Open Masala Dosa Recipe (Podi Masala Dosai)

South India is known for its spicy, buttery and delicious dosas. Must try among many varieties of dosas are open masala dosa. 

Recipe video demo open masala dosa

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Ingredients:
1 Liter Idli or Dosa Batter (please click here for recipe)
500 Grams Potato Bhaji / Palya (please click here for recipe)
1/2 Cup Gunpowder (please click here for recipe)
Ginger Coconut Chutney (please click here for recipe)
1/4 Cup Ghee
1/3 Cup Butter
1/4 Cup Oil 

For Garnish: Butter, Grated Carrots, Grated Coconut, Finely Chopped Coriander...

Method: 
Preplan and prepare the potato, chutney, dosa batter and gunpowder ahead of time. 

Combine the butter, oil and ghee. Try not to melt the fat combine and reserve..

Heat a tawa or skillet on high flame. Sprinkle water and allow to reduce a bit. Spread 1 tsp of oil, rub 1/2 onion on the skillet this way the dosa will have good flavor.

Ladle the batter and spread in a even layer. Generously spread the fat mixture cover and cook for 3 minutes. After 3 minutes flip and apply 1 more tsp fat and cook for 3 minutes. 

Flip the dosa back, generously sprinkle gunpowder and apply 1 more tsp butter and top with aloo palya and chutney serve as hot as possible.

We can garnish with butter, grated carrots, fresh grated coconut and coriander to enhance the flavor and taste. 

This blogpost is to demonstrate various dosas of southindia. we can prepare these dosas with unsalted butter or salted butter both are different taste. Salted butter has tumeric so the flavor profile changes from the unsalted butter.

Gun Powder Recipe Video

Mini Masala Dosa Video

Chicken Dosa Video

Chocolate Dosa Video

Dill Leaves Masala Dosa Video

Pizza Dosa Recipe Video

Paper Dosa Recipe Video

Masala Dosa Recipe Video

Egg Dosa Recipe Video

Tomato Rava Dosa Recipe Video

Chili Cheese Corn Dosa Recipe Video

Dosa Kaal Soup Recipe Video

Schezwan Cheese Dosa Recipe Video

Onion Uthappam Recipe Video

Mutton Keema Dosa Recipe Video

Mochakkai Dosa Recipe Video

Mixed Vegetable Uthappam Recipe Video

GALLI - Raaste Ka Swaad @Gokulam Grand - Hotel and Spa, Bengaluru

GALLI - Raaste Ka Swaad is a new street food segment at Gokulam Grand, Hotel and Spa. The uniquely curated street food nook will feature favorite dishes from across the globe and India. We got to indulge in gol gappay to ragda patties, grilled meats, fried fish to jalebi at this beautiful private open-air lawn space.

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What I liked about galli is the efforts chefs have taken to showcase every dish. All breads be it pav buns, laccha paratha. pooris, masalas, chutneys, gravys and sauces are all prepared fresh with quality ingredients at the property. It's very hygienic in a clean environment, guests can surely indulge in some authentic fair without thinking twice.

Drinks and Shaved Ice Counter

Our tasting session started with goli soda a traditional beverage. Its carbonated water spiked with orange or lime flavor.

I chose the lime flavor carbonated drink...

Aloo Tikki / Ragda and Jalebi Counter

We can pick and choose the chaats here from traditional pani poori to samosa chaat, dahi poori, bhel poori, papdi chaat, aloo tikki, ragda patties or kachori and hot jalebis...

Ragda Masala..

Aloo Tikki..

Samosa Masala Chaat: Flaky samosa topped with chickpea gravy, onion, tomato, grated carrots, sev, mint chutney and tamarind chutney...

Pani Poori: crispy shells filled with spicy crumbled potato topped with chutney, grated carrots and sev, served with jeera pani.

Aloo Tikki Chaat (Ragda Patties) : Nowadays when we ask for aloo tikki chaat its always the ragda patties which is the same aloo tikki base topped with spicy peas curry, finely chopped onion, tomato, tamarind chutney, coriander chutney and sev...

Kachori filled with spicy lentils...

Aloo tikki

The third segment of the tasting is mains and hearty meals. Here we can choose pav bhaji to paniyarams, appams, chole bhature, kothu parotta, rolls, fish fry, mutton sukka and chicken 65...

Buttery Pav Bhaji...

Rolls and Kothu Parotta Station...

Biodegradable banana plant bark plates...

Beach style display of sundal, spicy mangoes, fryums, murukku and condiments...

Paniyaram with coconut and onion chutney...

Buttery Pav Bhaji...

Chole Bhature...

Mutton Sukka...

Aloo tikki with Masala Chai...

Chicken 65...

Bangada Fish Fry...

Mutton Kothu Parotta...

Masala Chai...

Jalebi...

Ice Gola (Khus)

Overall tasting was good. I enjoyed the mutton sukka, chicken 65, bangada fish fry and aloo tikki. The menu will change every week and they will surely add new dishes. This segment will not be available during private parties or events. They will be open all days from 4.30 to 7.30 pm.

