Instant Masala Dosa 印度快速可麗餅

 



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Things we will need 烹調所需工具: 
  • Flat non-stick pan / iron skillet – 10 or 12 inches/10~12吋 平底鍋（不沾鍋或鑄鐵鍋）
  • Big Spoon/調理湯勺（台式湯勺）
  • Small cotton cloth napkin/棉質方巾
  • Spatula/漏煎匙（煎鏟）
  • Medium Bowls x 3/大碗（約直徑16*高7公分）
  • Blender (Optional)/果汁機（非必要）
  • Small spoons x 2/攪拌小匙
  • Small steel bowl (Optional)/不鏽鋼醬料平底碗（非必要）
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For Dosa Batter 印度可麗餅麵糊所需材料:
  • Semolina – 1 cup/杜蘭小麥粉（粗粒小麥粉）
  • Whole wheat flour / All-purpose flour – 2 tbsp/全麥粉 或 中筋麵粉
  • Chickpea Flour – 1 tbsp/鷹嘴豆粉
  • Baking powder – ½ tsp [*Can replace with ¼ tsp baking soda]/泡打粉 （可用小蘇打粉取代）
  • Salt – 2 tsp/精細鹽
  • Yogurt – 1 cup/無糖鮮乳優格
  • Water – ½ cup/水
Note: This recipe will make 6 to 8 medium size dosas.

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Masala (Potato Curry) Filling 馬鈴薯咖哩內餡所需材料:
  • Boiled potatoes – 2 medium-sized/水煮（蒸煮）馬鈴薯
  • Onions – ¼ cup diced into small pieces*/洋蔥
  • Fresh coriander - ¼ cup/香菜
  • Mustard seeds – 1 tsp/芥末籽
  • Turmeric powder – 1 tsp/薑黃粉
  • Finely chopped ginger – 2 tsp/剁碎薑末
  • Finely chopped chilies – 2 tsp*/剁碎辣椒末
  • Cooking oil – 1 tbsp/一般料理用油

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Coconut peanut chutney 椰子花生沾醬所需材料: 
  • Grated dry/fresh coconut – ½ cup/椰蓉（椰絲）或新鮮椰子
  • Peanuts – 1 cup/花生
  • Ginger – 1 tbsp/薑
  • Green chilies – 1 tsp/綠辣椒
  • Tamarind paste – 1 tsp/羅望子醬
  • Cooking oil – 1 tbsp/一般料理用油
  • Mustard seeds – 1 tsp/芥末籽
  • Curry leaves – 5 to 6/咖哩葉
  • Dry red chilies - 2 to 3/乾燥紅辣椒

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Coconut coriander yogurt chutney 椰子香菜優格沾醬所需材料: 
  • Grated dry/fresh coconut – 1 cup/椰蓉（椰絲）
  • Fresh Coriander – ½ cup/香菜
  • Ginger – 1 tbsp/薑
  • Green chilies – 1 tsp/綠辣椒
  • Yogurt – 1 cup/無糖鮮乳優格
  • Cooking oil – 1 tbsp/一般料理用油
  • Mustard seeds – 1 tsp/芥末籽
  • Curry Leaves/咖哩葉
  • Dry red chilies – 2 to 3/乾燥紅辣椒


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Dosa Batter – Steps 麵糊製作流程:
  1. Add semolina, whole wheat flour, chickpea flour, yogurt, salt, water to a blender and blend it for 1 minute. 將杜蘭小麥粉、全麥麵粉、鷹嘴豆粉、優格、鹽及水加入攪拌（果汁機）攪拌一分鐘
  2. Make a thick dosa batter and pour it into a bowl. 需要製作出濃郁的麵糊並倒入大碗中
  3. Keep it aside for at-least 20 mins to rest. 靜置約20分鐘
  4. Add baking powder and mix it well to make batter light and fluffy. 加入泡打粉（或小蘇打粉）充分攪拌，製作出輕盈的麵糊
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Masala (Potato Curry) 馬鈴薯咖哩製作流程:
  1. In a pan heat the oil on low to medium flame. 將料理用油加入鍋中用中小火加熱
  2. Add mustard seeds and let them crackle. 加入芥末籽爆香
  3. Add ginger, chilies, and sauté for a minute. 煸炒薑及辣椒
  4. Add onions and sauté for another two minutes or till they soften up. 加入洋蔥煸炒，直到所有材料軟化
  5. To this add turmeric powder. 加入薑黃粉
  6. Add chopped boiled potatoes. 加入水煮後的馬鈴薯
  7. Add salt and mix it well. 加入鹽並攪拌均勻
  8. Cover it and let it cook for a minute. 將炒鍋加蓋悶煮約一分鐘
  9. Add coriander and turn off the burner. 開蓋後加入香菜後關火
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Let’s make masala dosa. 印度可麗餅製作流程:
  1. Take cast iron skillet and heat it up on a medium flame. 使用不沾平底鍋或鑄鐵鍋並用中火加熱
  2. Make sure its heated evenly. 確保鍋底皆均勻加熱
  3. Sprinkle some water to check. 可以透過灑水來確認是否已均勻加熱
  4. Take a wet cloth and clean the top of the pan. 使用沾濕的棉質方巾來清理鍋面
  5. Take a small ladle of dosa batter and spread it evenly on the pan. 取一小勺麵糊並平均的倒在鍋面上並均勻抹開
  6. Add some oil/butter, ghee and let it cook for a minute or until desired crispiness. 加入一小匙油或奶油後繼續烹調直到所需的脆度出現
  7. Take two to three spoons of masala and add it on the dosa. 加入兩至三湯匙的馬鈴薯咖哩
  8. Let it cook for 30 seconds. 大約再烹調約三十秒
  9. Fold the dosa and serve. 利用鍋鏟來折疊一半後完成
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Coconut peanut chutney 椰子花生沾醬製作流程:
  1. Roast the peanuts on medium heat with a pan. 使用平底鍋及中火來加熱烘烤花生
  2. Add roasted peanuts, coconut, ginger, green chilies, and tamarind in a blender jar. 將烤過的花生、椰蓉、薑、綠辣椒及羅望子醬加入攪拌杯內
  3. Add half cup of water and blend it to required consistency. 加入約半杯水並攪拌至所需的濃稠度
  4. Take out the chutney in a bowl and add salt to taste. 取出沾醬並適當加入鹽
  5. Heat 1 tbsp of oil. 加熱一湯匙的料理用油
  6. Add mustard seeds and let them crackle. 加入芥末籽爆香
  7. Add curry leaves and dry red chilies. 加入咖哩葉及乾燥紅辣椒
  8. Add the tempering to the peanut chutney. 將爆香及煸香後的油加入沾醬內後完成
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Coconut coriander yogurt chutney 椰子香菜優格沾醬: 
  1. Add coconut, coriander, chilies, ginger, yogurt and 4 to 5 curry leaves in a blender jar. 將椰蓉、香菜、辣椒、薑、優格及四至五片咖哩葉加入攪拌杯內
  2. Add 2 tbsp of water if required. 加入兩湯匙的水（如果需要）
  3. Blend everything together to required consistency. 攪拌至所需的濃稠度
  4. Take out the chutney in a bowl and add salt to taste. 取出沾醬並適當加入鹽
  5. Heat 1 tbsp of oil. 加熱一湯匙的料理用油
  6. Add mustard seeds and let them crackle. 加入芥末籽爆香
  7. Add curry leaves and dry red chilies. 加入咖哩葉及乾燥紅辣椒
  8. Add the tempering to the coconut chutney. 將爆香及煸香後的油加入沾醬內後完成

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