Saturday, September 15, 2012

Butter Masala Dosa

I was working in Bangalore from 1980 - 1985 during my bachelor days and invariably, I was forced to eat out at restaurants. Of all the Restaurants, I found two places that serve fantastic Masala Dosas. One is Udupi Krishna Bhavan in Balepet and another is Vidyarthi Bhavan in Gandhi Bazaar.

After I got married in 1988, I was always describing to my wife Meena, about those dosas perfectly crafted by expert hands to our heart's content. Couple of times, she got to taste those dosas at Balepet Krishna Bhavan.


Over the years, Meena experimented with Masala Dosas and one day, she made exacly the same Masala Dosa that I had eaten in Balepet Krishna Bhavan! 'Butter Masala Dosa' I named it, for we still respect the cook of Balepet Krishna Bhavan for the excellence in crafting those amazing crepes!

Of course, we have reduced the use of oil considerably. Hence the necessity of non-stick tawa/griddle. The procedure may seem elaborate, but I guarantee that the end product is simply superb! Here's what Meena has to offer to all you good people, Butter Masala Dosa.

A) Dosa Ingredients:
1. Raw Rice - 4 cups
2. Urad Dal - 1 1/2 cup
3. Channa Dal - 1/4 cup
4. Toor Dal - 1/4 cup
5. Frenugreek Seeds(Methi) - 2 tsp.
6. Phova(Beaten Rice) - 1 fistful
7. Sugar - 2 tsp
8. Salt - To taste

Method:
1. Soak ingredients 1 to 5 for at least 4 hrs.
2. Wash phova and grind along with soaked ingredients to a thick dosa batter, slightly thinner than Idli batter.
3. Allow to ferment at room temperature(30 Degree C) for 8-12 hrs.
4. Add sugar and salt to taste. Mix well and allow to stand for 15 mins.

B) Potato Bhaji Ingredients:
1. Potatoes - 250 Gms, boiled, peeled and smashed(Not mashed)
2. Onions - 250 Gms thinly sliced
3. Green Chillies - 2-4(Check whether too hot!) sliced
4. Mustard Seeds - 1 tsp
5. Urad Dal - 1 Tsp
6. Curry Leaves - 1 sprig
7. Turmeric powder - 1/2 tsp
8. Refined Vegetable oil - 2 tsp
9. Salt - To taste

Method:
1. Heat oil in a thick deep frying pan. Prepare seasoning with mustard seeds, urad dal, curry leaves and sliced green chillies. Add Turmeric powder and fry.
2. Add onion slices and fry till transparent. Add salt to taste and potato smash. Mix well and allow to settle for at least 15 mins off heat.

C) Red Chutney Ingredients:
1. Long red chillies - 10
2. Tamarind - cherry size ball
3. Roasted Channa Dal(Huri Kaadle/Putaani)  - A Fistful
4. Onion - 1 medium chopped
5. Garlic - 4 flakes
6. Salt - To taste
7. Refined oil - QS

Method:
1. Roast dry long chillies on a hot tawa/griddle with little oil.
2. Grind the chillies along with other ingredients(Except oil) to a smooth thick paste using little water.

D) Coconut Chutney Ingredients:
1. Grated fresh/dessicated coconut - 1/2 medium sized/2 cups
2. Tamarind - Cherry size ball
3. Green Chillies - 2 (Check whether too hot!)
4. Salt - To taste
5. Mustard seeds - 1/2 tsp
6. Curry leaves - 4-5
7. Refined Vegetable oil - QS
8. Water - QS

Method:
1. Grind ingredients 1-3 with little water till smooth. Add salt to taste.
2. Season with mustard seeds and curry leaves using little oil. Allow to cool and add to the chutney.

Masala Dosa Ingredients:
1. Dosa Batter
2. Potato Bhaji
3. Red Chutney
4. Fresh unsalted Butter
5. Refined vegetable oil

Method:
1. Heat a non stck thick flat bottomed tawa/griddle on medium flame.
2. Sprinkle little water to check the heat.
3. Pour the dosa batter using a round cup like ladle and spread the batter thin and evenly.
4. Allow the dosa to turn dry on the top and reddish at the bottom.
5. Drizzle two tsp oil over the dosa.
6. Smear the dosa with 1 tsp or more red chutney, place a fistful of Potato bhaji and a knob of butter.

7. When the dosa is just crisp and dry, fold it into half moon fold or tubular roll and serve with coconut chutney and sambhar(Optional)

Half Moon fold                                                                                                                                                                                 



Tubular Roll
 

11 comments:

trupti rao said...

thanks for sharing the recipe ...will definetly try this...my recipe is lil bit different ...so i am anxious to try this ...thnx again for sharing the red chutney recipe..bcoz even here my method was different :)

Anonymous said...

I have tasted this and I can vouch for the fantastic taste. Thanks Rajanikanth

Preetha Soumyan said...

Oh ... i was searching for restaurant style masala dosa.. especially the recipe for the dosa batter.. restaurants have a very different one... thanku
from
Preetha
http://abowlofcurry.blogspot.in

Rajanikanth Shenoy, Kudpi said...

Welcome!

Anupama said...

Shenoymaam, for the dosa batter, you mentioned 'raw rice'. Just to clarify with you, its regular eating rice and not idli-dosa rice. Am i correct? Loved the recipe for this and want to try it but wanted to make sure about the rice part since i use Idli-dosa rice for making these dosas. Please reply at the earliest. Thank you. :)

Mamatha Mallya said...

I am trying this tomorrow... :) Let me come back and tell you how it turned out to be!

Mamatha Mallya said...

This turned out just perfect!! :) I liked the red chutney especially ....Thank you Shenoy maam

Rajanikanth Shenoy, Kudpi said...

Anupama, raw rice is dosa rice.

Mamatha Mallya you're welcome.

Shashwati Shenoy said...

Thank you for posting this recipe!

I made Butter Masala Dosa based on the elaborate inputs you have provided. It was a wonderful success! :D I have tried couple of recipes with different dosa proportions, and this was a game-changer. I just cannot stop smiling thinking of the hotel style reddish-brown extremely smooth, crisp yet soft dosas that I made!
My hubby and friends loved the texture and colour of the dosa.
Thanks to you
Rajnikanth maam and Meena mayi! :) :)

Rajanikanth Shenoy, Kudpi said...

You're welcome Shashwati.

Ruchir Agarwal said...

next time plz zz invite us all for sampling

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