Spinach Masala Dosa | Keerai Masala Dosai | Street food

Spinach Masala Dosa, a delicious dosa with red chutney spread all over dosa and stuffed with spinach masala inside. This is one of the dosa recipes that i have learnt from the "99 variety dosa cart" when we were in Bangalore. 

I love almost all varieties of dosa from those dosa carts that you can see all over Bangalore after 6PM. One such dosa cart was just around the corner of the street where we lived in Bangalore and we often had our dinner from those dosa carts and my favorites are this spinach masala dosa, spring dosa, mix veg dosa &  the list goes on. I really miss those dosa now here, so to satisfy my cravings, i often make them at home.

Here in the recipe, i have prepared the spinach masala ahead and later use that as stuffing for dosa. But in those carts, they even prepare the spinach masala on top of the dosa on the fly. In those carts, they have all the vegetables cut and placed in a separate bowl, red chutney in another bowl, potato filling & dosa batter in a big separate vessel and some spices & butter.

First they spread the dosa and keep the flame in the lowest possible, then depends on the stuffing we chose, they add all the veggies, butter, red chutney and some spices  on top of the dosa and mix it all well together with the metal masher and let it cook for a min or two, Tada, your dosa would be ready. 

Since I don't have that master skill of making the stuffing on the fly, I prepared the masala ahead like the potato masala and use it. Whatever the way, it still tastes awesome and almost similar to the taste of roadside dosa!!!  

If you want to know what i have prepared for past 4 days under "Street food" theme, here they are
Day 1 - Dahi Papdi Chaat
Day 2 - Bhel Puri
Day 3 - Jalebi
Day 4 - Nannari Paal Sharbath

Spinach Masala Dosai

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 4 
Recipe Category: Dosa | Recipe Cuisine: Indian
Spinach Masala Dosai, Keerai Dosai,99 cart Dosa Spinach Masala Dosa, a delicious dosa with red chutney spread all over dosa and stuffed with spinach masala inside.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Spinach - 2 cup
Onion - 1(small)
Tomato - 1(small)
Garlic - 2
Turmeric powder - a pinch
Red chili powder - 1/4 tsp
Coriander powder - 1/2 tsp 
Garam Masala powder - 1/2 tsp
Salt - to taste
Dosa batter -  1 cup
Red Chutney - as needed
Butter - 2 tbsp
Oil - 1 tsp

Procedure

First chop the onion & tomato into small pieces. Crush the garlic and chop the spinach roughly.Heat the pan with oil and add the onions, saute till it becomes translucent, then add the tomatoes.

Saute till the tomatoes are mushy, add the spinach and the spices(turmeric, red chili, coriander & garam masala powder ) & salt and mix it all together well.

Let it cover cook for few mins until the raw smell of the spices goes off. Tada, your stuffing is ready.

Now let's make dosa, take the batter, red chutney and spinach masala. Heat the dosa pan. Once the dosa pan is well heated, add 1/4 cup of dosa batter and spread it evenly and  then add 1 tbsp of red chutney and spread it on the dosa evenly.

Add 1/2 tbsp of butter & the spinach masala  & spread it evenly on all over the dosa. Fold the dosa and remove it from the pan.

Tada, 99 dosa cart style spinach masala dosa is ready.

Related: How to make Masala Dosa 

Notes:

• To check the correct temperature of dosa pan, sprinkle some water on the pan, it should sizzle immediately.
• You can add more or less of the red chutney depends on the spice level you want.
• I know that the butter quantity for a dosa is bit more, but that's give the great flavor and taste to the dosa. But if don't want use that much butter, you can reduce it always.
  

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Mysore Masala Dosa | Masala Dosai | Breakfast Recipe

Mysore Masala Dosa, the most famous Indian crepe ( made from the fermented rice and dal batter) with red chutney spread all over the dosa and stuffed with potato fillings on the inside.

For this month Mega BM, i have chosen four themes for four weeks and for the first week, the theme is "Breakfast dishes around the world", so let's start off this theme  with the famous "Mysore Masala dosa from India". 

