Masala Dosa with Coconut Chutney

Masala Dosa is the King of Dosas and one of my favorite… Although i had made it many times at home, it never had that hotel taste in them… I consoled myself thinking maybe its the magic of hands and i can never replicate it… My thoughts proved wrong today.. At last i have created the perfect  restaurant style masala dosa that i always wanted (At least perfect by my standards!)..

           Even though my husband hates potatoes, he somehow loves masala dosa (My luck!).. I make it very rarely though as i have decreased potato consumption in my diet to cut out the carbs… But always want to make special breakfasts during his weekly off.. So this week masala dosas it was… What i love about the weekend breakfast is our cooking (and chatting)  together.. It makes the food taste best(haha!)..

Dosas are a pretty easy breakfast too.. A little bit of planning and it won’t consume much of your time in the morning.. This recipe is from my recipe book “99 Delightful Dosas” by Jayashree Prabhu.. It is the most different dosa recipe i have ever heard.. Even though i have followed the recipe, i have cut out the 1/2 cup oil which was required to be added to the batter to make it more healthy..

The dosa as you can see from the pics, has come out perfect super crisp and very yummy… We had it with coconut chutney which is a heaven made combo.. So please do try this dosa and i am sure you will never forget the taste…

Health Benefits of Dosas: Since it contains lentils, dosas are a great source of Protein and Carbohydrates which can keep your hunger pangs away for a long time thus curbing overeating..Dosas and idlis are probiotic foods(since the batter is fermented) which are beneficial for the absorption of vital vitamins and minerals in the body and also for improving immunity..

Recipe:

Ingredients:

For the Dosa:
1 Cup Rice
1/2 Cup Urad Dal/ Skinned Black Gram
1/2 Cup Mixed Dals (Chana Dal + Toor Dal + Moong Dal)
1/2 Cup Semolina/Rava {regular coarse variety}
1 Tbsp Oil
2 tsp Sugar
Pinch of Hing/Asafoetida
Salt to taste
Oil for greasing the pan

For the Potato Filling:
2 Potatoes
1 inch piece of Ginger
3 Green chillies
Curry leaves to taste
1 tsp Turmeric Powder/Haldi
Pinch of Hing/Asafoetida
2 tsp Mustard seeds
2 tsp Cumin Seeds/Jeera
2 tsp Urad dal
1 tsp Chana Dal
1 Tbsp Oil
Salt to taste
Lemon juice to taste
Coriander leaves for garnish

For the Chutney:
5 Tbsp Coconut
2 Green Chillies
1 Inch piece of Ginger
Salt to taste
1/2 Tbsp Oil
1 tsp Mustard seeds
Curry leaves to taste

Recipe:
1. Wash the rice, urad dal and the mixed dals well with water and soak them with enough water for 4 – 5 hours..

2.Grind them into a smooth paste and pour into a wide bowl (preferably stainless steel)..

3.Add the semolina, salt, sugar, hing and oil to the batter and mix well with hands…

4.Keep it in a warm place overnight or for 8 hours…
Note: This batter rises very well.. So keep in a bowl of at least double the height of the batter.. I also keep a plate underneath in case of spills…
5.Wash, quarter and boil the potatoes in a pressure cooker till soft…

6.Allow it to cool and peel off the skin..
Note: I did the steps till here the previous night and kept the potatoes in the fridge.. It makes it quicker in the mornings..

7.Before making dosas, get the filling ready.. For that, mash the potatoes first…

8.Heat oil in a kadai and splutter mustard seeds.. Add cumin seeds, urad dal and chana dal and fry well..

9.Add the curry leaves, ginger and green chillies and fry well..

10.Add the potatoes, turmeric powder and salt and mix well..
Note: Add a Tbsp of water if the mixture is too dry but not more..

11.Add lemon juice and coriander leaves and mix well… Keep aside..

12.Heat a pan and pour a ladle of the dosa batter in it.. Spread it using the back of the ladle as much as you can…
Note: DO NOT add oil before spreading dosa… Add oil at the sides of the dosa after spreading.. This helps to spread the dosa really well…

13.Cover and cook for a minute or two till the top surface is cooked and the under side is slightly browned..
Note: For very crisp dosas, cook till the under side is dark brown in colour..

14.Spread the potato filling on top..

15.Fold the dosa slowly and remove from the pan..

16.For the coconut chutney, grind together coconut,green chillies ,ginger and salt along with some water in a blender..Pour it in a bowl..
17.Prepare seasoning with oil, mustard seeds and curry leaves and pour it over the blended chutney..
Note: For the thick paste like chutney, just increase the quantity of coconut to 1/2 cup and add very little water while grinding..

Enjoy the hot masala dosa with the yummy coconut chutney!

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



0 thoughts on “Masala Dosa with Coconut Chutney”

Leave a Reply

Your email address will not be published. Required fields are marked *