Dosa with Mysore masala chutney and potato bhaji.
This dish brings to my mind my father-in-law, who was a father to me. I spent 25 years of my life more as a daughter than a daughter-in-law. So, I was mentioning the connection of The Dosa with my FIL. Whenever dosas were made, I would finish serving everybody and at the end he would make dosas and give me! This gave me a break and also made me feel good. After my ma-in-law passed away, children would be at school, my husband at work and most of the days it was my FIL and me for the mid-morning tea and lunch. Then he would tell me all about his police life, his adventures in RAW and talk about all things we could think of. We fought, we argued, we screamed at each other and everything and this is what made the father daughter bond stronger. I still had a hand that blessed me.Then came a day when he left us and I, with my mum, dad and ma-in-law gone already, felt orphaned! From then onwards started my journey of learning to live alone. I have successfully learnt the art, though each one of them is missed truly! Now for the dosas and the recipe.
For the batter, soak 1cup udad dal, 1/2 cup toor dal and 3 cups of rice for 7-8 hours and then grind it to a paste, keep it to ferment overnight. Make dosas next day by adding water to make a dosa batter consistency, add salt, little sugar, a dash of methi powder.
For the chutney, grind together half scraped coconut, four dry red chillies, four cloves of garlic, two table spoons of fried gram (it is yellow chutney dal), some tamarind pulp and salt to taste.
For the potato bhaji, boil four medium sized potatoes peel and cut into squares, temper with mustard seeds, turmeric, asefoetida, grated ginger, finely cut green chillies and one teaspoon of black gram dal (udad dal), saute little, add potatoes, salt to taste, little bit of sugar and squeeze half a lime.Mix and cook for five minutes,garnish with fresh green coriander finely chopped. And enjoy the tasty South Indian breakfast!
For the chutney, grind together half scraped coconut, four dry red chillies, four cloves of garlic, two table spoons of fried gram (it is yellow chutney dal), some tamarind pulp and salt to taste.
For the potato bhaji, boil four medium sized potatoes peel and cut into squares, temper with mustard seeds, turmeric, asefoetida, grated ginger, finely cut green chillies and one teaspoon of black gram dal (udad dal), saute little, add potatoes, salt to taste, little bit of sugar and squeeze half a lime.Mix and cook for five minutes,garnish with fresh green coriander finely chopped. And enjoy the tasty South Indian breakfast!
This dosa can be savoured also by spreading the chutney on it just before removing it from the pan.
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