Ingredients with Measurements:
- 1 cup urad dal
- 2 cups rice
- 1/2 cup poha (flattened rice)
- 1/2 tsp fenugreek seeds
- Salt to taste
- Oil for cooking
- 1 cup grated coconut
- 1 onion, chopped
- 2 green chillies, chopped
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1/2 tsp mustard seeds
- Curry leaves
Special equipment needed:
- Dosa tawa (griddle)
- Wet grinder or blender
Step-by-step instructions:
1. Soak urad dal, rice, and fenugreek seeds in water for 6-8 hours.
2. Soak poha in water for 30 minutes before grinding.
3. Drain the water and grind the soaked ingredients to a smooth batter using a wet grinder or blender.
4. Add salt to taste and mix well. Let the batter ferment for 8-10 hours or overnight.
5. In a pan, roast grated coconut, chopped onion, green chillies, ginger, cumin seeds, coriander seeds, turmeric powder, red chilli powder, and garam masala until fragrant.
6. Let the mixture cool and grind it to a smooth paste.
7. Heat oil in a pan and add mustard seeds and curry leaves. Once they splutter, add the ground masala paste and cook for 5-7 minutes.
8. Heat a dosa tawa and spread a ladleful of batter in a circular motion to make a thin dosa.
9. Spread a spoonful of the masala paste on one half of the dosa and fold it over.
10. Cook for a minute and flip the dosa to cook the other side.
11. Serve hot with coconut chutney and sambar.
- Time:
Preparation time: 10-12 hours (including soaking and fermenting time)
- Cooking time: 30-40 minutes
5. Temperature:
- Medium heat for cooking dosa and masala paste
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 8g
- Carbohydrates: 38g
- Protein: 7g
Substitutions for ingredients:
- Poha can be substituted with cooked rice.
- Garam masala can be substituted with curry powder.
Variations:
- Add vegetables like potatoes, carrots, and peas to the masala paste for a vegetable padduni masala dosa.
- Use different types of chutneys like tomato chutney or mint chutney.
Tips and tricks:
- Make sure the batter is well fermented for soft and fluffy dosas.
- Spread the batter thinly for crispy dosas.
- Use a non-stick tawa for easy flipping.
Storage instructions:
- The batter can be stored in the refrigerator for up to a week.
Reheating instructions:
- Heat the dosa on a tawa or in a microwave for a few seconds before serving.
Presentation ideas:
- Serve the dosa folded in half with the masala paste on top.
Garnishes:
- Garnish with chopped coriander leaves and grated coconut.
Pairings:
- Serve with coconut chutney and sambar.
Suggested side dishes:
- Idli, vada, or upma.
Troubleshooting advice:
- If the dosa sticks to the tawa, add more oil or sprinkle some water on the tawa.
Food safety advice:
- Make sure the batter is well fermented to avoid any digestive issues.
Food history:
- Padduni masala dosa is a popular South Indian breakfast dish.
Flavor profiles:
- The dosa is crispy and savory while the masala paste is spicy and flavorful.
Serving suggestions:
- Serve hot for breakfast or brunch.
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Region: Indian