The different vegetarian dishes are served together with rice mainly in the South, and accompanied by other types of bread or chapati in the Central or Northern India. They are also often found wrapped in a dosa, a crepe made from rice and lentils, is consumed in South India at breakfast or as a snack at any time of the day. The traditional recipe would want them to be soaked for a night and broken basmati rice separately with rice flour left to ferment for one night and then cooked.
The next day you should drain, make two separate batters and then merge them. The masala dosa should be done with the same mixture of idli only left a little more liquid, but if you do not start the day before, then you have to invent something else.
One for the classic masala dosa includes potatoes, onions and spices, but can also be found with eggs, vegetables, noodles, cheese, potatoes and almonds, all accompanied by various sauces, mostly very spicy. And to think that the rava dosa was born as a main dish for breakfast but, probably, since the energy intake and the fatness of the recipe, even the South Indians are accustomed to consume it during the main meals of the day. The dosa can also be presented in the table without filling: in this case should be rolled right out of the pan because in a few minutes become stiff and crisp.
Prep Time: 50 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 40 mins ♥ Yield: 4 servings
Nutrition facts per 100 gms: 180 calories, 4.6 grams fat
2 cups semolina
1 cup rice flour
1 cup all-purpose flour
1 tsp cumin seeds
Pinch of hing
1 tbsp green chillies
1 tsp ginger
1 tsp peppercorn
1 cup sour buttermilk
4 cups water
2 tbsp coriander leaves
4 curry leaves
1 tbsp cilantro
1 tsp mustard seeds
1 tsp bengal gram dal
1 tsp urad dal
Salt to taste
Oil as required
Mix rice flour, rava, all purpose flour and salt together. Add all the vegetables and spices and mix well. Add water and buttermilk and mix well. The batter will be of thin consistency and let the batter sit for an hour. At the time of making dosas add more water such that it is of pouring consistency.
Heat a frying pan on high for a minute and add the oil. When it gets hot, add the mustard seeds and curry leaves and cover with a lid. Once the mustard splutters, add the dals and wait for a minute for them to brown. Add this to the dosa batter and mix well.
Add a tsp of oil and let it coat the base of the heated frying pan. Pour a ladleful of dosa batter from the outward base of the pan in a circular motion and shake the pan a bit. Add the chopped onions first on the pan and then fill the gap in the middle with dosa batter. Pour all over evenly filling the gaps. Pour oil along the edge of the dosa and the gaps in the middle and cook in medium flame for 4 minutes.
Flip over and let the dosa roast for a half a minute or so till it reaches a nice golden brown stage. Take off the pan, serve hot with chutney or sambar and a cup of hot coffee.