Topic started by Dharma (@ pm1pop17.akroncanton.com) on Tue Sep 25 19:09:54 .
All times in EST +10:30 for IST.

Hello, I sure hope someone can help me. I am new at the cooking business, and my husband is from South India...he LOVES dosai masla. The problem is...I am an american girl trying to pick up on this!!

I tried via a recipe from an Indian friend of mine, 1c dhal flour and 2c rice flour and some salt and water. Well, it stuck to my nonstick pan something horrible...does anyone have another recipe I can try?

Responses:

• From: Dharma (@ pm1pop17.akroncanton.com) on: Tue Sep 25 19:15:46
  
  SORRY all I just saw Gaya3's post!
  
  
• From: sheetal (@ dialpool-210-214-114-167.maa.sify.net) on: Fri Nov 9 01:02:20
  
  Hi,
  
  I will be greatful to u if could post the details of chilli chicken
  
  --sheetal
  
  
• From: Suma (@ wwwgate5.motorola.com) on: Fri Dec 14 17:07:11
  
  Hi Dharma,
  I don't know if anyone replied to your question
  Any ways I will give you my recepie for masala dosa.
  For Dosa
  ========
  
  1 c urad dhal(soak in water with a 2 table spoons of channa dhal) grind it into a paste
  mix 4c of rice flour in a little water and then add the urad dhal paste and mix well add salt and leave overnight for fermentaion.
  
  the batter should be in the same consistency as pancake batte. If it is thick add some water accordingly when you are making dosas.
  
  Aloo sabzi
  ==========
  Boil aloos in a pressure cooker.
  Heat oil, add mustard seed + channa dal + cashew nuts and fry till golden brown.
  Add green chillies, onions and fry till onions are soft. Add turmeric and salt and the mashed potatoes. Add coriander and curry leaves and a little lime juice ( if desired) you can also add grated coconut
  
  For chutney
  ===========
  Freshly grated coconut 1 cup
  green chillies (depending on how hot you like it)
  coriander leaves and curry leaves or mint leaves
  salt to taste, tamarind paste
  
  Blend it in the blender and season if desired
  
  For chutney to put on the dosa
  ===============================
  same ingredients as above but substitute green chillies with dry red chillie and you should not use mint in this you can use coriander and curry leaves only.
  IMPORTANT when you blend this chutney don't use more water. the chutney should be kind of thick paste.
  
  Method
  ======
  Heat the tava and pour 1 and 1/2 ladles of batter(dosa should be medium thick). when the dosa is cooked on one side turn it and then spread the dry chutney and a little bit of potato sabzi and fold the dosa and serve it with the other chutney.
  
  Let me know how it turned out.
  
  
  
  
• From: Priya (@ 210.4.14.3) on: Sat Jan 26 05:58:19
  
  For all dosa's, if you add fenugreek with the urad dhal..Dosa will ve very tastier..and it is good for health also..
  
  
  
• From: Flora (@ cpe0006258df8da-cm0000391e1c5e.cpe.net.cable.rogers.com) on: Tue Nov 4 09:43:52
  
  Hi
  I'am Flora.I recently bought a PVG Grinder and i dont know the recipe to do dosai and idli.I want the recipe for doing 100 idlis for a function.Can any one please give me the recipe.Also how to do fermentation with the idli maavu??
  
  
• From: Pearl Subramanian (@ 195.94.0.40) on: Wed Nov 12 05:22:58 EST 2003
  
  Dosa
  
  
  Ingredients: 3 cups rice - soaked separately - overnight , 1 cup Urad Dal + 3 tbspns tur Dhal + 2 tspns Methi Seeds soaked together with the Urud Dhal - overnight; ¼ cup Avil (beaten Rice) - soaked separately -
  
  Method
  Grind the Dal mixture after washing nicely to a smooth, fluffy thick batter. Add the rice & Avil & continue to grind to a smooth paste, remove from grinder add salt mix well - keep covered & let it ferment for at least 5 to 8 hrs or overnight. Grease a tava with plain sesame oil or use veg. oil. The heat should be medium or slightly higher. To test is the Griddle is hot sprinkle a few drops of water on to the Tava/Griddle it will sizzle gently and disappear), Now use a metal ladle, pour one ladleful of batter on to the griddle & with quick, even and gentle strokes, spread the batter out with the ladle as if you are drawing concentric circles on the batter. Drizzle oil around edges, and on top. Leave it to cook/fry to a nice golden brown, once the underneath is cooked, turn it over, and let the other side cook. This can be served with Iddly Mulagai Podi & Oil or Ghee, Coconut chutney/Onion Chutney, & Sambar.
  
