Style de Vie
  • last year
Transcript
00:00 Today's recipe is gonna be Masala Dosa. Masala Dosa is basically South Indian breakfast dish
00:18 but it can be eaten at any time of the day. So let's see how it's made.
00:27 To make dosa batter we need 1 tsp of fenugreek seeds and 1 cup of urad dal. I am gonna mix
00:33 them together and soak it overnight.
00:36 For 1 cup of urad dal we will be taking 4 cups of rice. I have taken normal white rice.
00:54 Here you can see that I have soaked them together. Soaked it overnight and it's ready to grind.
01:08 This is beaten rice. I have taken 1 cup of beaten rice. Soaked it for 15 minutes.
01:26 So this whole rice I will be grinding it in 4 batches. So now I am taking 4 cups of soaked
01:33 rice in a blender jar. To that I am adding 1/2 a cup of water. Now we are gonna blend
01:40 it and I will be blending it till the rice becomes into fine smooth paste. You can see
01:47 the texture of the paste over here. Transfer into a separate bowl. In the same way I will
01:55 be blending all the rice and storing in one container. Now it's time to grind or to blend
02:05 the beaten rice. This also has to be blended till it becomes a nice smooth paste.
02:12 Here you can see the paste. I added 1/2 a cup of water to this also. Transfer in the
02:34 same bowl. After making the paste, we are gonna store everything in one big bowl. In
02:47 the same jar I am gonna make the paste of soaked urad dal and fenugreek seeds. I have
02:52 taken 1 cup of urad dal. To that I am adding 1/2 a cup of water. Now blend it till it becomes
03:03 a fine smooth paste. Here you can see the paste of urad dal. You can see the consistency
03:12 of urad dal paste. It's not very runny, not very thick. Now we are gonna collect all the
03:20 different kinds of paste which we made today in a big bowl. Add 1 tbsp of salt. Add 1/2
03:50 tbsp of sugar. We are gonna mix everything together. Now the dosa batter is ready to
04:05 be fermented for 12-14 hours. So we are gonna keep this in a warm place so that it will
04:12 get fermented. I have heated 2 tbsp of oil. To that I am adding 1 tsp of mustard seeds,
04:27 1 tsp of cumin seeds and 2 whole red chillies. We are gonna fry this till the mustard seeds
04:34 start crackling and now it's time to add 2 tbsp of peanuts, 1 tsp of urad dal. We are
04:50 gonna fry it for about 1 minute on medium heat till the peanuts start changing color.
04:59 After a minute, I am gonna be adding asafoetida. It's 1/4 tsp of asafoetida, 1/4 inch of chopped
05:10 ginger. For some extra heat, I am adding green chillies. It's optional. Now goes in chopped
05:25 onion. It's 1 medium chopped onion. And we are gonna fry it till onion becomes soft or
05:39 translucent. It will be about approximately about 2 minutes we will be frying the onion
05:47 on medium heat. Now goes in the curry leaf. I have added some chopped cilantro. Fry it
06:07 for a minute on medium high heat. Now finally, I am gonna be adding boiled crushed potatoes.
06:17 I have taken 2 large potatoes. To that I am adding 1/4 tsp of turmeric powder which will
06:23 give a nice color to the potato mixture. Add 1/4 cup of water to it. Mix it really well.
06:35 Our potato mixture is ready. To make the masala, I have taken 1/2 cup of
06:46 roasted chana dal in a grinding jar. To that I have added garlic cloves, ginger and few
06:51 red chillies, 2 tbsp of lemon juice and about 3 tbsp of water. We are gonna grind it to
06:59 a smooth paste. See, the paste is ready. The consistency is thick. We don't want it to
07:06 be runny. So for chutney, I have roasted 1/2 cup of peanuts in 1 tsp of oil. To that I
07:17 am adding 1/4 cup of chopped fresh coconut. We are gonna roast it. Now I am adding 1/2
07:26 inch of ginger. We are gonna fry it for 1 minute on medium heat. Add red chillies. And
07:34 now I am gonna fry it for a minute and grind it to a smooth paste. So here how the chutney
07:43 looks after I have grinded it. Now I am gonna temper my chutney. For that I have heated
07:50 1 tsp of oil. To that I have added cumin seeds and mustard seeds. Now goes 1/4 tsp of asafoetida,
07:59 1 tsp of urad dal. We are gonna fry it on medium heat. Now add the curry leaves. Fry
08:09 it for 2 seconds and then put the tempering on your chutney. Now this is the most common
08:18 chutney which I usually make at home. It goes well with all different kind of South Indian
08:24 dishes like dosa, idli, paniyaram, lemon rice, puliyogu rice. It goes well with anything.
