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 - 

• 2-3 cups Dosa / Idli batter or as required
• oil for shallow frying
• squeezer bottle
• sambar and chutney to serve

Potato Curry - 

• 2-3 potatoes
• 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
• 1/2 tsp. salt or 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, onion, 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, add lime juice and coriander leaves. 

                Boil the potatoes & mash them coarsely.

                  Heat oil in a pan && temper with mustard seeds.

After it stops crackling, add the curry leaves, onion, ginger, garlic & green chilies. Sauté till light brown. 

                 Add all the dry spices and give it a stir. 

          Then add the mashed potatoes & cook for 2-3 minutes. 

              When done, add lime juice and 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. 

Potato Curry (Aloo Ki Sabzi)

 

            Potatoes in particular is an universal favorite veggie. So is potato curry in any form - dry or with gravy. This recipe is a very common Indian side dish that is prepared in almost every household. Each family or region has it's own recipe. Sometimes, It is made with a combination of other veggies. In whatever way it is prepared, it simply tastes awesome. We of course do not get tired of having it any time of the day. It is considered to be a hit with young and old alike.

           Today I bring to you my version of a simple potato curry that is a perfect side dish with steamed, rice or any Indian bread like parathas, poori, pakwan, chapatis. They also can be relished with dosa, appam and idiyappam too. 

          Instead of tomatoes, I added some amchur powder for a bit of a tang. I also made use of curry leaves. In that case, one can also use a tsp. of sambar powder to enhance the flavour. You can omit it if you wish. So check out the step by step pictorial recipe to prepare this great comfort food. 

• 2-3 potatoes, boiled & cubed
• 3 tbsp. oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• 1 tbsp. red chili powder
• 1/2tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. amchur powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

          In a small bowl, mix together the ginger-garlic paste and all the dry spices (except salt) along with 1/4 cup water. Keep aside for later use. 

          Heat 1 tbsp. oil in a pan / kadai and sauté the boiled & cubed potatoes till light brown. Keep aside. 

          Heat remaining oil and temper with dry red chilies, mustard seeds and cumin seeds. Sauté till it stops spluttering.

          Now add the onion and curry leaves. Stir fry till light brown. Then add the spice paste and sauté till the oil separates. 

          Add the sautéed potatoes and salt. Mix everything well so that the potatoes are well coated with the masala. 

          Add 1 cup water and simmer, covered for 4-5 minutes or till the gravy comes to a perfect consistency. (Keep some gravy as it will thicken once it cools down).

          When done, switch off the flame and garnish with chopped coriander leaves. Serve with steamed rice, jeera rice or any type of Indian bread for a great comfort meal. 

                                 Boiled & cubed potatoes. 

                       In a small bowl, mix ginger-garlic paste & all the dry spices (except salt) 

                       along with 1/4 cup water. Keep aside for later use. 

                    Heat 1 tbsp. oil & sauté the boiled potatoes till light brown. Keep aside. 

                      Heat remaining oil & temper with dry red chilies, mustard seeds and

                      cumin seeds. Sauté till it stops spluttering.

                                Now add the onion and curry leaves. Stir fry till light brown. 

                                 Then add the spice paste and sauté till the oil separates. 

                           Add the sautéed potatoes & salt. Mix well so that the potatoes are 

                           well coated with the masala. 

                       Add 1 cup water & simmer, covered for 4-5 minutes or till the gravy 

                       comes to a perfect consistency.

                                 When done, garnish with chopped coriander leaves.

                       Serve with steamed rice, jeera rice or any type of Indian bread for a

                       great comfort meal. 

Doi Aloo (Potatoes in Yoghurt Gravy - Bengali Style)

 

          Who does not like potatoes? It is the most favorite veggie, with which you can try out many yummy recipes. So let me share my version of a Bong style side dish - Doi Aloo / Dahi Aloo which is basically potatoes cooked in yoghurt gravy. It pairs well with steamed rice for a great comfort and a satisfying meal. 

           A perfect blend of yoghurt, milk and baby potatoes in this creamy gravy is simply divine. If preferred you can reduce the gravy, but I like it this way. You may also relish with chapattis, pooris, pulao, jeera rice or plain biryani. Do give it a try by checking out the step by step pictorial recipe to prepare this simple delicacy.

• 10-12 baby potatoes, boiled & peeled
• 3 tbsp. mustard oil
• 1-2 dry red chilies
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1 bay leaf
• 1 tsp. cumin seeds
• 1 onion, ground to a paste
• 1 tsp. ginger paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 1 cup yogurt, beaten
• 1/2 cup milk
• 2-3 green chilies
• 1 tsp. ghee

          Heat 1 tbsp. oil in a pan and fry the potatoes till light brown. Drain and keep aside. 

