Street Style Butter Dosa Recipe | Indian Street Food
RECIPE CARD
Street Style Butter Dosa Recipe | Indian Street Food
INGREDIENTS:
- Onion - 2 {finely chopped}
- Coconut - 1/4 cup
- Potato - 1/4 cup {roughly diced}
- Carrots - 1/4 cup {roughly diced}
- Cauliflower - 1/4 cup {small florets}
- Beans - 1/4 cup {chopped}
- Paneer - 50g {cubes}
- Oil - 2 tbsp + as required to shallow fry veggies
- Cumin Seeds - 1/2 tsp
- Asafoetida - 1/4 tsp
- Curry Leaves - 4-5
- Green Chilis - 2 {slit}
- Dry Red Chilis - 3 + 1
- Bay Leaf - 2
- Ginger Garlic Paste - 1/2 tbsp
- Blended Tomatoes - 6 Medium
- Salt - as per taste
- Kashmiri Red Chili Powder - 1 tsp
- Black Pepper - 1/4 tsp
- Amchoor Powder - 1 tsp
- Garam Masala - 1 tsp
- Sambhar Masala - 1 tsp
- Sugar - 1/4 tsp
- Coriander - handful [chopped]
- Corn Flour - 1/2 tsp
- Capsicum - 1/4 cup {roughly diced}
- Coconut Milk - 3 tbsp
- Tadka Garnish : Oil - 1 tsp
- Mustard Seeds - 1/2 tsp
- Split Bengal Gram / Chana Dal- 1/2 tsp - N/A
- Split Skinless Black Gram / Dhuli Urad Dal- 1/2 tsp - N/A
- Curry Leaves - 2-3
- Dry Red Chili - 1
- Coriander - 1 tsp {finely chopped}
RECIPE STEPS:
For Dosa Batter
- In a bowl add both the type of rice and methi seeds. Wash it twice and soak it for 2 hours.
- After two hours, add the urad dal and chana dal let it soak for 2 more hours. Grind it to make a coarse paste. Somewhat smooth, if you feel the batter in your index finger you should be able to feel grains rest it should be smooth.
- Cover and let it ferment for 4-5 hours in summers or 7-8 hours in winter.
- After its fermented, add salt to taste and mix really well. Also add more water for desired spreadable consistency.
For Making Upma
- In a pan add the oil and let it heat up. Once its hot add the mustard and once it crackles add the suji,water,salt and give it a stir.
- Once it gets a roaring boil. Switch off the flame and let it cool.
For Making Dosa
- Heat a seasoned iron tawa or a nonstick tawa. Once hot, spread some oil and wipe that off with a piece of wet cloth.
- Now add two ladle fulls of batter and spread that. Switch the flame to high and once its slighlty cooked add 2 tbsp upma, 1 big cube of butter and 1 1/2 tbsp of karam podi. Using a spoon spread that really well.
- Once it is well spread-ed add the onions, squeeze a tomato slice,add some green chili, throw in some coriander and let it cook for a minute.You can add a cheese slice if you wish.
- Half fold or full fold the dosa and take it out using a spatula and serve piping hot and dont forget to throw in some thin coconut chutney over it.
RECIPE NOTES :
I've been experimenting with Karam Podi variations. Here's the latest one I had made. However, I'll update the recipe if i get even deliciouser podi! But this is amazing as well! <br/>1 1/2 tbsp Coriander <br/>2 tbsp Chana Dal<br/>1 1/2 tbsp urad dal<br/>10 Dry Red chili<br/>1 Tsp Ghee<br/>5 Garlic Cloves<br/>3-4 walnut sized Tamarind Balls<br/>1/2 tbsp Cumin Seeds<br/>10 Curry Leaves<br/>1/4 Tsp Hing<br/>1/2 tsp Methi<br/>1/2 Tsp Mustard<br/><br/>In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder. Use!