Butter Masala Dosa

Butter Masala Dosa –

Description – Masala Dosa is a South Indian Dish, which is commonly liked in every part of the country. It is made of rice and served with Coconut chatni and tasty sambhar.

Ingredients

Dosa Better –

·         3 Cups Rice

·         1 Cup Urad  Dal

·         ½ Tsp Fenugreek Seeds (Methi Dana)

Sambhar -

·         1 Tsp Mustard Seeds (Rai)

·         ½ Fenugreek Seeds (Methi Dana)

·         Pinch of Asafetida (Hing)

·         Handful of Curry leaves (Kadhi Patta)

·         1 Small piece of Jaggery (Gud)

·         1 Tsp Sambhar Masala

·         1 Tsp red Chilli powder

·         2 dry red chilles

·         2 Tsp oil

·         ½ Cup Tamarind water (Imaly ka pani)

·         1 Big Potato

·         1 Big Onion

·         100 Gram Pumpkin

·         1 Big Tomato

·         1 Cup boiled Split Pigeon Peas (Tuar ki Dal)

·         Handful of Coriander leaves (Dhaniya)

·         Salt to taste

Potato Filling –

·         3 Big boiled potatoes

·         5-6 Green Chillies

·         2 Tsp oil

·         ½ Tsp Mustard Seeds (Rai)

·         ½ Tsp Fennel Seeds (Sounf)

·         1 Pinch Asafetida (Hing)

·         ½ Tsp Turmeric Powder (Haldi)

·         ½ Tsp Urad Dal

·         ½ Tsp Yellow Split Peas (Chana Dal)

·         2 Dry Red Chillis

·         Handful of Curry Leaves (Cadhi  Patta)

·         Salt to taste

Coconut Chatni -

·         ½ Fresh Coconuts

·         2-3 Green Chillis

·         ½ Cumin Seeds (Jeera)

·         Salt to taste

Recipe -

Dosa Better –

1.       Wash rice, fenugreek seeds and Urad daal

2.       Soke them for 5-6 hours

3.       Add daal and rice to the blender and pour some water to make a thick better. Better must be thick and smooth in consistency

4.       Transfer the better in a container

5.       Place better at a warm place for fermentation about 8-10 hours. Better should turn fluffy

6.       Add salt after fermentation and mix It well

7.       Take a kadhai and add oil

8.       Add Cumin seeds, Urad daal,  Chana dall, Dry chillies, Curry Patta, Fennel Seeds and Asafetida

9.       Mix them well

10.   Add Turmeric powder and add boiled potato with salt

11.   Mix them well

12.   Cover the lid for sometime

13.   Uncover the lid after 2-3 minutes

14.   Add handful of Coriander leaves and mix them well

Sambhar –

1.       Take a pan with oil and add Asafetida, Cumin and Mustard seeds

2.       When they are crackled, add red chillies and curry patta

3.       Mix well and add Onion, Tomato, Potato & Pumpkin

4.       Add some salt and water

5.       Mix them and cover the lid. After 5-10 minutes, all vegetables will be slightly cooked

6.       Add Turmeric powder and Red chilly powder and mix them well

7.       Now add boiled Split Pigeon Peas, tamarind water, Jaggery and one cup water

8.       Mix them well and cover the lid for 10-12 minutes

9.       Open the lid after 10-12 minutes and add Sambhar Masala

10.   Mix them very well and add Coriander leaves

Coconut Chatni –

1.       Take a mixer jar and fresh coconut, green chillies, cumin seeds, salt and some water

2.       Grind them and chatni is ready

Dosa –

1.       Take a Dosa tawa and put it on the flame

2.       When tawa is hot, sprinkle some water and clean it with Cotton cloth

3.       Pour a ladle full of better on tawa

4.       Spread it for round dosa

5.       Spread 1 Tsp soft butter around the edges (Base will turn golden in sometime)

6.       Add potato sabji in middle and spread it evenly

7.       Add onion and tomato and spread it

8.       Fold the dosa from both sides

9.       Dosa will turn Golden

Butter Masala Dosa is ready. Serve it in plate with Sambhar and Coconut Chatni.

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