Mysore masala dosa is quite different from the Tamilnadu masala dosa  which doesn't have any red chutney on the dosa, it's just dosa with potato filling. 

In our home, mostly we prepare only idli batter and use the same batter for dosa by adding little extra water and make it as spreadable batter.  But sometimes, back in my school days, Amma prepares dosa batter separately in addition to the idli batter and we all love the dosa prepared from the special dosa batter. 

The dosa made from the special dosa batter are so crispy and back then i really love the flavor of fenugreek seed in the dosa and she never missed preparing masala dosa with that dosa batter. Crispy dosa with yummy potato filling, my all time favorite breakfast.

Even though i like masala dosa very much, hardly i eat masala dosa outside in any restaurant. The main reason is that in most restaurants, they serve too much potato filling for a dosa. Anyone have same feeling like me?And nearly half  of  the potato fillings  are left untouched in my plate, so to avoid that, i don't order masala dosa in restaurant. 

But when we were in hosur, i had this mysore masala dosa at Bangalore on our trip to Talakaveri, instantly i love those dosa with that spicy red chutney & potato filling. Seriously now i'm wondering how come i remember the place exactly when i had this dosa for the first time !!!

Some memories are engraved in our minds very strongly and you don't know that it was there until all of sudden it pops out from nowhere, right?? Ok , back to dosa, later i had started to prepare this dosa at home regularly for our breakfast and dinner.  

This dosa can be prepared with the usual dosa batter, but here in the recipe that i have shared the separate dosa batter recipe that i have learnt from my neighbour when we were in Hosur. 

My neighbour suggested me to add handful of poha to get that dark color on the dosa just like the restaurant. Now, let's check out the recipe.

Mysore Masala Dosai

Preparation Time : 8 hrs | Cooking Time : 30 mins | Makes : 4 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Mysore Masala dosa,Masala dosai,Masala dosa,Mysuru Masala dosa Mysore Masala Dosa, the most famous Indian crepe with red chutney spread all over the dosa and stuffed with potato fillings on the inside.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Cooked Potato - 2 
Onion - 1(small)
Carrot - 1/2(small)
Garlic - 2
Green chili - 1
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Chana dal - 1/2 tsp
Turmeric powder - a pinch
Salt - to taste
Curry leaves - few
Coriander leaves - few
Butter - 2 tbsp
For batter
Idly rice - 1 cup
Raw Rice - 1 cup
Urad dal - 1/2 cup
Fenugreek seed - 1 tsp
Flattened Rice - 1/2 cup
Salt - to taste
For Red chutney
Sesame oil - 1 tsp
Chana Dal - 2 & 1/2 tbsp
Red chili - 5 to 6
Pearl onion - 2
Garlic - 2
Salt -to taste

Procedure

First let's prepare the batter. Take idly rice, raw rice, fenugreek seed in a vessel, wash it twice and soak it for 3-4 hrs. Just before 30 mins of grinding, add water (just enough to immerse) to the poha and let it soak.

Grind the batter in batches, in the last batch add poha along with rice & dal and grind into smooth. Add the batter into the big vessel.

Add enough salt and mix it well with your hand and then cover it with lid. Keep it in warm place for 6-8 hrs or overnight to ferment.  

In the next morning, first prepare the chutney & potato filling. 
Heat the pan with oil and add the dal and red chilies  and roast till it the dal turned into golden color and then add the onions & garlic, saute till they are soft.

Remove from the heat and let it cool a bit. Put into the blender/mixie jar and grind into coarse mixture.

Then add the water and salt and grind into smooth paste. Now the red chutney is ready.

Next for the filling, chop the onion & carrot into small pieces, crush the garlic and keep it ready. Heat the pan with oil, add mustard, urad dal & chana dal. Saute till the dal becomes crispy, then add the onions, carrots, curry leaves & garlic. Saute till the onions becomes translucent.

Then add the water(just enough to cover the onions) and salt. Cover the pan with lid and cook it for 2 mins. 

