Masalae Dosae

1st Pour

1st Flip

2nd Flip + Palya

1st Fold



2nd Fold

 

 

 

 

 

Masalae Dosae

Ingredients:

• 1 Dosae batter (see label Thindi dosae to make batter)
• 1 cup of oil
• 1 bar butter at room temperature(optional)
• 1 Onion-Potato playa (see label Palya/karmind to make palya) 

Method:

Preheat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make dosaes. Mix the dough well with a medium sized spatula. Take a spatula full of dough and pour it on the heated surface of the tava. Using circular, concentric motion, spread the dough as much as possible towards the edge of the tava. Drizzle a teaspoon full of oil on the surface of the dosae, cover and let it cook for 3 to 4 minutes. Remove cover, and using a flat spatula (mogacho kai, tudupu) slowly, carefully loosen the dosae from the tava and flip it over. Cook on this side a couple minutes, then carefully flip it over again. (Optional: At this stage, spread a tsp of butter all over the surface of the dosae). Now place about 1/2 cup for onion-potato paly in the middle of the cooked dosae. Fold 1/3 over the palya and make the second 1/3 dosae fold over it. At this stage, you can place 1/4 tsp of butter on top oof the folded dosae and remove dosae from the tava on to a plate.

Cooking Tips:

The same batter is used to make triangular masalae doae. After placing the palya in the middle of the cooked dosae, fold the circular edges into 3 folds to from a triangle.

Tips:

Serve hot with a dollop of butter and coconut chetni.

 

Triangular Masalae Dosae Pictures

Palya

1st Fold

2nd Fold

3rd Fold