Kathal Masala

About Kathal Masala

Ingredients

• Raw jackfruit cubes 2 cubes
• Salt to taste
• Turmeric powder 1 tsp
• Red chilli powder 1½ tsps
• Sunflower oil 1 tbsp
• Bay leaf 1
• Black cardamom 1
• Cumin seeds 1½ tsps
• Onion seeds (kalonji) ½ tsp
• Medium onion, chopped 1
• Ginger-garlic paste 1 tbsp
• Garam masala powder 1 tsp
• Medium tomato, chopped 1
• Green chilli, slit 1
• Yogurt 2 tbsps
• Fresh coriander leaves, chopped 1 tbsp
• Thin strips of ginger to garnish

How to Make Kathal Masala (Stepwise Photos)

Method

1. Cook jackfruit in 1 cup water with salt, ½ tsp turmeric powder and ½ tsp red chilli powder in a deep non-stick pan till almost done.
2. Heat oil in another non-stick pan, add bay leaf, black cardamom, cumin seeds, onion seeds, onion, ginger-garlic paste, remaining turmeric powder, remaining red chilli powder and garam masala powder and mix well. Add 2 tbsps water and mix well and saute till fragrant.
3. Add tomato, mix and saute till it turns pulpy. Add green chilli and jackfruit cubes and mix well. Cook for 2-3 minutes.
4. Add yogurt and mix well and cook for 2 minutes.
5. Transfer into a serving bowl, garnish with coriander leaves and ginger strips and serve hot

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps