In South India most of the houses and restuarants daily breakfast is masala dosa accompanied with sambar and chutney.
Today I am going to share coloured masala dosa. I like Indian coffee house masala dosa. They add various type of vegs.and beet root for colouring. Beet root is the attraction of this masala dosa.
For Dosa batter
3 cup white rice, 1 cup black gram wash and soak about 8 hours in water. Then grind well, add 1/2 cup of cooked rice and salt for taste. Keep one night or 6 or eight hours.
I am using 3 potatoes, 1 beet root, 1 carrot, beans, 1 onion, 1/2 tea spoon ginger, 2 green chillies.
Boil beet root, carrot, potatoes in a cooker or vessel. Smash it together
Heat the pan and pour 3 table spoon oil in the pan, add cumin and let it sputter, then sliced onion, thinly sliced beans,green chilies, add ginger then saute well and add corriander leaves and smashed vegs, salt, 1/4 tea spoon garam masala if needed mix well. Sprinkle little water. Remove from fire.
Place a tawa on the fire when it becomes hot take one spoon of the batter and pour it on the tawa and smoothly flatly add some ghee or veg.oil place the mix in it and fold.
For making sambar different kind of vegetables using. I used 1 carrot, 1 potato, 1 drum stick, 1 piece cucunber,1 brinjal, 2 ladies finger, 1 tomato. Cut these vegetables into small pieces.
Half cook 1 cup of dal and add the vegetables, 1/2 tea spoon turmeric in the dal with required water and salt. If need more sour add little tamarind juice in cooked vegetable.
Place a pan on the fire and pour 2 table spoon vegetable oil then place 1 tea spoon mustard and 1/2 tea spoon cumin to sputter. Add sliced small onion ( 4 no) then 2 spring curry leaves and corriander leaves simmer the flame and saute it then add 2 table spoon sambar powder stir for a few seconds, add 1/2 cup water stir it and pour it into the cooked vegetable.
To make sambar powder
1/2 table spoon bengal gram ( channa dal)
1 1/2 table spoon black gram (urud dal)
1 table spoon toor dal
10 red chilli
1/4 cup corriander seeds
3/4 tea spoon fenugreek seeds
2 or 3 spring curry leaves
2 tea spoon cumin seeds
1/8 tea spoon asafotida
Small piece of turmeric ( smash turmeric)
In a slow flame dry channa dal, urud, toor and red chillies. As it becomes light gold add corriander and methi, turmeric, saute till it is crunchy then curry leaves, cumin. Turn off the fire. Keep for cooling. Then place it into a blender for making a fine powder. Store in a airtight jar.
1 Grated coconut 1 cup
2 Green chilly 1 no
3 Chopped ginger 1/2 tea spoon
4 Curry leaves 2 spring
5 Corriander leaves 1
7 Oil 1 table spoon
8 Mustard 1/2 tea spoon
9 Small onion 2 no
10 Red chilli 2
1 to 5 ingredients grind well. Heat oil in a pan and add mustard, curry leaves, corriander leaves for sputter then place sliced small onion and red chilli saute well, add grinded ingredients and salt. Do not heat.
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