Classic Masala Dosa

Directions

• FOR THE DOSA
• Soaking the ingredients
• Wash and soak 4 cups of Idli rice in 6-7 cups of water.To this add 1/2 tsp of Fenugreek seeds while soaking, this makes the Idli’s soft when cooked.
• Wash and soak 1 cup of Urad Dal/black lentil separately in 3 cups of water.
• Set both the ingredients on the kitchen counter and let them soak overnight ( 6-8 hours).
• This will allow them to absorb moisture and the Urad Dal/black lentils to fluff a bit, just right for grinding the batter and making fluffy soft Idli’s.
• Grinding the ingredients
• After 8 hours, grind the rice and Urad dal/black lentils separately in the wet grinder/blender into a smooth paste.
• Now mix both the batters together with a tsp or two of salt along with water for required consistency and set aside for fermenting overnight( 6-8 hours) in a warm place.
• For fermenting in colder places (like ours) preheat your oven for 10 minutes at the lowest setting and place your vessel containing the batter inside with the lights on. This will provide enough warmth for the batter to ferment and rise up after 6-8 hours.
• Checking if the batter is properly fermented
• The fermented will rise up and look frothy and bubbly on top.
• To check if it is well fermented take a tea spoon full of batter and drop it in a container with cold water. The fermented batter will float, letting us know it is ready to be used to cook.
• The fermented batter is usually thick, so add water to the required consistency depending on whether you are using it for making Idli’s or Dosas. Idli’s, Paniyaram and Uthappam needs a medium thick batter, while Dosa requires a thin watery batter, adjust accordingly.If you are planning on making Masala Dosa or stuff Dosa with filling keep the batter at medium thick to hold the filling within, otherwise it might tear. For thin crispy Dosa a light thin watery mix will work just as fine.
• How to make the Dosa
• Warm your cast iron skillet to medium hot, not too hot since it will make the batter stick to the skillet.
• Now grease the skillet with coconut oil/ ghee. Rubbing oil on a half cut onion slice and holding it with a fork helps easily grease the tawa, but you can even do the same with a folded kitchen towel.
• When the skillet is warm ( you can test it by sprinkling some water droplets on it to see if it sizzles).Stir the batter well in the bowl and gently spoon the batter in the center of the warm griddle and spread it in circular motion clockwise to the sides to make a thin crispy crepe.
• Allow it to cook or a minute or two. You will see the sides of the dosas lift of the pan slowly. At this time add oil or ghee along the edges.This will help you flip the dosa to the other side without the Dosa getting stuck to the skillet. It is your choice if you want to flip & cook both sides.Thicker dosas might need to be flipped to be cooked well, thinner crispy ones will do just fine with cooking on one side.
• Now gently fold or roll the dosa & serve hot with sambar or chutney.
• Turn the heat to low, before making the next dosa. Once more grease the skillet with oil and pour the next spoonful of batter for the next dosa and increase the heat to medium.
• Dosa can be served plain or with fillings, its your choice .You can even layer a thick dosa like pizza & top it with onions, tomatoes and veggies of your choice to make it a filling Uthappam.
• FOR THE MASALA/BHAJI/FILLING
• Wash the potatoes under cold running water and boil them in the pressure cooker and cook for 3-4 whistles. Remove from flame & allow it to cool before opening the pressure cooker.Peel the skin.Mash the potatoes and set aside.
• Next in a cooking pan/wok warm some coconut oil and do the seasoning with cumin seeds, mustard seeds, curry leaves , hing/asoefoetida and garlic.
• To this pan now add the slit green chilies and saute. When the raw smell disappears add the thinly sliced onion and saute them till golden brown.Next add the julienned ginger.
• Next add the mixed vegetables and stir for a few minutes until they turn soft. The addition of mixed vegetables is completely optional.I tend to add green peas alone or sometimes green peas and carrots, you could use any vegetable of your choice here.
• To this add the turmeric powder, salt and half a cup of water, so the filling/masala/Bhaji is soft and moist but too runny.
• Remove from flame and set aside
• Garnish with cilantro and freshly grated coconut. It is ready to go into the dosa as the filling for Masala Dosa.
• Stuffing the masala/Bhaji/filling into the Dosa
• When the Dosa is ready, adda table spoon or two of the stuffing lengthwise in the centre of the dosa.
• Gently fold the dosa from either side to make it like a roll with the stuffing in the center.
• Serve hot either plain or with condiments like chutney or sambar or any curry as sides.