Mushroom Pav Bhaji Recipe

Delicately spiced and juicy mushrooms bhaji served with butter toasted pav buns was very unique, packed with flavours and taste. 

Mushroom Pav Bhaji Recipe Video

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Ingredients:
500 Grams Button Mushrooms
1 Medium Potato
100 Grams Carrots
100 Grams Capsicum
1 1/2 Tbsp Ginger and Garlic Paste
1 Large Onion
2 Ripe Large Tomatoes 
1/2 Cup Green Peas
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 Tsp Rasam Powder ( Brand Used Phalada Pure and Sure)
1 Tsp Pav Bhaji Masala (Brand Used Everest Masala)
1/2 Tsp Kitchen King Masala (Brand Used Everest Masala)
1/2 Tsp Chaat Masala (Brand Used Everest Masala)
1/2 Tsp Cumin Seeds
1 Tsp Turmeric Powder
Oil for frying and as required 
Salt as per taste

For Garnish: Butter, Lime Wedges, Finely Chopped Onions and Finely Coriander leaves 

To serve: 3 Packs Pav Buns

This recipe served 6 generous portions and there was enough leftovers for next day. 

 Prep:
Wash the mushroom twice or thrice, place in a colander allow excess moisture to drain.

Spread the mushroom on a towel and allow to air dry for half hour.

Once all the moisture evaporates, chop the mushrooms into halves and quarters and reserve.

Wash all the veggies, peel and roughly chop and reserve.

Deseed the capsicum, chop into large chunks and reserve.

Method:
Heat oil on low flame for frying. Allow to reach temperature and add small batches of mushroom fry for a minute on each side, drain and reserve.

Fry the entire batch of mushrooms and reserve. Do not drain the mushrooms on a paper towel or colander we need all the juices the mushroom releases after frying.

Heat a pan with 3 tbsp oil, we can used the oil used to fry the mushrooms. 

Add the roughly chopped onions and tomatoes fry till onion turns transparent. Add ginger and garlic paste fry for a minute.

Add the prepped veggies and fry for a minute. Add the spice blend and fry for a minute.

Add 2 cups hot water and salt as per taste, stir cover and cook until vegetables have softened. 

Using a masher, mash all the veggies and bring to a boil, add the green peas. Adjust the salt as per taste add a cup or cup and half of hot water to cook the peas and adjust the gravy consistency.

Once the gravy has cooked and the peas and well done, add the fried mushrooms along with the juice it has released stir well bring to a rapid boil and it is ready to serve.

Toast the pav buns with butter and garnish the gravy with coriander. Serve the gravy with a tbsp of butter topped along with pav buns wedges of lime and finely chopped onions...Enjoy 😉

Spinach Fritters (Palak Pakoda Recipe)

Spinach fritters or palak pakodas are delicious starters or can be added to a curry to serve with roti or rice. These pakodas with masala chai is a perfect combo. 

Spinach Fritter Recipe Video

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Ingredients:
250 Grams Spinach
1 1/2 Tbsp Chilly Powder
1 Tsp Garam Masala (kitchen King)
1/4 Tsp Cooking Soda
1 Large Onion
3 Green Chillies 
1 Tbsp Ginger and Garlic Paste
1/2 Cup Gram Flour (Chickpea Flour)
1/4 Cup All Purpose Flour (Maida)
Salt as per taste
Oil for frying...



Prep:
Separate the spinach leaves only do not use harder part of stem. Use the fibrous stems in soups or stocks.

Wash the spinach leaves twice or until clean. Spread the leaves on a towel and pat dry. 

Bunch the spinach leaves and finely chop. Reserve the spinach leaves in a colander and allow excess moisture to drain and add to mixing bowl.

Wash and peel Onion , finely chop and reserve.

Wash and finely chop the chilly...reserve.

Method: 

To the spinach add the ginger and garlic paste, chilly powder, garam masala, cooking soda, finely chopped chilly, finely chopped onion mix well till all ingredients are well incorporated.

If  we are are hosting any party we can prep the spinach with the ingredients above and place it in a airtight tupperware refrigerated until use. 

Heat oil in a wok on low flame once we mix all the ingredients in the spinach the oil will be ready for frying.

Just before frying only add the gram flour, all purpose flour and salt, sprinkle little water at a time and mix well.

The batter must be tight not in dropping consistency. Take a golf ball size roundle, pinch and drop the batter in oil fry on low to medium flame.

We can fry the pakodas for two minutes on each side we have to keep flipping it until all sides are golden in color.

Drain excess oil on a kitchen towel and serve these pakodas hot with chai or beverage of choice...Enjoy 😊

Favorite Fritter Recipes Shared on Youtube

Onion Pakoda Recipe Blog Link

Bread Bajji Recipe Blog Link

Cauliflower Bajji Recipe Blog Link

Chinese Cabbage Fritters Recipe Blog Link

Mangalore Bajji Recipe Blog Link

Golden Fried Prawn Fritters Recipe Blog Link

Mixed Vegetable Fritters Recipe Blog Link

Baby Corn Tempura Recipe Blog Link

Broccoli Vada/Bajji Recipe Blog Link