ONE OF THE TOP 3 MUST TRY SOUTH INDIAN FOOD IS MASALA DOSA

 Because 'Masala Dosa' has such wonderful childhood memories of going to indian restaurants with family and having either breakfast or supper there, we decided to name our dish after him. In those days, households were more accustomed to preparing meals at home. Hence, going out to dine at a nice restaurant felt like quite the indulgence. And the majority of the time, we would eat our tiffins at restaurants. Even though there are many different types of tiffins available, your visit to the restaurant is not complete until you order the "Masala Dosa," which is considered to be the king of all tiffins. The aroma and flavour of this masala dosa has a special allure for those of us who are from indian restaurants in markham


"stuffing the simple dosa or accompanying it with a delightful Potato Masala" is where the name "Masala Dosa '' originates from. A traditional plate of Masala Dosa includes a thin dosa topped with potato curry, sambar, and a variety of chutneys made with coconut, coriander, mint, ginger, onion, and other ingredients.


Masala dosa gigi's spice corner london ontario | indian kitchen

Masala Dosa

My memories of the masala dosa, potato curry, sambar, and coconut chutney that we used to have when I was a kid are still vivid, and I have yet to find a indian restaurant markham this part of the world that serves a dish that is even somewhat comparable to the one we used to enjoy. As more time has gone, the genuine flavour has gradually started to fade away. Dosa is a common dish that is prepared in our homes (back home), and it is typically served with chutney, though on occasion we are also privileged to have sambar. Potato curry, sambar, and chutney are served together as a combination dish in our indian fast food near me only very infrequently. Thus Masala Dosa has become a restaurant fare for me.


You may get an authentic tasting 'Masala Dosa' at Gi Gi's Spice Corner in London, Ontario by using the hashtags #gigi spice corner and #ontario.


The standard recipe for dosa calls for urad dhal and rice, either in a ratio of 1:2, 1:3, or 1:4, depending on whether you want the dosa to be chewy, crispy, or paper-thin crispy. My desire for a Masala dosa similar to those served in restaurants inspired me to experiment with a new recipe for dosa this time.


Recipe for Dosa:


  • masala dosa gigi's spice corner london ontario | indian kitchen

  • Masala Dosa

  • Ingredients:1 1/2 cup Rice flour

  • 1/2 Cup Maida

  • a third of a cup of Urad Dhal

  • a quarter of a cup of Chana Dal

  • 1/4 tsp fenugreek seeds

  • 1/4 tsp Bi-Carbonate

  • Salt to taste

  • 1/2 tsp Sugar

  • A sufficient amount of oil to fry the dosas.


Method:


  • masala dosa gigi's spice corner london ontario | indian kitchen

  • Masala Dosa

  • Channa and urad dal, as well as fenu greek seeds, should each be soaked in water for three to four hours.

  • Combine them in a blender and process until you get a smooth mixture that is extremely fine.

  • Mix rice flour, maida, soda, sugar, and just enough water to form a smooth batter without any lumps in it. Add this mixture to a steel bowl that is perfect for fermenting the batter.

  • In this batter, add both dal pastes, as well as sufficient salt to produce batter with the consistency of a dosa.

Let the dosa batter time to ferment and rise in the refrigerator overnight.

Once the dosa batter has fermented and it is ready to make dosas, mix it well to level the elevated batter and add extra salt and water if necessary to get the batter to the correct consistency to make thin dosas (if preferred)

Put some oil in a tawa or nonstick pan and heat it over high heat. Make sure the oil covers the entire surface.

Pour one ladleful of dosa batter onto a skillet that has been heated until it is extremely hot, then use the bottom of the ladle to distribute the batter in a spiralling motion to create a thin and circular dosa.

After the underside of the dosa has achieved a golden brown colour, turn it over and cook for a few seconds more.


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