This Dosa/Crepe is slightly thicker than the plain Dosa. The Masala is arranged on the Dosa openly when served, hence the name Open Masala Dosa.
Cuisine: Karnataka
Time Required: 30 Minutes
Makes: 20 Dosas
Ingredients:
1 Cup Hurigadale Chutney Pudi
1 Cup Grated Fresh Coconut
½ Cup Chopped Coriander Leaves
1 Cup Grated Carrot
Butter
Oil for Roasting
For Dosa Batter:
3 Cups Rice
1 Cup Urad Dal/Black Gram Split
1tbsp Methi/Fenugreek Seeds
2tbsp Tur Dal/Red Gram Split
Salt to taste
For Alugadde Palya/Potato Dish:
4 Potatoes
1 Onion, Chopped
4 Green Chilies, Chopped
1tbsp Coriander Leaves, Chopped
Few Curry Leaves, Chopped
1tbsp Lemon Juice
1/2 Cup Fresh Grated Coconut
1tbsp Oil
1tsp Mustard Seeds
1/2tsp Turmeric Powder
Salt to taste
Method:
For Dosa Batter:
Wash Rice and Urad Dal. Soak Rice, Urad, Tur Dal and Methi seeds for 4 to 5 hours. Remove excess water and grind to a batter consistency. Remove to a vessel, close and let it stand overnight or 6 to 7 hours. Add Salt and mix well. If it is very thick few cups of water can be added, but ensure that the consistency is not watery.
For Alugadde Palya:
Boil and peel Potatoes. Mash them and keep it aside. Heat Oil and add Mustard Seeds and when they start to splutter add Turmeric Powder, Green Chilies, Curry Leaves and Onion. Fry until the Onions turn translucent. Add mashed Potatoes, Salt, Coriander Leaves and Lemon Juice and mix well.
For Open Masala Dosa:
Heat a flat tava/griddle and grease it with a teaspoon of Oil. Take a ladleful of batter and spread it quickly on the tava/griddle in concentric motions using the bottom part of the spoon as shown in figure below. Let the spread be a little thick.
Sprinkle a teaspoon of oil. Close the dosa with a lid and cook for a minute. Remove the lid and lower the flame. Sprinkle Hurigadale Chutney Pudi/a spicy powder over the Dosa using a sprinkler.
Place a heap of Alugadde Palya in the middle of the Dosa. Sprinkle a tablespoon of grated Coconut, Coriander Leaves and Carrot. A dollop of butter on top completes the assembling. Remove the Dosa carefully from the tava/griddle and serve Open Masala Dosa hot with Chutney and Sambar.
