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Nilgiri’s Masala Dosai

nilgiri's masala dosai (866x515)Photo credit: John Slaytor

Peoples, this is really cool: I have Nilgiri’s masala dosai recipe for you, with courtesy of Ajoy Joshi. Ajoy was kind enough to give me permission to publish his own recipe here. Although we tried dosais at other restaurants including some authentic ones both in Australia and in India, we still think that Nilgiri’s dosais are the BEST. We love them so much even Dad started making them at home after taking one of Ajoy’s cooking classes a few years ago.

But first things first, let me begin by telling you what dosais are: They are thin, crisp on the outside, moist on the inside crepes made out of rice and black lentil flour. Although, there are some plain varieties, these ones are rolled and stuffed with spiced potatoes with mustard seeds and fresh curry leaves and traditionally served with sambhar (lentil broth) and coconut chutney.

It’s a lot of work to make dosais but if you think it’s too much hassle to make your own, masala dosai is on both Nilgiri’s and Tellicherry’s menus. For those of you who would like a little bit of challenge, here’s the recipes:

Dosais

Ingredients:
3 parts medium to coarse rice flour
1 part split black lentil flour
Water for the batter
Salt to taste
Vegetable oil (for vegan version) or Ghee (clarified butter), to pan-fry the dosai

Method:
• Mix the rice and lentil flours with just enough cold water to form o thick fine paste.
• Add salt to taste and leave the batter in a warm place overnight to ferment.
• Mix the batter thoroughly the next morning.
• Heat the griddle till it is hot.
• Pour a ladle of the batter in the centre of the griddle and spread evenly in concentric circles till it reaches the edges of the griddle.
• Baste the dosai with ghee or oil and cook on medium heat till the dosai is golden brown.
• Place a filling of your choice in the centre of the dosai and roll or fold as desired.
• Serve hot with fresh coconut chutney and sambhar.

Potato Pallya (Masala for Dosai)

Ingredients:
20-25 ml vegetable oil
1 tsp black mustard seeds
1 tbsp split chickpea lentils
1 tbsp split black lentils
4-5 whole dry red chillies
¼ tsp asafoetida powder
½ tsp turmeric powder
1 sprig fresh curry leaves
2 medium-sized onions, sliced
Salt to taste
1 kg potatoes, boiled, peeled and roughly mashed
½ bunch fresh coriander leaves, chopped

Method:
• Heat oil in a thick-bottomed pan.
• Add the black mustard seeds and allow to splutter.
• Immediately add the two lentils and cook on a medium heat stirring constantly, till the lentils turn a light golden in colour.
• Add the whole dry chillies and the asafoetida powder and cook for a few moments.
• Add the turmeric powder and the fresh curry leaves and cook for a few moments.
• Add the sliced onions and salt and cook till the onions turn translucent.
• Add the roughly mashed potatoes and mix well.
• Cook on a medium heat for a few minutes and check the seasoning.
• Garnish with fresh coriander leaves and use as a filling in the ‘Masala Dosai’.

Sambhar

Ingredients:
300 gr yellow lentils or toor dal
1 tsp turmeric
500 gr tomatoes, quartered
3 medium-sized onions, diced
2 tbsp Nilgiri’s Sambhar Powder
½ tbsp tamarind concentrate
1 sprig fresh curry leaves
Salt to taste
½ bunch Fresh coriander leaves, chopped

Method:
• Cook the lentils with the turmeric in approximately 2 litres of water till soft and mushy.
• Add the tomatoes and the onions and cook further till they are soft.
• Add Nilgiri’s Sambhar Powder, tamarind concentrate, fresh curry leaves and salt to taste and bring to a boil.
• Check the seasoning, garnish with fresh coriander leaves and serve hot.

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