It is nice to post a recipe after a long time. The three major festivals kept me busy since October this year. I am posting an all time favourite to everyone, a dosa dish. This was in my draft post since long. The title itself indicates that this recipe is popular in Karnataka. It will be apt to call it Bangaluru crispy dosa now. I viewed this recipe in a TV channel during January 2010 prepared by Mrs. Kalaichelvi chokkalingam.
The recipe requires three types of preparation. First the batter, then red chilli paste and the masala for spreading. When the masala and chilli paste is ready, we can proceed making dosa with the batter and after spreading the paste and masala in each dosa it can be served hot. Here is the list of ingredients and method with a few pictures.
INGREDIENTS
For Masala:
For chilli paste:
METHOD
Soak rice, dals, methi seeds, sago for 3 hrs and grind adding salt to a smooth batter.
Add suji/rava, sugar and grind for a little while to mix and set aside for minimum 3 hours.
Heat oil in a kadai/pan and add mustard seeds, udith dal, ginger, green chilli, asafoetida and onion. Saute till it is 3/4 done. Dissolve salt and haldi in water and add to onion. Add cooked potato cubes and just saute and remove.
Soak red chilli in water and grind adding garlic and salt and make 1/4 cup paste and keep aside.
Heat tavva and spread batter. Add oil and also little butter. Then spread red chilli and also spread curry all over. Cook on medium flame on only one side. Fold and serve.
NOTE:
As a variation pottukadalai powder/roastedgram powder too can be used to sprinkle on the dosa before spreading the masala curry. This is popular in Rayalaseema region. So one more dish by name Rayalaseema dosa is ready.
The recipe requires three types of preparation. First the batter, then red chilli paste and the masala for spreading. When the masala and chilli paste is ready, we can proceed making dosa with the batter and after spreading the paste and masala in each dosa it can be served hot. Here is the list of ingredients and method with a few pictures.
INGREDIENTS
| Boiled rice | 1 ½ cup |
| Raw rice | 1 1/2 cup |
| Udith dal | 1/2 cup |
| Tuwar dal | 4 tsp |
| Sago/sabudhana | 5 tsp |
| Rava/suji | 4 tsp |
| Sugar | 3 tsp |
| Methi seeds | 1 tsp |
For Masala:
| Boiled potato | 4 no/ 1 cup |
| Onion (chopped) | 2 tsp |
| Oil | 2 tsp |
| Mustard seeds | 1 tsp |
| Udith dal | 1 tsp |
| Green chilli (finely chopped) | 1 |
| Ginger (finely chopped) | 1 tsp |
| Asafoetida | a pinch |
| Haldi | ½ tsp |
For chilli paste:
| Red chilli | 8 to 10 |
| Garlic pearls | 6 |
Soak rice, dals, methi seeds, sago for 3 hrs and grind adding salt to a smooth batter.
Add suji/rava, sugar and grind for a little while to mix and set aside for minimum 3 hours.
Heat oil in a kadai/pan and add mustard seeds, udith dal, ginger, green chilli, asafoetida and onion. Saute till it is 3/4 done. Dissolve salt and haldi in water and add to onion. Add cooked potato cubes and just saute and remove.
Soak red chilli in water and grind adding garlic and salt and make 1/4 cup paste and keep aside.
Heat tavva and spread batter. Add oil and also little butter. Then spread red chilli and also spread curry all over. Cook on medium flame on only one side. Fold and serve.
As a variation pottukadalai powder/roastedgram powder too can be used to sprinkle on the dosa before spreading the masala curry. This is popular in Rayalaseema region. So one more dish by name Rayalaseema dosa is ready.
