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Masala Dosa
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Picture of Masala Dosa
Masala Dosa

Ingredients:

50g / 2 oz urud dal
175g / 6 oz basmati rice
lukewarm water
9 tablespoons oil
6 curry leaves
¼ teaspoon mustard seeds
½ onion, finely chopped
2 green chillies, finely chopped
pinch of turmeric
2 medium potatoes
¾ teaspoon salt

There are two parts to this recipe -- you cook the dosas first and then stuff it with potatoes.

Procedure: (plain dosa)

  1. This recipe requires overnight soaking and about 30 to 45 minutes to prepare.
  2. Carefully clean and wash first the dal, then the rice.
  3. Leave each to soak separately, in enough cold water to cover, for 3 hours. Drain both.
  4. Place the dal in a liquidiser and blend with enough water to form a smooth paste. Transfer to a bowl.
  5. Put the rice in the liquidiser and cover with 5mm / ¼ in of water, then blend to a gritty paste.
  6. Mix the ground lentils and rice with enough lukewarm water to make a thick pouring batter.
  7. Cover and leave overnight in a warm place. The mixture will start ferment and thicken slightly on standing.
  8. Mix extra water into the batter to give a thick pouring consistency and stir in the salt.
  9. Heat the oil in butter until the butter melts.
  10. Heat the griddle over a medium heat and grease it with some of the oil and butter.
  11. Pour a ladleful of the batter onto the outer edge of the griddle and, working quickly in a spiral motion, spread it evenly to give a smooth, round dosa.
  12. Draw back any excess batter and remove it from the griddle.
  13. Pour a little of the oil mixture around the edges of the dosa and lift the sides slightly, then leave to cook until lightly browned underneath. Turn and cook the second side. Continue cooking the dosa in this way until all the batter is used.
Procedure: (Dosa Potatoes)
  1. Allow 25 minutes for preparing this dish.
  2. Heat the oil in a small saucepan, add the curry leaves and mustard seeds, then cover and cool, off the heat, for a couple of minutes.
  3. Add the onion, chillies and turmeric and sauté for 5 minutes.
  4. Meanwhile, dice the potatoes.
  5. Add them to the pan, toss in the salt and pour in just enough water to cover.
  6. Simmer gently until the potatoes are tender. This masala should be fairly dry and medium-hot to taste.
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