08:36 I have heated 1 tbsp of oil. To that I have added 1 tsp of cumin seeds and mustard seeds
08:41 which have started crackling. Now I have added 1/4 tsp of asafoetida, few crushed curry leaves
08:52 and 1 garlic clove. So we are gonna fry this on medium heat. To that I have added medium
08:59 sized chopped onion. We are gonna fry it for about a minute on medium heat. Now you can
09:06 see the onions have started changing color. I am gonna add some chopped carrots. We are
09:12 gonna fry it. And now it's time to add some green beans. Well, you can add any kind of
09:21 vegetable you want to add. After frying my vegetables, I have added 1 medium sized chopped
09:34 tomato. We are gonna fry it till the tomatoes get softer in texture. Now it's time to add
09:43 1 tbsp of sambar powder. Mix it really well and add 1/4 cup of water so that our sambar
09:57 powder will get cooked. We are gonna cook it for a minute on medium heat. Now you can
10:12 see that the sambar powder has been cooked. I am gonna add some red chilli powder. It
10:17 depends on your taste. Now finally it's time to add our cooked toor dal which I have cooked
10:26 with little bit of salt and turmeric in it. To this mixture, I am gonna be adding 2 cups
10:44 of water. Let's add some soaked tamarind to our sambar. If you don't have tamarind, you
11:03 can use 1 tsp of lemon juice. Some grated coconut. It's optional but I like coconut
11:14 in my sambar so I am gonna be adding. So now we are gonna set the timer for 12 minutes
11:34 and cook the sambar on medium heat. So this is how our sambar is gonna look after 12 minutes.
11:48 It's almost done. And now let's make our masala dosas. Add 1/8th cup of water to the batter
12:01 to make it little loose because the batter is quite thick. The consistency of dosa batter
12:07 should be like this. So now let's prepare dosa. I have heated my griddle on medium high
12:20 heat. So to bring the temperature down of the griddle, I am wiping it off with a wet
12:26 kitchen towel. Pour a ladle full of dosa batter on top of the griddle and gently spread it
12:36 in circular motion. And now it's gonna cook itself. It will take about 6-7 minutes. Add
12:55 1 tsp of oil. I am using olive oil. You can use any kind of oil. Coconut oil or canola
13:03 oil. It has started getting crisp from the bottom. Now it's time to add the red chutney,
13:12 the red masala which we made for the dosa. Apply it on top of the dosa and let it cook
13:24 for about a minute. I am gonna add few pieces of butter. It's optional but I love butter
13:36 in my dosa. Now it's time to add the masala. Put it in the center. Our dosa is almost done.
13:53 Look at the color. I am gonna make triangle dosa. So let's start folding. And this is
14:08 how our triangle dosa looks. Now I am gonna show you how to make cone dosa. This is my
14:22 kids' favorite. So we do the same process which we did for the triangle dosa. Apply
14:30 some oil on top of it. Let it cook for 5-6 minutes on medium high heat. I am not gonna
14:39 be applying the red chutney since it's for my kids. You can see it has started changing
14:53 color like brown in color. That means it has started crisping up. I am gonna take my spatula
15:00 and cut it in half from the center. Make sure that it has been cut properly. Now we are
15:16 gonna roll it in the form of cone. Look at the color. Cone shaped dosa is ready to be
15:33 served. The dosa is all ready and I am so hungry. I can't wait to dig in it.
15:40 Bye bye.