Salem is a developing city and all that we had when we grew up were many movie theatres and many many restaurants...lots of sweet stalls and of course famous Temples to visit, like Sugavaneswarar Temple and Kottai Maariamman Temple, Sri Raaja Ganapathi Temple, Vyasaraja Mutt and many more. Located in Tamil Nadu, the city of Salem is the focal point of the surrounding agricultural area. It is a major handloom-weaving center (Kaithari). Industries located in the city include the manufacture of textiles, cotton and silk apparel, and chemicals. Iron-ore deposits and magnesite deposits are nearby. Salem is famous for Salem Stainless Steel Plant and for the tasty Malgova Mangoes. Whenever we have guest during the weekend, we would take them to either Yercaud or Hogenakkal Falls or tour around Salem and visit many temples or just hire a van and plan a day trip to our Family Deity Sri Prasanna Venkateswarar in Gunaseelam....If I start talking about Salem, This post will not be enough..and I can not stop talking about the lovely little Maambazham (Mango) city. Howmuch ever I describe my home town, it will not be enough. One has to live in Salem to admire its real beauty. Coming to the Tamil Nadu Cuisine, I want to contribute Masal for Masal Dosai. This RCI event is hosted by Veggie Cuisine. Thanks for hosting Lakshmi.
Potatoes - 5
Onion - 2
Green Chillis - 2 to 3
Oil for seasoning
Mustard and Urud Dal.
Cut each Potato into Half and cook all the Potatoes. Preferably in Pressure Cooker. Peel off the skin and half each piece. Keep it aside.
Chop Onions and Slit Green Chillis vertically.
Heat Oil in a Kadai and tamper the Mustard Seeds. Add the Urud Dal and when it turns light brown, add the chopped Onions and Fry for sometime. Add the Cooked Potatoes and other Ingrediets. Stir well. The Masala is ready. This Masala can be used for Masal Dosai as well as for Chapathis/Rotis.
Ingredients and method for Dosai:
Wash and Soak 1 Cup Urud Dal add 1/2 teaspoon fenugreek seeds
Wash and Soak 3 Cups Iddli Rice (Food World White Iddli Rice) and 1 Cup Raw rice (Ravi sona Massori) add a handful of Aval (Flattened Rice)
Grind (using a grinder) urud dal. When its done, take it out and grind the rice. When its done. Mix it with the ground urud. Mix little salt and Mix well using hands. Pour in large containers and allow it to ferment. This is how I do the Dosa Batter. I use it for Iddlis the first or second day after it ferments. The Batter is preserved in the fridge. For Detailed Method for making the Batter Click Here.
For making Dosa: Take a laddle of Dosa Batter and pour it in the middle of a hot tawa. Move the same laddle in circular motion towards outside. Apply oil around the corner and when it becomes crisp in the bottom topple the dosa. And when the dosa is cooked the other side too, topple the dosa again, fold it and keep it aside.
For making Masal Dosa: Place half a cup of Masal in the middle of the Dosa and then fold it. Garnish with little butter and chopped coriander leaves. Enjoy the Masal Dosa.
"Kal thondri Mann Thondra Kaalathe Munthondriya Mootha Kudi Thamizh Kudi". Since the Event is all about Tamil Nadu, I would like to quote a few lines from a Tamil Poem that I remember which I learnt in School days. As far as I can remember, the lines go like this.
" Ee ena erathal Ezhindhandru, adhanedhir
Eeyen endral Adhaninum Ezhindhandru.
Kol Ena Koduthal Uyarndhandru, adhanedhir
Kollane endral Adhaninum Uyarndhandru"
I still remember these lines mainly because of its meaning. The lines mean,
"To say 'Give' is bad, on the contrary
saying 'I will not Give' is very bad.
To say 'Take' is good, on the contrary
saying 'I will not take' is very good."
This is a literal translation that I wrote myself. Please forgive me if its not up to the standards. but I am sure the main idea of the verse is made clear.