I’m not a huge fan of dosa. Don’t get me wrong, I absolutely love it, but I can’t have it more than once per month.
Growing up, I used to frequent Sagar Ratna with my family. Loved the food there. It was basically a Punjabi twist added to the traditional south indian recipes to soothe the taste buds of the aloo paratha and chole bhature eating clan. I have a lot of fond memories associated with the place. It was the place we went to when there was someone’s anniversary, when we used to celebrate wins at school (read: exam results). I remember spending many a special occasions there with my family and extended family. They had an area outside which had chairs lined up to seat the people with reservations. Those were simpler times. We neither had enough options nor Zomato who would give us those options. Thus, it was the most happening place in that part of the town. I saw it give in to external changes when it introduced new cuisines, ofcourse all infused with the north Indian touch, an altogether new floor and when they upgraded their interiors. Businesses must innovate with times. It became one of the many food eateries soon, and we moved on to newer establishments.
Moving on to the recipe –
Ingredients:
Dosa
1. Rice – 3/4 cup
2. Chana Dal / Urad Dal – 1/4 cup combined
3. Poha – 1/4 cup
4. Fenugreek seeds (Methi-dana) – 1 tsp
5. Water
6. Salt
Masala
1. 4-5 Potatoes
2. Mustard seeds
3. Curry leaves
4. Mustard oil
5. Onion
6. Amchoor powder
7. Coriander powder
8. Turmeric
9. Red chilli powder
10. Salt
11. 2-3 Green chillies
12. Chana dal
13. Peanuts
Recipe:
Dosa
Take rice, poha and dal and soak them in water post washing – rice in 1 bowl and poha, dal and Fenugreek in another for 12 hours.
Use an electronic mixer to blend into a smooth batter. Use a spoon to mix it for 3-5 minutes.
Cover batter with a lid and store it in a air tight container for another 12 hours.
Mix with some water if required to liquify the batter and add salt in the last stage right before cooking.
Heat a large, flat pan and grease it with oil on high flame. Let it simmer and pour batter into the middle and spread it outwards in a circular motion to make a round dosa. Flip it once it’s beginning to brown and your dosa is ready!
Masala
Take potatoes and boil them whole in a pressure cooker with some water. Let 3-4 whistles come and then remove the potato skin and allow it to cool.
Dry roast chana dal till it gets a soft golden colour and keep aside.
Heat a large skillet and add mustard oil.
Add mustard seeds, green chillies, curry leaves, chana dal and peanuts in different corners and allow to crackle. Add onions and saute till they turn lightish pink in colour and start to release water.
Crush the boiled potatoes into the skillet and cook for some time. Add the seasoning – amchoor, coriander, salt, turmeric, red chilli powder and cook properly for another 10 minutes.
Top it with some curry leaves and peanuts and serve as a side or between the dosa.
Ta-da!
Masala dosa is ready to serve
