A good Dosa Recipe is a True Household Asset!!

Summer Seasons often makes us reminisce our childhood days when time was a great luxury. The memory of summer vacations either includes indulging in leisure or engaging in interesting and adventurous activities. For me, spending hours with my Grandma, listening to her beautiful stories of the Brahmarakshasa (a harmless demon from an Indian fable) who was hungry for Dosas was the fondest of all memories. I would sit in her kitchen enchanted by her skill of spreading the Dosa batter on the Tawa (pan) that was passed on to her as an inheritance. She would create perfect circles of delicious Dosas with the creamy batter and urge me to eat them before the Brahmaraksha appears claiming for his share of the Dosa.

The humble Dosa, an Indian version of the pancake is a favorite dish to every South Indian which is made by evenly spreading the batter onto a Tawa. This batter is a mixture of rice and pulses, grains and flours that are ground into a fine paste.

PREPARATION OF MASALA DOSA:

INGREDIENTS (1 pav is 250 gms)

3/4 pav Dosa Rice 1/4 pav Red Rice 1½ fist Kasturi Toor Dal 1½ fist Kasturi Chana Dal 1½ fist Kasturi Urad Dal 1½ fist Kasturi Moong Dal 1/4 tsp Kasturi Methi (Fenugreek seeds) 1/2 fist Kasturi Bombay Rava Water Salt Butter

Oil 1 tsp Kasturi mustard seeds 1 tsp Kasturi Jeera(cumin seeds) Curry Leaves Onion Potatoes Grated Coconut A handful Green Chillies A dice of Tamarind 1 tsp Kasturi Flax Seeds

 

METHOD:

PREPARATION OF BATTER:

• Soak the Dosa Rice, Red Rice, Toor Dal, Chana Dal, Urad Dal, Moong Dal and Methi together for about 5 – 6 hrs.
• Grind the soaked ingredients to make dosa batter.
• Allow the batter to settle and ferment overnight.
• Add 1/2 fist Bombay Rava to the fermented batter.
• Add salt as required.
• Mix and check the batter to get the required consistency.

PREPARATION OF BHAJI(POTATO CURRY):

• In a pan, heat oil.
• Add a spoon of mustard seeds and allow it to splutter.
• Add urad dal, green chillies, jeera/cumin seeds, curry leaves and fry for a minute.
• Add chopped onions and fry till they turn golden brown.
• Add boiled, peeled and diced potatoes.
• Add a little water, shut the pan and cook till the bhaji/curry becomes semi-dry.

PREPARATION OF CHUTNEY:

• Grind grated coconut, fried green chillies, tamarind and salt as per taste.
• When coarse, add a small amount of chopped onion, garlic, pudina(mint leaves), coriander leaves and 1 tsp Flax seeds and further grind the chutney to get a smooth paste.

PUTTING THE MASALA DOSA TOGETHER:

• Evenly spread the batter onto a heated tawa/pan.
• Once fried, place a spoon each of the potato bhaji and the chutney at the centre of the dosa.
• Fold the Dosa to sandwich the potato bhaji and chutney in it.
• Serve the Masala Dosa with a dollop butter.

Kasturi offers healthy options for your kitchen to try out your favorite Grandma’s Dosa recipes to make a wholesome meal. A Dosa, some chutney and a lot of tales and stories from your childhood would be the perfect thing for a wonderful evening snack with your family.