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How many of you love the famous Indian Coffee House masala dosa?? We as a family love the masala dosas !! Whenever you land near an Indian Coffee House, the aroma of the crispy masala dosas with coffee is a perfect attraction to enjoy them. The Indian Coffee House is a restaurant chain run across India and is run by a series of worker cooperative societies, most of the waiters in the restaurant have a similar uniform with a turban. The menu list in Indian coffee house is quite simple, but every coffee house that you get in is crowded during peak hours like breakfast / lunch/ tea time. We love having masala dosa with uzhunnu vada(medu vada) with a cup of coffee.
Corona time, has given us ample time to experiment all the favourite tastes of restaurants. Kids were longing to have Indian Coffee House masala dosa, though I make the regular masala dosa often. Then it's their persuasion that I gave this masala dosa a try, and they were really happy with the outcome. Though it's quite similar to the traditional masala dosa but the signature mark to the dosas is the red color filling which you find only in Indian Coffee Houses. They add beetroot and carrot to the masala, and you get to bite small bits of these cooked veggies in between, and the rest of the filling is almost the same. Enjoy these masala dosas with thenga(coconut) chutney and a cup of piping hot coffee.
Check out more Dosa Recipes-
Preparation time ~ 15 minutes
Cooking time ~ 15 minutes
Serves ~ 10 masala dosas
Author ~ Julie
Ingredients
to make dosa
dosa batter 2.5 cups
salt to taste
for the filling
potato 3 medium-sized
beetroot 1 medium-sized
carrot 1 medium-sized
green chilly 2-3
onion 1 large sliced
ginger 1’ piece fine chopped
chilly powder 1/2 tsp
turmeric powder 1/4 tsp
salt as per taste
coconut oil 2 tbsp
kadala parippu / chana dal 1 tbsp
mustard seeds 1/2 tsp
curry leaves a sprig
- Wash and add the potatoes in cooker with enough water and salt. Cook till 3 whistles and then wait till the pressure is released. Drain water and peel the skin of potatoes. Mash the potatoes to smooth and keep aside.
- Boil the cubed carrot and beetroot in another pressure cooker or in an open vessel. Cook till done and mash the veggies. You can mash to a smooth paste, but I have seen chunks of the boiled veggie in Indian Coffee house served dosas. So, I have left a few pieces and mashed the rest.
- Heat oil in a pan and splutter mustard seeds. Add the urad dal(uzhunnu parippu), fry lightly. Slide in the sliced onions, green chillies, chopped ginger, curry leaves and sauté till translucent. Add the chilly powder on low flame and mix well.
- Then add the mashed beetroot, carrot. Then add half a cup of water(the masala that I had in the restaurant is a bit waterier than regular masala dosas filling). Then, finally, add mashed potatoes. Mix everything well, adjust salt if needed and put off flame (don't dry up the water content completely). Put off flame and keep aside.
- Mix the dosa batter well and add salt. Heat an iron griddle and pour a ladleful of dosa batter. Spread evenly as thin as possible. As it gets cooked and browns, add ghee on the layer. Then add 2 tbsp of the filling and then fold half of the dosas from both sides.
- Brush ghee on the outer sides and fry till crisp. Remove from pan and serve warm with chutney.
- Repeat making the other dosas in the same manner. Each time before pouring the batter, clean the iron griddle with a cloth and brush oil and then pour the batter.
* If the iron griddle becomes very hot, it's hard to spread the batter evenly. Sprinkle a few drops of water before pouring the batter and wipe dry so that the heat is reduced.
* Also, use a small katori (utensil) to spread the batter which gives an even spread dosa than ladle spread.
* Wiping the iron griddle with oil and sprinkling water gives crispier dosas than other methods.
* Add 1/2 cup rice flakes to grind when making dosa batter, gives a nice brown colour.
* Get the recipe of idli- dosa batter making in a mixer here.
3 comments:
They look so good! Wish I had one for my breakfast now :-) Thanks, Julie, for sharing it and have a good week ahead!
This looks amazing. Maybe a little too challenging for me- but I sure would love to eat it..
Yummy
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