Recipe for masala dosa, but it doesn't look right?!
help, I went to a curry place in Vancouver and they had these potatoes in a yellow, yogurt-looking thin sauce that they wrapped in something that looked like a slightly thicker version of a tortilla!. The guy said it was called masala dosa but when I tried to make it, the tortillas were more like crepes and the potatoes didn't look right, they were more red, and these other potatoes weren't red!.
Help!?!? Please!? It was really good!. :)Www@FoodAQ@Com
Help!?!? Please!? It was really good!. :)Www@FoodAQ@Com
Answers:
I wonder where you live, because there are so many south indian restaurants around the world that you can find masala dosa anywhere!.
Authentic Masala dosa has to be like crepe not like tortilla, and has to be crispy not soft and soggy!. As you let it sit around for few hours it will end up like tortilla!.
Try this recipe, its easy to follow, and will come out pretty good:
You can find ready to prepare batter mix for dosa at your local Indian/Pakistani store--either SWAD brand or Gits brand!.!.!. otherwise you can make it yourself using these ingredients:
1 cup urad dal flour
3 cups rice flour
6 cups buttermilk
1 tablespoon salt, more salt if needed
1 teaspoon fenugreek seeds
vegetable oil
--Mix the urad dal flour and rice flour!.
--Slowly add in buttermilk until it drops from the spoon smoothly!. A blender will ease this process!.
--Add salt and fenugreek seeds to taste!.
--Refrigerate batter overnight in an air-tight container!.
--Heat oil in pan or flat griddle!. Pour the dosa into the pan quickly!. Use the bottom of a ladle to spread it thin and GENTLY smooth it out in a circle motion!. Too hard and you will tear the dosa!.
--Pour a ladleful of batter and spread as quickly as possible into a thin circle!.
--Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well!.
--Cook until the dosa is done, then turn over and cook the other side until crisp!.
For perfect potato filling:
1/2 kg potato
200 g onions, peeled and sliced thinly
2-3 green chilies, chopped (adjust to taste)
1 inch gingerroot, peeled and grated
1/2-1 cup frozen peas or fresh shelled peas
1/2 teaspoon turmeric powder
salt
1 bunch coriander leaves, chopped
1/2-1 cup water
FOR TARKA OR TEMPERING
1 tablespoon oil
1 teaspoon mustard seeds
1 pinch asafetida powder
1 teaspoon black gram dal (urad or urd or urid)
1 teaspoon bengal gram dal or channa dal
1-2 dried red chili, broken up
10-12 curry leaves (not bay leaves)
Directions
--Boil potatoes in their skin in a pressure cooker for 3-4 pressures or in a pan of boiling water until tender!. You can microwave them in a sandwich bag, with 2-3 tbs!. water, for 6-8 minutes!. You must leave a hole for the steam to escape, otherwise, the bag may ‘splode!. ;)
--Allow to cool, peel and break roughly into small pieces!. Keep aside!.
>>>Tempering & making the filling:
--Heat oil in a wok!.
--Add mustard seeds, asafoetida powder, chana and urad dal, and let the seeds splutter!. Keep the lid on to avoid seeds jumping all over your kitchen!.
--When dals begin to turn brown, add curry leaves and broken red chillies and stir!.
--Add onions, green chillies, ginger and fry for a couple of minutes!.
--Add salt, turmeric and chilli powder and water!. Simmer with the lid closed, until onions are well cooked!.
--Add potatoes (and peas if used) and cook until it is all mixed well and water is absorbed!. the potatoes should have a slightly mashed look!.
--Add coriander leaves and mix!.Www@FoodAQ@Com
Authentic Masala dosa has to be like crepe not like tortilla, and has to be crispy not soft and soggy!. As you let it sit around for few hours it will end up like tortilla!.
Try this recipe, its easy to follow, and will come out pretty good:
You can find ready to prepare batter mix for dosa at your local Indian/Pakistani store--either SWAD brand or Gits brand!.!.!. otherwise you can make it yourself using these ingredients:
1 cup urad dal flour
3 cups rice flour
6 cups buttermilk
1 tablespoon salt, more salt if needed
1 teaspoon fenugreek seeds
vegetable oil
--Mix the urad dal flour and rice flour!.
--Slowly add in buttermilk until it drops from the spoon smoothly!. A blender will ease this process!.
--Add salt and fenugreek seeds to taste!.
--Refrigerate batter overnight in an air-tight container!.
--Heat oil in pan or flat griddle!. Pour the dosa into the pan quickly!. Use the bottom of a ladle to spread it thin and GENTLY smooth it out in a circle motion!. Too hard and you will tear the dosa!.
--Pour a ladleful of batter and spread as quickly as possible into a thin circle!.
--Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well!.
--Cook until the dosa is done, then turn over and cook the other side until crisp!.
For perfect potato filling:
1/2 kg potato
200 g onions, peeled and sliced thinly
2-3 green chilies, chopped (adjust to taste)
1 inch gingerroot, peeled and grated
1/2-1 cup frozen peas or fresh shelled peas
1/2 teaspoon turmeric powder
salt
1 bunch coriander leaves, chopped
1/2-1 cup water
FOR TARKA OR TEMPERING
1 tablespoon oil
1 teaspoon mustard seeds
1 pinch asafetida powder
1 teaspoon black gram dal (urad or urd or urid)
1 teaspoon bengal gram dal or channa dal
1-2 dried red chili, broken up
10-12 curry leaves (not bay leaves)
Directions
--Boil potatoes in their skin in a pressure cooker for 3-4 pressures or in a pan of boiling water until tender!. You can microwave them in a sandwich bag, with 2-3 tbs!. water, for 6-8 minutes!. You must leave a hole for the steam to escape, otherwise, the bag may ‘splode!. ;)
--Allow to cool, peel and break roughly into small pieces!. Keep aside!.
>>>Tempering & making the filling:
--Heat oil in a wok!.
--Add mustard seeds, asafoetida powder, chana and urad dal, and let the seeds splutter!. Keep the lid on to avoid seeds jumping all over your kitchen!.
--When dals begin to turn brown, add curry leaves and broken red chillies and stir!.
--Add onions, green chillies, ginger and fry for a couple of minutes!.
--Add salt, turmeric and chilli powder and water!. Simmer with the lid closed, until onions are well cooked!.
--Add potatoes (and peas if used) and cook until it is all mixed well and water is absorbed!. the potatoes should have a slightly mashed look!.
--Add coriander leaves and mix!.Www@FoodAQ@Com
You may have used red curry instead of yellow curry!. I usually just use pita bread!.Www@FoodAQ@Com