Masala Dosa thread

#1 Aug 18th, 2004, 04:04
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#1
When I go to my local "India Sweets & Spices" restaurants I order masala dosa. They come with two fantastic chutney/sauces for dipping. One is tomato based. The other is coconut (and it's usually mint green colored).

Does anyone have a recipe for these two chutneys? On another thread on this board (https://www.indiamike.com/india/indian-recipes-f108/masala-dosa-amzing-or-is-it-just-another-pancake-t5598/) someone posted a coconut chutney recipe (post #10) but it doesn't seem to have anything that would give the green color to the chutney. Is that recipe the correct coconut chutney for dosa?

I've been to 5 different south indian restaurants in different cities and they all seem to serve the same type of chutneys with dosa.

thanks
#2 Aug 18th, 2004, 04:22
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#2
umm.. tasty..

Coconut Chutney is very popular. Not just dosa, but it seems to be served with many south indian dishes. Here's a link I found on 'bawarchi.com' . In Hindi, someone said bawarchi means 'the cook'.
http://food.sify.com/recipe.php?id=13271766&cid=

I usually find good recipes on that website.


Also, welcome to IM. Have you been to India?
#3 Aug 18th, 2004, 06:47
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#3
rhindc: I have found the white coconut chutney to be more commonly served with dosa, but maybe this varies with the region or the cook's taste or with whatever is in the fridge. The green chutney is probably a coconut/coriander or maybe a coconut/mint chutney. I don't have a recipe for these but a recipe for the white chutney is below. Coriander/mint or plain coriander chutney are also green but more often served with pakora, or samosa, or papad etc. By the way coriander here refers to what we in the U.S. know as cilantro.
Best, Greg

Kobbari Pacchadi (coconut Chutney)

Preparation time ([days] hrs:min): 00:20
Cooking time ([days] hrs:min): 00:05
No. of servings: 4

List of ingredients:
1 medium coconut
3 large green chilis
11/2 teaspoon lime juice
1/2 teaspoon black mustard seeds
8 curry leaves
6 teaspoons channa dal
2 teaspoons vegetable oil

Cooking procedure:
In a small skillet heat a teaspoon of oil and fry green chilies and channa dal until it turns golden brown. Remove from heat and keep aside.
Now remove the kernel from the coconut and cut into one inch pieces. Process in a blender to a semi soft paste the contents of the skillet, coconut pieces and salt periodically adding water totalling to about half a cup. Now in a skillet heat the remaining oil on medium and add the mustard seeds. When they start to pop add curry leaves and fry for a few seconds. Remove from heat and add lime juice and the paste from the blender and mix well.


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#4 Aug 18th, 2004, 13:34
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#4

Question

Thank you all for the replies. I do have a question though. The recipes call for dal's (examples, urad or channa). Do you add these dry? Or do you soak them first, or do you soak them and cook them until tender before adding to the chutneys?

Railway...I've never been to India. Would like to go one day though.
#5 Aug 18th, 2004, 22:00
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#5
rhgindc: In this case the dal is being ground up in the blender so maybe you don't need to soak first, but generally yes, you do soak first. I always do. Just pour boiling water over it and let it sit for 2-3 hours. Some recipes will then also say to boil a couple minutes before frying. -G
#6 Dec 10th, 2004, 11:48
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#6

Masala dosa thread

am planning to make dosa. could anyone send a detailed recipe for dosa, starting from the mixture proportion. I've heard you need rice and some daal flour mixture. how to make the potato fillings?
thanks
#7 Dec 10th, 2004, 12:21
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#7
Quote:
Originally Posted by Khoji am planning to make dosa. could anyone send a detailed recipe for dosa, starting from the mixture proportion. I've heard you need rice and some daal flour mixture. how to make the potato fillings?
thanks
HI,
First u have to soak the dal (urdu dal in hindi- ) and rice seperately in the water for minimum 5 hours then grind both separately to a smooth paste add salt and mix together and keep it for over ngt for to ferment (overngt or minimum 8 hours ), take it in the morning and u can start making the dosa. The consistency for dosa should be something like chocolate sauce (or Tomato sauce )
Ingredients ..
1 Cup of Urdu dal ( Black Gram cleaned in english )
2 1/2 cup of raw rice (use normal raw rice. no Basamati for this).
water for grinding
salt to taste.
Ps. Places like Himalayas in winter ,it is problm for fermenting..so u can do ur own innovation like adding little bit of yeast or curd when u mix the paste..
Adding one teaspoon full of Methi seeds with dal , gives u a special falvour..also a golden colour.
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#8 Dec 10th, 2004, 12:42
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#8
Quote:
Originally Posted by Khoji am planning to make dosa. could anyone send a detailed recipe for dosa, starting from the mixture proportion. I've heard you need rice and some daal flour mixture. how to make the potato fillings?
thanks
The Potato filling is used for Masala Dosa. (giving u the simplest Masala)
Ingrediants required..
Potato - Medium sized 4
Onion - Medium sized 2 (finely cut )
Green chillies-4 (finely cut)
Curry patha,
Dhaniya patha or ( Criander leaves) [ optional -]
Mustard seeds - 1 teaspoon full
Oil - 1 table spoon
Turmeric Powder - 1 teaspoon
salt to tase
Method
Boil the potatos and mash and keep aside.
Take a frying pan , pour the oil and put the mustard seeds.,curry patha.then put the onion and green chillies and cook for 3 min add turmeric powder cook for another min and add the mashed potatos & salt mix well and cook for 3 min . remove from the fire and put the chopped dhaniya patha and keep it aside. Let it cool a bit then u can make dosa and fill the potato mix and eat hot

