How to make Masala Dosa -
This famous snack with a twist - the chutney is made with tomato, red chillies and garlic.
This recipe is contributed by Member Kirithiga Kannan.
Main Ingredients : Dosa Batter (डोसे का घोल), Potato Bhaji (आलू भाजी)
Cuisine : Tamil Nadu
Course : Snacks and Starters
For more recipes related to Masala Dosa checkout Mysore Masala Dosa, Spring Dosas, Corn And Cheese Dosa, Takatak Masala Dosa . You can also find more Snacks and Starters recipes like Potato Bites with Cheesy Garlic Dip Moong Ke Cheelay vada pav Coconut Crusted Potato Balls
Masala Dosa Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 2
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Masala Dosa Recipe
Dosa Batter 2 cups
Potato Bhaji 1 cup
Butter as required
FOR CHUTNEY
Red chillies 4
Tomato 1 Big
Garlic 8 cloves
Oil to shallow fry
Method
Step 1
To make the chutney grind together red chillies, tomatoes, garlic with little oil without water to a fine paste.
Step 2
Heat oil in a non-stick tawa. Place a small ladleful of dosa batter on the tawa and spread evenly to make an eight inch diameter dosa.
Step 3
Drizzle oil around the dosa and cook on low heat for half a minute.
Step 4
Spread a little red chutney all over the dosa and place the potato bhaji on top of it.
Step 5
Top it with little butter and serve with coriander /mint chutney.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
