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.

RED CHILLI CHUTNEY FOR MASALA DOSA

Red chilli chutney for dosa is a latest favorite at our home. Even the kids have one or two dosa with a dash of red chutney on one side of the dosa. It is a quick recipe and I’m sure taking less time for preparation.

Other varieties of chutney enjoyed with dosa or masala dosa is coconut chutney, mint leaves chutney or onion tomato chutney

Commonly made in South Indian homes.

Serves – 6

Ingredients:

Red chillies: 8 nos

Garlic : 5 medium cloves

Salt: ¼ tsp

Procedure for Red Chilli chutney for Masala Dosa:

Method:

• Soak chilles in ½ cup of hot water . Close the lid of the vessel.
• After 45 mins to 1 hour time, the red chillies will become soft .
• Grind them with garlic and salt. Do not add water. Paste needs to be thick.
• After the dosa batter is cooked on one side, apply a tsp of red chilli chutney over the dosa as a thin layer.

Steaming dosa and hot spicy chutney is a great combination.

Onion Tomato chutney

For those who cannot indulge in hot spicy chutney there is a variant for you: Onion Tomato chutney. If you do not have coconut at home you can make this chutney and win the hearts of your family members. All ingredients are available at home and can be made with ease.

Serves – 6

Ingredients:

Tomato: 1 cup chopped

Onion: 1 cup chopped

Red chilly powder : 2.5 tsp

Turmeric powder (Haldi) : ¾ tsp

Tamarind: size of a small lime

Curry leaves: 1 sprig

Salt: to taste

For Seasoning:

Mustard seeds: 1 tsp

Urad dhal(split black gram):1 tsp

Dried red chilly: 1 no

Curry leaves: 1 sprig

Asafoetida (hing): a pinch

Cooking oil: 1 tbsp+1tbsp for sautéing and seasoning

Procedure for Onion Tomato chutney served for Masala Dosa:

Method:

• Heat oil in a pan , add chopped onion and sauté for 2 mins
• To this add chopped tomato  and stir for a minute.
• Add red chilli powder, curry leaves, salt, turmeric powder and tamarind.
• Mix well till the aroma of raw smell disappears.
• Put off the flame. Let the contents cool down.
• Gring this in a mixie to a soft paste. Do not add water, chutney needs to be thick.
• In another kadai season and add to the ground paste.
• Onion tomato chutney is ready to be served. It has a wonderful colour and it is not hot and spicy therefore can be relished by kids too.

Hot dosa along with Onion tomato chutney is a great treat for dosa lovers. Ideal replacement for coconut chutney or mint chutney usually served with dosa.