Crispy Masala Dosa and first award

Today I'm posting a widely popular Indian food and one of my favorite thing to eat, The recipe of Dosa. Dosa, is a fermented crepe or pancake made from Rice and Black lentil/Urad Dal. Dosa, belongs to South Indian cuisine, typically eaten for Breakfast. Though sometimes considered a breakfast dish, dosas are also eaten at other times of day. Those with wheat or gluten allergies will find the dosa a nice addition to their diets. They can be stuffed with vegetables and sauces to create a quickly prepared meal. There are 1000 varieties of dosas available, sometimes specific to a region in India.
Dosas are typically served with a side dish which varies according to regional and personal preferences. Mostly it is served with Sambar(red lentil soup) and a chutney like coconut chutney and sometimes a little drop of pickle.

Today, I'm sharing here the most popular Dosa of all, Masala Dosa, where a potato filling is placed at the center of the dosa, wrapped and served with chutney. A perfectly made dosa is a pieces of art. I have to admit here, I'm not good at making crispy dosa. If you want to learn, refer to this page.  I make this whenever I need a quick but filling lunch or breakfast.

The recipe the dosa ::

Soak 1 cup urad dal(black gram lentil), 2 cups rice and 1 tsp methi seeds(fenugreek) for 5-6 hours(the measurement is very important for making dosa. The ratio of rice and dal always is 2:1). Grind to a fine paste adding water. Keep it overnight for fermentation. Next day mix the batter well adding salt. The consistency of batter is similar to regular pancake batter. The batter is ready for making dosas. Please refer to this page for step-by-step instructions of making dosas.

This potato filling recipe I found it in a cookbook and it's really very interesting and yummy, very different. Here goes the recipe of Potato filling :

Ingredients :

Potatoes : 4(boiled and cut into small bite-size pieces)
Onion : 1(sliced lengthwise)
Green chillies : 2(chopped) + 1(slitted)
Ginger : 1" piece(chopped)
Dessicated coconut : 1 tblsp.
Turmeric powder : 1 tsp.
Cumin powder : 1 tsp.
Coriander powder : 1 tsp.
Lemon Juice : 2 tsp.
Fresh coriander leaves or garnishing
Oil : 3 tblsp.
Salt to taste

For tempering ::::::
Dry red chilli : 1(broken into 2)
Mustard seed : 1 tsp.
Urad dal/black lentil : 1 tsp.
Chana Dal : 1 tsp.
Curry leaves : 10-12

Method : 

• Grind together coconut and 1 green chilli in a coffee grinder. Transfer the mixture to a small bowl, add lemon juice, salt and 1/3 cup of water. Mix and set aside.
• Boil potatoes and cut into small chunks. Slice the onions.
• Heat oil in a pan, add first the red chilli, and then the rest of the ingredients. When seeds start to crackle and dals are almost brown, add sliced onions. Fry, stirring regularly, after 2-3 minutes, add chopped ginger and green chillies. When onions are golden brown, add turmeric, cumin and coriander powder. Cook for 1 minute.
• Then add cubed potatoes and coconut mixture. Stir until pototoes are heated through and the water is completely absorbed. Check the seasoning. Remove from heat and garnish with coriander leaves. 
• Keep it hot until you make your dosas.

Coconut Chutney :::::

Ingredients :

Coconut(dessicated) : 250 gm.
Green chillies : 3(use as per your taste)

Garlic : 4-5(blanched)

Ginger : 1 tsp.(blanched)

Chana dal : 3 tbsp.

Salt : ½ tsp.

For tempering ::

Oil : 1 tblsp.

Urad dal/black lentil : 1/2 tsp.

Mustard seed : 1/2 tsp.

Dry red chilli : 1-2

Curry leaves : 5-6

Hing/asofoetida : a pinch(optional)

Method :

• Grind all the ingredients in your wet gringer using very little water. 
• Heat oil in a pan, add the tempering ingredients except hing. When they start to crackle, then add hing and remove from fire. Immediately add coconut and mix well. For green coconut chutney, add 1 cup finely chopped mint or coriander leaves while grinding coconut. 

  pic source : www.sailusfood.com

Assembling the Dosa :

After making the dosa, place little potato filling at the center of the dosa, fold dosa from both sides and serve with coconut chutney or whatever you like.

My first award of this blog ::::::
My new blogger friend and follower of my blog, Chaitrali of I-m-not-a-chef has shared "Sunshine Award" with me. This is the first award of this blog. This is awarded to bloggers whose positivity and creativity inspires other in the blog world. Thanks, dear Chaitrali, for this recognision..You are the one who inspires me and I learnt so many new recipes from you. Visit her blog for all types of yummy and healthy recipes from around the world.

The rules for accepting this award are:-

Put the logo on your blog or within your post,
Pass the award on to 12 bloggers,
Link the nominees within your post,
Let the nominees know they have received this award by commenting on their blog

Share the love and link to the person from whom you have received this award.

These are the 12 bloggers I have chosen this time for this award..it's really tough job to choose only 12 blogger buddies, but I did it finally..

Kamalika of Silence Sings
Aipi of US Masala
Sayantani of A Homemaker's Diary
Priya of Mharo Rajasthan's recipe 
Lakshmi of Taste of Mysore
Satya of Super Yummy Recipes
Somoo of Oriya Food
Sudeshna of Cook Like A Bong
Deepa of Hamaree Rasoi
Priya of Priya's Easy N tasty Recipes
Umm of Taste of Pearl City

Gayathri of Gayathri's Cook Spot

Congrats to all 12 bloggers...you all inspire me always with your creativity an d posttivity and I learn so many new things from you all..Thank you, keep in touch