          Heat remaining oil and temper with bay leaf, cinnamon, cardamoms, cloves, dry red chilies and cumin seeds. Sauté for a few seconds.

          Add the onion and ginger paste. Sauté till almost dry. Add all the dry spices and mix well. Sauté for a few seconds more.

          Add the yoghurt, milk, green chilies and fried potatoes. Simmer on a medium flame by stirring at intervals till the gravy is slightly reduced.

          When done and you get the desired consistency or when the oil rises to the top, add the garam masala powder and ghee. 

          Give it a stir and serve with steamed rice, veg. pulao, poori or chapattis. (If you desire a thicker consistency, reduce the gravy as per your preference).

                     Heat 1 tbsp. oil & fry the potatoes till light brown. Drain & keep aside. 

                  Heat remaining oil & temper with bay leaf, cinnamon, cardamoms, cloves, 

                  dry red chilies and cumin seeds. Sauté for a few seconds.

                                  Add the onion and ginger paste. Sauté till almost dry. 

                              Add all the dry spices & mix well. Sauté for a few seconds more.

                 Add the yoghurt, milk, green chilies & fried potatoes. Simmer by stirring 

                  at intervals till the gravy is slightly reduced.

                                  When done, add garam masala & ghee. Give it a stir.

                                  Serve with steamed rice, veg. pulao, poori or chapattis. 

Mysore Masala Dosa (South Indian Breakfast)

 

           Dosa or pancakes are shallow fried South Indian breakfast which is very popular in Indian restaurants worldwide. They are very nutritious, wholesome and a perfect meal in itself. It is prepared from fermented rice-lentil mix. 

          So check out this Karnataka special Mysore Masala Dosa that is quite similar to the regular Masala Dosa. However, the only difference is the addition of the red chutney that is smeared over the dosa along with the potato stuffing. 

          

              They can be enjoyed anytime of the day along with coconut chutney and sambar for a great comfort meal. They can also be packed for a lunch box meal too. So check out the step by step pictorial recipe to prepare this delectable stuffed dosa. 

Potato Curry - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1-2 green chilies, slit
• pinch of asafoetida
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• 2-3 medium size potatoes, boiled & slightly mashed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tbsp. coriander leaves, chopped

Red Chutney - 

• 1 tbsp. oil
• 1 small onion, roughly chopped
• 4-5 Kashmiri red chilies
• 3-4  garlic cloves, chopped
• 2 tbsp. roasted chana dal
• 1 tsp. tamarind paste 
• salt to taste

Tempering - 

• 1 tsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves

Dosa - 

• 1 cup raw rice
• 1/2 cup urad dal (split black gram lentil)
• 1/3 cup cooked rice
• 1/4 tsp. fenugreek seeds 
• salt to taste
• oil to shallow fry

Potato Curry - 

           Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering add the asafoetida, green chilies, curry leaves and onion. Sauté till light brown.

          Add the tomatoes and turmeric powder. Cover and cook till it is mashed.

          Now add the potatoes, salt and sambar powder. Mix everything well and fry on a medium flame for 2 minutes. When done, garnish with coriander leaves and keep aside.

Red Chutney - 

          Heat oil in a pan and sauté the red chilies, onion and garlic till everything turns slightly brown in color. Leave aside to cool. 

          Then add rest of the ingredients and grind with very little water into a smooth paste. Your red chutney is ready to serve.

          Tempering - Heat oil in a pan and temper with mustard. After it stops spluttering, add the  curry leaves. Fry for a few seconds and switch off the flame. Pour this tempering over the ground chutney and mix well. 

Dosa - 

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

          Then blend them along with the cooked rice to a smooth paste with required quantity of water. 

          Transfer to a large bowl and 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 for a minute or two on a medium flame till the top of the dosa is cooked. Then spread some of the chutney all over the dosa, followed by 2-3 tbsp. of the potato curry. 

          When done, fold it and transfer to a plate. Make similar dosas with the remaining batter and serve them hot with coconut chutney and sambar. 

                    Heat a tawa & brush with some oil. Sprinkle some water and after it sizzles off,

                    pour a ladleful of the batter. Spread out into a circular motion. Drizzle some oil

                    over and around the edges. Cook for a minute on a medium flame.

                                 Then spread some of the chutney all over the dosa, 

                                 followed by 2-3 tbsp. of the potato curry. 

                                  When done, fold it and transfer to a plate. 

 

                                  Serve them hot with coconut chutney and sambar.