| Recipe Name: Masala Dosa |
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| Category: Indian |
Sub Category: Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Rice (preferably parboiled) |
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60 g |
| Washed urad dal |
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20 g |
| Fenugreek seeds |
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1/4 tsp |
| Salt |
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1/2 tsp |
| Oil |
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for frying |
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| For Masala |
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| Boiled potatoes |
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100 g |
| Onion |
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75 g |
| Mustard seeds |
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1/2 tsp |
| Channa dal |
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1 tsp |
| Washed urad dal |
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1 tsp |
| Curry leaves |
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a few |
| Red chilly whole |
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one |
| Salt |
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1/2 tsp |
| Haldi |
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1/4 tsp |
| Oil |
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1 tsp |
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Method: |
For Dosa:
- Soak rice along with fenugreek seeds and dal separately for 10-12 hours.
- Grind the soaked dal and rice separately to a fine paste.
- Mix the ground dal and rice, add salt and let it ferment for 18-24 hours in a warm place.
- Heat a clean tawa and grease it. Spread a ladleful of mixture over it thinly, apply fat all around and cook till the side turns golden brown. Put a table spoonful of masala and fold it.
- Serve hot with sambhar and coconut chutney.
For Masala:
- Peel and chop boiled potatoes.
- Chop onions.
- Heat oil in karahi, add mustard seeds. When they splutter, add dals, whole red chilli and curry leaves, add the chopped onions.
- Fry for a little while and add seasoning and potatoes. Mix well and cook covered for a few minutes on slow fire.
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Tags:
Masala Dosa, add , rice , dal
, 1/2 , dal , seeds , chop , onions , hours , cook , heat , mix , masala , separately , potatoes , urad , tsp
oil
, seeds
, 1/4 , serve |
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