Masala Dosa is the most preferred breakfast for South Indians but it is also equally time consuming. For overseas opportunists, its hard to prepare Dosas immediately and relish. But my new combination of batter helps any working women, men and couple prepare tasty Dosas in a jiff. Take a look for more.
Although various instant Dosa mix are available, they taste fenugreek or some kind of preservative when you prepare the batter. The instant batter is also hard to spread on tava and become almost impossible to eat.
No matter how good your Aloo palya or chutney is, the Dosas simply taste bad.
Another problem that most overseas residents face is fermentation. The batter hardly tastes good and feels soft in cold countries (specially west).
Being in a foreign country for almost a year I have tried various instant foods and have also learnt some quick methods that give you the same taste and flavour of the restaurant dosa. Here is the recipe.
Masala Dosa Batter Preparation:
You Require:
Any Instant Dosa Mix (overseas travellers usually carry them)
Equivalent measurement of all purpose flour/ maida
1/2 cup rice flour
1/4 cup finest Semolina
About 21/2 cups of water
3 big spoons of thick curd
Pinch of Sugar
Salt according to taste
In a vessel, combine all and leave it aside for 15 minutes. The batter is sufficient for two.
Aloo Palya:
About 3-4 Boiled Potatoes (peeled post boil)
4 Onions (coarsely chopped)
3 green Chillies (slit half)
1/2 tsp Urad Dal & Gram Dal mixture
1/2 tsp Mustard seeds
1 tsp of Oil
1/2 tsp Turmeric
1/2 tsp Red Chilli Powder
Salt according to taste
To the heated pan, add oil and mustard seeds.
The moment the seeds pop, add dals, green chillies, onions and fry until onions change colour.
Turn off the stove and add boiled potatoes, sprinkle turmeric, chilli powder, salt. Mix well.
Making Masala Dosa:
Spread the dosa batter on the hot Dosa/ Pancake pan.
Add a tsp of Aloo palya on one side of the spread and fold it when golden brown (just like the photo 1).
Serve it with spicy Chutney and Ghee.
I'm proud to say that my recipe tastes just like the 3 day fermented batter Dosa.
Overseas residents, try it to believe!
No matter how good your Aloo palya or chutney is, the Dosas simply taste bad.
Another problem that most overseas residents face is fermentation. The batter hardly tastes good and feels soft in cold countries (specially west).
Being in a foreign country for almost a year I have tried various instant foods and have also learnt some quick methods that give you the same taste and flavour of the restaurant dosa. Here is the recipe.
Masala Dosa Batter Preparation:
You Require:
Any Instant Dosa Mix (overseas travellers usually carry them)
Equivalent measurement of all purpose flour/ maida
1/2 cup rice flour
1/4 cup finest Semolina
About 21/2 cups of water
3 big spoons of thick curd
Pinch of Sugar
Salt according to taste
In a vessel, combine all and leave it aside for 15 minutes. The batter is sufficient for two.
Aloo Palya:
About 3-4 Boiled Potatoes (peeled post boil)
4 Onions (coarsely chopped)
3 green Chillies (slit half)
1/2 tsp Urad Dal & Gram Dal mixture
1/2 tsp Mustard seeds
1 tsp of Oil
1/2 tsp Turmeric
1/2 tsp Red Chilli Powder
Salt according to taste
To the heated pan, add oil and mustard seeds.
The moment the seeds pop, add dals, green chillies, onions and fry until onions change colour.
Turn off the stove and add boiled potatoes, sprinkle turmeric, chilli powder, salt. Mix well.
Making Masala Dosa:
Spread the dosa batter on the hot Dosa/ Pancake pan.
Add a tsp of Aloo palya on one side of the spread and fold it when golden brown (just like the photo 1).
Serve it with spicy Chutney and Ghee.
I'm proud to say that my recipe tastes just like the 3 day fermented batter Dosa.
Overseas residents, try it to believe!
