Nalla Karam Podi Butter Masala Dosa

People lie! They do it all the time. A lot of people, over the course of time, have lied to me too. They said ” Oh! Labor is not that bad” Oh ya, really? Then after my son was born, they said “Now the fun part begins.” I thought of countless ways to strangle them while staying awake most nights for the first few months. Then they said “Hey, once they turn 7-8 months, that’s the best time.” Well, ya but no one told me they will be teething too at the same time. When my son turned 2 and I was going crazy with this antics, they called it “Troublesome 2’s ” and said it would pass. No one told me about the horrifying 3’s and the super scary 4’s. The ‘phase’, as they say, never passes, does it? It just, like energy, transitions from one stage to another.

My 4 yr old is going through what I call “The Contrarian” phase. Here is a sample-

me- Did you purposely drop the cereal to the floor?

him- No, I didn’t.

me- I just saw you dropping it on the floor.

him- No, you didn’t.

me- You are doing it right now too.

him- No, I am not! (dropping a few more on the floor.)

me- (if you thought that may be he says no to everything) I will not put on your favorite show today.

him- Yes, you will.

Now, you can ask me – What does this have to do with Nalla Karam Podi Butter masala dosa? Nothing. Can a mother not go off on a rant for like 2 minutes without making any sense? Breathe in……..Breathe out. Ok, now that am done, let’s talk about the dosa. This is the use of my Nalla Karam podi at its best. I am officially a fan of these dosas. Crisp yet juicy dosas topped with podi, upma, butter, onion, tomato and chilies is a delight to eat. Even dosa haters (Seriously? Anyone hates dosas?) will give these a big Thumbs up!! That’s not a lie, I swear!

Yum

Nalla Karam Podi Butter Masala Dosa

Yield: 15-20 dosas

Ingredients

For Dosa batter
• 1 1/2 cup Idli rice
• 1/2 cup white Urad dal
• 1 tbsp. Fenugreek seeds
• Salt as per taste
For Upma
• 1/8 cup Semolina
• 1 cup hot Water
• 1/2 tsp Salt
• 1 tbsp. Oil
• 1/4 tsp Mustard seeds
Filling for one dosa
• 1 tbsp. Tomatoes, finely chopped
• 1 1/2 tbsp. Onion, finely chopped
• 1/2 tsp green Chilies, finely chopped
• 1 tbsp. Cilantro, finely chopped
• 1 1/2 tbsp. plus 1 tbsp. Butter
• 1 1/2 tbsp. Nalla Karam Podi
• 1 1/2 tbsp. Upma
• pinch of Salt, if needed

Instructions

For Dosa batter
1. Soak rice and dal separately overnight in water.
2. Add Fenugreek seeds in the dal while soaking.
3. Next morning, grind the dal and rice separately with as little water as possible.
4. Mix both rice and dal. Let it ferment for 12-18 hours in a warm place until its frothy and bubbly.
5. Add salt to it. Add water to adjust the consistency, if needed. I keep the batter thicker for crispy dosas.
For Upma
6. In a pan, add oil and let it heat up.
7. Add mustard seeds and when they crackle, add semolina and roast it.
8. When the semolina changes color, add salt and hot water and let it come to a boil.
9. When it thickens up slightly, turn off the stove. It should be little runny.
All coming together
10. Heat a cast iron skillet, drop a ladle full dosa batter and spread it quickly.
11. Add 1 1/2 tbsp. butter, upma and podi in the center and spread it as the butter melts.
12. Add tomato, onion, green chilies, cilantro and salt (if needed) along with butter in the center and spread again.
13. When dosa crisps up from the bottom, use a sharp spatula to lift the dosa off the skillet.
14. Enjoy it with coconut chutney immediately.

Notes

Cast iron skillet works best for dosas.

Upma makes the dosas juicy yet crisp.

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