  For Masala Dosa
  
  Make a filling - (Masala) as follows:
  Take 2 large boiled potatoes - peel & cube one into bits - the other mash coarsely & keep aside.
  Thinly slice one large red onion, 3 or 4 green chillies; grate - 1" piece of ginger. Take a sprig of curry leaves and chop them coarsely; Oil - 3 tspn. 1 tspn each of Channa Dhal & Urud Dhal, ¼ tspn Jeera (Cumin) seeds; ½ tsp Mustard seeds; Chopped Corriander Leaves; Salt to taste. A pinch of roasted paal perughayam powder; Turmeric Pwd - ½ level tsp.
  
  Method: Heat Oil, fry the sliced Onions with a little Salt, till Onions are pink in colour (transparent). Add the Green Chillies, Ginger, Curry leaves, Channa & Urud Dhal & continue to fry till dhals are brown. Now add the Mustard Seeds & Jeera Seeds & fry till they crackle, add Asafotedia powder, Turmeric pwd & fry, add the Potatoes, check the Salt - add if desired. Mix nicely till the potatoes are blended into the masala. Remove from heat and garnish with chopped Corriander leaves (cilantro).
  
  PN: When making the dosai, spread the batter out as mentioned earlier, allow to cook then turn & cook as mentioned earlier, turn the heat down, place the cooled filling in the center, fold both sides over lapping each other to form a cylindrical shape, remove from heat & serve. Or else, place the filling in the center, and fold from three sides, forming a triangle, overlapping and covering the filling. Cook as above. Green Peas could be par boiled & added to the Masala for colour & flavour
  
  ** IF YOU HAVE LEFT OVER BATTER & REALLY FERMENTED, MAKE "OOTHAPPAMS":
  
  For this omit the filling part - you will have to finely mince some onions, green chillies, ginger, curry leaves and cilantro really well - fry this minced ingredients in 2 tspns of oil till onions are brown add to the batter - mix well, add salt if necessary. Make oothappams like Dosas only , drizzle oil around the edges & on top leave to cook till brown then flip it over carefully when the bottom is cooked, and cook the other side. Serve with coconut chutney/onion chutney/sambar/Iddly mulagai podi etc.,
  
  Or you could keep the minced ingredients ready - spread a spoonful of the batter & make a dosa -as soon as you spread out the Dosas, sprinkle a tbspn of the chopped ingredients on top, , drizzle oil around the edges & on top, leave to cook till brown - then flip it over carefully when the bottom is cooked, and cook the other side. Serve with coconut chutney/onion chutney/sambar/Iddly mulagai podi etc.,
  
  
  
  
  TOMATO CHUTNEY
  
  Ingredients:
  
  Tomatoes red ripe one 8-12 nos.(wash well
  Green chilies 2-3 deseeded & finely chopped
  Chillie powder - 3/4 tspn.
  Turmeric Powder - 1/2 tspn
  Ginger - 1" pc shredded
  salt to taste
  
  For Seasoning
  Red Chilies (dry) 2 no deseeded & broken up into pcs.
  mustard seeds 1tspn.
  Curry Leaves a sprig
  Channa Dhal 1 tbsp. (soak the dhal in hot water for 15 mins. drain & keep)
  Paal perughayam 1/2 tsp. powder
  Oil - 1 tbspn (Yellu oil)
  
  For Garnishing:
  Corriander leaves -1 tbsp
  Lime Juice - 2 tbspns.
  
  
  Direction:
  
  In a pan heat the oil & add mustard seeds, curry leaves, dry chillies, soaked channa, & asafotedia, fry till dhal is becoming brown & the mustard seeds crackle. Now add the green chillies, ginger, tomatoes, chillie pwd, turmeric pwd & salt. Fry till all the ingredients are well blended & the tomatoes are becoming soft, add 1/2 glass water mix well cover & leave to cook on low heat till a thick gravey like consistency is reached. Remove from heat leave to cool down a little, add the lime juice mix well, sprinkle with chopped corriander leaves & serve.
  
