How to make a crispy crunchy home made dosa

How to make a crispy and crunchy home made dosa ?

Dosa is a very old generated recipe,It is from 1st AD century as per refrences of sangam literature.Dosa was usually served with plain aloo stuffing seperately but due the crisis of potato in 1960's the stuffinng shifted inside the dosa and a new dosa named"masala dosa" got invented.

Dosa is a south originated dish which is also pronounced as dhosa! Dosa is ranked on 4th position try once in life before you die.The masala dosa was invented in 1960's at woodland hotel(udupi),karnataka by KANDALE KRISHNA BHAT.

So let's start making our crunchy crispy home made dosa.

1.Making batter of dosa.

• Take 1 cup urad daal and 3 cups of parboiled rice( ukda chawal) + 1 cup of idli rice.
• Take 20 seeds of methi(fenugreek).
• Take1/3 cup of poha.
• Rinse the lentins and let them soak in water for 4-5 hours.
• Rinse the rice twice then rinse poha once and add to the rice.Add two cups of water and let it soak for 4-5 hours.
• Now remove the water from lentins and seeds then settle it with urad daal for grinding.
• Put this into grinding jar,also add that 1 cup soaked water which we removed before.
• Now grind it well until you get a smooth consistency then remove it in a bowl.
• Separate poha rice from water.Put that into grinder,add 2 cups of soaked water,grind it into 2 batches to get the proper smooth batter.
• Now,pour both batters together in a bowl.Add salt as per taste.
• Mix everything very well.
• Cover the bowl and keep it for 8-13 hours for fermenting

2.Potato Masala for stuffing.

• Taked properly 5-6 larged boiled and peeled potatoes.
• Soaked chana dal in hot water for 30 min.
• Dice the potatoes randomly and chop onions,tomatoes and green chillies finely.
• Take a pan on medium low flame and pour 1 tablespoon of oil or ghee,put few cumin seeds and let it splutter.Then add chana dal and let it cook and soften for 2-4 minutes.
• Add the sliced onions,chillies,1/2 handful of ginger,curry leaves.Let the onions get soften and translucent.
• Add 2 tablespoon of turmeric powder and asafoetida.
• Mix it proerly then add water.Let it cook for 2-3 minutes to get the mixture thicken.
• Put diced potaotes and mix well.
• Add 2 tablespoon of sugar and salt as per taste,mix well.
• Now mix once everything and let it cook for 3-4 minutes(stir twice a minute).
• Turn off the flame and add freshly chopped coriander leaves.

3.Making masala dosa

• Lightly stir the batter before you start making dosa.
• Use a small cup to pour the batter on pan.
• Pour the batter on pan on low flame in a circular motion on a non-stick pan.
• After 15 seconds,add 1 tablespoon of oil or ghee.
• Cover the lid and cook it for 1 minutes or cook it without covering for 2 minutes until it become golden brown and crisp.
• Then add potato masala and spread evenly and cook again for 1 minute.
• Fold the dosa with help of spatchulla and serve it hot with coconut chutney and sambhar.

Cheers!You are ready to eat masala dosa.

Notes:

• Make sure that there is no water remaining while cooking dosa stuffing.
• Clean the pan with a cotton cloth while making 2nd dosa.
• Add ghee or oil before making dosa if you are using a iron tawa.
• You can make a plain dosa also(just don't add or make that stuffing)

Nutrition Facts

Masala Dosa 

Amount Per Serving

Calories 111Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 65mg3%

Potassium 111mg3%

Carbohydrates 20g7%

Fiber 2g8%

Protein 3g6%

Vitamin A 5IU0%

Vitamin C 2.6mg3%

Calcium 17mg2%

Iron 1.5mg8%

Preparation Time : 9 hours

Cooking Time : 1/2 hour

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