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Registered: 01/29/03
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Masala Dosa
    #1979477 - 10/04/03 07:09 PM (14 years, 8 months ago)

bomb diggy forshizzy

masala dosa be good

I ate it both ways to and fro india in the singapore airport

just got back 2 days ago WheW

might have to spend 13 hours goin back to singapore just to get me a friggin masala dosa.


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Re: Masala Dosa [Re: Rastafari]
    #1980409 - 10/05/03 02:30 AM (14 years, 8 months ago)

Damn you making me look stuff up... :shakes fist: :grin:

But hey... I found a recipe.. why go all the way to Singapore when you can make your own?

1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding


Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa-like grains should be felt in
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.

For masala:

2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.

Chutney spread:

1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste

Grind all ingredients together to form a firm chutney. Use very little water.

Makes:10-12 dosas of 7 " diameter
Shelflife: Batter: 3 days in refrigerator
Chutney:2 days in refrigerator
Masala:1 day in refrigerator.


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Re: Masala Dosa [Re: Shroomism]
    #1980421 - 10/05/03 02:35 AM (14 years, 8 months ago)

It appears there are different ways to make it..with different kinds of chutney and stuff(sweet, hot..etc)... but it sounds good..



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Re: Masala Dosa [Re: Rastafari]
    #1996428 - 10/10/03 10:15 AM (14 years, 8 months ago)

You can also buy masala dosa mix at the Indian grocery store, so you don't have to make the pancake part yourself. My Indian ex-roomate said they are pretty good.

There's also this really great sauce called "Mitchell's tamarind sauce" that is the amazing with dosas. It is pakistani, comes in a bottle, and is the consistency of ketchup. I eat it with a lot of things, burgers, potatoes, eggs. mmmm...

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