Curry Recipes Online
Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: Cory Ander on July 25, 2007, 06:54 AM
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This is a recipe for Masala Dosa (or Dosai) based on that in Hilary Newstead's book "Indian Cookery".
Masala Dosa are South Indian stuffed pancakes. They are normally eaten for breakfast. The pancake ("Dosa or Dosai") is made from a mixture of ground rice and chickpea (channa dhal) or urid dhal flour. The filling ("Masala") is a spicy potato curry.
Serves 4
1. Pancakes (Dosa/Dosai):
Ingredients:
- 25g finely ground rice flour
- 100g finely ground chickpea (or gram) flour
- 0.5 tsp salt
- pinch of bicarbonate of soda
- 1 egg
- 150ml of milk
- 60ml of water
- vegetable oilfor shallow frying
Method:
- Sieve the flours into a bowl with the salt and bicarbonate of soda
- Lightly beat the egg and mix with the milk and water
- Gradually stir this into the flours to make a smooth, runny, easily pourable, batter
- Leave for 1/2 and hour before using
- Lightly oil a frying pan of about 8 inches diameter
- Pour in enough batter and immediately swirl to cover the bottom of the pan in a thin layer
- Cook until the batter has set and the underside is beginning to brown
- Flip the pancake and similarly cook the other side
- Place some filling onto the pancake and roll it up
2. Filling:
Ingredients:
- 1-3 fresh chillies (finely chopped)
- 1 tsp black mustard seeds
- 1 onion (finely sliced)
- 0.25 tsp tumeric
- 1 tsp dried mango powder (amchor) - optional
- 350g cooked diced (or mashed) potatoes
- salt (to taste)
- 4 tbsp vegetable oil
- 2 tbsp lemon juice
Method:
- Heat the oil in karahi, wok or frying pan
- Add the mustard seeds and fry until they pop
- Add all the other ingredients (except the lemon juice)
- Stir fry, for about 5 minutes, or until the onions are translucent
- Add the lemon juice and cook for another 5 minutes
Serve with Dosa Sauce (here: http://www.curry-recipes.co.uk/curry/index.php?topic=1948.0) or Coconut Chutney (here: http://www.curry-recipes.co.uk/curry/index.php?topic=1949.0)
Here is a video link for making the Dosa: http://tools.wikimedia.de/~gmaxwell/jorbis/JOrbisPlayer.php?path=Dosa+preparation.ogg
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Here are the photos of the Masala Dosa made to Hilary Newstead's recipe.
Photo 1 (Clockwise from top left):
- The "Dosa/Dosai" (pancake)
- The "Masala" (potato curry) filling
- The rolled-up Masala Dosa
- Masala Dosa served with Coconut Chutney
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Photo 2: Masala Dosa served with Coconut Chutney
Note:
- I used gram flour here
- The lighter coloured Dosa is from a different recipe using rice flour (here: http://www.curry-recipes.co.uk/curry/index.php?topic=1946.0)
- Make sure the batter is not too thick or you will end up with a stodgy lump in the pan!
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Looks good. Was there a difference in taste or texture between using the different flours
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These are interesting pics and a good attempt! But a dosa is supposed to be lace-like - very very thin and crispy - thinner than a crepe perhaps. There is a technique in which you place a ladle of the batter on the hot tawa and then use the ladle to quickly start making circles in the center of the batter moving outward to spread the batter! it is hard to describe. This way you get the proper dosa with a net or lace like effect. These are very popular in Singapore as the indian community is mostly south indian. The ones I have had in India and in indian restaurants in the states are like 2 feet across!!! They are great!!!
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Hi Traveller,
Yes, I think the video link demonstrates what you're referring to.
I'm definately no expert at making dosas (in fact, I have never seen them in a BIR). I was responding to a recipe request so I thought I'd try making them :P
To be honest, I'm not too keen on the dosas (pancakes) made from either the rice flour or the gram flour....I really don't much like the smell! :o
The filling's pretty good though; good for veggie samosas I reckon :P
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I agree with you on the dosa...I think itself it is pretty tasteless and bland..I prefer the potato filling on its own!!! But dont be put off by them..taste one in a restaurant and you will be shocked by the complexity - and i think you will like them! I wonder if there is a pic online of a dosa. The rice flour ones are the normal ones, never heard of the gram flour ones. The smell IS rather strange with the fermenting batter!
I definitely admire your effort - dosas are not easy to make and for you to attempt one from a recipe without having even seen one is superb!! great job!
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I noticed this link was in a reply under a different topic: http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/ (http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/)
Scroll down and see how they make the dosa!
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On my cookery course that I teach I was asked if we could make this and I had not had a go at making it.
I think the pancake has to be thiner than a crepe .
But now I have read this, I think I will start to practice and see where I get to, hopefully getting good enough to be able to demonstrate and then for students to make 8)
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I think there are some Indian restaurants who pride temselves on their dosas, particularly when they deliver a dosa to the customer that is about 6 feet in length, it's almost like it their trademark to cook a huge, table sized dosa.