Skip to main content

Chocolate dipped strawberries

South Indian Masala Dosa

Idly, Dosa, poori, pongal, chapati and the list goes on. If you look at dosa, you have masala dosa, podi dosa, onion dosa, tomato dosa, uthapam, ghee roast awe! the list goes on and on. It's just man's creativity at food and his desires to invent more has given us lot of breakfast options.

You can re-invent it everyday at your kitchen while you cook with utmost love for your family members. I'm sure such recipes turn out as a blockbuster at our dining table. Here is one such recipe - masala dosa.


Ingredients:

1 large onion, finely chopped
2 green chillies, finely chopped
3-4 garlic pods
3 medium sized potatoes
2 tbsp chopped coriander leaves
salt to taste
1/2 tsp turmeric powder
2 tbsp oil
1/2 tsp split urad dhal
1/2 tsp mustard seeds
5 cups of dosa batter, you can check my recipe of how to make idly/dosa batter

How to make masala dosa:

1. Wash and boil the potatoes for about 15 minutes with enough water. You can alternatively pressure cook the potatoes for 3 whistles by adding enough water.



2. In a pan/kadai, heat 2 tbsp cooking oil. Then add mustard seeds and urad dhal (split black gram).



3. Once the mustard seeds stops sputtering and the urad dhal turns light brown, add garlic pods, chopped green chillies and saute for 2 minutes. Add chopped onions and saute till it becomes transparent.



4. By now, the potatoes would have cooked. Peel the skin off and mash the potatoes thoroughly using a fork or hands if cooled down.



5. Add mashed potatoes to the pan.



6. Mix it once and add half a cup of water  along with salt and turmeric powder. Allow it to cook for 4-5 minutes or until it becomes thick.



Tip: You can add little more water to it if you need it to be little watery and you can use it as a side dish for poori too!



7. Garnish with chopped coriander leaves and switch off the flame. The masala stuffing for the dosa is ready.




8. Heat a griddle or a dosa pan. Sprinkle half a tsp of oil.



9. Pour a laddle full of batter or even one and half of a laddle based on your preference of dosa size. Spread the batter over the pan using the laddle itself into a thin circle.



Dosa should be as thin as possible to get a crispy texture.



10. Let it cook for 45-50 secs or until the top most layer gets half cooked. You should not see the raw batter on top.



11. Place a spoonful of potata masala little towards the center (but not at the center) of the dosa. Cook it covered for a minute of so on medium-low flame.





12. Fold the dosa to cover the masala stuffing. Remove it from the pan. Serve hot with chutney or sambar or both.







13. Here are two other options to fold the dosa. One is to place the masala stuffing exactly at the center of the dosa and make three folds.







14. Another way to make the masala dosa it to place the stuffing at the center and fold it twice, one from each side of the dosa as shown. This is the most common way of presenting masala dosa in restaurants across TamilNadu.







15. This recipe is a must try at home and am sure each and every one in your family will fall for it and keep asking it again and again. This recipe will eventually be part of your weekly cooking schedule. Happy Cooking! :) I served masala dosa with tiffin sambar as our breakfast today.







Comments

Popular posts from this blog

Chettinad Nattu kozhi varuval / chettinad chicken curry

Varuval means frying in "Tamil", and the word Chettinad comes from southern parts of TamilNadu. Chettinad recipes use extreme amount of spices and are rich in taste and aromatic too! There are wide variety of dishes available like chetinad karakuzhambu (tamrind gravy), ennai kathirikai (spicy brinjal gravy cooked in tamarind paste), chettinad fish fry, chettinad nattu kozhi varuval (country chicken fry) etc., In our today's episode of food blogging, we are gonna see the detailed steps of preparing the spice powder, marinating chicken, and making the varuval. An alert for those who do not prefer spicy food - this dish is quite spicy, at the same time it's tasty that you cannot resist yourself from having it. Try it out and share your valuabe opinion. Ingredients: 400 gms of chicken pieces 3 tsp cooking oil 10-11 shallots, finely chopped 1 tsp ginger-garlic paste 2 medium sized tomatoes, finely chopped 2 tsp coriander seeds 1 tsp of blac

