October 28, 2011

Masala Ghee Roast

     Masala Dosai, typical tamilnadu's tradional breakfast recipe. When ever i visit Veg hotels like Saravana Bhavan, Adyar Ananda Bhavan, Vasantha Bhavan etc... my hubby will blindly order this dish for me, so much i'll love to have this. You know, to Prepare this dish, specially i bought a Dosai pan which is bigger in size. We can prepare this in many forms like Simple Masala Dosai, Masala Onion dosai, Masala Ghee Roast, Masala Podi+Onion Roast and list goes on. Here am going to showcase how to prepare normal "Masala Ghee Roast" to you ppl.



INGREDIENTS
For Masaal:
***********
Boiled and smashed Potato - 5 Nos.
Chopped Onion - 3 Nos.
Green chilly - 3 or 4 Nos.
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Finely Chopped Garlic - 5 Nos
Chopped Ginger - 1 inch
Besan Flour or Kadalai Maavu - 1 spoon (Optional)

For Batter:
**********
Idly Rice - 1 Cup
Raw Rice - 1 cup
Urad Dhall - 1/2 Cup
Fenugreek - 1 spoon
Salt - As Required



METHOD:

To Prepare Masaal:
    Keep a pan, pour oil. Add mustard, once it splutters up add curry leaf, corainder leaf, chopped garlic, ginger, green chillied and onion and saute it for 5 mins along with turmeric powder and pinch of salt. Then add smashed potatoes by adding a cup of water and required salt. Allow it to boil for 5 mins and put off the flame. If required can garnish the dish with coriander leaf.

To Prepare Batter:
     Soak the Rice(Both) and Urad Dhall + Fenugreek seperately for 5 hours. Grind the Urad Dhall to the fine and smoothie paste. Take it off from the grinder. Then add both soaked rice. Grind it finely, but not Smoothie. Once grinded take it off from the grinder and mix with Urad Dhall mixture by adding required salt. Once the Batter mixture to get Fermented.

     Once the mixture fermented and the Potato Masaal is ready. Take a ladle full of fermented batter and pour it in dosa pan and spread across the pan as much as the size is. Pour a spoon on ghee, on the sides of the dosa. Once the dosa cooked, add a ladle of masaal in the center of Dosa & add chopped Corainder leaf over it. Then cover it by using the sides of Dosa.

♥ Sangeetha♡Nambi ♥

3 comments:

Chitra said...

yum yummy dosa

Priya said...

Omg, just drooling over that super delicious roast,yumm yumm..

Sravs said...

So crispy and tempting dosa!!
First time here dear !! u have an excellent space and happy to follow u !!

Ongoing event CC-Festive Food

October 28, 2011

Masala Ghee Roast

     Masala Dosai, typical tamilnadu's tradional breakfast recipe. When ever i visit Veg hotels like Saravana Bhavan, Adyar Ananda Bhavan, Vasantha Bhavan etc... my hubby will blindly order this dish for me, so much i'll love to have this. You know, to Prepare this dish, specially i bought a Dosai pan which is bigger in size. We can prepare this in many forms like Simple Masala Dosai, Masala Onion dosai, Masala Ghee Roast, Masala Podi+Onion Roast and list goes on. Here am going to showcase how to prepare normal "Masala Ghee Roast" to you ppl.



INGREDIENTS
For Masaal:
***********
Boiled and smashed Potato - 5 Nos.
Chopped Onion - 3 Nos.
Green chilly - 3 or 4 Nos.
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Finely Chopped Garlic - 5 Nos
Chopped Ginger - 1 inch
Besan Flour or Kadalai Maavu - 1 spoon (Optional)

For Batter:
**********
Idly Rice - 1 Cup
Raw Rice - 1 cup
Urad Dhall - 1/2 Cup
Fenugreek - 1 spoon
Salt - As Required



METHOD:

To Prepare Masaal:
    Keep a pan, pour oil. Add mustard, once it splutters up add curry leaf, corainder leaf, chopped garlic, ginger, green chillied and onion and saute it for 5 mins along with turmeric powder and pinch of salt. Then add smashed potatoes by adding a cup of water and required salt. Allow it to boil for 5 mins and put off the flame. If required can garnish the dish with coriander leaf.

To Prepare Batter:
     Soak the Rice(Both) and Urad Dhall + Fenugreek seperately for 5 hours. Grind the Urad Dhall to the fine and smoothie paste. Take it off from the grinder. Then add both soaked rice. Grind it finely, but not Smoothie. Once grinded take it off from the grinder and mix with Urad Dhall mixture by adding required salt. Once the Batter mixture to get Fermented.

     Once the mixture fermented and the Potato Masaal is ready. Take a ladle full of fermented batter and pour it in dosa pan and spread across the pan as much as the size is. Pour a spoon on ghee, on the sides of the dosa. Once the dosa cooked, add a ladle of masaal in the center of Dosa & add chopped Corainder leaf over it. Then cover it by using the sides of Dosa.

♥ Sangeetha♡Nambi ♥

3 comments:

Chitra said...

yum yummy dosa

Priya said...

Omg, just drooling over that super delicious roast,yumm yumm..

Sravs said...

So crispy and tempting dosa!!
First time here dear !! u have an excellent space and happy to follow u !!

Ongoing event CC-Festive Food