Who doesn’t love Dosa’s 😍It’s been my favorite breakfast/tiffin from my childhood and it still is. As the ancient grains are in resurgence now, and knowing it’s super benefits all I had dreamt about was making some Dosa’s with it. And to my surprise they’ve turned out so good and crisp.
I’ve been a fan Mysore masala dosa from childhood, so thought why not have healthy food yet tasty with some mysore masala smeared on dosa’s. So here goes my recipe.
INGREDIENTS
For the DOSA
Split bengal gram dal/chana dal -1/2 cup
Little millet – 2 cups
Black gram/Urad dal – 1 cup
Quinoa – 1/2 cup
Fenugreek seeds – 1/2 tsp
Poha/Flattened rice – 1/4 cup
Salt to taste
****and one secret ingredient
Sugar – 1 tbsp (optional, but yeah adding sugar helps to achieve that perfect golden roast)
For the Masala
Grated fresh coconut 1/2 cup
Onion 1 cubed roughly
Garlic cloves 2
Whole Red chillies 4
Sesame seeds 1 tbsp
Chana dal 1 tbsp
Coriander seeds 1/2 tsp
Cumin seeds 1/2 tsp
Chopped Cilantro stalks 2 tbsp
Salt to taste
Oil 2 tbsp
Tamarind 4 petals
Water 1 tbsp
For Potato Curry
Boiled poatatoes 4 no
Onions 1 thinly sliced
Slit Green chillies 4 no
Curry leaves 1 sprig full
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Turmeric powder 1 tsp
Salt to taste
Cilantro 2 tbsp finely chopped
Oil 3 tbsp
Lime juice 1 tsp
PROCEDURE
Making Dosa Batter
1. Wash and soak the little millet in 4 cups of water for at least 6 hours or overnight.
2. Wash and soak the urad dal, chana dal, quinoa, fenugreek seeds.
3. After washing the dal’s add the poha to it.
4. Now grind the little millet and dal’s separately and later mix them with hands(it helps to fluff up the batter), add sugar and give a stir and keep in a warm place to ferment the batter (it takes around 4-6 hours)
5. If you want to use the batter immediately, take the required amount of batter in a separate bowl(keep the remaining refrigerated) and add like 2-3 tbsps of water to make it spreadable.
Making Masala
1. Heat a wide pan and add a tbsp of oil, and add chopped onions, garlic cloves and fry them until raw smell goes off and later transfer them to a plate to cool down to room temperature.
2. Now add another tsp of oil and add chana dal, red chillies, coriander seeds, cumin seeds, sesame seeds, tamarind petals and fry for 2-3 minutes and transfer them to the plate.
3. Now in a blender jar add all the roasted spices, cilantro stalks, salt and water and blend them to a semi coarse paste.
Making Potato Curry
1. Heat a pan and add oil, once its hot add mustard seeds, cumin seeds, curry leaves and let it splutter for a bit.
2. Now add slit green chillies, sliced onions and fry them until onions turn translucent, add turmeric powder and give a stir.
3. Now smash the boiled potatoes roughly with your fingers and add it to the fried onions and add some salt and mix everything properly.
4. Now add chopped cilantro and add lime juice and give a stir and serve warm with Dosa’s.
Making Dosa’s
1. Heat a griddle/tawa on high flame for 2-3 min and check by sprinkling some water and reduce the heat to medium.
2. Then take a ladle full of dosa batter and spread it on tawa with the help of ladle to make it even and thinner like a crepe.
3. Add a tsp of oil around the dosa and leave for 2-3 min, and when you see the dosa turning golden brown and crisp, add 2 tsps of Masala we made and spread it with the help of spatula evenly.
4. Now add few more drops of oil on Dosa in few spots and let the masala cook a bit for 2 min and
add some potato curry and add some chopped cilantro on top.
5. Now with the help of spatula slightly try to lift the dosa and carefully insert the spatula under dosa and fold it.
6. Serve hot with some chutney and hot sambar.
FEW TIPS
1. If you’re in a hurry and want to make dosa’s in few hours after blending the batter, add some piping hot water around 1/4 cup to the batter and keep it in very warm place like Oven/or in Insta pot in warm mode. It’ll ferment in like 3-4 hours.
2. You can also add in other millets into the batter and make it more nutritious.
