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Crispy, golden-brown dosas filled with a fiery and aromatic vegetable masala, a specialty from the Chettinad region of Tamil Nadu. This dosa packs a flavorful punch with its unique blend of freshly ground spices.
For 4 servings
Prepare the Chettinad Masala Powder
Sauté the Aromatics and Vegetables
Crispy, golden-brown dosas filled with a fiery and aromatic vegetable masala, a specialty from the Chettinad region of Tamil Nadu. This dosa packs a flavorful punch with its unique blend of freshly ground spices.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 494.8 calories per serving with 12.84g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Cook the Masala Filling
Prepare the Dosas
Serve Hot
For a more substantial filling, add one large boiled and mashed potato along with the other vegetables. This makes it similar to a classic masala dosa but with a Chettinad twist.
For a protein-rich version, add 100g of crumbled paneer or finely chopped mushrooms to the vegetable masala during the last 2-3 minutes of cooking.
To reduce the spice level, decrease the number of dried red chilies and black peppercorns in the masala powder. You can use Kashmiri red chilies for color without much heat.
After spreading the dosa batter on the tawa, crack an egg on top and spread it evenly. Sprinkle some of the Chettinad masala powder on top, add the vegetable filling, and fold.
The blend of spices like turmeric, cloves, cinnamon, and peppercorns used in the Chettinad masala is loaded with antioxidants, which help combat oxidative stress and inflammation in the body.
The dosa batter is fermented, which introduces beneficial probiotics that improve gut health. Additionally, spices like fennel and cumin seeds are known to aid digestion and prevent bloating.
The vegetable filling with carrots, peas, and onions provides a good amount of dietary fiber, which is essential for maintaining a healthy digestive system, regulating blood sugar levels, and promoting satiety.
The presence of pungent spices like black peppercorns and red chilies can give a temporary boost to your metabolism, aiding in more efficient calorie burning.
One serving, which consists of two Chettinad Dosas, contains approximately 350-420 calories. The exact count can vary based on the type and amount of oil used and the thickness of the dosa.
Yes, Chettinad Dosa can be a healthy meal. The dosa batter is fermented, which is good for gut health. The filling is packed with vegetables and aromatic spices that have various health benefits, including anti-inflammatory properties. To make it healthier, use minimal oil for cooking.
Absolutely! It's a great idea to make a larger batch of the Chettinad masala powder. Store it in a cool, dry place in an airtight container, and it will stay fresh for up to a month.
This usually happens for two reasons: the tawa is not hot enough, or the batter consistency is off. Ensure the tawa is properly heated before pouring the batter. Also, the batter should not be too thick. If it is, add a little water to thin it out. Seasoning a cast-iron tawa well also prevents sticking.
Yes, using good quality store-bought dosa batter is a convenient option and works perfectly well for this recipe, saving you the time and effort of grinding and fermenting your own.
This recipe goes great with these complete meals
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
