Masala Dosa with Coconut Chutney

Masala Dosa with Coconut Chutney Recipe from Bolivia | Vegetarian Food

Region / culture: Bolivia | Preparation time: 12 hours | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Masala Dosa with Coconut Chutney is a popular South Indian dish that consists of a crispy crepe filled with a spiced potato mixture and served with a flavorful coconut chutney. This dish is a favorite among many and is often enjoyed for breakfast or as a snack.

History

Masala Dosa is believed to have originated in the southern Indian state of Karnataka. It is said to have been created by the Tuluva-Mangalorean community. Over time, this dish has become popular all over India and even internationally.

Ingredients

Dosa

2 cups parboiled rice
1 cup uncooked rice
1 cup split urad dal (split black gram)
0.5 tsp fenugreek seeds
salt
oil (for frying)
ghee or clarified butter

Potato curry

3 tbsp oil
0.5 tsp mustard seeds
1 tsp gram dal
1 tsp black gram dal
2 medium onions, finely chopped
4 green chilies, finely chopped
1 inch ginger, finely chopped
2 sprigs curry leaves, finely chopped
0.5 tsp red chili powder
0.5 tsp turmeric powder
1.13 lb (513 g) potatoes, boiled, peeled, chopped
salt
coriander leaves, finely chopped (use about one handful)
1 lemon, juice of (optional)

Chutney

2 tsp oil
1 pinch asafetida powder
3 dried red chilies
1.5 tbsp split urad dal (split black gram)
0.5 coconut, grated
salt
tamarind pulp (use a lemon-sized ball)

How to prepare

Dosa

Soak the parboiled rice and uncooked rice together in water.
Separately, soak the dal and fenugreek seeds together in water.
After 3–4 hours, drain and reserve the water. Grind both separately in a blender to a fine paste, adding some of the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
Add the salt and some water if necessary. Mix both together thoroughly and keep overnight to ferment.
The next day, check the batter. If it is too thick, add some water and mix until it is of a pouring consistency.
Heat a skillet and grease it with some oil.
Pour a ladleful of batter and spread it as quickly as possible into a thin circle.
Pour a little oil (about 0.5 tsp) all around the crepe and on the center as well.
Cook until the dosa is done, then turn it over and cook the other side until crisp.
Set the dosas aside.
Note: If parboiled rice is not available, soak 2.25 cups of uncooked rice.

Potato curry

Heat 3 tbsp of oil.
Season with the mustard and gram dals.
When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
When the onions are browned, add the potatoes and salt. Mix thoroughly.
Add the coriander leaves and lemon juice, if desired, and mix well.

Chutney

Heat the oil. Add the asafoetida, red chilies, and then the dal.
Fry until the dal turns brownish.
Remove from flame.
Grind this mixture with the grated coconut, salt, and tamarind to a slightly rough paste.
Add a little water to make the chutney of a spreadable consistency.
To make the masala dosas (the final product!): When required, reverse the prepared dosa and place it on a skillet.
Spread approximately 1 tbsp of chutney evenly all over the dosa.
Carefully place 2 tbsp of potato curry in the center, fold the left third over the center, and then the right side over the left.
Sprinkle a little ghee or butter.
Roast for a minute or two.
Remove from flame and serve immediately.
Alternatively, stuff the dosa with the potato curry only and serve the chutney as a dip.

Variations

Add vegetables like carrots, peas, and bell peppers to the potato curry for added nutrition.
Use different types of chutneys like tomato chutney or mint chutney for a different flavor.

Cooking Tips & Tricks

Make sure to ferment the dosa batter overnight for the best results.

- Use a well-seasoned cast iron skillet or non-stick pan to make the dosas.

- Cook the dosas on medium heat to ensure they are crispy and evenly cooked.

- Serve the dosas hot with the potato curry and coconut chutney for the best flavor.

Serving Suggestions

Serve Masala Dosa with Coconut Chutney hot with a side of sambar for a complete meal.

Cooking Techniques

Fermenting the dosa batter overnight is key to achieving the perfect texture and flavor.

- Cooking the dosas on medium heat ensures they are crispy on the outside and soft on the inside.

Ingredient Substitutions

You can use regular rice instead of parboiled rice for the dosa batter.

- If you don't have split urad dal, you can use whole urad dal instead.

Make Ahead Tips

You can prepare the dosa batter and potato curry ahead of time and store them in the refrigerator for up to 2 days.

Presentation Ideas

Serve Masala Dosa with Coconut Chutney on a banana leaf for an authentic touch. Garnish with fresh coriander leaves for a pop of color.

Pairing Recommendations

Masala Dosa pairs well with a hot cup of filter coffee or masala chai.

Storage and Reheating Instructions

Store any leftover dosas in an airtight container in the refrigerator. Reheat them in a skillet or microwave before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 8g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Iron, and Calcium.

Alergens

This recipe contains gluten (from the rice and dal) and coconut.

Summary

Masala Dosa with Coconut Chutney is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy meal option.

Summary

Masala Dosa with Coconut Chutney is a delicious and nutritious South Indian dish that is perfect for breakfast or as a snack. With a crispy dosa filled with spiced potato curry and served with a flavorful coconut chutney, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Masala Dosa with Coconut Chutney. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a wonderful cook, known for her delicious and flavorful dishes that always left everyone wanting more.

One day, as I was rummaging through her old recipe book, I stumbled upon a handwritten recipe for Masala Dosa with Coconut Chutney. The ingredients were simple, yet the process seemed complex and intriguing. I had never heard of this dish before, but I was determined to learn how to make it.

I showed the recipe to my grandmother, who smiled and told me that it was a traditional South Indian dish that she had learned from a dear friend many years ago. She explained that Masala Dosa is a thin, crispy pancake made from a fermented batter of rice and lentils, filled with a spiced potato mixture. The coconut chutney, she said, was the perfect accompaniment to the dosa, adding a burst of flavor and freshness to every bite.

My grandmother offered to teach me how to make Masala Dosa with Coconut Chutney, and I eagerly accepted her offer. We spent hours in the kitchen together, as she patiently guided me through the process of making the dosa batter, preparing the potato filling, and blending the coconut chutney. I watched in awe as she effortlessly flipped the dosas on the griddle, creating perfect golden brown circles that emitted a tantalizing aroma.

As we sat down to enjoy our meal, my grandmother shared stories of her friend who had taught her the recipe. She spoke fondly of their time spent together in the kitchen, laughing and chatting as they cooked up a storm. It was clear that this dish held a special place in her heart, and I felt honored to be able to carry on the tradition.

Over the years, I continued to make Masala Dosa with Coconut Chutney, perfecting my technique and adding my own twists to the recipe. I shared the dish with friends and family, who always raved about its flavors and textures. It became a staple in my cooking repertoire, a dish that never failed to impress and satisfy.

As I grew older, I realized the importance of preserving family recipes and passing them down to future generations. I made sure to write down the recipe for Masala Dosa with Coconut Chutney, along with the stories and memories that were attached to it. I wanted my children and grandchildren to experience the same joy and connection that I felt when I first learned how to make this dish.

Now, as I look back on those days spent in the kitchen with my grandmother, I am filled with gratitude for the knowledge and skills that she passed down to me. The recipe for Masala Dosa with Coconut Chutney will always hold a special place in my heart, reminding me of the bond that food creates between loved ones and the joy that comes from sharing a delicious meal together.