Firewood Masala Dosa | Traditional Village Cooking скачать в хорошем качестве

Firewood Masala Dosa | Traditional Village Cooking

Recipe below: We spend a slow village day — soaking dosa batter, watching Yakshagana at night, and cooking firewood masala dosa the next morning. This video is about food, tradition, and the kind of moments that quietly stay with you. Village Style Masala Dosa – Ingredients Raw dosa rice – 4 cups Urad dal (split white lentil) – ½ cup Chana dal (split chickpeas) – ¼ cup Fenugreek seeds – 2 tbsp Salt – to taste Water – about 4 cups (for grinding) Ghee – as needed Method Wash rice, urad dal, chana dal, and fenugreek seeds well Soak everything together for 4–6 hours Drain and grind to a smooth, slightly thick batter using water Add salt towards the end of grinding Ferment the batter in a warm place for 7–8 hours or overnight Heat the tawa, pour batter, spread lightly, add ghee Cook until golden and crisp, and serve hot Potato Bhaji / Palya – Ingredients Potatoes – 7 to 8 medium Onions – 4 to 5 medium Green chillies – 4 to 5 Curry leaves – 2 strands Coriander leaves – ¼ cup (chopped) Oil – 3 to 4 tbsp Mustard seeds – 1 tbsp Chana dal – 1 tbsp Urad dal – 1.5 tbsp Turmeric powder – ½ tsp Asafoetida (hing) – ½ tsp Salt – to taste Water – 1 cup Method Boil potatoes until soft, peel, and lightly mash Heat oil in a kadai and add mustard seeds Once they splutter, add chana dal and urad dal; roast till golden Add green chillies and curry leaves, sauté briefly Add sliced onions and cook until translucent Add turmeric and hing, mix well Add mashed potatoes and salt, mix on medium flame Pour water, cook until everything comes together Finish with coriander leaves and switch off the flame Village Style Masala Dosa | Yakshagana Night | Traditional Potato Bhaji | Home Food & Culture We begin our day by soaking rice for dosa batter, a quiet morning ritual in our village home. By evening, we step out together to watch Yakshagana, a traditional folk performance from coastal Karnataka, where villagers gather to witness the story of Mahishasura and Goddess Durga. After collecting prasad, leaves, and enjoying local charmuri on the way back, the night gently settles in.The next morning unfolds slowly with tulasi pooja, potato bhaji preparation, and hot dosas on the tawa. What starts in our kitchen ends with us serving freshly made masala dosa to farm workers — simple food, shared with warmth. This video captures everyday village life, local traditions, and food made the way we grew up eating it. About Yakshagana (for viewers new to this) Yakshagana is a traditional folk performance from coastal Karnataka, India.This scene shows Devi Mahathme Aata, a story from Indian Puranas and Hindu scriptures.Mahishasura represents evil and injustice, and Goddess Durga arrives to defeat him and restore balance.The story is told through expressive dance, dialogue, and traditional instruments like Chende and Maddale. Masala Dosa | Different Names Across Regions Masala Dosa – English / Common usage Dose / Masale Dose – Kannada Masala Dosai – Tamil Masala Dosa – Telugu Uzhunnu Dosa – Malayalam Potato Curry | Different Names Potato Bhaji / Aloo Bhaji – English / Hindi Batate Palya – Kannada Aloo Sabzi – Hindi Urulaikizhangu Masala – Tamil Timestamps: 00:00 Introduction - In this video 00:20 Soaking ingredients and grinding batter. 03:00 Walking to Yakshagana Aata 07:50 Potato Bhaji for Masala Dosa 11:43 Firewood Dosa Begins. 12:15 Eating Together at Home 17:49 Serving Dosa to Farm Workers