Net Masala Dosa

 

           Check out these yummy Net Masala Dosas, prepared in a unique net shape and stuffed with some potato curry. They are a real visual treat and very appetizing too. They are both healthy and nutritious. Enjoy them for breakfast, snack, lunch or dinner. Choice is yours. 

          There is a very easy way of preparing them. A squeezer bottle does the job. Cook these Net Masala 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, sambar and a sprinkle of some idli podi.

           

            It is a new way to serve your very own Dosa in a creative way - Net Masala Dosa is not only easy to prepare but is also appealing to the eyes. 

            You can let your imaginations run wild and create your own design on the tawa. So check out the step by step pictorial recipe to prepare this yummy breakfast.

Net Dosa - 

• Dosa / Idli batter as required
• oil for shallow frying
• squeezer bottle
• sambar and chutney to serve

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, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. sambar powder
• 1 tsp. roasted coriander powder
• 1 tsp. red chili powder 
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

           Pour the dosa batter into a squeezer bottle through a funnel if needed.

          Heat a hot non-stick tawa / griddle and add few drops of oil. Sprinkle some water over it. After it sizzles off,  wipe it clean with a tissue paper.

          Reduce the flame and gently squeeze the bottle over the tawa and create a net pattern.

          Drizzle some oil over and it around the edges. Let it cook on one side before carefully flipping it over. Cook the other side too for a few seconds.

          Transfer to a plate carefully. Make similar net dosas with the remaining batter.

          Place a little of the potato curry lengthwise and gently fold it. Serve them hot with coconut chutney and sambar. 

Potato Curry - 

           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 and green chilies. Sauté till light brown. 

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

          When done, switch off the flame and add lime juice. Garnish with chopped coriander leaves. 

Reduce the flame & gently squeeze the bottle over the tawa & create a net pattern. Drizzle some oil over it & around the edges. Let it cook on one side before carefully flipping it over. 

                    Cook the other side too for a few seconds.

Transfer to a plate carefully. Place a little of the potato curry lengthwise.

                   Gently fold it. 

                   Serve them hot with coconut chutney and sambar. 

Brown Rice Masala Dosa

          Dosa or pancakes are shallow fried South Indian breakfast which are very popular worldwide. They are nutritious and wholesome. It is prepared from fermented rice-lentil mix. So give it a healthy twist by substituting white rice with fibre rich brown rice. Let me assure you there is absolutely no difference in the look, taste or flavour. It is just like any regular dosa. 

          They can be enjoyed anytime of the day along with coconut chutney, sambar and potato curry for a great comfort meal. They can also be packed for a lunch box meal too. You can either serve dosa stuffed with the potato curry or as a side dish. Choice is yours. 

• 3/4 cup brown rice
• 1/3 cup split black gram (Urad dal)
• 1/4 tsp. fenugreek seeds 
• 1/3 cup cooked rice
• salt to taste
• oil to shallow fry 

            Soak the rice, urad dal and fenugreek seeds overnight or for a minimum of 8 hours. 

          Blend the rice, urad dal, fenugreek seeds and the cooked rice to a smooth paste with required quantity of water. Transfer to a large bowl.

          Ferment overnight. Next morning add salt to taste and mix well.

          Heat a tawa / griddle and brush with some oil. Sprinkle some water and after it sizzles off, pour a ladleful of the batter. Spread out into a circular motion with the back of the ladle.

          Drizzle some oil over and around the edges. Cook till it is golden brown on one side.

           Flip it over and cook the other side too till done. Serve them hot with with chutney, sambar and potato curry.