HOTEL MASALA DOSA RECIPE

My family loves dosa and specially the masala dosa served at hotels. Many a times I go to veg restaurants only to have masala dosa. I love the crispiness and the taste of dosas. Many of you may be willing to experiment and surprise your family . The ingredients are not new but the proportion is very important to get that crispy texture.

My kids always ask why the masala dosa made at home does not get match this colour and crispiness. I was keen to adapt this preparation and went ahead to master this dosa variety.

As today is October 01, – Elders day. I’ve dedicated this recipe to all the elders at home and in our neighborhood. Happy Elders day…. Let us take this moment to remember all the dedication they had in our upbringing, to place us where we are.

Serves – 6

Ingredients:

Par Boiled rice / Puzhungal ari:  2 cups

Raw rice / Regular cooking rice:  ½  cup

Urad dhal (split black gram):  ½ cup

Toovar shal (split red gram: ½ tbsp

Chana dhal ( split Bengal gram) : ½ tbsp

Fenugreek (methi): 1 tsp

Sugar: 1tsp

Salt: 1 tbsp

Procedure for Hotel Masala Dosa Recipe:

Method:

• Soak rice, dhals, fenugreek in water for app. 4 hrs. Soak them together ,ensure there is enough water in the container.
• Wash and drain all water. In a mixie ,grind them into a smooth batter. Add little water while grinding to ensure smoothness.
• Transfer the batter into a large vessel to avoid dripping on fermentation. Add salt to the batter.
• Fermentation process will take app. 6 to 8 hrs.
• Prior to making dosa mix the batter well, add sugar to the batter. Mix batter thoroughly.
• Heat the dosa tava / pan. When hot sprinkle few drops of water .The water will sizzle and evaporate indicating the dosa pan is sufficiently hot for the dosa process.
• With the help of a sliced onion or spoon spread the oil on the dosa tava.
• Pour two spoonful of batter on the tava and uniformly spread into a large circle. Pour oil on the sides of the dosa.
• Slowly flip the dosa on the other side. After a few seconds reverse on the first side.
• Dosa is ready. Add 1 large tbsp of masala aloo sabji in the middle of the dosa.
• Fold it from 2 sides. You can opt for triangular shapes or cone shaped dosa.
• Few people like to spread red chilli chutney over the dosa. It is purely personal choice.
• Children may find it too hot.
• Referring to the hotel masala dosa recipe it is served plain with only aloo sabji.
• The dosa is served hot along with coconut chutney and sambhar.

My mouth is watering….umhh…hope you enjoy this family surprise recipe..

You can definitely be innovative and creative in the dosa preparation. Over fermentation will make the dosa batter taste sour. If you want to reserve batter for the next day, do not add salt and sugar. Add salt and sugar prior to making the dosa.

Remember this dosa is best when eaten hot. Hotel masala dosa is golden brown and crispy, you can enjoy eating hot straight from the pan.