The dosa represents the quintessential street food of the Indian landscape. The batter crispy and fragrant blend in well with many preparations. In the Western imagination, the dose may be considered as savory crepes or pancakes. The dosas are also a favorite breakfast of many Indians in the south of the country. Their preparation, a little hard-work, but produces a delicious and free of saturated fat. The batter, consisting mainly of rice and lentils, is rich in protein and gluten free. The short fermentation process increases the intake of vitamin B and vitamin C. The most classic to eat delicious Dosa is to follow the trend of India, of course. Today we are featuring the classic filling of delicious Masala Dosa.
1 tbsp oil
1 tsp mustard seeds
1 cup black lentils
2 green chilies
5 curry leaves
1 tsp turmeric powder
1 tsp ginger
1 tbsp coconut
1 tsp lemon juice
1 tbsp coriander
1 tbsp cilantro
1 tsp tamarind paste
4 cups raw rice
2 tbsp Oil
Pinch of sugar
Salt to taste
Soak the rice and dal together for 6 hours. Grind until very smooth, adding a little water. Add salt and mix the batter well. Let it ferment overnight.
Heat a tbsp oil in a griddle and add the mustard seeds, green chilies, curry leaves and onions and sauté on a medium flame for 2 minutes.
Add the mashed potato, salt, turmeric powder, lemon juice and sugar, and cook on for 2 minutes.
Add the coriander, and cook for a minute. Allow it to cool. Once cooled mash lightly and keep aside.
Heat griddle, grease it lightly with oil, sprinkle a little water on it and wipe off using a wet piece of cloth.
Pour little batter on the griddle and spread in a circular motion to make a thin dosa. Smear oil on the edges of the dosa
Spread little of the prepared masala evenly over the dosa and cook till the dosa turns golden brown in color. Fold over while pressing it lightly, to make a flat roll.
Repeat with the remaining ingredients to make more dosas.
Lightly sauté green chilies and coriander in a bit of warm oil. Add red chilies and fry for 30 seconds. Crush and fry garlic for another minute. Switch off the stove. Add a few tbsp of water. Add salt, coconut, tamarind, cilantro and grind with little water.
Serve immediately with coconut chutney.