Peanut Chutney For Dosa

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Masala Dosa Indian

Masala Dosa Indian


  • 3 cups rice (not basmati!), soaked overnight, room temp. water.
  • 1 cup urad dal (a specific type of lentils avail. at Indian grocery stores-i-no substitution; other dals will not work like this)


  1. Soaked separately overnight
  2. A mixie or a blender cuts the grains into fine pieces, but does not mash them like the stone grinders do
  3. So there is a good deal of difference taste when you use a blender
  4. But still, it is not bad at all if you make sure that you grind the rice really fine
  5. Cover the rice with water just 1/2 above the rice line in the blender
  6. Grind till Sssssmooth
  7. Grind the dal separately, with water that barely covers it
  8. Grind a long time (be patient!), stirring once in a while and grinding again
  9. When the dal is ground very well, and small air bubbles appear once you stop running the blender, it is enough
  10. Add more water if necessary
  11. But this should be very thick
  12. MIx the rice and the urad dal pastes, with 1/2 tsp salt
  13. Add one tablespoon beaten yogurt, and mix well
  14. Keep covered to let oit ferment fro at least 5 to 8 hrs or more
  15. Keep it close to a heater or in any warm place
  16. Once it has risen, stir briefly, and keep it oin the fridge
  17. You have the batter now
  18. Grease a griddle with plain sesame oil or peanut oil if you care about max flavor; if not use veg oil
  19. The heat should be medium or slightly higher
  20. When hot (a few drops of water will sizzle gently and disappear), using a metal ladle, pour one ladleful over the griddle; with quick and even and gentle strokes, spread the batter out with the ladle as if you are drawing concentric circles on the batter
  21. Do it either clockwise OR anticlockwise else you get lumps
  22. It takes a few tries believe me, and some of us who are trained well in this mess up occasioanlly drizzle oil around edges, and on top
  23. Once the bottom is cooked, turn it over, and cook the top
  24. Be careful when using your spatula (metal preferred) to take it out to flip it
  25. This can be served with chilli-dal-spice powder and oil or ghee, coconut chutney, cilantro or mint chutney, onion chutney, or red garlic chutney, and/or saambar
  26. Else, as in your restaurant, make a filling as follows:
  27. Take 2 large boiled potatoes, peel and mash coarsely.
  28. Thinly slice one large red onion, 2 cloves of garlic (optional) and 3 or 4 green chillies.
  29. Grate a 1 piece of ginger.
  30. Cut up a tomato if you want.
  31. Take a sprig of curry leaves and chop them coarsely.
  32. Heat some veg oil, add some fennel seeds, and cummin seeds (1/2 tsp each)
  33. Add 1/2 tsp of black mustard seeds.
  34. When they crackle, add the green chillies, ginger, garlic (if used), and onions and fry them with a little salt for a while till onions are transparent.
  35. Add curry leaves.
  36. Next add 1/2 pkt of frozen peas, tomatoes (if you choose), and fry for 5 minutes.
  37. Add the potatoes, and more salt if desired.
  38. Stir well till blended.
  39. Add some chopped cilantro if you want.
  40. When making the dosai, spread the batter out as mentioned earlier, drizzle oil, and keep the skillet or griddle covered (any cover will do as long as the dosai area is covered; just be sure the cover does not touch the dosai).
  41. In less than a minute, the dosai will be cooked with oil on the bottom, and its top will be cooked by the steam that is generated when you cover it.
  42. The color is now not the white of the batter but kinda dull; you’ll know Turn the heat down, place the cooled filling acrooss the center along the diagonal, and fold both sides overlappingly over it to form a cylindrical shape.
  43. Increase the heat slightly, drizzle more oil, and cook both sides till golden.
  44. Else, place the filling in the center, and fold from three sides, forming a triangle, overlapping and covering the filling.

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