Rava Laddu

Krishna Jayanthi or Janmashtami is celebrated all over India and by Indians all across the world. On this day, several delicacies were home cooked and served to Lord Krishna. Even if you do not have all the time to prepare the special sweets and savories by yourself, you can still worship Lord Krishna by offering butter, curd and a handful of flattened rice(poha); Lord Krishna happily blesses us with all the wellness and goodness in this life. I made rava(semolina) laddu, poha sweet pongal, kai murruku/chakli(besan flour fritters) for this year's Krishna Jayanthi and got the blessings of Krishna :) I'm so very happy to share the rava laddu recipe with you all. Ingredients: 1 cup rava/sooji/semolina 1/4 cup grated coconut 1 tsp powdered cardamom 3/4 cup of sugar 4-5 tbsp warm milk 10 cashews 10 raisins 4 tbsp ghee How to make Rava Laddu: 1. In a sauce pan, add a tbsp of ghee and roast the cashews till they turn light brown. Transfer it to a large mixing bowl.

Jeera Roti

Roti a.k.a chapati is a staple food for most the people from Northern parts of India. It is made out of wheat flour and sometimes maida or all purpose flour. In recent times, the trend is to use multiple grains grounded together for making roti due to beneficial factors of the various grains. Here I have detailed the steps on making a Jeera/Cumin roti. Let's see the ingredients list needed, Ingredients: 1 cup wheat flour 1 cup maida/all purpose flour 1/4 butter 1 tsp salt 1/2 cup water 1 tsp cumin/jeera seeds 1/4 cup warm milk Steps: 1. Sieve together wheat flour, maida and salt. 2. Add butter to the flour and mix well. 3. Meanwhile, boil 1/2 cup water and add cumin seeds to it. 4. Pour the boiling water onto the flour, add warm milk and let it stand for 5 minutes. Do not mix at this point in time. 5. After 5 minutes, mix the flour dough very well. Knead them well for 7-8 minutes. Cover it with a wet cloth and set it aside for at least 15 minutes. Now the d

Thin Semiya Kheer

Semiya kheer is a dessert which we enjoy during every other festival be it ganesh chaturthi, makarsankranti, diwali, ayudha pooja. My mom usually makes it with sabudhana (sago) and chironji seeds. In today's recipe, i will share the easiest version of semiya payasam. I happened to buy few chunks of thin vermicelli last month and it's been lying around and was in a dilemma whether to make kesari out of it or just a kheer. Finally locked it up for kheer. Just look at these beauties. Long strands of thin vermicelli simply being folded around to form round shaped chunks. Aren't they cute! These long strands need to be broken while roasting, you can do the preparation while the raisins and cashews, almonds are being roasted in ghee. Let's see the step wise pictures and details of how to make the kheer/payasam. Ingredients: 1/2 cup thin semiya, broken 1/2 cup sugar 1.5 cups of full cream milk 1 tsp cardamom powder 1 tbsp chopped dry fruits and nuts ( ra

Cauliflower fry without oil

Cauliflower pakoda is a crispy evening tea time snack. It is also one of those popular street foods in chennai. Also in bakery shops, they sell cauliflower pakodas freshly made every evening in front of our eyes. On a lazy day, we shall buy these pakodas and have it as a side dish for our lunch/dinner. I am sharing a recipe of cauliflower pakoda without deep fry in oil, using an oven. Ingredients: 250 gms of cauliflower florets 1/2 tsp salt 1/2 tsp turmeric powder 1 tsp chilli powder 1/2 tsp garam masala powder 1 tbsp corn flour 1/2 tsp all purpose flower/maida 1/2 tbsp rice flour 1 tbsp chopped coriander leaves/cilantro (optional) 2 tbsp oil 1 tsp ginger garlic paste 1 tsp black pepper powder (optional) Steps: 1. Preheat the oven to 350 F. 2. Cut the cauliflower florets in medium pieces, not too small (they get burnt) and not too big (would not be crispy). 3. In a plate, mix together all the ingredients mentioned above. Sprinkle some water and mix well. I

Mango Sabudana Pudding | Mango Sago Pudding

It's almost the end of mango season and here I have got a chance to get the few mangoes and made a pudding using sabudana and it turned out delicious, yet healthy too!  Here I'm to share the simple recipe. Ingredients: 1 cup of boiled milk 2 cups of water a pinch of salt 3/4 cup of sabudana 1 ripe mango 1 tbsp tutti fruity/dry fruits Rose syrup (optional) for topping1  How to make mango sago/sabudana pudding: Boil 2 cups of water. Add a pinch of salt and then sabudana/sago.  Switch off the flame. Cover it and let it rest for about 2 hours or until sago has cooked completely. Transfer a glass of milk to a mixer or blender. Add chopped mangoes. Blend till smooth. After two hours, sago has absorbed enough water and cooked well. Drain water completely. Transfer it to a tall serving glass. Add blended mango milk till 3/4 of the glass.  Top it with some more cooked sago/sabudana. Finally top it with tutty fruity or cherries or any dry fruits available. Voila! yummy dessert is ready.

