I have been really fortunate to have a Sister in Law who is not only a great cook, but she is also gracious enough to share recipes that she has learnt from several Hotel chefs themselves. I have also put up her very successful recipe for the spongiest ‘Set Dosas‘ ever. This time while I was in Bangalore, we were celebrating the wedding Anniversary of my Sister in law. The caterer for the event was a retired chef of a very popular hotel in Bangalore. The Masala Dosas he made were simply out of the world. Here is the recipe he shared with my SIL. I tried it here in the US, it was very successful. We had a Dosa party at our home recently, and all my guests agreed that the Dosas were crunchy, finger licking good and very hotel like. The only changes I made were-
1. I used less oil
2. I spread the batter with a ladle. I have seen Hotel chefs use a flat cup.
So if you are far away from Bangalore, craving a good Masala Dosa and are up to it, go ahead and try this recipe. I guarantee you will revive the nostalgia!!
1. Sona masoori Rice- 4 cups
2. Urad Dal- 1 Cup
3. Fenugreek seeds – 1 Tsp
Soak the top ingredients for 4-6 hours. Grind to a fine paste and let it ferment, overnight.
One hour before making dosas, mix the following to paste and add to the fermented dosa batter.
1. Chiroti Rava/Semolina- 1/4 cup
2. Rice flour- 1/2 cup
3. Maida- 1 TBsp
4. Baking Soda- 1 tsp
5. Salt- To taste
6. Sugar- 1 tsp
7. Oil/ Ghee for roasting the dosa
8. Butter- For serving
I also made the red chutney from the blog of a friend I follow- http://nammaruchi.blogspot.com/2009/12/masala-dosa.html
She has also taken beautiful pictures of the different stages of making the dosa and putting it together. Thanks so much for sharing, Leena!
For the Red chutney– I substituted Onion for garlic.
Roast – 10 to 15 red byadgi Chilies + 1 Tsp Jeera + a few peppercorns
Grind together with 1/2 a small onion, salt, Tamarind paste and Dalia/hurigadale
The recipe for the ‘Alugedde Palya’ or the Potato stuffing can be found both on Leena’s blog and here