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Tag: Udupi

  • Masala Dosa

    Masala dosa is the most famous dish from South India, and it is closely associated with Udupi restaurants in Karnataka, which spread across the country in the twentieth century. A thin, crisp crepe made from fermented rice and urad dal batter is filled with a spiced potato filling called palya, and served with coconut chutney and sambar.

    A good dosa is golden and crisp on the outside, soft in the centre, and slightly tangy from fermentation. The potato filling is mildly spiced with mustard seeds, curry leaves, green chillies and turmeric, and has soft onions throughout. In Mysore, a red chutney is spread inside the dosa before adding the potato.

    Masala dosa is eaten for breakfast or as a light meal at any time of day. Homemade dosas take some practice, especially spreading the batter thinly, but are well worth the effort. The batter keeps in the refrigerator for 3-4 days, so dosas can be made quickly once a batch is ready.

    At a glance

    RegionKarnataka
    CuisineUdupi
    DietVegan
    CourseBreakfast
    Prep time30 minutes
    Cook time40 minutes
    Total time70 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / urad dal / potato / onion

    Ingredients

    For the dosa batter

    • 2 cups raw rice (sona masoori)
    • 1/2 cup urad dal
    • 1/4 tsp fenugreek seeds
    • 2 tbsp chana dal
    • 1 1/2 tsp salt
    • Water as needed
    • Oil or ghee for cooking

    For the potato palya

    • 4 medium potatoes, boiled and coarsely mashed
    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 1 tsp chana dal
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 green chillies, chopped
    • 1 inch ginger, chopped
    • 2 onions, thinly sliced
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 2 tbsp chopped coriander

    Method

    1. Soak the rice in water for 5-6 hours. Separately soak the urad dal, fenugreek seeds and chana dal together for 5-6 hours.
    2. Grind the urad dal mixture with a little water to a light, fluffy batter. Grind the rice to a slightly coarse batter. Mix both with salt, cover and ferment for 8-12 hours until doubled.
    3. For the palya, heat oil, crackle mustard seeds, add urad dal, chana dal, asafoetida, curry leaves, chillies and ginger, and cook until the dals turn golden.
    4. Add onions and cook for 4-5 minutes until soft. Add turmeric, salt and 1/4 cup water, then the potatoes. Mix well, cook for 2 minutes and add coriander.
    5. Heat a cast iron tawa on medium-high. Sprinkle water; it should sizzle and evaporate immediately. Wipe with an oiled cloth.
    6. Pour a ladle of batter into the centre and spread it quickly in a circular motion to form a thin dosa. Drizzle oil around the edges.
    7. Cook for 2-3 minutes until golden and crisp. Place 2-3 tbsp of palya in the centre, fold the dosa over and serve immediately.

    Tips

    • Fermentation depends on temperature; in cold weather keep the batter in a warm place.
    • Spreading batter is easier on a well-seasoned cast iron tawa.
    • Adjust the batter's consistency with water; it should be pourable but not runny.

    Serve with

    Coconut chutney and hot sambar.

  • Neer Dosa

    Neer dosa, meaning water dosa in Tulu, is a breakfast staple of the Mangalore and Udupi region. The batter is made only from soaked rice and a little coconut, ground fine and thinned with water until it is almost like milk. It needs no fermentation, so it can be made the same morning.

    The dosas are thin, soft and delicate with a lacy surface full of tiny holes, and they are cooked on one side only, never crisped or browned. They are folded into triangles and served with coconut chutney or, in Mangalorean homes, with chicken curry or kori gassi. The mild flavour makes them a perfect partner for rich, spicy gravies.

    At a glance

    RegionKarnataka
    CuisineMangalorean
    DietVegan
    CourseBreakfast
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / coconut / water

    Ingredients

    • 1.5 cups raw rice (dosa rice or sona masoori), soaked 4-6 hours
    • 1/2 cup freshly grated coconut
    • 3/4 tsp salt
    • about 3 cups water
    • oil for greasing the tawa

    Method

    1. Drain the soaked rice and grind it with the coconut and 1 cup water to a very smooth batter. Rub a little between your fingers; it should feel completely fine with no grit.
    2. Transfer to a bowl, add salt and stir in about 2 cups more water to get a very thin batter, like thin buttermilk.
    3. Heat a nonstick or well-seasoned iron tawa on medium-high heat. Grease lightly with oil.
    4. Stir the batter well each time, since the rice settles at the bottom. Take a ladleful and pour it from the edge of the tawa in a circle, moving inwards to fill the gaps. Do not spread with the ladle.
    5. Cover and cook for about 1 minute until the top looks set and white, with tiny holes, and the edges start to lift. It should not brown.
    6. Without flipping, fold the dosa in half and then in half again to form a triangle, and lift it onto a plate.
    7. Grease the tawa lightly again and repeat. Do not stack hot dosas flat or they stick; keep them folded and slightly apart.

    Tips

    • The batter must be very thin; if the dosa is thick or does not form holes, add more water.
    • A hot tawa is essential for the lacy pattern, but reduce heat if the dosas start browning.
    • Use the batter within the day; it does not need or benefit from fermentation.

    Serve with

    Coconut chutney, kori gassi (Mangalorean chicken curry), or jaggery with grated coconut.