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09 December 2012,22:24 by
V.Chitralekha

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MASALA DOSAI

Makes :
16

Preparation Time :
45 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Grind the rice, dhal and fenugreek with the cooked rice to a fine consistency.
  • Pour the smooth batter into a container. Add salt and beat the batter well with your hand.
  • Cover the container with a plate and leave it overnight in a warm place in the kitchen.
  • The rice batter will ferment and double in volume. Ensure that the container is deep enough to allow the batter to increase in volume.
  • The next morning, the fermented batter will be frothy. Stir the batter for few minutes and set aside.
  • Heat a non-stick skillet or tawa. When hot, smear it with a piece of cloth dipped in oil, to make the batter spread evenly.
  • Pour spoonful of batter into the centre of the skillet.
  • Spread the batter by moving a ladle in concentric circles over it, starting from the centre of the circle and working towards the edges, to spread the batter thinly and evenly.
  • Cover and cook over medium heat for 1-2 minutes. Make plain, soft dosai , cook on one side only.
  • Pour a teaspoon of the oil around the dosai. Remove the dosai from the skillet on to a plate.
  • Spread a little coconut chutney evenly over it with a spoon.
  • Spread spoonful of potato masala over the chutney on one half of the dosai. Fold the other half over the potato and pat down gently with a spatula.
  • Lightly brush both sides of the dosai with ghee or oil. Heat the skillet again over low-medium heat and brown both halves of the dosai evenly.
  • Transfer the dosai to a serving plate, repeat the same with the other dosai. Wipe the skillet with a paper or cloth towel before cooking each dosai.
  • Serve with Sambhar and chutney.

INGREDIENTS

  • 225 grams extra long-grained rice, rinsed, soaked and drained
  • 90 grams cooked plain rice
  • 30 grams urad dhal, rinsed, soaked and drained
  • 1 teaspoon fenugreek seeds, rinsed, soaked and drained
  • Salt, to taste
  • 400 grams coconut chutney
  • 220 grams Potato masala
  • IDHAYAM sesame oil for cooking

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