Best 3 Masala Dosa With Coconut Chutney South Indian Savory Crepes With Filling Recipes
**Masala Dosa: A Savory South Indian Crepe with a Symphony of Flavors**
Hailing from the vibrant culinary landscape of South India, Masala Dosa is a delectable savory crepe that tantalizes taste buds with its symphony of flavors and textures. This iconic dish consists of a crispy, paper-thin dosa enveloping a flavorful potato filling, accompanied by an array of chutneys and sambar.
The dosa batter, made from a combination of rice and lentils, is fermented to perfection, resulting in a light and airy texture. The potato filling, a delightful medley of spiced and mashed potatoes, adds a hearty and comforting element to the dish. The chutneys, ranging from the vibrant green coconut chutney to the tangy tomato chutney, provide a burst of freshness and acidity, while the sambar, a lentil-based stew, adds a savory and aromatic depth.
Indulge in the culinary artistry of Masala Dosa, an exquisite representation of South Indian cuisine that promises a harmonious blend of textures and flavors. This article provides step-by-step recipes for the dosa batter, potato filling, coconut chutney, tomato chutney, and sambar, empowering you to recreate this delectable dish in your own kitchen. Embark on a culinary journey to savor the authentic taste of Masala Dosa, a true masterpiece of South Indian gastronomy.
CLASSIC MASALA DOSA WITH COCONUT CHUTNEY
Provided by Food Network
Categories main-dish
Time 23h20m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the dosa batter: Soak urad dal in water for 8 to 12 hours. Wash the soaked lentils and blend in a high-powered blender with 3/4 cup water to a smooth paste. Add rice flour, sugar, salt and 1 1/2 cups water to blend to a smooth paste consistency. Let batter ferment at room temperature 8 to 10 hours.
- For the onion masala: Heat the rice bran oil in big saute pan until hot, then add cashews, chana dal, mustard seeds, turmeric powder, red chiles, curry leaves and onions and cook, stirring constantly, over medium heat, until caramelized, about 30 minutes.
- Potato masala and tempering: Heat oil in a saute pan until hot, then add mustard seeds. Cook until you hear the crackle, then add cilantro, asafoetida, chiles, potatoes, curry leaves, salt and 1 1/2 cups onion masala.
- For the coconut chutney: Add coconut, chana dal, coconut powder, chiles, tamarind seeds, cilantro and salt to a high-powdered blender with water and blend to a smooth paste consistency. Finish by adding a tablespoon of tempering to the coconut chutney.
- Heat a cast-iron or nonstick pan over medium heat and season with oil. Once it is hot, take one ladle of dosa batter and spread it from the middle to outer edge of the pan, making sure it is thin. Cook until cooked completely, about 1 minute. Put ghee on top of dosa. Serve with potato masala and coconut chutney. Repeat with remaining batter.
MASALA DOSA WITH COCONUT CHUTNEY (SOUTH INDIAN SAVORY CREPES WITH FILLING)
Posted in response to a request. From "The Vegetarian Menu Book" by Vasantha Moorthy. Note: Prep. time includes overnight fermenting time.
Provided by Anu_N
Categories Breakfast
Time P1DT4h30m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- For the dosa: Soak the parboiled and uncooked rice together in water.
- Separately, soak the dal and fenugreek seeds together in water.
- After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
- Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
- The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
- Heat a skillet and grease with some oil.
- Pour a ladleful of batter and spread as quickly as possible into a thin circle.
- Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
- Cook until the dosa is done, then turn over and cook the other side until crisp.
- Set the dosas aside.
- Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
- For the potato curry: Heat the 3 tablespoons of oil.
- Season with the mustard and gram dals.
- When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
- When the onions are browned, add the potatoes and salt, and mix thoroughly.
- Add the coriander leaves and lemon juice, if desired, and mix well.
- For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
- Fry until the dal turns brownish.
- Remove from flame.
- Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
- Add a little water to make the chutney of a spreadable consistency.
- To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
- Spread approximately 1 tablespoon of chutney evenly all over the dosa.
- Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
- Sprinkle a little ghee or butter.
- Roast for a minute or two.
- Remove from flame and serve immediately.
- Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.
FILLING FOR DOSA PANCAKE
This stuffing is used for filling the dosa but can be eaten as a vegetable accompaniment to any Indian meal. NOTE: You should make the first dosa or pancake as a test pancake only, with a smaller amount of batter. It usually sticks to the pan a little and curls. After this, the pan is uniformly covered by a film of oil and pancakes cook better. Yield and times are estimated since I haven't made these before.
Provided by Sandi From CA
Categories Potato
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Boil potatoes in their skin in a pressure cooker for 3-4 pressures or in a pan of boiling water until tender. You can microwave them in a sandwich bag, with 2-3 tbs. water, for 6-8 minutes. You must leave a hole for the steam to escape, otherwise, the bag may 'splode. ;)
- Allow to cool, peel and break roughly into small pieces. Keep aside.
- Tempering & making the filling:
- Heat oil in a wok.
- Add mustard seeds, asafoetida powder, chana and urad dal, and let the seeds splutter. Keep the lid on to avoid seeds jumping all over your kitchen.
- When dals begin to turn brown, add curry leaves and broken red chillies and stir.
- Add onions, green chillies, ginger and fry for a couple of minutes.
- Add salt, turmeric and chilli powder and water. Simmer with the lid closed, until onions are well cooked.
- Add potatoes (and peas if used) and cook until it is all mixed well and water is absorbed. the potatoes should have a slightly mashed look.
- Add coriander leaves and mix.
- Serve alongside a Dosa or use as a filling for the dosa.
Nutrition Facts : Calories 363.9, Fat 8.1, SaturatedFat 1.1, Sodium 85.5, Carbohydrate 66.3, Fiber 11.4, Sugar 11.9, Protein 10.6
Tips:
- Use a non-stick pan or a well-seasoned cast iron pan for making the dosa. This will prevent the dosa from sticking to the pan and will help you achieve a crispy texture.
- Make sure the batter is of the right consistency. It should be thin enough to spread easily on the pan, but not too thin that it becomes watery. If the batter is too thick, add a little water to thin it out. If the batter is too thin, add some rice flour or semolina to thicken it.
- Heat the pan on medium heat before pouring the batter. This will help the dosa cook evenly and prevent it from burning.
- Spread the batter in a thin, even layer on the pan. Use a circular motion to spread the batter, starting from the center and working your way out. The dosa should be about 1/8 inch thick.
- Cook the dosa for 2-3 minutes, or until the edges start to brown and the top is no longer wet. Then, flip the dosa and cook for another 2-3 minutes, or until the other side is also browned.
- Serve the dosa hot with your favorite chutney and sambar.
Conclusion:
Masala dosa is a delicious and savory South Indian crepe that is perfect for breakfast, lunch, or dinner. It is made with a fermented batter of rice and lentils, and is filled with a spicy potato mixture. Masala dosa is typically served with coconut chutney and sambar, but it can also be enjoyed with other chutneys, such as tomato chutney or coriander chutney. If you are looking for a new and exciting way to enjoy dosa, then masala dosa is definitely worth trying.
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