  
  Coconut Chutney
  
  Ingredients
  Coconut 1/2 cup grated
  Pottu Kadalai- 3 tbspns or Channa Dhal 3 tbspns fried
  Green chillies 4-6 nos
  Salt 1/2 t.spoon
  Limejuice - 1/2 -1 tspns
  
  For Seasoning:
  Mustard - 1/2 tspn; Urud dhal-1tspn; Curry leaves a sprig; 2- dry red chillies deseeded & broken up: oil - 2tbspns.1/4 - 1/2 tspn. Paal Perugayum pwd.
  
  
  Method
  
  Grind all the above Ingredients, add limejuice; mix well. Season with the Seasoning & serve with Iddly, dosa; adai; uppuma; etc.,
  
  Tip:
  
  You could use red chillies instead for a variation; also instead of limejuice you could grind the ingredients with a small marble size ball of tamarind.
  
  Onion Chutney
  2 big Red Onions; 6-8 Red Chillies ; marble size ball of seedless tamarind;1 med. size tomato; Oil - 1 tbspns for frying the Onions/Tomatoes & Chillies; Salt to taste; a little water for grinding if necessary.
  
  For seasoning:
  Oil - 2 tspns; Mustard seeds - ½ tspn; A few curry leaves; 1 tspns urud dhal; 2 dry red chillies deseeded & broken up
  
  Cooking procedure:
  1.Cut the onion into big pieces and fry in a little oil along with the red chillies till it turns brown and loses its raw smell now add the tomatoe pcs & continue to fry on low heat till tomatoes are soft.
  2. Once it cools down, grind it with required amount of salt and tamarind until it forms a smooth paste (Use as little water as you can).
  3. Season with the seasoning ingredients & serve with dosa or idli.
  
  
  
  
  
  
  
• From: Pearl Subramanian (@ 195.94.0.40) on: Wed Nov 12 05:23:12 EST 2003
  
  Dosa
  
  
  Ingredients: 3 cups rice - soaked separately - overnight , 1 cup Urad Dal + 3 tbspns tur Dhal + 2 tspns Methi Seeds soaked together with the Urud Dhal - overnight; ¼ cup Avil (beaten Rice) - soaked separately -
  
  Method
  Grind the Dal mixture after washing nicely to a smooth, fluffy thick batter. Add the rice & Avil & continue to grind to a smooth paste, remove from grinder add salt mix well - keep covered & let it ferment for at least 5 to 8 hrs or overnight. Grease a tava with plain sesame oil or use veg. oil. The heat should be medium or slightly higher. To test is the Griddle is hot sprinkle a few drops of water on to the Tava/Griddle it will sizzle gently and disappear), Now use a metal ladle, pour one ladleful of batter on to the griddle & with quick, even and gentle strokes, spread the batter out with the ladle as if you are drawing concentric circles on the batter. Drizzle oil around edges, and on top. Leave it to cook/fry to a nice golden brown, once the underneath is cooked, turn it over, and let the other side cook. This can be served with Iddly Mulagai Podi & Oil or Ghee, Coconut chutney/Onion Chutney, & Sambar.
  
  For Masala Dosa
  
  Make a filling - (Masala) as follows:
  Take 2 large boiled potatoes - peel & cube one into bits - the other mash coarsely & keep aside.
  Thinly slice one large red onion, 3 or 4 green chillies; grate - 1" piece of ginger. Take a sprig of curry leaves and chop them coarsely; Oil - 3 tspn. 1 tspn each of Channa Dhal & Urud Dhal, ¼ tspn Jeera (Cumin) seeds; ½ tsp Mustard seeds; Chopped Corriander Leaves; Salt to taste. A pinch of roasted paal perughayam powder; Turmeric Pwd - ½ level tsp.
  
  Method: Heat Oil, fry the sliced Onions with a little Salt, till Onions are pink in colour (transparent). Add the Green Chillies, Ginger, Curry leaves, Channa & Urud Dhal & continue to fry till dhals are brown. Now add the Mustard Seeds & Jeera Seeds & fry till they crackle, add Asafotedia powder, Turmeric pwd & fry, add the Potatoes, check the Salt - add if desired. Mix nicely till the potatoes are blended into the masala. Remove from heat and garnish with chopped Corriander leaves (cilantro).
  
