Signature southindian style brunch on sunday would be masala dosa, specially bangalorean homes are known for their specialty masala dosas for brunch. There are few variations of masala dosas we prepare at home but the sabsige masala dosa is my favorite.
Dill leaves / Sabsige soppu in local dialect is commonly used in many dishes across Bangalore, Mandya, Tumkur and Mysore districts. One can find dill leaves in our veg curries, stir fries, idly, dosas, samosas, rotis etc.
8 Cups Dosa Batter
Please click here for Idli and Dosa Batter Recipe
2 Large Onions Finely Chopped
1 Cup or Bunch of Dill Leaves (Sabsige Soppu/ Sozhi Keerai) Finely Chopped
5 Sprigs Curry Leaves Finely Chopped
8 to 10 Green Chilies Finely Chopped (Adjust heat as per your preference)
1 Inch Ginger Crushed into smooth paste
1/4 Cup Fresh Coriander Leaves Finely Chopped
1 Tbsp Cumin Seeds
1/4 Tsp Asafoetida Powder
Salt as per taste
1/4 Cup Oil and 10 Tbsp Ghee Mixed
Oil as required.
For Ginger Coconut Chutney:
2 Cups Fresh Coconut
1 Tsp Tamarind
5 Green Chilies
1 inch Ginger
2 Dried Red Chilies
2 Sprigs Curry Leaves
1 Tsp Mustard Seeds
1 Tsp Split Black Gram Dhal
1/4 Tsp Asafoetida
Salt as per taste.
1 Tsp Oil.
For Garlic Chilly Paste:
1 Whole Garlic Peeled
2 to 3 Tbsp Chilly Powder
3 Tbsp Oil
Please click here for Potato Bhaji/Palya Recipe 😉
Heat a wok on medium flame add 1 tsp oil. Fry the ginger and chilies reserve for chutney first. Once the chilies starts to splutter drain and remove from oil and reserve on a plate allow to reach room temperature.
Add 2 tbsp extra oil to the same wok and allow to reach smoking temperature. Add cumin seeds and allow to splutter. Add crushed ginger, curry leaves, chilies and asafoetida fry all the ingredients.
Add dill leaves, onions and coriander fry all the ingredients on medium flame, onions should turn transparent.
Add 2 tbsp water and 1 tsp salt to the masala cover and cook till the greens wilt.
After 5 minutes the greens should have cooked place on high flame and allow excess moisture to evaporate and oil should separate from the masala.
Once the masala has cooked allow to reach room temperature. Add the cooled masala to the batter mix well cover and allow the flavors to infuse in the batter for fifteen minutes.
Add the fried ginger, chilies , coconut, tamarind and salt to a mixer jar, grind to form a coarse paste.
Add 1/2 cup water and grind to form a smooth paste. Heat a fry pan with oil, add mustard seeds and black gram dhal allow to splutter and fry on low flame.
Add dried red chilies, curry leaves and asafoetida fry for a minute and temper the coconut chutney.
In a mixer jar add garlic, salt and chilly powder grind to form a smooth paste. Add oil and grind.
Reserve this chutney in airtight container, this chutney can be used to spread on masala dosas or served even with idly.
Heat a tawa/iron griddle on medium flame. prepare the griddle by sprinkling water and rubbing half oil with few drops of oil and ghee. This way the flavor of dosa enhances.
Ladle the dosa batter spread the batter to form dosa, spread 2 tsp of ghee and oil on dosa cover and cook till the dosa is crispy on the bottom.
Spread the garlic chutney in a even layer on the dosa and place the potato filling in the middle, fold the dosa and serve hot with ginger chutney...Enjoy 😉
I have also posted a detail recipe how to prepare dill leaves idli please click here for recipe blog link 🙏