Fatafat (Quick) Masala Dosa
Masala dosa is a favorite in most Indian households … The traditional method involves soaking the dal and rice overnight and grinding to a fine batter for the dosas. Mine is a twist on the traditional method for quick dosas. If not with masala, you can also make just plain dosas or uthappams and enjoy.
This way, the dosa batter will not turn sour and can be made for as few or many dosas as required. If the powders are ready, you can have a quick snack or meal whenever you want.
Masala dosa is a favorite in most Indian households … The traditional method involves soaking the dal and rice overnight and grinding to a fine batter for the dosas. Mine is a twist on the traditional method for quick dosas. If not with masala, you can also make just plain dosas or uthappams and enjoy.
This way, the dosa batter will not turn sour and can be made for as few or many dosas as required. If the powders are ready, you can have a quick snack or meal whenever you want.
For the Dosas:Rice flour: 1½ cupIdli rava [or raw boiled rice]: ½ cup (optional, but makes the dosas soft)Black gram skinned and split (Udad dal): ½ cup [You can also directly use udad flour if you find it in your Indian grocery store.]Fenugreek [Methi] seeds: ¼ teaspoonSalt to tasteOil for cooking the dosasFor the masala:Potato: 2-3Onion: 1Green chillies: 3Ginger: ½ inch pieceCurry leaves: 3-4Peas (optional): ¼ cupCoriander (cilantro) leaves: about a handfulAsafoetida (hing): a pinchTurmeric powder: ¼ teaspoonRed chilly powder: ¼ teaspoonMustard seeds: 1 teaspoonBlack gram skinned and split (Udad dal): ½ teaspoonBengal gram split (Chana dal): ½ teaspoonDry red chilly: 1 split into halfCooking oil: 1 tablespoonSalt to tasteLemon juice: of half a lemon (optional)
Method:
In a coffee/spice grinder, grind the idli rava to fine powder.
Also, grind the udad dal and methi seeds to a fine powder.
If you don’t find/have fine rice flour, you can make some by grinding rice in a coffee/spice grinder into a fine powder as well.
Mix the rice flour, idli rava powder, and udad dal powder along with salt. The dry dosa mix is ready and can be stored till when required.
Gradually, add water to make a smooth thick paste without lumps. The batter should be of dropping consistency and that sticks to the ladle.
Stir the batter thoroughly for about 5 minutes to incorporate air into it.
Allow the batter to rest for a couple of hours for best results. You can try making dosas immediately as well. If left overnight, the batter will ferment and rise in volume.
In the meanwhile, make the masala for the dosas. Boil the potatoes and peel them. Mash the potatoes ensuring no big chunks.
Finely chop the onions, green chillies, ginger, coriander leaves, and curry leaves. (I chop the curry leaves so the small pieces are spread throughout the mixture and we actually eat it)
Heat the oil in a frying pan (kadhai). Add the mustard seeds, udad dal, chana dal, and dry red chilly. Allow the mustard seeds to splutter and the dals to turn slightly brown.
Add the asafoetida and mix.
Mix in the chopped onions, chillies, ginger, and curry leaves and sauté for 2-3 minutes.
When the onions soften, the peas can be added. Stir well and cook covered. Cook on low heat and stir at regular intervals to avoid burning till the peas are done.
Add the turmeric powder, chilly powder and mix well.
Now, the mashed potato can be added. Also, add the salt.
Mix the masala well so the flavors and yellow color blend. Turn off the heat.
Add the chopped coriander leaves and lemon juice. Mix well. The masala is ready. It tastes yummy by itself, so some part of it is sure to disappear before the dosas are ready
Method:
In a coffee/spice grinder, grind the idli rava to fine powder.
Also, grind the udad dal and methi seeds to a fine powder.
If you don’t find/have fine rice flour, you can make some by grinding rice in a coffee/spice grinder into a fine powder as well.
Mix the rice flour, idli rava powder, and udad dal powder along with salt. The dry dosa mix is ready and can be stored till when required.
Gradually, add water to make a smooth thick paste without lumps. The batter should be of dropping consistency and that sticks to the ladle.
Stir the batter thoroughly for about 5 minutes to incorporate air into it.
Allow the batter to rest for a couple of hours for best results. You can try making dosas immediately as well. If left overnight, the batter will ferment and rise in volume.
In the meanwhile, make the masala for the dosas. Boil the potatoes and peel them. Mash the potatoes ensuring no big chunks.
Finely chop the onions, green chillies, ginger, coriander leaves, and curry leaves. (I chop the curry leaves so the small pieces are spread throughout the mixture and we actually eat it)
Heat the oil in a frying pan (kadhai). Add the mustard seeds, udad dal, chana dal, and dry red chilly. Allow the mustard seeds to splutter and the dals to turn slightly brown.
Add the asafoetida and mix.
Mix in the chopped onions, chillies, ginger, and curry leaves and sauté for 2-3 minutes.
When the onions soften, the peas can be added. Stir well and cook covered. Cook on low heat and stir at regular intervals to avoid burning till the peas are done.
Add the turmeric powder, chilly powder and mix well.
Now, the mashed potato can be added. Also, add the salt.
Mix the masala well so the flavors and yellow color blend. Turn off the heat.
Add the chopped coriander leaves and lemon juice. Mix well. The masala is ready. It tastes yummy by itself, so some part of it is sure to disappear before the dosas are ready
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