Hi.. Namaskar.. How are you? Hope all are doing good. Here I am fine.
So today we are going to make our Malayalees favourite recipe.. Masala dosa!
That too which masala dosa? Our Indian Coffee House Masala Dosa.
For me its a part of my nostalgia. You all must be knowing that my nickname is Masala dosa.
When I ask for masala dosa my Father used to take me very rarely to Trissur Pathans or Indian coffee house.
The masala dosa and cutlets there are one of my childhood memories for me. Even now we go atlesast once when we go for vacation.
That's something that's very close to my heart. Today there is a specialty on posting this recipe.
We have many followers for our Curryworld. One of them is Aditya Chandrabose. I hope Aditya is hearing this.
He has been behind me since long asking for this recipe. First he used to call me aunty and now sister.
Recently he got good marks in his Xth std. So I thought of fulfilling his wish this time. Aditya.. be happy now!
Don't forget to try this out and let me know. All of you do try it out. Lets see how to make our Indian coffee house masala dosa. Ok.
Lets begin to make our masala dosa. I have taken 1 good coloured beetroot and 1 carrot.
Its a medium carrot and a big beetroot. I mentioned coloured beetroot because its good to use dark coloured ones and not the light one.
So try to get dark coloured beetroots. I have cleaned, washed and cut the pieces and kept.
Now lets cook this in a cooker. We need potatoes  too but I don't cook it along with the carrot and beetroot.
Potatoes cook fast. But beetroots take time. Carrots also cook fast. But potatoes will get mashed up without pieces.
We dont want it like that. If you like it like that you can cook all together.
I am time being cooking only carrots and beetroots together here. I am adding little salt and 1/2 glass water.
Lets close and cook this for 4 whistles on medium flame. I have kept 2 medium sized potatoes to cook on the other stove too.
Lets add little salt and water to this also. Lets cook this also on medium flame but for just 1 whistle.
Now this cooker has been offed after 4 whistles. The pressure has gone. I have transferred the cooked potatoes to a bowl.
Lets open this and see if its cooked. Now mash it with a masher. That's why we say it has to be cooked well.
If the beetroot doesn't cook well it will not get mashed. We need small pieces of it too.
I don't like it getting completely mashed. I like to bite small pieces too. If you like it mashed you may do so.
Now we have mashed it lightly. Now lets prepare the masala for this. Place a kadayi to heat.
Add 2tbsp sunflower oil to this. I don't use coconut oil in this. I prefer sunflower oil here. You can use any.
Once it becomes hot add some red chillies, curry leaves, 1/2tsp mustard seeds. All this is to be done on medium flame and not high flame.
Add little urud dal. This is optional. Next add 1.5 onions finely sliced. You don't have to chop it finely.
Next add 1 piece ginger and 3 green chillies slit in between. Add little salt to this. We can add more later if needed.
So don't add much salt in the beginning. Let this saute for a while till it becomes transparent. No need to become brown.
Saute it on medium flame till all the raw smell goes. Add 1/4 tsp turmeric and kashmiri chilli powder.
I had done this the same way when making Mysore masala dosa. This gives it a good colour. You may avoid it if you don't want.
You can add little normal chilli powder if you want. But I prefer kashmiri powder. Keep sauting till the raw smell goes.
Only after that we shall add the cooked vegetables to it. Now I shall add the slightly mashed carrots and beetroot
Some people grate and cook the beetroot but I prefer small pieces like this. You can do as you like.
When you go to Indian coffee house and have it, you will get small pieces to bite in between. That's why I did it this way. If you want you may grate.
Now I shall add the cooked potatoes too. Stir it well and mash it lightly with the back of the spoon.
We want it mashed as well as small bits also in it. Let all get well cooked in this masala. After that we shall off it.
Lets keep this for 5-10mts to mix well. Taste it now and add whichever is needed. I am adding little salt. Spice is ok.
You can add water if you need. Add 1/2 cup hot water and cook it till it dries up. It shouldn't dry up a lot.
The dosa you get in Indian coffee house has a loose consistency of masala inside. So be careful.
Add water only if needed. I am not adding water. This is ok. I am offing it at this stage. It shouldn't be very dry.
If you want it very dry you can do so. Lets keep this aside to cool down. See now this has thickened as it cooled. This is correct.
Now lets make the dosa for this. I am not showing how to make the batter. I have already shown it twice.
I've mentioned everything in detail in our Mysore masala dosa recipe. I have shown how to make using rice flour too.
I shall tell you the measurement. I have taken 2 cups of Idly rice. You can use raw rice if you don't have it.
For 2 cups of Idly rice, 1/2cup urud dal. 2tbsp rice, 3/4cup poha, 1tbsp fenugreek seeds and salt.
I made the batter that way. I have included the links for Mysore masala dosa and rice flour batter below.
You can check that if you have any doubts. I have told you the measurements too. This is a 2 days fermented batter.
Only then I get the correct sour dosa for this. That's what I prefer to make this dosa. Now lets begin to make.
Heat a dosa tawa. Clean it well and make sure it doesn't have oil on it. Dosa will not turn crispy otherwise.
So clean it well. I have mentioned all this in the Mysore masala dosa video. When the pan is hot we shall make the dosa.
Adjust the saltiness in the batter if needed. Sprinkle some water to check the heat. Make a dosa...
Keep it on medium to low flame and then sprinkle ghee or gingelly oil. I prefer gingelly oil but in hotels you get ghee. I shall show you in ghee.
After one minute sprinkle the ghee. Reduce the flame to low. Only then the dosa will be evenly golden in colour.
Since my stove is like this I have to turn the pan to both sides to get it even. Now the dosa is golden in colour.
It will begin to leave the sides. If you want you may turn it over. But here its cooked all over.
Lets place little filling in it. You can fold it anyways you want. I like spreading the masala.
Thats when the taste gets into the dosa. I have put 2tbsp of masala in it. Now lets fold it.
Our first awesome masala dosa has been ready. If you feel its like the ones you get in hotels, lift your hand! ha.ha..
Let me make it once more and show you. Make sure you clean the pan each time you make dosa. There will be ghee resides. So clean it well.
The tawa shouldn't be very hot too. You will not be able to spread the dosa well then. If you feel its very hot, just sprinkle some water over the pan.
Then the temperature will reduce. If its a new tawa, it may take time to get crispy dosas.
Now pour the next dosa. Do not make it very thin when making a masala dosa. Thin dosas are made for Ghee roast dosas.
I have shown how to make thin and other dosas in the rice flour batter dosa video. I've included the link below.
Those who haven't see that do see it. Its very easy. I always make it that way now. Today to show you I grinded a batter.
As soon as you spread the batter you should see these holes. That's the correct sign. I am sprinkling gingelly oil this time.
If you don't want your dosa very crispy you can place the filling when its light golden itself.
Don't put too much masala and waste it. Make as required according to the number of people in the house.
In hotels you get big dosas. At home make it as tasty as possible. Now this is also done. Hope all have liked it.
Our Indian Coffee House Masala Dosa is ready. I am going to taste this for you.
Its very tasty. The light sweetness of our beetroot, potatoes and along with it chutney and sambar!
All of you do try it out and don't forget to send me your feedback. Like and share it too.
SO until we meet with my next recipe.. Thank you....
