Fauzia's Pakistani Recipes - The Extraordinary Taste of Pakistan.
Masala Dosa with Coconut Chutney Recipe
Ingredients For Dosa:
1 ½ cups (185 grams) of Plain Flour
1 ½ cups (185 grams) of Rice Flour
Red Chilli Powder (to taste)
2 tbsp. of Plain Yogurt
1 tbsp. of Clarified Butter (Ghee) or Cooking Oil
Ingredients For Stuffing:
250 grams of Potatoes (boiled, cooled, peeled and diced)
1 medium Onion (finely chopped)
¼ tsp. of Mustard Seeds
¼ tsp. Red Chilli Powder
¼ tsp. Turmeric Powder (Haldi)
30 grams of Clarified Butter (Ghee) or Cooking Oil
Ingredients For Chutney:
3 tbsp. of Desiccated Coconut
4 Red Chillies (fresh or dried) (chopped)
6 slices of Fresh Ginger (Adrak)
1 clove of Garlic (Lehsan) (crushed)
Fresh Lemon Juice (to taste)
Directions For Dosa:
Mix together the rice flour and plain flour. Add the red chilli powder, yogurt, ghee or oil and enough water to make a thick batter. Cover and set aside for atleast 8 hours or overnight, at room temperature.
Spread a heaped tablespoons of mixture thinly into a greased frying pan, cook over medium heat until it is lightly brown, remove. Repeat this process with the remaining mixture.
Pour a little oil around its edges and when the underside turns golden, turnover the chilla. Remove from the griddle when both sides turn golden.
Directions For Stuffing:
Heat the ghee or oil and fry the mustard seeds for 1 minute. Add the onion and saute until it is tender.
Add the potatoes, turmeric powder and red chilli powder, saute for 2 minutes or until dry. Put a spoonful of this mixture in each dosa, roll up like a pancake and serve with the coconut chutney. (See directions for Coconut Chutney below.)
Directions For Chutney:
In a mortar and pestle pound the coconut, ginger, red chillis and garlic with enough lemon juice to mix to a paste.
Degree of Difficulty: Easy Recipe Category: Appetizer Recipe Ethnic Group: South Indian
