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Wednesday, September 14, 2016

Rice And Ivory White Lentils Pancake/ Masala Dosa Recipe

Another recipe for potato addicts!

Dosa is one of the delicious and moreish food of South India majorly available in Udipi restuarants of Mumbai. Dosa is composed of a very good source of proteins as it is primarily put together by fermenting rice and ivory white lentils or white urad dal. Some make thick and spongy while others deliver thin and crispy dosa. I personally prefer thin and crispy dosa with a lot of mozzarella cheese. 

Masala dosa is one type of pancake that is preferably served or wrapped with a filling of mashed potatoes. I like the inviting coconut dip served with hot and finger licking dosa, it’s the best accompaniment to south indian meals, the chilled and spicy coconut chutney is made by grinding fresh coconut slices into a smooth paste with green chilies, cilantro and spices. Coconut chutney is paired with sambhar, a rich in vegetable and lentil stew. Overall a healthful welcoming dish, Isn’t this a salubrious meal!

Rice And Ivory White Lentils Pancake/ Masala Dosa Recipe

Pancake Masala Dosa Food Recipe

Preparation Time: 15 hours
Cooking Time: 30-40 minutes
Total Time: 15 hours, 40 minutes
Serves: 3-4 persons

1 cup rice
½ cup ivory white lentils or white urad dal
A cup of cooking oil
3-4 boiled and peeled potatoes
1 large size thinly sliced onion
8-10 curry leaves
½ teaspoon mustard seeds or rai
½ teaspoon turmeric powder or haldi
½  teaspoon red chili flakes
2-3 finely chopped green chilies
1-2 tablespoons lemon juice
2 tablespoons roughly chopped cilantro
Salt to taste

  • Wash 1 cup rice, and ½ cup urad dal in running water until the water runs clear. Soak them separately in two different bowls with 3-4 cups of water. Soak it overnight or for at least 6 hours.
  • In morning, drain all the water from rice and urad dal, wash it again with fresh running water and drain all the remaining water to avoid thin consistency while grinding.
  • In a blender, grind the rice and urad dal separately into a smooth texture, until the rice and urad dal granules turn into a dropping consistency. Now mix both the batter of rice, urad dal and combine thoroughly with the help of your hand or fork. Add salt and whip evenly.
  • Now set the batter aside and allow it to ferment till evening or for at least 6 hours. Always keep the batter in a large vessel by covering it with a lid as during the fermentation process the volume of batter will rise and increase in quantity.
  • Before making dosa’s after the fermentation process, let's start making its filling.
  • In a deep skillet, heat cooking oil and add ½ teaspoon mustard seeds. Allow it to splutter for a few seconds. Now add a few curry leaves and let it fry until fragrant.
  • Now add finely chopped green chilies, half moon sliced onions and saute until the onions turn transparent. Add turmeric powder, boiled and peeled potatoes and mash the mixture until the potatoes catches the turmeric color.
  • Add salt to taste, lemon juice and chopped cilantro. Keep mashing and mixing the mixture on a medium flame until the mixture is well cooked.
  • Meanwhile, mix the dosa or pancake batter and adjust the taste of salt and dropping consistency. Heat a non-stick pan and grease it with cooking oil, pour a ladle full of dosa batter and move it slowly in a circular motion to form a thin and crisp dosa.
  • Drizzle a few drops of cooking oil around the sides of dosa and allow it to cook until you achieve a crisp and golden brown pancake. Initially, your few dosa’s may go wrong, but the rest will be perfect.
  • Fold the dosa in a semi circle and serve hot with potato filling and coconut chutney.

1 comment:

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