Full written recipe for Mumbai street style masala dosa & uttapam
Prep time: 1 hour
Cooking time: 20 minutes
Serves: 4-5 people
For batter
Ingredients:
• Ukhda chawal 100 gm
• Urad dal 100 gm
• Water 1 cup (divide in two batch)
• Salt to taste
• Besan 3 tbsp
• Bareek rava (fine semolina) 200 gm
Methods:
• Wash the ukhda chawal and urad dal with water and soak them together for at least ½ an hour, you can also soak it for longer.
• After soaking, drain the excess water & transfer in a mixer grinder and grind to a fine paste, add 1/4th cup water while grinding.
• In a separate bowl, add first batch of water that is ½ cup, and mix with besan & salt to taste and whisk to ensure there are no lumps, further add semolina and mix well, the mixture will get to thicken, so now add another batch of water and mix well until there are no lumps.
• Now add the grinded rice paste in the rava mixture and mix well to make the batter, rest the batter for at least ½ an hour, your dosa batter is done, you can also make this a night prior and store this in the fridge and use it next morning for making dosas in breakfast.
For aloo masala
Ingredients:
• Oil 1 tbsp
• Chana dal 1 tbsp
• Urad dal 1 tbsp
• Mustard (rai) 1 tsp
• Curry leaves 8-10 nos.
• Green chillies 1 nos. (chopped)
• Ginger 1 tbsp (chopped)
• Hing ½ tsp
• Onions 1/4th cup (sliced)
• Turmeric powder 1 tsp
• Potatoes 4-5 nos. (boiled & mashed)
• Salt to taste
• Water 50 ml
• Fresh coriander 1 tbsp (chopped)
• Lemon juice 1 tsp
Methods:
• Set a pan on medium low heat, add oil, chana dal and urad dal, cook until the dal changes its colour. Further add mustard seeds and let them splutter.
• Add ginger, green chillies, hing and curry leaves, mix and sauté for a minute.
• Add onions and cook until the onions are translucent, further add turmeric powder, mix and sauté it for 30 seconds.
• Add the boiled potatoes, salt to taste, freshly chopped coriander leaves and lemon juice, mix with the masala, add a dash of water and cook for 1-2 minutes, mash a little while cooking, but you can also choose to keep it a little chunky.
• Aloo masala is ready, keep aside to be used for making masala dosa or masala uttapam.
For chutney
Ingredients:
• Fresh coconut ½ no. (grated)
• Green chillies 2-3 nos.
• Ginger 1 inch
• Chana dal 4 tbsp
• Tamarind 1 tsp
• Small sprig of coriander
• Salt to taste
• Water as required
For tempering
• Oil 1 tsp
• Mustard 1 tsp
• Urad dal 1 tsp
• Whole red chilli 2 nos. (broken)
• Curry leaves 10-12
Methods:
• In a mixer grinder, add the coconut, green chillies, ginger, chana dal, tamarind, small sprig of coriander, salt to taste and water as required, grind to fine chutney. Add water if required to adjust the consistency of the chutney.
• Transfer the chutney in a bowl and add the tempering over it.
• For tempering, heat a pan on medium heat, add oil, mustard seeds, urad dal, whole red chillies, and curry leaves, sauté briefly for few seconds and pour the tempering over the chutney, mix well and the chutney is ready, keep them refrigerated and serve chill with hot dosa.
For making dosa & uttapam
Ingredients:
• Dosa batter as required
• Butter/Ghee as required
• Aloo mixture
• Onions (chopped)
• Tomatoes (chopped)
• Fresh coriander (chopped)
Methods:
• For making dosa, heat seasoned iron tawa or a dosa pan, just sprinkle little water to control the temperature, before making the dosa, put a spoonful of dosa batter and spread evenly to make dosa.
• Further, add ghee or butter or oil as per your preference and let the dosa cook until crisp and golden brown on medium heat.
• Further lower the flame and spread efficient amount of aloo masala, and little bit of chopped onions and fresh coriander.
• Once the dosa starts to leave the side, fold in half and serve crispy masala dosa with hot sambar and coconut chutney, you can also serve with other chutney along with it.
• For making uttapam, heat the tawa and spray water in same way, add big spoonful of dosa batter and spread evenly keeping it thick, allow the uttapam to cook for a minute on medium flame, spread the aloo masala, add chopped onion, tomatoes and coriander leaves, press gently and let it cook it cook it cook for 2-3 minutes.
• Add butter over the uttapam and flip and cook until for 3-4 minutes, masala uttapam is ready, serve hot with chilled coconut chutney.
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