Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup urad dal flour
- 1/2 cup cooked paya (goat trotters)
- 1/2 cup chopped onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped coriander leaves
- 1 tsp ginger garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- Salt to taste
- Oil for cooking
Special equipment needed:
- Dosa tawa (griddle)
- Ladle
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, urad dal flour, and enough water to make a smooth batter. Let it ferment overnight.
2. In a pan, heat oil and add chopped onions. Saute until translucent.
3. Add ginger garlic paste and saute for a minute.
4. Add chopped tomatoes and cook until soft.
5. Add cooked paya and mix well.
6. Add red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 5 minutes.
7. Add chopped coriander leaves and mix well.
8. Heat a dosa tawa and spread a ladleful of batter in a circular motion.
9. Drizzle oil around the edges and cook until the dosa turns golden brown.
10. Spread a spoonful of paya masala on one half of the dosa and fold it.
11. Serve hot with coconut chutney.
- Time:
Preparation time: 10 minutes
- Fermentation time: Overnight
- Cooking time: 20 minutes
5. Temperature:
- Medium heat for cooking dosa
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 45g
- Protein: 8g
Substitutions for ingredients:
- Rice flour can be substituted with semolina or wheat flour.
- Urad dal flour can be substituted with chickpea flour.
- Paya can be substituted with chicken or mutton.
Variations:
- Add grated carrots or cabbage to the paya masala for extra nutrition.
- Add grated cheese on top of the paya masala before folding the dosa.
Tips and tricks:
- Make sure the dosa batter is well fermented for a soft and fluffy dosa.
- Spread the batter thinly for a crispy dosa.
- Use a non-stick dosa tawa for easy cooking.
Storage instructions:
- The dosa batter can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the dosa on a tawa until warm.
Presentation ideas:
- Serve the dosa on a banana leaf for an authentic touch.
Garnishes:
- Sprinkle chopped coriander leaves on top of the dosa.
Pairings:
- Coconut chutney, tomato chutney, or sambar.
Suggested side dishes:
- Masala chai or filter coffee.
Troubleshooting advice:
- If the dosa sticks to the tawa, add more oil around the edges.
- If the dosa batter is too thick, add more water to make a smooth batter.
Food safety advice:
- Make sure the paya is cooked thoroughly before adding it to the masala.
Food history:
- Paya masala dosa is a popular South Indian breakfast dish that originated in Tamil Nadu.
Flavor profiles:
- The dosa is crispy and savory, while the paya masala is spicy and flavorful.
Serving suggestions:
- Serve the dosa hot with chutney and sambar.
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Region: Indian