Banana walnut cake in microwave

Banana walnut cake is quite good as the banana fruit gets along well with the walnut. I have tried banana nut cake using the conventional oven as it is how any cake is baked. Today, I'm gonna share with you the recipe for baking banana walnut cake using a microwave. It just takes 5 minutes in the microwave to bake the cake. No need to wait for 30-40 minutes for baking the cake. This can be made as an evening snack for your kids after school. I'm sure they would love to have it.Walnuts are rich in omega 3 fatty acids that helps in brain development. Ingredients: 1 cup all purpose flour /maida 1/4 tsp salt 1 tsp baking soda 1 tsp vanilla essence 1/2 cup walnuts 1 ripe banana 1 tsp nutmeg powder (optional) 1/2 cup butter, at room temperature 2 eggs, at room temperature 1/2 cup vegetable oil How to make banana walnut cake in microwave: 1. In a bowl, sift together a cup of all purpose flour, salt and baking soda. Dry ingredients are ready. 2. In another bo

Palkova / Thirattupaal/ Sweet Khoya

Homemade sweets are always special as you have control over the sweetness ( well, i agree you cannot compromise on the sugar added to a sweet recipe) however we can assure brown sugar or jaggery could be substituted wherever possible and free of food colors and any other preservatives. In today's recipe, i'm going to share about a simple two-ingredient recipe which uses cow's milk - its palkova aka thirattupaal (sweet khoya). The process is quite cumbersome, however with a heavy bottomed non-stick pan, you can skip stirring quite often and sit back and watch while it gets simmered without being burnt. Choose the right vessel for this dish and you would be rest assured a hassle free recipe. Let's get into recipe and the steps. You can use full cream milk or buffalo's milk instead of cow's milk. Cow's milk gives the best of taste you can ever get! Happy ready and hope you try out this recipe at your home and share your valuable feedback. Ingredients

Aamras/Mango Pulp

Well, it's the end of summer and i could not wait to post a recipe of mango. Aamras or mango pulp is a basically mango pulp mashed with little water and sugar, preserved in a tin to be used as dessert or as a side dish for poori. The steps are so simple as you can make it with no fuzz and store it in refrigerator for upto two weeks and enjoy it as dessert when you have a friend visiting you! Ingredients: 2 ripe mangoes, chopped into small chunks 1 tbsp sugar or honey as desired 1/4 cup water few saffron strands 2 tsp chopped dry fruits & nuts like cashews, almonds, raisins How to make Aamras : 1. Add the mango pieces into a food processor or blender. 2. Grind the mango pieces smoothly. If you are adding sugar or honey, you can add it and blend well. 3. Then add water so that the pulp becomes little thinner. 4. Transfer the aamras/mango pulp into a serving bowl. 5. Garnish with chopped nuts/dry fruits. 6. Finally add few saffron strands. T

Chocolate dipped strawberries

I once tried to make chocolate flavoured cake. You know what i mean ? Well it's not a chocolate cake, but i wanted to add little bit of melted chocolate to the batter and I used a microwave safe bowl to melt the chocolate. Uff! the chocolate did not melt evenly instead, the bowl started to burn. Never in my world, i know that the microwave needs to be set in the lowest power mode and the chocolate needs to be melted by keeping it in the microwave and check every 30 seconds. Over the period of daily cooking and learning, i thought double boiler method would be the best way to melt chocolates and of course without burning anything! Double boiler method helps not to burn the vessel in which we melt the chocolate. It is basically a sauce pan filled with one fourth of water and boil it. Once the water starts boiling, place the chocolate containing vessel inside the sauce pan (make sure, the vessel does not slide and get water into it, that is why we choose to fill one fourth of the sa