MASALA DOSA............
Masala dosa batter recipe
Par boiled Rice -1 1/2 cup (Idli rice)
Raw rice - 1/2 cup
beaten rice 1/4 cup (poha)
Whole urad dal (without skin) -1/2 cup
Fenugreek seeds -1/2 tsp
Channa dal 1 tbsp
Tur dal - 1 1/2 tbsp
Salt needed
Masala dosa batter recipe
Par boiled Rice -1 1/2 cup (Idli rice)
Raw rice - 1/2 cup
beaten rice 1/4 cup (poha)
Whole urad dal (without skin) -1/2 cup
Fenugreek seeds -1/2 tsp
Channa dal 1 tbsp
Tur dal - 1 1/2 tbsp
Salt needed
Method
Soak par boiled rice, raw rice beaten rice in a bowl and urad dal, fenugreek seeds, bengal gram, tur dal seprately in enough water for 4-5 hours.
Wash and grind rice mixture and dal mixture seprately to a smooth texture adding water, a little at a time. I used the wet grinder for grinding. mix together both the mixture add needed salt and leave it overnight to ferment. The fermenting time differs according to the climatic conditions.
Before making dosa, add a tsp of sugar, little water and mix well to get the dosa batter consistency. The batter is ready to make masala dosa. Now
Filling for Masala dosa
Ingredients needed
Potatoes - 500 grams boild but not very soft
Onion -2 medium size
Ginger - 1 inch piece
Green chilli - 2-3 (finely chopped or slit)
Turmeric powder - 1/4 tsp
Curry leaves - few tender ones
Salt needed
For the seasoning
Oil -2 tbsp
Mustard - 1 tsp
Urad dal -3/4 tsp
channa dal - i add 6 tsp
Hing - a pinch
use any refined oil for making dosa
Preparation
peel and mash potatoes
Cut onions lengthwise, slit green chilli and finely chop ginger.
Method
Heat oil, add mustard seeds, when it splutters, add hing, urad dal and channa dal.
When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink. (do not brown the onions). Add haldi saute twice then add mashed potatoes
and salt as needed.cook for 5-6 minutes and remove from heat.
Now heat the dosa tawa/ none stick tawa sprinkle some water and refined oil on it and rub with wet cotton cloth. now bring the flame to low and pour a ladle of batter and spread in circular motion with the help of ladle from center sprinkle little oil on the edges of the dosa( dosa batter should be of little flowing consistency) when upper layer seems to be cooked and the below layer is brown then add potato masala and fold the dosa gentely from edges and serve with sambhar and coconut/ tomato tamrind chuttny .......
Soak par boiled rice, raw rice beaten rice in a bowl and urad dal, fenugreek seeds, bengal gram, tur dal seprately in enough water for 4-5 hours.
Wash and grind rice mixture and dal mixture seprately to a smooth texture adding water, a little at a time. I used the wet grinder for grinding. mix together both the mixture add needed salt and leave it overnight to ferment. The fermenting time differs according to the climatic conditions.
Before making dosa, add a tsp of sugar, little water and mix well to get the dosa batter consistency. The batter is ready to make masala dosa. Now
Filling for Masala dosa
Ingredients needed
Potatoes - 500 grams boild but not very soft
Onion -2 medium size
Ginger - 1 inch piece
Green chilli - 2-3 (finely chopped or slit)
Turmeric powder - 1/4 tsp
Curry leaves - few tender ones
Salt needed
For the seasoning
Oil -2 tbsp
Mustard - 1 tsp
Urad dal -3/4 tsp
channa dal - i add 6 tsp
Hing - a pinch
use any refined oil for making dosa
Preparation
peel and mash potatoes
Cut onions lengthwise, slit green chilli and finely chop ginger.
Method
Heat oil, add mustard seeds, when it splutters, add hing, urad dal and channa dal.
When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink. (do not brown the onions). Add haldi saute twice then add mashed potatoes
and salt as needed.cook for 5-6 minutes and remove from heat.
Now heat the dosa tawa/ none stick tawa sprinkle some water and refined oil on it and rub with wet cotton cloth. now bring the flame to low and pour a ladle of batter and spread in circular motion with the help of ladle from center sprinkle little oil on the edges of the dosa( dosa batter should be of little flowing consistency) when upper layer seems to be cooked and the below layer is brown then add potato masala and fold the dosa gentely from edges and serve with sambhar and coconut/ tomato tamrind chuttny .......
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