In the mean time, peel the cooked(i have cooked the potatoes in pressure cooker for 3 whistle) potatoes and mashed it roughly with fork.

Add the potatoes and salt . Mix it well all together.

Cover it with lid and cook till it all comes together as a thick mass. Finally add the coriander leaves and switch off the flame. That's it,Potato filling is ready.

Take the batter and mix it well with ladle. The batter should be thick and also easily pourable(if needed, add water and make it as pourable).  Heat the dosa pan.

Pour 1/4 cup of batter and spread it evenly on the pan with ladle. Add 1 tsp of red chutney and spread it all over dosa with the spoon.

Add 1/2 tbsp of butter, spread it evenly and cook it for 10-15 secs and then spread the potato filling on one side of the dosa and fold the dosa into half. 

Remove from the pan and it's ready to serve. Serve it with chutney & sambar.

Related : How to make Mangalore Bun / Mangalore Banana poori

Notes:

• To check the correct temperature of dosa pan, sprinkle some water on the pan, it should sizzle immediately.
• You can add more or less of the red chutney depends on the spice level you want.
• The batter should be neither too thick nor too thin. If it's too thick, then you can't spread the dosa easily and also it doesn't get cooked well since we're cooking this dosa on one side only. If it's too thin, the dosa would be paper thin and it's easily get browned before spreading the chutney and filling. So the batter should be thick yet easily pourable.
• The given measurement for dosa yields more than 4 dosa, but here in the recipe i have used just 1 cup of dosa batter. 
  

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Peas masala dosai | Green peas masala dosa | Breakfast recipe

Peas masala dosa is my recent favorite masala dosa.This masala dosa is very mild and it's doesnt have any over powering masala.In my school days,there was an idly shop(we used to call as medai kadai,dont know why the shop got that name) nearby my home, where they served mochai masala as a side dish for idly or dosa. It was very mild and taste deliciously. Even in my periappa's home, anna bought this masala alone ateast thrice a week and had it with homemade idly or dosai.
I used to make that mochai masala whenever i have fresh mochai,but here i used the same procedure instead of mochai i added peas. If you have fresh mochai, you can try the same with that too.My other masala dosai
Potato masala dosai
Cauliflower masala dosai
Schezwan masala dosai

Peas Masala Dosai

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2 
Recipe Category: Dosa/Breakfast | Recipe Cuisine: Indian

Ingredients
Dried Grean Peas - 1/2 cup
Onion - 1 small
Tomato - 1 small
Garlic - 2 pods
Gram flour - 1 1/2 tsp
Turmeric powder - a pinch
Red chili powder - 1/2 tsp
Curry leaves - few
Coriander leaves - few
Salt -to taste
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Dosa Batter - enough for 5 or 6 dosa

Procedure

Soak the peas overnight,then transfer it into pressure cooker along with salt & enough water.Pressure cook for 3 whistle or till it's soft. In the mean time, slice the onions & cut the tomato into small pieces. Mince the garlic too.Heat a kadai with oil, add mustard & urad, let the mustard splutter, add the curry leaves and onions.Saute till it becomes translucent, then add garlic.Give a quick stir and then add the tomatoes.Add enough water to cook the onions & tomatoes.Once it cooked, add the peas(if needed add water now).Add the spices (turmeric & red chili powder) & salt.Once the raw smell of the masala leaves, take the gram flour in a bowl and add water to make thin batter and pour it into the peas masala.Mix it well, now the masala starts to thicken and let it be in medium flame for 5 mins .Finally add coriander leaves and switch off  the flame. Peas masala stuffing is ready now.Heat the dosa pan, take a laddle full of dosa batter,pour it in pan and spread it in circular motion as shown below pic.Drizzle some oil on the top and edges of the dosa. Cover it with lid.Once it cooked,add the masala in the center.Fold it as show below or as half. Tasty Peas masala dosa is ready.Serve it with sambar or chutney.