Variations :-
we can add many other veg , like Carrot, fresh peas, french beans, etc.. if u like ...a mixed veg masala dosa.
#9 Dec 10th, 2004, 13:33
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#9

Thanks!

Quote:
Originally Posted by usha HI,
First u have to soak the dal (urdu dal in hindi- ) and rice seperately in the water for minimum .........
1 Cup of Urdu dal ( Black Gram cleaned in english )
2 1/2 cup of raw rice (use normal raw rice. no Basamati for this).
.......
Many thanks for this recipe. will try out one day soon
Now I got it...the mixture of rice to daal should be 2.5 to 1..
and I figure that special potato taste is due to mustard seeds
Dosa rocks, no doubt about it. It is the best breakfast one can have!
Oh, pardon my ignorance...is this a recipe for masala dosa or plain dosa?
#10 Dec 10th, 2004, 14:09
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  • Bigzero is offline
#10
Quote:
Originally Posted by Khoji Dosa rocks, no doubt about it. It is the best breakfast one can have!
Right!

Idlis come a close second! ( or the other way, depending on who makes it )



p.s. why does this page show coca-cola ads? are dosa an coke related?

Note: it took a Dosa thread to get me back to the posting mode once again - was unbelievably busy recently...
miles to go....

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#11 Dec 10th, 2004, 16:34
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#11
Quote:
Originally Posted by Khoji Many thanks for this recipe. will try out one day soon
Now I got it...the mixture of rice to daal should be 2.5 to 1..
and I figure that special potato taste is due to mustard seeds
Dosa rocks, no doubt about it. It is the best breakfast one can have!
Oh, pardon my ignorance...is this a recipe for masala dosa or plain dosa?
U C the 1st post was just making dosa and second post i wrote abt the masala. Cobine both post so u will get Masala Dosa.
Health wise idli is anyday better since it is steamed and no oil usage at all..

By the by the same masala u can try to put inbetween 2 slices of a bread and toast it in a sandwictch toaster add a drop of tomato sauce on top Yummy...
Thanks BigZero for adding that photograph it missed my mind
Happy eating Khoji..
ush
#12 Apr 6th, 2005, 12:53
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#12

Dosa fillings

Hi all, hoping someone can offer some advice:

I want to make some Dosas, but I need to know a recipe for a filling.

I have made the Dosa paste.
I have some Brinjal pickle, mango chutney, and coconut chutney.
I have made some tomato rassam, that i have reduced so it is thick like a sauce


so what do i put inside?
the only recipe i have come across is for masala dosa with a potato/onion filling

any other ideas?
what is your favourite?
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#13 Apr 6th, 2005, 13:44
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#13
Hi
You can try peas masala, chutney's won't be filling.
radz
#14 Apr 6th, 2005, 13:53
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#14
'Panner' can also be used instead of potato/onion...that it if u like to have it that way.
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#15 Jul 22nd, 2005, 13:49
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#15
Dosa Filling

1. You can fill with Cauliflower Masala
2. Beans and Carrot vegatable masala
3. Cheese Masala
4. Mushroom and Garlic Masala.

How to make the above masala.

1. Chop the chosen vegetable to small pices ( be it beans, cauliflower, mushrooms or what ever )
2. Boil them
3. Put pan on shove and heat
4. Add oil, add chopped onions to it
5. When onions become golden brown, add the chopped boiled vegatable
6. Add salt / chilli power or pepper to taste

The dosa filling is now ready.

You can also make a mutton keema dosa filling.

The procudure to make the keema masala is the same as above, but, instead of vegetable, use Keema.

Enjoy !!
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