BM #137 Week 4 Day 3 - 

For the letter X, Xacuti masala came to the rescue and so I tried out this variation of the traditional Masala Dosa using the Xacuti masala to flavor the aloo sabji. 

The Xacuti masala powder I made at home was mildly spiced as opposed to the store bought one. I shared these Dosas with my Goan friend and she said she loved the variation and that until then she never had a chance to taste a milder version of the masala. :)

Ingredients - 
Oil/Ghee needed to shallow fry
Dosa Batter -
Kodo Millet 1 cup
Rice 1/2 cup
Urad Dal 1/2 cup
Chana Dal handful
Methi Seeds 1 tsp
Xacuti Aloo Masala - 
Onions, finely chopped  2 Tbsp
Potatoes boiled and roughly mashed 2 cups
Xacuti Masala 2 tsp
Turmeric and Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, curry leaves few)

Method Of Preparation -

To Make Dosa Batter - 
Wash and soak rice, kodo millet,  fenugreek seeds, chana dal and urad dal in about 3-4 cups of water for about 4-5 hours.

In a blender add the soaked rice, chana dal,  urad dal, fenugreek seeds and the millet. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

To make Xacuti Aloo Masala - 
In a heated pan, add oil and rest the seasoning ingredients. 

Saute onions and add the roughly mashed potatoes, salt, turmeric and xacuti masala. Add about 1/4 cup of water to let the masala blend in. Adjust the consistency of the sabji.

Remove form heat and allow it to slightly cool.

To make Xacuti Masala Dosa - 
On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa. 

On the top side of the dosa place a ladleful of the xacuti aloo masala Fold the Dosa into half and remove from the pan.

Continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.


Preparation Time 30-40 minutes + soaking and fermentation time 15 hours
Makes 12-14

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BM #137 Week 4 Day 2 - 

For today, I present these Watermelon Rind dosas which has been in my to-do list forever. They are also known as Kalingana Polo,  I have adopted a mixture of recipes from the web to come up with my own combination of ingredients to suit our dietary needs.

I have substituted foxtail millet for idli rice and have fermented only for 5-6 hours. There was no after taste of the watermelon if anyone is wondering. :)

Ingredients - 

Foxtail Millet 1 cup
Watermelon rind, shredded 1 cup (Only the white part)
Coconut, shredded handful
Salt as needed
Oil to shallow fry the dosas

Method Of Preparation -

Wash and soak foxtail millet for 5-6 hours. Grind into a fine batter adding shredded coconut and shredded watermelon rind.

Set aside the batter for fermentation.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.


Preparation Time 30 minutes + Batter prep time and fermentation time 10 hrs 
Makes 10-12

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BM #137 Week 4 Day 1 - 

This week I shall continue with the A-Z Dosa series. This month the starting letters are V, W and X.

This version of Vellulli karam Dosa (Vellulli means Garlic; Karam means Spicy) is inspired by the Erra Karam Dosa I frequently make at home. Since my family adores garlic flavor, these dosas have been super popular at home.

Ingredients - 

Dosa Batter 3 cups (I used Kodo Millet Dosa Batter)
Onions, finely chopped 1/4 cup
Oil to shallow fry the dosas
Vellulli Karam - 
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Coconut Powder 1/4 cup
Garlic pods handful
Dry Red Chilies 2-3
Salt as needed

Method Of Preparation -

To prepare Vellulli Karam - 
Dry roast coriander seeds, cumin seeds, coconut powder, dry red chilies and set aside.  Lightly roast the garlic pods and remove from heat. 

Allow them to cool and grind into a coarse paste adding very little water and set aside.

To make Dosas - 
On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. 

Spread about a tablespoon of the vellulli karam evenly all over  the dosa, sprinkle finely chopped onions (optional) and gently pat the onions so they stick to the dosa.

Fold the dosa into half and gently remove from heat. 

Continue with the rest of the batter. 

Serve it hot with a chutney of your choice.


Preparation Time 30 minutes excluding the batter preparation time 
Makes 10-12 dosas

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Posted by Harini R on Wednesday, August 24, 2022
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