Masala Dosa - Indian Pancake Masterpiece

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Indian cuisine is very different in each state. In some it is customary to have breakfast with french fries with curry and beans, in others they eat naan cakes stuffed with onions or cheese. But the most enjoyable is the South Indian breakfast option - masala dosa. It is especially popular in the states of Andhra Pradesh, Tamil Nadu, Karnataka, Kerala, as well as in Malaysia and Singapore, where there are large groups of people of Indian descent.

Masala dosa is a huge crispy pancake made of finely ground rice dough, fenugreek seeds and urad / a type of black lentil /, which is spread on a hot plate or pan and baked until golden brown.

The filling is made of spicy potatoes, and the sauces with which it is garnished are most often sambar - made of lentils, vegetables and spices, and chutney-flavored chutneys. It is usually served on palm leaves, which, according to experts, prevent products from spoiling in hot climates.

Masala dosa is a good choice for breakfast as it is rich in carbohydrates and proteins needed to recharge the body for the whole day. It is a mandatory part of the menu of every restaurant, pavilion, roadside restaurant. It is interesting to know that the South Indian culinary masterpiece is included in the top 50 most delicious foods on the planet according to the CNN ranking.

If you want to try these Indian pancakes, here is the recipe for them.

Necessary products for 2 servings:

200 g of potatoes

50 ml of coconut milk

spices to taste - turmeric, garam masala, fenugreek

salt to taste

100 g of yogurt

3 tbsp. canned pineapple

1 tbsp. coconut shavings

ginger to taste

1 lime

green spices to taste - mint, parsley, coriander

100 g of rice flour

Method of preparation:

1. Boil the potatoes without peeling them. Take them out, cool them slightly, peel them and mash them while they are warm. Add the coconut milk, salt and spices to the puree;

2. For the sauce - put the pieces of canned pineapple, coconut shavings, grated ginger and lime juice in the yogurt. Cut the green spices and beat with a blender;

3. For the pancake batter, add a little water to the rice flour, salt the mixture. Bake pancakes from it in the usual way, but only on one side;

4. Spread mashed potatoes on the unbaked side of the pancakes and roll. Serve breakfast with yogurt sauce.

NB: In the original recipes, peas are added to the mixture with rice flour, and for spiciness - hot red pepper. If you do not have rice flour, you can soak 1 tsp for 1 night. rice in cold water and in the morning together with the water to grind it in a blender to the consistency of pancake batter.