MUMBAI Pav Bhaji Masala Dosa

**Author - Alee Venkatesh **




Dosa - traditional South Indian savory pancake made from a fermented batter.  Its main ingredients are rice, methi seeds & urud dal.

Recently I tried "Pav Bhaji Dosa" at a restaurant which was served with simple sambar & green chutney.  I wanted to try making this in a different way and here is my recipe for making "Pav Bhaji Masala Dosa".




For Bhaji you need 
  • 2 cup- boiled mixed vegetables of your choice (potato, tomato, carrot, beans, peas, cauliflower)
  • Freshly grounded masala powder to taste (clove, cinnamon, star anise, dry red chilli, coriander & cumin seeds, ginger, pepper corns, mango powder - dry roasted & blended into smooth powder)
  • Chilli powder to taste
  • Salt to taste 
  • 1/4 cup tomato puree (fried onion & tomato blended into smooth paste)
  • 2-3 spoons of ghee (clarified Indian butter) 
  • 2 tsp. lemon juice 
  • 1-2 tsps. ginger & garlic paste

Method - In a pan, heat butter and fry onions (until golden brown) & tomatoes (until mashed). Add ginger-garlic, fry for few minutes.  Mix the cooked vegetables, salt, lemon juice and bhaji masala powder and keep on mashing till the gravy becomes thick. 

For Aloo (potato) sabji you need 

 
6 medium sized Potatoes, 3 onions thinly sliced or finely chopped, chopped green chillies to taste, salt to taste, pinch of turmeric powder.  

For seasoning – ¼ tsp. mustard seeds, urud dal, chana dal, 2-3 tsps. Oil, curry & coriander leaves.   

Method - Cut each potato into half and cook until tender.  Peel the skin and mash little bit and set aside.  Heat oil in a plan, season mustard seeds, chana dal, urud dal, hing, turmeric powder.  Add onions, chillies, curry & coriander leaves, sauté for few minutes.  Add salt and mashed potatoes, mix well.  Remove from heat and set aside.

For Dosa batter you need 
 



Rice & Urud dal (proportion of rice to dal = 3:2), 2 tsps. methi seeds.  Washed & soaked overnight.  Grinded into smooth batter which is allowed to ferment.  After overnight fermentation, batter is mixed with water to get the desired thickness and salt is added to taste.  This batter is then ladled onto a hot griddle (tawa), greased with oil, spread out evenly with the base of a ladle to form a pancake.  Dosa is served hot either folded in half or rolled like a wrap with your favourite filling inside.