Ingredients with Measurements:
- 1 cup rice
- 1/2 cup urad dal
- 1/4 cup chana dal
- 1/4 cup toor dal
- 1/4 cup moong dal
- 1/2 cup grated coconut
- 1 onion, chopped
- 2 green chilies, chopped
- 1 tomato, chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1 sprig curry leaves
- Salt to taste
- Oil for cooking
Special equipment needed:
- Dosa tawa or non-stick pan
- Grinder or blender
Step-by-step instructions:
1. Soak rice and all the dals in water for 6-8 hours.
2. Grind the soaked rice and dals together to make a smooth batter.
3. Add grated coconut to the batter and mix well.
4. Cover the batter and let it ferment overnight or for 8-10 hours.
5. In a pan, heat oil and add mustard seeds, urad dal, chana dal, and curry leaves.
6. Add chopped onion, green chilies, and tomato to the pan and sauté for 2-3 minutes.
7. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt to the pan and mix well.
8. Add boiled and mashed Bangude fish to the pan and mix well.
9. Cook the masala for 5-7 minutes on medium flame.
10. Heat the dosa tawa or non-stick pan and pour a ladleful of batter on it.
11. Spread the batter in a circular motion to make a thin dosa.
12. Drizzle oil on the edges of the dosa and let it cook for 2-3 minutes.
13. Add a spoonful of the prepared masala on the dosa and spread it evenly.
14. Fold the dosa and serve hot with coconut chutney or sambar.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Ferment the batter at room temperature
- Cook the dosa on medium flame
Serving size:
- 4 servings
Nutritional information:
- Calories: 300 kcal
- Fat: 10 g
- Carbohydrates: 45 g
- Protein: 10 g
Substitutions for ingredients:
- Any type of fish can be used instead of Bangude fish
- Red chili powder can be substituted with paprika powder
- Curry leaves can be substituted with bay leaves
Variations:
- Instead of fish, boiled and mashed potatoes can be used to make potato masala dosa
- Vegetables like carrots, peas, and beans can be added to the masala to make it more nutritious
Tips and tricks:
- Use a non-stick pan to avoid sticking of dosa
- Spread the batter evenly to make a thin dosa
- Use a ladle to pour the batter on the pan
- Add a little water to the batter if it is too thick
- Serve the dosa hot to enjoy its taste
Storage instructions:
- The batter can be stored in the refrigerator for up to 3 days
- The masala can be stored in the refrigerator for up to 2 days
Reheating instructions:
- Reheat the masala in a pan on low flame
- Reheat the dosa on a tawa or non-stick pan for 1-2 minutes
Presentation ideas:
- Serve the dosa on a plate with coconut chutney and sambar
- Garnish the dosa with chopped coriander leaves
Pairings:
- Coconut chutney
- Sambar
- Tomato chutney
Suggested side dishes:
- Masala chai
- Buttermilk
- Lassi
Troubleshooting advice:
- If the dosa is sticking to the pan, add more oil to the edges
- If the batter is too thin, add more rice to it
- If the batter is too thick, add more water to it
Food safety advice:
- Wash the rice and dals thoroughly before soaking
- Use fresh ingredients
- Cook the fish and masala properly
Food history:
- Bangude Masala Dosa is a popular dish from the coastal region of Karnataka, India
- It is a variation of the traditional Masala Dosa, which is made with potato masala
Flavor profiles:
- The dosa has a crispy texture and a slightly sour taste due to fermentation
- The masala has a spicy and tangy taste with the flavor of fish
Serving suggestions:
- Serve the dosa hot with coconut chutney and sambar
- Enjoy it as a breakfast or snack
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Region: Indian