The pleasure is all mine Superspiczy.
I feel very happy to hear that you liked the dish.
Keep posting your recipes Superspiczy.
Thanks again. Kugan98
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The pleasure is all mine Superspiczy.
I feel very happy to hear that you liked the dish.
Keep posting your recipes Superspiczy.
Thanks again. Kugan98
Thanks NOV anna :lol:
[tscii] Dear Selviem here is the mysore masala dosa.
MYSORE MASALA DOSA
Ingredients:
For Dosa:
½ cup parboiled rice
½ cup long grained rice
½ cup urad dal
¼ cup moong dal and channa dal
½ tsp fenugreek seeds
Soak all the grains for about 6 hours. Grind to a fine paste and let it ferment for about 8 hours. The batter should be of medium consistency.
Red Chutney:
7 dry red chillies soaked
1 small onion
2 garlic pips
¼ tsp tamarind paste
Salt to taste
Grind all the ingredients to a spreadable paste and keep aside.
Potato Masala:
2 cups boiled and mashed potatoes
1 big onion chopped fine
2 tbs green peas (optional) I did not use
1 tbs ginger chopped fine
2 green chillies chopped fine
1 tbs oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp tumeric powder
½ tsp cumin powder
A pinch of asafetida powder
Little curry leaves
Little coriander leaves chopped
Salt to taste
Add the tumeric powder, cumin powder, asafoetida powder and salt to the mashed potato and mix well.
Heat a wok with oil, add in the mustard seeds and urad dal. When the seeds splutter add in the onions, ginger, curry leaves, and green chillies. Sauté well, add in the mashed potatoes and stir fry well.
Lastly add in the chopped coriander leaves and remove. The mixture should be soft, not too dry nor too watery.
The Mysore Dosa:
Heat a dosa tava, spread the dosa batter, pour a teaspoon of gingelly oil around the dosa. When the dosa is a bit brown and cooked, apply the red chutney on the dosa.
Take a tablespoon or a little more of the potato masala and put it in the middle of the dosa.
Then fold the dosa into an envelope. Remove and serve with sambar and coconut chutney.
How to assemble the dosa.
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The folded Dosa
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Hi Kugan,
Channa looks very delicious. Will make it & then let u know.
Open mysore masala dosai looks yummy too...kaaramaa?..neenga kodutha alavu for chillies....if on a scale of 1 to 5 for spice meter where wld this be?
thx
s
Greetings Superspiczy. What is Corriander leave??? What do we call it in Thamizh???
Pardon my ignorance. I'm not that good when it comes to cooking items and vegetables in English... :oops:
malli thalaQuote:
Originally Posted by Thalafanz
Oh, ok. Thanks.Quote:
Originally Posted by NOV
Hi there,
Yes corriander leaves are called Malli thalai... They also call it cilantro leaves..... which is also kotha Malli!!!
Superspiczy
Dear Suvai, thanks for your comments.
Suvai I do not know anything about spice meter.
If you do not like kaaram, just apply little chillie paste.
You can consume the dosa without any sambar or coconut chutney.
Thanks Kugan.
[tscii] My late grandma likes to make her vatral kulambu like a paste and keep it in bottles. When she wants gravy she will take 100ml of boiling water and add 1 or 2 tbs of the paste and would have instant vatral kulambu.
Or she will take steaming hot rice add a tsp of gingelly oil and a tbs of the vatral kulambu and mix it into the rice. We would have rice something like puliogara.
Here is the recipe.
VATHAL KULAMBU
Ingredients:
1 big lemon sized tamarind, soak in 3 cups of water
2 tbs of sundakkai vatral fried crisp in oil
4 garlic pips sliced (optional)
¼ tsp tumeric powder
1 tsp jaggery
A big pinch of asafetida powder
1 sprig curry leaves
½ tsp mustard seeds
½ tsp fenugreek seeds
3 dry red chillies broken
30 ml gingelly oil
To Grind:
1 tbs coriander seeds
½ tsp fenugreek seeds
1 tsp urad dal
1 tsp channa dal
6 red chillies more or less acc to taste
1 tsp rice flour
Method:
Squeeze the tamarind and extract the juice.
Dry roast all ingredients in “grind” and make into smooth powder.
Fry the vatrals in oil and keep aside
In a wok add the gingelly oil, add in the mustard seeds ,fenugreek seeds.
Add in also the curry leaves and broken red chillies.
Now add in the sliced garlic and fry till it is golden in colour.
Now add in the tamarind juice, let it simmer on low heat.
Add in the tumeric powder, salt and jaggery.
Stir once in a way, when the mixture becomes semi thick, add in the ground powder, asafoetida and the fried vatrals. Allow it to boil for another 10 minutes on medium flame till the oil floats on top and the kulambu becomes thick like a paste. Remove .
Note: You can add in any vatrals of your choice.
If consuming the same day you can add in ½ cup of shallots ½ fried in oil. If you want it in gravy form remove before the gravy becomes very thick.
The Vatral Kulambu Paste;
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Vatral Kulambu Rice:
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