Dosa Recipe (Plain & Masala Dosa with Veggie Filling)
Dosa is a gourmet dish, even in India in some places, except for South India where Dosa (called Dosai) is a staple food item, enjoyed almost every day. It has become very popular in North India too. Masala Dosa, pronounced “Masaala Dosa”, is a Plain Dosa, but filled with Spiced Veggie Flling.
You can buy a good quality Dosa Mix in an Indian Grocery Store. Or you can make your own too if you like. The process of making Dosa Mix is a multi-step process. First you have to soak the grains. After several hours of soaking, you have to grind them and prepare a batter like pancake mix. Then you have to ferment it overnight in a warm place or in a conventional oven with just the warmth of the lights turned on. Then the next day you can actually make the Dosas. But once you have the batter, you can refrigerate it and use it over several days, in several ways.
While the Dosa can be prepared quite simply like a pancake, it can also be made into a large, thin and crispy Dosa. It can be plain dosa, or an assorted variety of side dishes and condiments can be prepared to go with a Masala Dosa. The Links for the Recipes of all these side dishes have been provided below.
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Avocado, Cilantro, Coconut, Green Chillies, Onions
The left over Dosa batter can be used the next couple of days to prepare another gourmet item, “A Veggie Dosa with onions, green chillies and cilantro”. This is usually made like a thin pancake. The Link for this Recipe has been provided below.
Dosa Recipe (Plain & Masala Dosa with Veggie Filling)
Serves | 10 - 15 |
Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
Meal type | Breakfast, Lunch, Main Dish |
Misc | Child Friendly, Gourmet, Pre-preparable, Serve Hot |
Region | Indian |
Ingredients
- 4 cups Dosa Mix
- 1 Non-stick Large Flat Griddle
- 1/4 cup Olive, Avocado or Sesame Oil
- 2 cups Masala Potatoes
- 2 cups Coconut Chutney
- 2 cups Sambar
- 1/4 cup Coarse Idli Powder (Condiment - available in indian grocery stores)
- 1 Non-stick Flat Spatula (To turn and invert the Dosa)
Note
Dosa is like classical music. It is an acquired taste, but once you like it, it grows on you. It can be dressed down and be simple and extremely healthy. Or, it can be dressed up with filling, stuffing and spicy side dishes, but still healthy.
Making a Dosa is, in some ways, an Art. But the steps appear difficult only when you prepare the dish for the first time. It is like describing how you walk; it is easier done than described. When you make it a few times, it will be found that the efforts are worthwhile.
Consider the first Dosa as an experiment, even when you become an expert. Make it small, about 6 to 8 inches in diameter the first time. If it does not come out right, throw it away and continue.
The left over batter can be refrigerated and used to make Veggie Dosa's (with Onions, Green Chillies and Cilantro) another day. (Recipe shown below.)
Serving Suggestions:
1) Serve hot with a bowl of hot Sambar, Coconut Chutney and/or Coarse Idli Powder mixed with one teaspoon of oil as a condiment.
2) You don't have to always serve the Dosa as a Masala Dosa with filling. You can serve what is called 'Saada Dosa', meaning 'Plain Dosa'. For this you make the Dosa, just fold it and serve it with a side dish.
3) It is customary in India to sometimes serve children with the Plain Dosa accompanied by jam or sugar mixed with clarified butter.
Recipes for the Side Dishes and Dosa from Leftover Batter:
My Recipe for "Preparing Dosa Mix" is here.
My Recipe for "Masala Potatoes" is here.
My Recipe for "Coconut Chutney" is here.
My Recipe for "Sambar" is here.
My Recipe for "Dosa Recipe for leftover Dosa or Idli batter" is here.