Mysore Masala Dosa For Father’s 60th Birthday

 

 

I was fortunate enough that my parents and my Grand mom were here incidentally on my father’s 60th Birthday. We had not made any plans regarding the celebrations as my father is quite against it..I had ordered a cake as my kitchen was quite busy with the guests at home. People might find it surprising that I am posting a non sweet recipe for a celebratory post. What to do…When I asked my Dad, what special he wants to eat on his birthday, he said Masala Dosa…

So, I started all the preparations a day before..i.e, boiling the potatoes, soaking the rice and the lentils, grinding, mixing and leaving it for fermenting. On the D day we all, except my dad woke up around 6’oclock, that’s the time when my kids have to get up to get ready for school, so you all can understand why we did not wish him at midnight. S had got a nice Mud Cake with coconut layers the previous night. I arranged the cake and the candle on the table, then the kids went to wake up their grandfather. And, here the Grandfather was ready to cut the cake at 6:45 am. After the cake cutting, the kids were off to school and I started preparing for my Masala Dosa.

I had to make the potato ki subzi, the coconut chutney, the red chutney and finally the Dosa. S, offered to make the Dosas as he is passionate about making the Dosas. I had all the reasons to be happy when someone’s ready to serve me 'Hot Dosas' right into my plate..LOL

So, here I go with the list of Ingredients..

 

Ingredients for the Coconut Chutney
To Grind-

1 cup freshly scraped coconut
4-5 green chilies
1/4 inch piece ginger
2tbsp coriander
2 –3tbsp mint leaves
2-3tbsp roasted chana dal/ bengal gram
salt to taste
1 thread curry leaves
a small piece of tamarind (optional)

For the tempering

2tsp oil
a tsp mustard seeds
1 tbsp a mix of urad and chana dal
2 bori red chilies

Method for Coconut Chutney

Grind together all the ingredients with a little water. For the tempering, heat the oil, add the mustard followed by the dals. Once the dals are golden brown add the chilies and pour it over the chutney.

 

For the Red chutney

Grind together 2 small onions, 3 tsp red chili pwd, salt to taste, 5-6 garlic pods, 1 1/2 inch ginger , 3-4 tbsp tamarind extract.

 

Ingredients for Potato Subzi

6-7 boiled potatoes (medium sized)

2-3 onions chopped/sliced

1/2 cup of fresh/frozen peas

5-6 green chilies finely chopped

an inch of ginger finely chopped

chopped coriander

oil to cook

a spoon of mustard seeds

2 tbsp of chana-urad dal mix

2 threads of curry leaves chopped roughly

1/2 tsp turmeric

salt to taste

2 tsp lemon juice

 

 

Method For the Subzi

Heat oil , add mustard followed by the dals, when the dals are golden brown add green chilies, ginger and curry leaves. Add the salt and turmeric, followed by the peas and roughly mashed peeled potatoes. Pour 1/2 cup of water to make it a little mushy and squeeze in some lime juice at the end and mix. Garnish with cilantro/coriander.

 

For The Dosa Batter

4 cups rice

1 cup urad dal

1/2 cup beaten rice

1 tbsp fenugreek seeds

 

Method

Soak the rice, fenugreek and the dal separately for 4-5 hrs.

Soak the beaten rice for 15mins before the grinding.

Grind together the rice and fenugreek to a fine paste. Also grind the dal and beaten rice together to a fine paste. Mix the rice and the dal and let it ferment over night.

Before making the Dosa, add water to the batter to bring it to a pouring consistency. Add salt and mix.

 

Heat the Non Stick Pan and take a laddle full of batter and spread it in circles, this has to be done quickly. It is a skill which comes with practice. Put a little oil around the edges. Roast the dosa on medium flame and then reduce the heat. Let the lower crust turn golden brown in color and then flip the dosa and cook it for a minute and then flip it back.

 

Spread the red chutney on the top surface and then adjust the subzi in the centre and fold. Serve the dosa with the coconut chutney and freshly made butter.

Sending this to WYF: Breakfast hosted by EC at Simple Indian Food

 

I am posting this as my entry to http://aathidhyam.blogspot.com/2009/08/rice-feast-aathidhyam.html

Sending this as my entry for Cooking for Kids- evening snacks hosted by Divya of Dil Se and is the brain child of Sharmi of Naivedyam.

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