Well today's recipe is two different types of dosas. Dosa, what can be said more about that being a common south indian breakfast which is thoroughly enjoyed right from infants to seniors. Dosa is a gluten free breakfast recipe in case you are allergic to wheat. Dosa can be compared to a pancake that's made more often with the combination of rice and white lentils. None can resist this dish with a spicy hot chutney, sambar or any other non vegetarian curry. I always get demanding with my mom when it comes to dosa, i would like to eat a thin crepe. Nowadays iam not demanding any more he he i guess you might know the reason now. Because it's self cooking, be it the end product comes as a dosa or utthapam :) Trust me iam getting closer to getting a thin crepe. Let me remind you about other types of dosas such as rava dosa, paper dosa, methi dosa, cone dosa, set dosa, onion dosa, ghee roast, ragi dosa, wheat dosa, neer dosa.....hmm the list is endless. Egg dosa and masala dosa have been my favorites till date. Now to the recipe.
Ingredients for Dosa Batter:
Idly rice-3 cups
White lentils(Urad dal)-3/4 cup
Rice Flakes/Beaten Rice/Poha(optional)-1/2 cup
Fenugreek seeds(optional)-3/4 tsp
Soak the idly rice in water for 5 to 6 hours or leave it overnight. Similarly soak the urad dal,poha and fenugreek seeds in water for few hours. Grind the rice separately and the urad dal, poha with fenugreek seeds separately to a thick consistency batter(pancake batter consistency) using a blender or grinder. Set it aside in a warm place because you got to get it fermented, the batter tends to raise from 1 inch to 2 inches depending upon the weather and the place where ever you reside. Add some salt and water to get the desired consistency.
Now heat a skillet, grease it with some oil. Pour 1/4 cup of the batter on it spreading it evenly, pour some oil around the corner and flip the dosa. Dosa will turn little brown and crispy. This is just a plain dosa.
Masala dosa is placing potato masala stuffing inside the plain dosa.
Cooked & mashed potato-2 cups
Curry leaves-few nos
Turmeric powder-1/4 tsp
Mustard seeds-1 tsp
Chopped onions-3/4 cup
Green chillies/Serrano pepper-2 nos
Heat the oil in a pan, add the mustard seeds followed by turmeric powder, curry leaves, green chillies and asafoetida. When the mustard seeds splutters add the onions to it, when the onions turn little brown incorporate the potato into it. Sprinkle the salt on it, pour some water to it. Let it cook for almost 6 to 8 minutes. The masala should be turning thick, garnish it with some cilantro. Now spread this masala on a plain dosa and fold it. Yummy masala dosa is ready.
Dosa batter-1 cup
After pouring the dosa batter on a skillet break a whole egg onto the dosa, sprinkle some salt and pepper on it. Then flip it so that the egg gets cooked. Pour some oil around it. Egg dosa tastes great with chicken korma or any other chutney.