onion.Fry very well till onions are well roasted.Now add fried chicken into this.Add salt and pepper to this mix as needed.Mix well and saute till everything is well incoparated.Garnish with chopped red onion and coriander leaves.Make dosa and spread this chicken mixture into the dosa.Roll the dosa well with the mixture inside.Serve it hot.

Source: Beyond the Usual Blog

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Masala Dosa Recipe

On August 21, 2011 in Dosa/Dosai, Recipe, Tips

To Prepare Masala dosa, you need batter, potato curry, red chutney, coriander chutney and something to go with the Dosa like Sambar or delicious Chutney. (check out our post on Chutney’s for its preparation)

 

 

Ingredients

Dosa batter (check the post on how to make the batter)

Potato curry

4 large Potatoes
1 large Onion
4-6 Green Chillies
Salt
2 tbsp. Oil
1 tsp. Urad dal
1 tsp. Chana dal
1/2 tsp. Mustard
1/4 tsp. Turmeric
2 tbsp. chopped Coriander leaves
juice of 1/2 a Lemon

Method

 

1. Boil potatoes, peel and mash well.
2. Heat oil, add mustard, when it splutters, add the dals and fry till reddish in color.
3. Add the onions and green chillies and fry till onions are cooked. Add turmeric, and fry for 1/2 a min.
4. Pour over the mashed potatoes, add the salt, and lemon juice, and coriander leaves.
5. Add 1/4-1/2 cup water and mix well.

Red Chutney

10 dry Red Chillies
1.5 tsp. Urad dal
1.5 tsp. Chana dal
few sprigs Curry Leaves
1/4 cup grated Copra (dry coconut)
Salt
1/2 tsp. Tamarind paste
generous pinch of Hing

Method

Fry the dals and the red chillies. Mix remaining ingredients and grind to a fine paste.

Coriander Chutney

1/2 cup Coconut
small bunch Coriander leaves
Hing
Salt
6-8 Green Chillies
1/2 tsp. Tamarind paste
1 tsp. thick Yogurt (curds)
2 tbsp. Putani (this is the fried chana dal – not sure what it is called in other languages)
1 tsp. Chana dal
1 tsp. Oil

Seasoning:

1 tsp. oil
1/4 tsp. mustard

Method

 

1. Heat oil, add chana dal, fry till red.
2. Add chillies, and fry till skin turns transparent.
3. Add the putani and fry for 1/2 min.
4. Add all the ingredients to blender and grind to a smooth paste.
5. Heat oil, add mustard and season the chutney

Now, Making Masala Dosa

1 small cup oil
2 tbsp. shortening (like dalda)
Mix the two together.

Method

Heat a dosa griddle (cast iron preferred).

1. Adjust the consistency of the dosa batter (try out one before starting the actual process).
2. Spread a spoonful of oil/ghee mixture.
3. Pour a ladleful of batter, and immediately spread it thin (trick is to use a low flame while spreading and then raising the heat). Spread a few drops of oil around the edges. Cook till dosa is done, flip and cook for a 1/2 a min or so. Flip again.
4. For plain dosa, serve with coriander chutney.
5. For regular masala dosa : Spread 1 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min.
6. Serve with sambar, and coriander chutney.
7. For Mysore masala dosa: Spread 1 tsp. of red chutney in the centre of the dosa. Spread 1 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min.
8. Serve with sambar and coriander chutney.

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Making Masala Dosa

On August 21, 2011 in Dosa/Dosai, Tips, Videos

This video shows how professionals make Masala Dosa in Indian Restraurants.

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Stuffed Idly Recipe

On August 21, 2011 in Idly/Idli, Recipe, Variety

 

Ingredients

Left over Idly mix
Potatoes
Onions
Cashews
Green Chillies
Shelled Peas
Coriander leaves
Hing powder

Method

- Boil potatoes and peal them
- Cut onions thin/small fry with chopped green chillies, cashews, curry leaves, turmeric powder and hing powder.
- Add tomatoes, shelled peas and fry untill done.
- Add boiled, pealed, smashed potatoes and mix well with little bit of sugar for taste and salt.
- Finally add finely chopped coriander leaves and remove from the fire.
- Grease the idli stand and put a small spoon of idli batter.
- Place one table spoon full of aloo mix in a flat spoon.
- Pour a spoon full of idli batter on top of the aloo masala and cover the stuffing.
- Allow it to steam as usual idlis.

Serve hot with Pudina- Coriander chutney.

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