South Indian Breakfast Combo Recipes | Masala Dosa | Vada Curry

 

South Indian Breakfast Combo Recipes | Masala Dosa | Vada Curry

 

Ingredients:

To Make Dosa Batter

Idli Rice - 1/2 Cup

Parboiled Rice - 1/2 Cup

Urad Dal - 1/4 Cup

Fenugreek Seeds - 1/2 Tsp

Chana Dal - 1/2 Tsp

Poha - 1/4 Cup

Water

Rock Salt - 1/2 Tsp

To Make Red Chutney

Oil - 2 Tsp

Chana Dal - 2 Tbsp

Cumin Seeds - 1 Tsp

Onion - 1 No. Chopped

Garlic - 6 Clove

Red Chili - 15 Nos

Rock Salt - 1/2 Tsp

Water

 

To Make Potato Masala

Oil - 1 Tbsp

Mustard Seeds - 1/4 Tsp

Urad Dal - 1/4 Tsp

Cumin Seeds - 1/4 Tsp

Asafoetida Powder - 1/4 Tsp

Curry Leaves

Onion - 1 No. Finely Chopped

Green Chili - 2 Nos Finely Chopped

Turmeric Powder - 1/2 Tsp

Salt - 1 Tsp

Boiled Potato - 3 Nos

Coriander Leaves

To Make Masala Dosa

Dosa Batter

Ghee

Red Chutney

Potato Masala

 

Method :

 

In a bowl, wash and soak idli rice and parboiled rice for about 3 hours

In another bowl, wash and soak urad dal, fenugreek seeds, chana dal for about 3 hours

In another bowl, wash and soak poha for about 3 hours

First grind the rice without any water and later add very little water

Add the dals and grind it

Finally add the poha and grind it into a smooth batter

Add rock salt and mix well

Let the batter ferment for about 8 hours

To make the red chutney, heat a pan with some oil roast cumin seeds, chana dal

Add onions, garlic, red chili and saute them

Cool the mixture and add salt and grind it to a fine paste

Boil the potatoes and peel the skin

To make the potato masala, heat a pan with some oil, add mustard seeds, urad dal, cumin seeds

After the mustard seeds splutter, add asafoetida, onions, green chilies, curry leaves and saute

After sauteing the onions, add turmeric powder, salt and boiled potatoes

Mix everything well and mash them roughly

Finally add some coriander leaves and turn off the stove and keep the mixture aside

Heat a tawa, pour the dosa batter and spread it

Add oil, cook on both sides and spread the red chutney, spread the potato masala

Fold the dosa and serve it hot.

 

To Make Vada

Chana Dal - 1 Cup

Chopped Ginger

Red chil - 4 Nos

Fennel seeds - 1/2 Tsp

Salt - 1/2 Tsp

Oil For Deep Frying

Water

For Coconut Cashew Paste

Grated Coconut - 4 Tbsp

Cashewnuts - 10 Nos

Water

 

For Vada Curry

Oil - 2 Tbsp

Whole Spices

( cinaamon, Cloves,Cardamom,Bayleaf

Star Anise,Fennel Seeds &Stone Flower )

Onion - 3 Nos Finely Chopped

Green Chili - 2 Nos Chopped

Curry Leaves

Ginger Garlic Paste - 1 Tsp

Tomato - 4 Nos Chopped

Salt - 1 Tsp

Turmeric Powder - 1/2 Tsp

Red Chili Powder - 2 Tsp

Coriander Powder - 2 Tsp

Garam Masala Powder - 1/2 Tsp

Water - 2 Cups

Coriander Leaves

Method:

Soak the chana dal for 2 hours

Strain the water and add the dal to a mixer jar

Add fennel seeds, red chilies, ginger, salt

Grind it into a coarse batter

Heat some oil for deep frying and slowly drop the vada mixture into the hot oil and deep fry them

Fry the vadas till they are slightly golden brown in color (you need not fry them till they turn deep brown in color)

Break the vadas into small pieces and keep it aside

In a mixer jar, add coconut, cashews and grind it to a fine paste by adding some water

Heat some oil in a kadai, add cinnamon, fennel seeds, bay leaf, star anise, stone flower, curry leaves, onions, green chilies and saute till they are soft

Add ginger garlic paste and saute along

Add tomatoes and saute

Add turmeric powder, coriander powder, garam masala, red chili powder and salt

Saute everything well

Add water and bring it to a boil

Add the coconut cashew paste and mix well

Add the vada pieces and close and cook for 10 mins

Finally garnish it with coriander leaves and serve hot.

 

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