Friday, 21 August 2009

Mysore Masala Dosa For Father’s 60th Birthday

 
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I was fortunate enough that my parents and my Grand mom were here incidentally on my father’s 60th Birthday. We had not made any plans regarding the celebrations as my father is quite against it..I had ordered a cake as my kitchen was quite busy with the guests at home. People might find it surprising that I am posting a non sweet recipe for a celebratory post. What to do…When I asked my Dad, what special he wants to eat on his birthday, he said Masala Dosa…
So, I started all the preparations a day before..i.e, boiling the potatoes, soaking the rice and the lentils, grinding, mixing and leaving it for fermenting. On the D day we all, except my dad woke up around 6’oclock, that’s the time when my kids have to get up to get ready for school, so you all can understand why we did not wish him at midnight. S had got a nice Mud Cake with coconut layers the previous night. I arranged the cake and the candle on the table, then the kids went to wake up their grandfather. And, here the Grandfather was ready to cut the cake at 6:45 am. After the cake cutting, the kids were off to school and I started preparing for my Masala Dosa.
I had to make the potato ki subzi, the coconut chutney, the red chutney and finally the Dosa. S, offered to make the Dosas as he is passionate about making the Dosas. I had all the reasons to be happy when someone’s ready to serve me 'Hot Dosas' right into my plate..LOL
So, here I go with the list of Ingredients..
 
Ingredients for the Coconut Chutney
To Grind-

1 cup freshly scraped coconut
4-5 green chilies
1/4 inch piece ginger
2tbsp coriander
2 –3tbsp mint leaves
2-3tbsp roasted chana dal/ bengal gram
salt to taste
1 thread curry leaves
a small piece of tamarind (optional)
For the tempering
2tsp oil
a tsp mustard seeds
1 tbsp a mix of urad and chana dal
2 bori red chilies
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Method for Coconut Chutney
Grind together all the ingredients with a little water. For the tempering, heat the oil, add the mustard followed by the dals. Once the dals are golden brown add the chilies and pour it over the chutney.
 
For the Red chutney
Grind together 2 small onions, 3 tsp red chili pwd, salt to taste, 5-6 garlic pods, 1 1/2 inch ginger , 3-4 tbsp tamarind extract.
 
Ingredients for Potato Subzi
6-7 boiled potatoes (medium sized)
2-3 onions chopped/sliced
1/2 cup of fresh/frozen peas
5-6 green chilies finely chopped
an inch of ginger finely chopped
chopped coriander
oil to cook
a spoon of mustard seeds
2 tbsp of chana-urad dal mix
2 threads of curry leaves chopped roughly
1/2 tsp turmeric
salt to taste
2 tsp lemon juice
 
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Method For the Subzi
Heat oil , add mustard followed by the dals, when the dals are golden brown add green chilies, ginger and curry leaves. Add the salt and turmeric, followed by the peas and roughly mashed peeled potatoes. Pour 1/2 cup of water to make it a little mushy and squeeze in some lime juice at the end and mix. Garnish with cilantro/coriander.
 
For The Dosa Batter
4 cups rice
1 cup urad dal
1/2 cup beaten rice
1 tbsp fenugreek seeds
 
Method
Soak the rice, fenugreek and the dal separately for 4-5 hrs.
Soak the beaten rice for 15mins before the grinding.
Grind together the rice and fenugreek to a fine paste. Also grind the dal and beaten rice together to a fine paste. Mix the rice and the dal and let it ferment over night.
Before making the Dosa, add water to the batter to bring it to a pouring consistency. Add salt and mix.
 
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Heat the Non Stick Pan and take a laddle full of batter and spread it in circles, this has to be done quickly. It is a skill which comes with practice. Put a little oil around the edges. Roast the dosa on medium flame and then reduce the heat. Let the lower crust turn golden brown in color and then flip the dosa and cook it for a minute and then flip it back.
 
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Spread the red chutney on the top surface and then adjust the subzi in the centre and fold. Serve the dosa with the coconut chutney and freshly made butter.
Sending this to WYF: Breakfast hosted by EC at Simple Indian Food
 

I am posting this as my entry to http://aathidhyam.blogspot.com/2009/08/rice-feast-aathidhyam.html
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Sending this as my entry for Cooking for Kids- evening snacks hosted by Divya of Dil Se and is the brain child of Sharmi of Naivedyam.
cooking for kids logo

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27 comments:

My Little Space said...

Ooo..I love this post! I like eating tosa and also chapatti. I'm keeping this recipe for sure. Thank you for sharing!

Shaista Tabrez said...

Happy b'day to ur dad pari and wow...I like masala dosa too....

A 2 Z Vegetarian Cuisine said...

Happy Birthday to your Dad & many many more to come...dosa has just come out perfect..

Preeti Kashyap said...

yummmy pari..I love mysore masala dosa and davengare butter dosa...they are so yummm. you arranged such a nice warm celebration for your father. I am sure he would have been so happy.

Vijitha Shyam said...

Hi! first time here. U have a lovely space
Yummy dosa! Happy bday to your dad :-)

Gita said...

Birthday wishes to your dad Pari...thats an awesome platter :)

En Samaiyal said...

wow ur masala dosa looks very yummy dear........Happy Birthday wishes to ur Father.........

Palidor said...

Happy birthday to your father! That is one awesome meal. One of these days, I'll work up the courage to try making dosas. Thanks for visiting my blog. You have a very nice one here!

sangeeta said...

yummy dosa...
convey my wishes to your dad pari.

Parita said...

Happy Birthday to your dad! I am very very hungry looking at that dosa!

Padma said...

Birthday 60th B'day to your dad Pari... Dosa looks yumm

Queen B. said...

ok,I'm totally Impressed !!!!! WOW !!

Velva said...

Love Indian food. So complex and flavorful! Thanks for sharing.

Pari said...

Hi! Thanks every one for wishing my father.

En Samaiyal said...

pls take ur award from my blog dear....

Simran said...

60th birthday is indeed special...I'm glad you could be with your father on his big day.

Katy ~ said...

Happy birthday to your father and many happy returns of the day. How nice that you could make something that he wanted and enjoyed!

Ann said...

Hello pari..am so happy that i found you..we foodies always love to seek new tastes right ? so here I have an opportunity to taste some kannadiga and Maharashtra..too lovely to resist..expect me often..

Hey,thats a yummy B'day start for your Daddy..my belated B'day wishes to him..

I too have one Masala dosa at my place with dosa batter preparation slightly different..Your dosa seems real yummy..Lucky to cook for daddys b'day..may God Bless you ever !!

Priti said...

Hi Pari, that dosa looks so gud and tempting...Convey my birthday wishes to Uncle..

Vaishali said...

What a lovely treat for someone special! I remember eating Mysore Masala Dosa all the time at Udupi restaurants-- it used to be my favorite thing to order. Yours looks delicious!

chakhlere said...

Wow!! I love Maysoor masala dosa veryyyyyy much!! Send me plsssss!

Susan said...

Yum! Masala dosa with coconut chutney and sambar was the first dosa spread I ever had. It is still a favorite. I'd be happy with this as my special birthday meal, too. : }

Preeti Kashyap said...

hey..the beaten rice is the one we make poha (thick one) or the chiwda (thin one)?

Pari said...

@ Preeti Kashyap
Hi!You could use any poha, I had used the thick one.

Preeti Kashyap said...

so what does the poha do to the dosa?

Pari said...

@ Preeti Kashyap
Hi! The Poha gives a nice texture and crispiness to the dosa. Hope this helps u.

EC said...

Belated wishes to ur dad..The dosa platter looks so tempting, thanks for participating

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