  PN: When making the dosai, spread the batter out as mentioned earlier, allow to cook then turn & cook as mentioned earlier, turn the heat down, place the cooled filling in the center, fold both sides over lapping each other to form a cylindrical shape, remove from heat & serve. Or else, place the filling in the center, and fold from three sides, forming a triangle, overlapping and covering the filling. Cook as above. Green Peas could be par boiled & added to the Masala for colour & flavour
  
  ** IF YOU HAVE LEFT OVER BATTER & REALLY FERMENTED, MAKE "OOTHAPPAMS":
  
  For this omit the filling part - you will have to finely mince some onions, green chillies, ginger, curry leaves and cilantro really well - fry this minced ingredients in 2 tspns of oil till onions are brown add to the batter - mix well, add salt if necessary. Make oothappams like Dosas only , drizzle oil around the edges & on top leave to cook till brown then flip it over carefully when the bottom is cooked, and cook the other side. Serve with coconut chutney/onion chutney/sambar/Iddly mulagai podi etc.,
  
  Or you could keep the minced ingredients ready - spread a spoonful of the batter & make a dosa -as soon as you spread out the Dosas, sprinkle a tbspn of the chopped ingredients on top, , drizzle oil around the edges & on top, leave to cook till brown - then flip it over carefully when the bottom is cooked, and cook the other side. Serve with coconut chutney/onion chutney/sambar/Iddly mulagai podi etc.,
  
  
  
  
  TOMATO CHUTNEY
  
  Ingredients:
  
  Tomatoes red ripe one 8-12 nos.(wash well
  Green chilies 2-3 deseeded & finely chopped
  Chillie powder - 3/4 tspn.
  Turmeric Powder - 1/2 tspn
  Ginger - 1" pc shredded
  salt to taste
  
  For Seasoning
  Red Chilies (dry) 2 no deseeded & broken up into pcs.
  mustard seeds 1tspn.
  Curry Leaves a sprig
  Channa Dhal 1 tbsp. (soak the dhal in hot water for 15 mins. drain & keep)
  Paal perughayam 1/2 tsp. powder
  Oil - 1 tbspn (Yellu oil)
  
  For Garnishing:
  Corriander leaves -1 tbsp
  Lime Juice - 2 tbspns.
  
  
  Direction:
  
  In a pan heat the oil & add mustard seeds, curry leaves, dry chillies, soaked channa, & asafotedia, fry till dhal is becoming brown & the mustard seeds crackle. Now add the green chillies, ginger, tomatoes, chillie pwd, turmeric pwd & salt. Fry till all the ingredients are well blended & the tomatoes are becoming soft, add 1/2 glass water mix well cover & leave to cook on low heat till a thick gravey like consistency is reached. Remove from heat leave to cool down a little, add the lime juice mix well, sprinkle with chopped corriander leaves & serve.
  
  
  Coconut Chutney
  
  Ingredients
  Coconut 1/2 cup grated
  Pottu Kadalai- 3 tbspns or Channa Dhal 3 tbspns fried
  Green chillies 4-6 nos
  Salt 1/2 t.spoon
  Limejuice - 1/2 -1 tspns
  
  For Seasoning:
  Mustard - 1/2 tspn; Urud dhal-1tspn; Curry leaves a sprig; 2- dry red chillies deseeded & broken up: oil - 2tbspns.1/4 - 1/2 tspn. Paal Perugayum pwd.
  
  
  Method
  
  Grind all the above Ingredients, add limejuice; mix well. Season with the Seasoning & serve with Iddly, dosa; adai; uppuma; etc.,
  
  Tip:
  
  You could use red chillies instead for a variation; also instead of limejuice you could grind the ingredients with a small marble size ball of tamarind.
  
  Onion Chutney
  2 big Red Onions; 6-8 Red Chillies ; marble size ball of seedless tamarind;1 med. size tomato; Oil - 1 tbspns for frying the Onions/Tomatoes & Chillies; Salt to taste; a little water for grinding if necessary.
  
  For seasoning:
  Oil - 2 tspns; Mustard seeds - ½ tspn; A few curry leaves; 1 tspns urud dhal; 2 dry red chillies deseeded & broken up
  
  Cooking procedure:
  1.Cut the onion into big pieces and fry in a little oil along with the red chillies till it turns brown and loses its raw smell now add the tomatoe pcs & continue to fry on low heat till tomatoes are soft.
  2. Once it cools down, grind it with required amount of salt and tamarind until it forms a smooth paste (Use as little water as you can).
  3. Season with the seasoning ingredients & serve with dosa or idli.
  
  
  
  
  
  
  

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