BANGALORE
FOOD
Masala
Dosa
INGREDIENTS
1½
cups rice
½ cup urad dal (LENTILS)
salt to taste
oil
Masala Filling
:2 large potatoes
1 medium onion (chopped)
½ teaspoon yellow split peas
½ teaspoon mustard seed
½ teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste
METHOD
1 Separately soak rice and urad dal at least 6 hour or overnight
in water.
2 Grind to paste.
3 Mix together, add salt with water to make batter.
4 Leave in room temperature overnight.
5 Mix onion and chilies to the thin batter.
6 Heat pan or griddle with little ghee or oil.
7 Spread the mix on pan in circular motion to make thin Dosa.
8 Cook on both the sides, if desired.
Masala Filling (Spicy Filling):
9 Heat oil. Add mustard seed, peas, onions and spice.
10 Fry for about 5 minutes on medium heat or/until onions are turned
into golden brown
11 Add potatoes and mix and cook some more
12 Add filling inside Dosa and roll. Serve hot with Chutney.
Dosa
without filling as above is Plain Dosa which is eaten with Chutney
and Sambhar.
Rava
Dosa
Rava
is the cream of wheat flour. Also called as Semolina. Instead of
Rice, Rava can be used which gives a distinctly different taste
to Dosa.
INGREDIENTS
1
cup Rava (Cream of Wheat)
1/2 Urad Dal (LENTILS)
1 table spoon plain yogurt
1 medium Onion (finely chopped/paste)
2 Green Chilies (use finely chopped)
Salt to taste
METHOD
1
Soak Urad dal atleast 6 hour or overnight and grind to paste.
2 Mix rava (semolina), urad dal paste, yogurt and salt with water
to make a thin batter.
3 Leave in room temperature overnight.
4 Mix onion and chilies to the thin batter.
5 Heat pan or griddle with little ghee or oil.
6 Spread the mix on pan in circular motion to make thin Dosa.
7 Cook on both the sides, if desired.
8 Serve hot with Chutney.
(Courtesy:
K. Raghunandana)
.
