MYSORE MASALA DOSA


I tasted this for the first time in Coimbatore.It

tasted good and very much different from the

regular masala dosai with the yellow potato

filling .

This masala had the colour from the beetroot

included .The addition of vegetables is different

and the application of iddli podi with the

masala gives you an awesome taste. I have

added beaten egg for my version .

Non vegans will love with the egg.Vegans

please opt out the egg.

To the recipe now ( I will be giving the recipe

for the filling only )

INGREDIENTS

1-2 potatoes peeled and cut

1 drumstick cut

1 carrot chopped

1 small beetroot peeled and cut

1 big onion chopped

1 tomato

2-3 green chillies

1 tsp ginger- garlic paste

1 tsp chilli powder

1/4 tsp garam masala powder

1/2 tsp saunf

Coriander leaves for garnishing

1 tblsp ghee

Salt to taste.

1 tsp gram flour mixed in a little water.

METHOD

Heat the ghee in a pressure pan .Add saunf and

onions with salt and sauté till translucent.

Add the tomato and the rest of the ingredients

except gram flour and coriander leaves.

Mix well and cook for 5 minutes in its juices.

Add just 1/2 cup water and pressure cook for 2

whistles, till potato is cooked.

Allow steam to release on its own .

Add the gram flour and cook further till it

well corporates and thick .Garnish with

coriander leaves.

Prepare Dosa crisp ,add beaten egg and remove

from fire.

Smear a little ghee and iddli podi , add 2 tblsp

of the vegetable mixture .

Turn one side of the dosa to cover.

Serve with coconut chutney !

For the dosa batter ( same as iddli with a little addition of water) . Here’s the link to it

https://calinskitchen.com/2014/10/10/iddlis-south-indian-food/

For iddli podi link

https://calinskitchen.com/2017/04/12/iddli-podi-3-types/

KARPOORAVALLI +IDDLI PODI CHUTNEY


Karpooravalli,Omavalli,Ajwain leaf is loaded

with many health benefits.

One of the prime benefits is that,it aids to clear

congestion in the lungs . You can make rasam,

Bajji,chutney,combine with juices , or extract

the juice and treat cold and cough with honey.

You should compulsorily have this plant in

your garden,or try growing it henceforth.

Today,I combined this leaf with iddli podi ( gun

powder as some call it).The reason for this

combination was to overpower the fragrant

taste of the leaf .It worked amazing !

Can be served with iddli,dosai…,,,.

To the recipe now

INGREDIENTS

3-4 karpooravalli leaves

A tiny piece ginger

2 cloves garlic

1/4 tsp.kalonji or black cummin seeds

1/4 coconut

3-4 tblsp iddli podi

1-2 tblsp roasted gram dal ( optional)

Salt to taste

METHOD

Blend all these ingredients together to the

consistency of chutney.

If you choose to temper you can,but I prefer the

raw leaf ( not hindered of its benefits).

Do try this chutney, and send in your

suggestions!

RIDGEGOURD CHUTNEY


Chutneys for dosa and iddli are a growing list.

It’s interesting to observe vegetables and fruit

chutneys,added to the breakfast plate even in

hotels.

The array of chutneys,with unique taste and

colour, triggers your appetite more and more.

Here’s a chutney like that which can be served

with iddli,dosas.

I have posted healthy chutneys before ,but this

recipe is made with a blend of iddli podi.

INGREDIENTS

1 ridgegourd ( peerkangai) peeled and chopped

2-3 kokum peels

Your favourite iddli podi ( I have posted iddli

podi recipe before).

Salt to taste.

1 tblsp oil

METHOD

Sauté the ridgegourd in oil till soft.

Grind together with the rest of the ingredients.

Serve with iddli or dosai.

IDDLI PODI (3 TYPES)


Delight of South Indian people.When iddli is served with sambhar,and varieties of

chutney ,most people always want this on their plates.It is served with sesame

oil/gingelly oil/olive oil made into a paste and served.Some have the art of making a well

in the centre of the powder ,and pouring oil in the centre  dipping the iddli pieces

and enjoying.There are health benefits too in these powders.Even iddli pieces with these

podi are sold now in the markets,but i think it’s a joy when you know the art of making

it at home.I will be giving you 3 types of podi.So let’s get into the recipes

BENGAL GRAM PODI

INGREDIENTS

1 cup red dry chillies (stalks removed)

1 cup bengal gram dal

1-2 tblsp.rock salt

1/4 tsp.asafoetida

white till seeds 2-3 tblsp (optional)

METHOD

Dry roast the chillies and the gram dal separately.Slightly roast the rock salt,and the till

seeds separately.Powder the chillies first,when it is done coarse,add the roasted dal,and

powder as per your requirement(some like it coarse,some like it fine)Powder the salt and

add .Check for taste and add salt.Add the till seeds.Allow to cool ,and store and use.This

can be stored for more than a month.

CURRY LEAVES PODI/KARIVEPILAI PODI

1 cup curry leaves

1/4 cup ulundu (urad dal)

1/4 cup green gram

1/4 cup tuvar dal

1/4 cup bengal gram dal ( kadala parippu)

1 cup dry red chillies

1/8 cup whole coriander

1 tsp.peppercorns

2 tsp.cummin seeds

8-9 pips garlic (peel on)

1/2 tsp.asafoetida.

rock salt powdered and added to taste after powdering

METHOD

Dry roast the red chillies separately.Set aside .Now dry roast the rest of the ingredients

,except salt.till you see the ulundu turning brown (not burnt).Powder and store in clean

dry jars.This too has shelf life of more than a month.

Kollu podi (for fat loss)

1 cup dry chillies

1/4 cup kollu or horsegram

1/4 cup urad dal/ulundu

1/4 moong dal or green gram

1 tsp.fenugreek seeds

few curry leaves

Garlic 8-10 pips.

1 tsp peppercorns.

rock salt powder.

1/4 tsp.asafoetida

1-2 pieces kokum/goraka fried slightly in oil (optional)

Method 

Same as the previous one.

(photo shows tiny dosai with podi)

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