Exquisite Corner

'Exquisite' means of such beauty or delicacy as to arouse intense delight .A food that's creative, thoughtfully prepared, beautifully presented and easy to eat makes it absolutely delicious.On this corner,I have tried to recollect the spicy memories and food that I have enjoyed, a delicacy that still persist on the corner of my heart.Hope you too will enjoy it. Bon Appetit !

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Tuesday, April 14, 2015

Masala Dosa


Ingredients

  1. Potato - 1 No:(boiled and mashed)
  2. Carrot - 1 small(thinly sliced)
  3. Onion - 1 small(sliced)
  4. Green chilly - medium size (sliced)
  5. Chilly powder - 1/2tsp
  6. Turmeric powder : 1/2tsp
  7. Salt - to taste
  8. Whole red chilly - 1 No:
  9. Curry leaves - 1 sprig
  10. Mustard seeds
  11. Oil - 1 tbsp
  12. Ghee
  13. Dosa batter


How to make

Masala:


Wash and cook the potatoes in a heavy bottom pan for about 40 mins (or you can and pressure cook for 3-4 whistles).  After it cools, peel the skin and mash it well. Keep it aside. Meanwhile cook the carrot by adding salt and keep aside. 



Heat oil in a pan. Add whole red chilli, splutter mustard seeds and add curry leaves.



Now add the sliced onion and saute well.



When the onion becomes translucent, add the green chilly and again sauté for about 2 mins.



Now  add the cooked carrots, turmeric powder and chilly powder and mix well .



 Now add the mashed potatoes and required amount of salt and mix well.



The masala is ready. Keep it aside.



Masala Dosa:

Heat a non-stick tawa. Bring the flame to medium and pour a ladle of batter in the center. Using the back of the ladle; spread the dosa batter in a circular motion. Make sure that your dosa is not thick. 




Drizzle a tsp of ghee over the dosa and close it with a lid. If you are not closing with a lid, make sure that you cook both sides of the dosa.




When the dosa is cooked, reduce the heat and add 2 tbspn of the prepared potato masala at the center.



Fold the dosa and keep it in the tawa for 3-4 seconds more. 




Remove from tawa and serve it with chutney and raita.



Note: My family likes the dosa cooked on both sides as a normal dosa, so I usually dont close it with a lid. Instead I cook both sides of the dosa by flipping it over. 

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