Fresh Turmeric Net Masala Dosa

 

            Check out these yummy Fresh Turmeric Dosas, prepared in a unique net shape and stuffed with some potato curry. They are a real visual treat and very appetizing too. Both healthy and nutritious, fresh turmeric adds a lovely vibrant colour to the dosa. 

          There is a very easy way of preparing them. A squeezer bottle does the job. Cook these Net Dosas on both sides as you do to your regular Dosa however, a wee bit gently or your new innovative creation will come apart. Enjoy these unique dosas with coconut chutney and sambar.

          

          Fresh turmeric root has its own health benefits. It has anti inflammatory properties, lowers cholesterol and prevents cancer. 

          In fact, Dosa made of fresh turmeric root is very popular in the South and it is known as Manjal Dosai. 

          So next time you are thinking of preparing dosa, just add some fresh turmeric to the batter and give this amazing net shape. This pleasant surprise will be widely appreciated. 

Dosa Batter - 

• 2 cups rice
• 1/2 cup split black gram (urad dal)
• 1/4 tsp. fenugreek seeds
• 1 tbsp. chana dal
• salt to taste
• 1-2" fresh turmeric root
• oil for shallow frying
• squeezer bottle
• potato curry as required
• sambar and chutney to serve

        Soak the first four ingredients overnight. Wash and drain well. Add the fresh turmeric root and grind to a smooth paste by adding some water. 

 

          Add salt and mix well. Cover and keep in a warm place overnight to ferment. Fill the batter in a squeezer bottle through a funnel.

          Pour few drops of oil on a hot tawa / griddle and sprinkle some water. After the water sizzles off, wipe clean with a tissue paper.

          Reduce the flame and gently squeeze the bottle on the tawa to make a net pattern. Drizzle some oil over it and cook for 2-3 minutes or till it is done on one side.
     
           Gently flip it over and cook the other side too. Remove on a plate carefully. Make similar Net Dosas with the remaining batter. Serve with a filling of potato curry, coconut chutney and sambar.

Potato Curry - 

• 2-3 potatoes, boiled and mashed coarsely
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. sambar powder
• 1 tsp. roasted coriander powder
• 1 tbsp. red chili powder 
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds. After it stops crackling, add the curry leaves and onion. Sauté till light brown. 

          Now add the ginger-garlic paste and stir fry for a few seconds till the raw smell disappears. Add the chopped tomatoes and cook, covered, on a low flame till it is mashed.

          Add all the dry spices and give it a stir. Add the coarsely mashed potatoes and continue to cook for 2-3 minutes. 

          When done, switch off the flame and add the chopped coriander leaves. Arrange a little of the stuffing lengthwise inside the Net Dosa and enjoy along with coconut chutney and sambar.