Masala Dosa with Ulli Chammanthi ~ Step by Step Recipe

When we got married and came to Chennai,the first place we went to was our friend V's house.Our house wasn't ready and we had not got the keys,so we stayed at his place for about a week.His family was out of station too.We reached at his place from Bangalore,early morning.We sat and talked for a while and V said he'll make tea for us.Me,being the new bride,all set to impress my hubby and his best friend,took up the plunge and said I will make tea and breakfast too(!!!).I made tea,which was a disaster,as I used up the entire packet of milk(1/2 ltr),it was tasty,only thing,it tasted similar to a milk based sweet(!!).;-).I am sure what hubby must have gone through at that moment..hehe.I could see pity for him in V's eyes..;-).

I had to salvage my pride and how!V told me that there is dosa batter in the fridge and chutney powder in the shelf,he was so very tensed whether I knew to make dosas..!!Anyway,I kept quiet and waited for them to get busy reading the newspaper and scanned the kitchen.There was a rack which had potatoes and onions and Yay!! I knew how to impress them.I set about making masala and while it was getting cooked,made chutney-put the dosa tava on gas and called them for breakfast.I should say they were stumped!!The expression on their faces was worth a watch.Till date,I don't know whether it was because the masala dosa was tasty or because they couldn't believe I could whip up such a breakfast after the disastrous tea!!!

Whenever I make masala dosa I make this Ulli chammanthi too-Chutney made using small onions.I love the flavor that this chammanthi imparts to the dosa along with the masala!!So here's the star dosa which salvaged my pride..Masala dosa it is!!

Masala Dosa


Ingredients

Potatoes - 3,diced into small cubes
Onions - 2,chopped finely
Salt to taste

For the Tadka/Seasoning

Oil - 3 tbsp
Mustard seeds - 1 tsp
Ginger - 1 tbsp,finely chopped
Curry leaves - 2 sprigs
Green chillies - 2,chopped finely
Haldi/Turmeric powder - 1 tsp

For Garnish

Coriander leaves - 3 tbsps,finely chopped

Method

In a pressure pan/cooker,add the oil and splutter mustard seeds.
Add the green chillies,ginger and curry leaves and stir well.
Add the onions and saute till they become translucent(not brown).
Add the potatoes,haldi and salt to taste-mix well.
Add water just enough for the potatoes to cook and cook for 10-15 minutes(about 6-8 whistles,on slow heat)
Mash the potatoes a little and add the coriander leaves.
Mix well and keep aside.

Ulli Chammanthi


Ingredients

Small onions/shallots - 10(peeled and halved)
Red chillies - 4-5
Tamarind - 1 small piece,channa size
Grated coconut - 1 tbsp
Salt to taste
Oil - 1 tsp
Coconut oil-to drizzle

Method

In a kadai,add the oil and shallow fry the onions till they become light brown.
Add the chillies and tamarind and fry for sometime.
Remove from the kadai,add coconut and salt to taste and grind to a smooth paste in a mixer.
Drizzle with coconut oil and keep aside.

Dosa batter


Ingredients

Idli rice - 3 cups
Urad dal - 1 cup
Methi/Fenugreek - 1 tbsp
Salt to taste

Method

Soak rice,urad dal and fenugreek seperately for 2-3 hours and grind each to a smooth paste in a mixer.(methi can be blended along with urad dal)
Mix well and add salt.
Keep in a warm place for fermenting,overnight.
Next day prepare dosas.

Heat a greased dosa tava on flame and pour a ladle full of dosa on to the pan and spread it well.
Sprinkle ghee/oil.

Cover and cook it on medium flame.
Apply ulli chammanthi on one half and masala on the other.


Fold and remove,

Serve hot with coconut chutney.