Notes:

• If you have ginger garlic paste, add a tsp instead of minced garlic.
• Cook the peas till it's very soft, so it's easily blends with the masala.
• You can make this with fresh peas too, but i like dried peas masala more than fresh ones.
• Cook the dosa on one side with lid covered to get crispy dosa.
  

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Masala Dosai | Potato Masala Dosai | Tamilnadu Masala Dosai

Masala Dosai/Potato masala dosa, a delicious and signature South Indian breakfast recipe. It's one of the popular breakfast/dinner items in restaurants and I have seen that the restaurant here in Canada and US serve this masala dosa for lunch menu or even in buffet. 

Crispy dosa stuffed with scrumptious potato filling along with sambar & chutney is simply a heaven on your breakfast platter !!! There are a lot of variations available in making the potato masala based on the region or restaurant, here i'm sharing the basic version of how we make them at our home.

Amma used to make these masala dosa on weekend mornings in our school days and it's one of my childhood breakfast. As I grew up eating masala dosa at home, I'm not fond of restaurant masala dosa honestly.

In most of the restaurants, the stuffing is way more than what i used to eat at home. So whenever I order masala dosa at a restaurant, most of the potato stuffing remains untouched on my platter that makes me avoid ordering masala at restaurants. Yeah, I'm too picky when it comes to food not only with taste and aroma, how much of chutney or stuffing and all are very important to me. 

Ok, coming to today's recipe, it's a basic version of masala dosa that I grew up eating without any chutney spread or spice powder on top. If you're looking for Mysore style masala dosa with hot chutney spread, check out this recipe. Now  let's check out how to make delicious masala dosa.

Related : How to make Dosa Batter 

Tamilnadu Masala Dosai

Preparation Time : 5 mins | Cooking Time : 25 mins | Serves : 2
 Recipe Category: Breakfast or Dinner | Recipe Cuisine: South Indian

Masala Dosai, Tamilnadu Masala Dosa,Indian Breakfast,Dosai, Dosa, Potato Masala Dosai, Masala Dosai/Potato masala dosa, a delicious and signature South Indian breakfast recipe.Crispy dosa stuffed with scrumptious potato filling along with sambar & chutney is simply a heaven on your breakfast platter.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Potato - 2 nos

Onion - 1 small

Tomato - 1/2 

Garlic - 1 (crushed)

Turmeric Powder - a pinch

Red Chili Powder - 1/2 tsp

Salt - to taste

Coriander leaves - few

Gram flour - 1 tsp

Oil - 1  tsp + enough for drizzling dosa

Mustard & urad dal - 1/4 tsp each

Dosa Batter - 2 cups(approx)

Procedure

Cook the potato and cut into small pieces, slice the onions thinly and cut tomato into small pieces and keep everything ready. Heat the kadai with oil , add the mustard , let it splutter and add urad dal.

Add onions, curry leaves and garlic.When the onions become translucent, add the tomatoes & saute for a while.

Add enough water to cook the onions, then add turmeric & chili powder, let it boil until the raw smell leaves.

Then add salt & potatoes , give a quick stir. In a bowl, add the gram flour and water, make it as thin batter.

Add the gram flour batter into potatoes and cook till it becomes thick(See Notes at the end ). Finally add coriander leaves and switch off the flame. Now heat the dosa pan and keep everything ready.

Pour the batter on the dosa pan and spread it evenly, drizzle some oil on the sides and cover it with lid, let it cook completely.

Add the required potato masala in the center of the dosa and fold it half. Tasty Masala Dosa is ready.

Serve it with sambar and/or chutney. We had it with sambar and mint chutney.
For more breakfast recipes, check out my breakfast collection and for more side dishes of idli & dosa, check out side dishes collection

Related: How to make Spinach Masala Dosa 

Notes:

• Instead of using gram flour and water mixture in the end, you can simply mash a few pieces of potatoes for thickness and totally skip the gram flour slurry. 
• You can use the store bought dosa batter too for this recipe.
• Cooking dosa on one side gives crispy dosa.
• If you wish, you can add peas or grated carrot in the potato masala.
• Instead of cutting the potatoes into small pieces, you can mash and add it too.

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