Masala Dosa with Garlic Aloo
I experimented a different kind of aloo paratha last weekend. To the potato filling, I added a generous amount of garlic to make it garlic flavoured. Unfortunately, that was made for dinner and were gobbled up too quickly for me to take pics and blog about it. But, with the leftover filling, I made masala dosa the next day and it tasted better than the parathas.
I made the masala dosa Mysore style, with some sprinkled idli podi and it was really out of this world!
How to make yummy Aloo Masala Dosa
To make the dosa batter take rice : urad dhal in 3 : 1 ratio, soak overnight (or atleast 5-6 hours) in water separately, grind separately and then mix together, adding salt. This batter should be kept covered for another 5 hours or so before you can start making the dosa.
For the Aloo Garlic Filling:
Potatoes - 2 big, boiled and mashed fine.
Jeera powder - 1/2 tsp
Green chillies - 1, chopped
Crushed garlic - 5-6 pods
Red chilli powder - 1 pinch
Coriander/Cilantro leaves - a bunch, chopped
Salt - to taste
How I Made It:
1. Mash the potatoes till your fingers cry out in pain (the more sophisticated people can use a potato masher!)
2. Add all the other ingredients to the potato and mix well.
3. Pour one spoon dosa batter on a griddle and spread out into thin dosas. Spread the potato filling and sprinkle some idli podi along with it. Lightly sprinkle gingelly oil over this, cook well, fold, turn around and cook for a while more.
Serve hot with sambhar and chutney.
This hot dosa goes over to Mathy's JFI - Garlic and Srivalli's Dosa Mela.
I made the masala dosa Mysore style, with some sprinkled idli podi and it was really out of this world!
How to make yummy Aloo Masala Dosa
To make the dosa batter take rice : urad dhal in 3 : 1 ratio, soak overnight (or atleast 5-6 hours) in water separately, grind separately and then mix together, adding salt. This batter should be kept covered for another 5 hours or so before you can start making the dosa.
For the Aloo Garlic Filling:
Potatoes - 2 big, boiled and mashed fine.
Jeera powder - 1/2 tsp
Green chillies - 1, chopped
Crushed garlic - 5-6 pods
Red chilli powder - 1 pinch
Coriander/Cilantro leaves - a bunch, chopped
Salt - to taste
How I Made It:
1. Mash the potatoes till your fingers cry out in pain (the more sophisticated people can use a potato masher!)
2. Add all the other ingredients to the potato and mix well.
3. Pour one spoon dosa batter on a griddle and spread out into thin dosas. Spread the potato filling and sprinkle some idli podi along with it. Lightly sprinkle gingelly oil over this, cook well, fold, turn around and cook for a while more.
Serve hot with sambhar and chutney.
This hot dosa goes over to Mathy's JFI - Garlic and Srivalli's Dosa Mela.
Posts
nags..new template looks good...and thanks for the lovely entry!..two birds with one post..I like it!
ReplyDeletelovelz new template. as for the dosa this looks awesome. it's time i made my own too. your recipe would be a good starting point
ReplyDeleteNagse,puthiya template adipoliyayittundttoo.. (This is the Tcr style) :D
ReplyDeleteAnd Dosa, delicious, prompted me to soak some rice and dal soon.. :)
Wow Nags, I came over drolling at the dosa...now bcoz of the new template I forgot what I wanted to write about the dosa...hehe...looks yummy, I love it with the pudi.
ReplyDeletei really wanted some feedback on the template, thanks you guys :)
ReplyDeleteThat's a nice, new look! :)
ReplyDeleteThat masal dosai looks delicious and I love all things garlicky.
i concur, garlic makes everything taste better ;)
ReplyDeletelovely template, nags!
I was here for a 'drooling' masala dosa and thought ' am I at a wrong place?'.. lovely template Nags.. its time, I have to change mine too.. man, I am having these *template blues* for the fact, the changed 3 uptil now and had some or the other problems..
ReplyDeleteforgot to mention about dosa - 'I AM HUNGRY NOW!!'..:)
Siri
This looks great. I've never tried to make dosas before, but I'm definitely going to try it!
ReplyDeleteOh, you've changed your template? Looks wonderful, Nags! Beautiful. Masala dosa is delicious. Very nice entry.
ReplyDeleteWonderful template...i'm bored of mine...still havent found something that I can stick to for some time :)
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteSorry! I hit one too many publish buttons :(
ReplyDeletethat dosa looks heavenly Nags! I can co smell the garlic! I always use garlic in my aloo parathas too:)
ReplyDeletethe new look is nice, kind of like out of some egyptian relics!:) hehee..it has a "treasure hunt" kind of feel:)
Love masala dosa with your garlic twist, I bet it tastes great.
ReplyDeleteBlogger is having some good templates now. This one is lovely.
ReplyDeleteI love anything with garlic.:)
garlic rules. and the new template is lovely.
ReplyDeleteNags, Love dosa's looks so good, reminds me of all the road side dosa camps in b'lore
ReplyDeleteI love ur template..looks cute..
ReplyDeleteNice dosa recipe..will try this soon
oh wow! I love your new template... it looks really good! and so does your masala dosa. Sure it tasted gr8!!
ReplyDeleteGorgeous template, Nags! And i love garlic with aloo masala too. Next time i make dosas, this will be the filling!
ReplyDeletenags, great new template just love it... masala dosa looks great too :D
ReplyDeleteRosie x
Good pick to enter both the events!
ReplyDeletenot sure whether I would catch up with JFI!..:)
Hello,
ReplyDeleteWe bumped into your blog and we really liked it - great recipes YUM!!! YUM!!!.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
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Hi!
ReplyDeleteWas wondering why it is important to grind separately? I noticed all your dosa recipes state this. If I have a really powerful mixer, is it not okay if I mix and grind everything together? Just curious cuz I am too lazy to soak and grind separately.
i do that simply because my mom and her mom have always done that. i will ask why next time i talk to amma :) in fact, i grind them together these days and don't see a significant different in taste and texture. however, rice needs to soak longer than urad dal so soaking separately may be worth it. i let rice soak for around 3 hours and urad dal for about 45 mins.
Delete