Masala dosa – Indian breakfast
Masala dosa with chutney.
To make dough for idli and dosa, Indians use a special type of rice called idli rice.
Basically, the dough for both dishes, mentioned above, is the same, the difference is only in density – dough for dosa should be slightly thiner.
Living in India, you can – instead of exploring the secrets of the culinary ideas of the Indians – easily buy the product. Ready dough for idli and dosa is sold in almost every store – where you buy milk – with a durability of 2 days. In my opinion, however, the mass is ‘too well’ ground, so that the fried product does not have such a ‘crunchy’ form.
The slightly sour taste of the dough – which is related to the fact that it is prepared on the basis of fermented rice and daal, not flour and milk – make dosa unexpectedly delicate and perfectly combine with hot masala or chutney.
In traditional Indian cuisine, the seeds are dipped into a dough and then they are slaughtered separately in a mortar. Today, using blenders we can soak everything and mix together.
Traditional tava – a flat cast iron pan, currently substituted with Teflon inventions – is used for frying. Public dosa frying takes place as seen on a special heating machine – similar is also used for frying served meats. You can try a flat pan for pancakes.
| Ingredients | Amount |
|---|---|
| rice | 3,5 cup |
| black gram | 1 cup |
| chickpea | 2 spoon |
| fenugreek seeds | 2 spoon |
| salt | 1 flat spoon |
| sesame oil or other | for frying |
- Rice, urad dal and chana rinsed. Add Fenugreek seeds. Leave to soak overnight or shorter. For owners of modern mixing equipment – just 1-2 hours of soaking.
- Soaked rice, urad dal, khan dal and fenugreek seeds, drain and grind into a smooth paste gradually adding water from soaking.
- The mixed mass should be left overnight covered with a fermenting cloth in a warm place in the house – for example near the oven / radiator – or wrap the container with cloths to keep the temperature. It should be at least 26 degrees Celsius. The fermenting dough should froth up and increase its volume twice.
- Mix the fermented mass – preferably with a hand, or a wooden spoon – and a salt.
Fry the pan or tava well and literally pour 2-3 drops of oil. Spread them over the surface with a piece of onion. - Pour the appropriate size of the dough measure into the heated pan. Dosa should be thin.
- Spread the dough over the surface using the dorsal side of the table spoon.
- Dosage with a spatula or a spoon with a few drops of oil.
- As soon as the dosa begins to turn brown, and the country of the cake rise, pry the countries with a spatula and rotate the dosa to fry on the other side.
- As a masala, you can use sambar or any of the curries presented by me.
Don’t use cutlery to eat dosa. Classically in India, this type of dish is eaten with the right hand (left is intended for other purposes). A piece of dosa breaks away and is filled with masala or chutney served in parallel.
