I have a story to share about the masale dose. I was staying in hostel when I was in my 11th grade. We used to wait for Sundays to come, not only because it was weekend but it was masale dose for the breakfast menu. We used to be up at 6.30am in the morning and stand in line. Our cook used to make 6 dose’s at once and we all had to wait until our turn came. We were ready to wait for 2-3 hours. Our cook made the best masale dose ever. Next comes my mother 🙂
Ingredients for batter:
Rice- 3 cups
Urad dal-1 cup (Preferably whole grain)
Fenugreek –1 tsp
Channa dal- 2tbsp
Thick poha (gatti avalakki) -2 tbsp
Salt- to taste
Soak rice and fenugreek for 5 to 6 hours. Soak rest of the ingredients for 2 hours. Grind all of them to a smooth paste. Add salt, mix well and ferment overnight.
Ingredients for making coconut chutney:
Shredded coconut-½ cup
Tamarind paste- 1 tsp
Coriander or cilantro- 3 to 4 strands
Curry leaves- 4 to 5
Channa- ¼ cup
Green chillies- 4 to 5 (medium hot)
Salt – to taste
Grind all the above ingredients with water and keep aside.
Chutney seasoning (optional):
Heat 2 tsp of oil in seasoning pan, add ½ tsp mustard seeds, ¼ tsp split urad dhal, asafoetida and 2-3 curry leaves. Allow to splutter and then add to the coconut chutney and mix.
Ingredients to make red chili paste (masale):
Dry red chillies -8 to 9
Garlic cloves- 2
Salt – to taste
Grind the above ingredients into a smooth paste using minimum amount to water.
Ingredients to make potato pallya (for filling):
Potatoes- 4 medium size
Onions-3 medium size
Green chillies- 5to 6
Curry leaves-4 to 5
Coriander or cilantro –handful (chopped)
Lemon juice-2 to 3 tsp
Sugar- a pinch
Turmeric- ¼ tsp
Spilt urad dal-¼tsp
Cut potatoes into quarters and cook them until soft (microwave- approx 20 minutes). Peel the skin and coarsely mash and keep aside.
Heat 4 tbsp of oil in pan, add mustard seeds, urad dal, channa dal , curry leaves and green chillies. Sauté for a minute or until it turns golden brown. Now add cut onions and turmeric powder and sauté until onions turn translucent. Add the coarsely mashed potatoes and mix well with a little water. Add a pinch of sugar, coriander and lemon juice at the end.
Mix the fermented batter well before making doses.
Heat a griddle, take a laddle full of batter and spread it until it is even. Apply oil to the edges and cook until it turns golden brown. Now flip the other side and cook well. Flip it again, simmer the heat and apply red chilli paste to the center and spread it across the dose. Add a scoop of potato pallya on one side and close the other side. Now it’s ready to eat with coconut chutney. Last but not the least, add some butter on top of the dose before serving.